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Fudgy Vanilla Tray Bake

Friday, November 11, 2016 21:24
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Have you ever craved something which you know is sooooo naughty that you really shouldn’t have it in the house . . . but before you know it, you are in the kitchen banging on the pots and pans and baking it???

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All week I had been craving this cake . . . it was on my mind when I went to bed at night  . . . and one of the first things I thought about when I got up in the  morning . . . thoughts of it followed me throughout my days . . .

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Finally today I could resist it no longer . . . I just had to bake it.  It’s like “Cake Crack.”  One bite and you are addicted.  Unlike any other cake you’ve ever known . . . bake this once, and your life will never be the same.  Tis totally true . . .

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It has the most incredibly moist and fudgy texture.  Unlike any other cake I’ve ever baked or eaten . . . it is almost sludgy . . . but it’s  not.   Actually I don’t think there are any words which can  describe this delicious cake adequately.

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Buttery, dense, sweet . . . incredibly moreish.   This is one you will be digging your fork into each time you pass the tin . . . for . . . just ONE more taste . . .

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The very first time I made it, some 30 odd years ago (can I possibly be that old???) I thought it had gone totally wrong . . . but I had a bite and that was it. I was totally smitten, love at first BITE. 

You’ve been warned.

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*Fudgy Vanilla Tray Bake*
Serves 12
Printable Recipe 

Dense and delicious.  This is one you will find yourself picking at every time you walk by the tin.  Don’t say you weren’t warned.

225g of butter (1 cup)
250ml of water (1 cup)
200g of plain flour (2 cups)
1 tsp bicarbonate of soda
1 tsp salt
383g of granulated sugar (2 cups)
 2 large free range eggs, beaten
60g of sour cream (1/2 cup)
1 tsp almond extract
1 tsp vanilla extract

110g of butter (1/2 cup)
60ml of milk (1/4 cup)
585g of icing sugar, sifted (4 1/2 cups)
few drops almond and vanilla extracts
115g of chopped walnuts (1/2 cup)

Preheat the oven to 190*C/375*F /gas mark 5.  Butter a 15 by 10 inch baking tin.  Dust lightly with flour, tapping out any excess.  Set aside.

Cut the butter into bits and put it into a large saucepan along with the water.  Bring to the boil.   Beat the eggs, Temper them with a bit of the hot butter mixture.  Whisk them into the water along with the sugar.   Whisk in the flour, baking soda, salt, sour cream and extract until smooth.  Pour into the prepared pan.   Bake for 20 to 22 minutes or until a toothpick inserted in the centre comes out clean.  Allow to cool in the pan on a wire rack for 20 minutes.  Spread the frosting over top, sprinkle with the walnuts and allow to cool completely.  Cut into squares to serve.

To make the frosting combine the butter and milk in a saucepan.  Cook over low heat until the butter melts.  Bring to the boil over medium heat.   Remove from the heat and stir in the icing sugar and almond extract.  Spread this over the cake.  Sprinkle with the chopped nuts.  Allow to cool completely before serving.

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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