Farmhouse Fruit Cake (Anglesey Cake)

 

HOW TO MAKE YOUR OWN SELF RISING FLOUR

You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.  So 1 cup flour (140g) add 1 1/2 tsp baking powder and 1/4 tsp salt.  2 cups (280g) add 3 tsp baking powder and 1/2 tsp salt, and so on.  

I usually make this up two or three cups at a time. Store in an airtight container in a dark place.  I never have any problem using it all up. Most British cakes and bakes require self rising flour.

 

 

 

I love simple cakes most of all. I am not a person to go all gaga over a fancy cake if there is something simple also on offer.  I think that is because I am not always enthralled with icing on a cake.  I love a good sturdy cake that can be enjoyed with a hot cup of tea most of all. Here are a couple more of my favorites that you might also enjoy!

RASPBERRY YOGURT CAKE - I love cakes which are made with sour cream and yogurt.  Adding sour cream or yogurt add moisture and makes for a lovely tender crumb.  This  is a beautiful cake, with a lovely moist crumb.  Its light in texture and filled with pockets of sweet tart raspberries. This one is a real favorite teatime cake.

TRADITIONAL SEED CAKE - Seed cake is actually a very traditional cake which goes way back in British history.  It was very popular in Victorian times, and a good seed cake recipe would have been included in most cookery books of that era.It has a texture very similar to a pound cake and is studded with caraway seeds. It was said to be William Wordsworth’s sister Dorothy’s favorite cake. All I can say is, she had exceptionally good taste.

Yield: one deep 6-inch cake

Author: Marie Rayner

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Farmhouse Fruit Cake (Anglesey Cake)

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

A Welsh teatime cake that is delicious. It is a light and economical farmhouse style of fruit cake. You will need a six-inch round cake tin.

Ingredients

• 1/2 cup (115g) butter
• 1/2 cup (100g) sugar
• 1 large free range egg, beaten
• 2 cups (227g) self rising flour (see notes)
• pinch salt
• 3/4 cup (113g) dried currants
• 3/4 cup (113g) sultana raisins
• scant 1/2 cup (110ml) whole milk

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six-inch round cake tin really well and line with parchment paper.
2. Cream the butter and sugar together until light and fluffy. Beat in the egg.
3. Sift the flour and salt together. Stir in the dried fruit, combining well together.
4. Fold the flour mixture into the creamed mixture until combined and then stir in enough milk to give you a soft dropping consistency.
5. Spoon into the prepared pan and level off.
6. Bake for 45 minutes to one hour, covering the top with aluminum foil if the top appears to be browning too quickly. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
7. Cool on a wire rack for 15 minutes before tipping out to cool completely. Store in an airtight container. This will keep very well for a week or longer.

Notes

Make Your Own Self Raising Flour:

You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

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