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Buttered cake

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CAKE

Recipe (for 10 servings)

• 300g of plain flour (sieved) 

• 250g of Castor sugar 

• 10 eggs (whisked) 

• 250g butter (softened) 

• 500g of mixed dried fruit

• 1 tablespoon of baking powder (sieved)

• (Ribbons, sugar, eggs and paste animals for decoration)

Preparation:

   Preheat the oven and grease an ‘E’ shaped cake pan. Line the pan with a greased paper and set aside. Pour the sugar into a bowl, add the softened butter and mix until fluffy. Gradually whisk in the eggs, stir thoroughly and add the fruits. Gradually mix the baking powder with the flour and fold into the egg mixture. Mix well and spoon into the ‘E’ shaped cake pan. Bake until the cake is golden and springy to touch. Remove from the oven, leave in the tin for some minutes until slightly cool.

   Turn out the cake on a wire rack, peel off the lining and brush with some egg yolk. Put the cake on a baking sheet and grit for four minutes to brown the top. Cool and decorate with sugared eggs, ribbons and sugar paste animals. Serve cool as an Easter delight!

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