Kettlewell Scarecrow Festival Cake Recipes

Kettlewell Scarecrow Festival

Cake Recipes

from us… to you… with ♡

Irresistible Melting Moments Ingredients 5oz / 130g margarine 3oz / 80g lard, Trex or similar 6oz / 150g caster sugar 2 tsps / 10ml vanilla essence 10oz / 300g self-raising flour 1 large egg porridge oats glace cherries, halved

Method 1. Heat oven to 180℃ / 350℉ / Gas mark 4.

2. Cream the margarine, white fat and sugar.

3. Beat in the egg and vanilla essence.

4. Stir in the flour and mix well.

5. Using dessert spoonfuls of mixture, shape into balls. (It helps if your hands are dampened with water.)

6. Roll the balls in the porridge oats to coat. Should make 30-35 biscuits.

7. Place and space the balls on greased baking trays or cover trays with baking parchment.

8. Flatten each ball slightly and place cherry in centre.

9. Bake for 15 – 20 minutes until light golden brown.

10. Remove from oven and allow biscuits to cool on a wire tray.

Dee-licious!

Made by baker Judy.

Kettlewell

Delectable Carrot Cake Ingredients for the cake 8oz granulated sugar 8 fl oz sunflower oil 3 eggs 6oz plain flour 1đ tsp baking powder pinch of salt 2 tsps cinnamon 1 tsp bicarbonate of soda 8oz grated carrot 2oz chopped walnuts for the topping 4oz cream cheese 1 tsp vanilla essence 1oz butter 8oz icing sugar Carrot decorations or walnuts

Method 1. Heat fan oven to 150℃.

2. Line and grease 8đ” cake tin.

3. Beat together the sugar, sunflower oil and eggs using an electric whisk, until light and thick (about 5 minutes).

4. Sieve the flour, baking powder, salt, cinnamon and bicarbonate of soda and add to the mixture.

5. Fold carrot and walnuts into the mixture.

6. Cook for 1 hour and 10 minutes.

7. When completely cool, make the butter cream by creaming all the ingredients together until completely mixed.

8. Cover the top of the cake with the butter cream using a knife.

9. Add carrot decorations or walnuts for a final flourish.

Cracking… and one of your 5 a day!

Made by baker Pam.

Kettlewell

Scrumptious Apple and Blueberry Cake Ingredients 8oz self-raising flour, sieved đ tsp salt 4oz butter 6oz granulated sugar (preferably golden) 2 large eggs, beaten 2 Granny Smith apples, peeled, cored and sliced 4oz blueberries 6oz apricot jam 1 tbsp lemon juice

Method 1. Heat oven to 190℃ (170℃ if using a fan oven) Gas mark 5.

2. Grease and cover the bottom of a 8” springform cake tin with greaseproof paper.

3. Add the butter to the self-raising flour and salt, and rub in until the mixture looks like fine breadcrumbs.

4. Add 4oz sugar (N.B. not all of it!) and the eggs and stir well.

5. Spread half the mixture in a thin layer in the tin, then layer sliced apples and blueberries over the mixture (leave some fruit to one side to decorate the top of the cake).

6. Sprinkle in the remaining 2oz sugar, then spoon in the rest of the cake mixture.

7. Add the remaining apple slices and blueberries and press them gently into the mixture.

8. Bake for 45-55 minutes until risen and firm to the touch. Insert a skewer into the middle of the cake: if it comes out clean then the cake is cooked.

9. Cool the tin for 10 minutes, then take out and cool on a rack.

10. Warm the jam and lemon juice in a small pan until evenly combined. Sieve the liquid and while it’s warm, brush it over the top of the cake. Serve immediately.

Simply gorgeous with dollops of creme fraiche, or just a nice cuppa!

Made by baker Wendy.

Kettlewell

Wicked

Chocolate Brownies Ingredients 10oz soft baking margarine 13oz caster sugar 4 eggs 1 tsp baking powder 3oz cocoa powder 4oz plain flour 4oz packet of dark chocolate polka dots

Method 1. Heat oven to 160℃, Gas mark 3.

2. Line a small baking tin with foil and grease well.

3. Put all the ingredients into a bowl and mix until well-blended.

This can be done in a food processor, but mix in the chocolate by hand at the last minute.

4. Spoon the mixture into the baking sheet and level off.

5. Bake for about 40-45 minutes until a skewer comes out clean when inserted into the centre.

6. Cool in the tin, then remove the foil and brownies from the tin.

7. As with all brownies, expect the mixture to sink after baking.

8. Store in foil or in a cake time for upto a week. They actually get better if left for a few days before eating, if you can bear to leave them!

9. Makes about 32 pieces. To freeze, pack and freeze whole when completely cold. Will keep for upto 6 months. Thaw at room temperature for 2-3 hours.

Easy to make‌ easy to eat!

Made by baker Maureen.

Kettlewell

Delicious Fruit Cake Ingredients 675g currants 450g sultanas 225g raisins 450g glace cherries halved Grated rind of 2 oranges 300ml cream sherry 350g soft unsalted butter 350g dark muscovado sugar 6 large eggs 100g self-raising flour 225g plain flour 1 tbsp black treacle 2 tsps ground mixed spice

Method 1. Put all the fruit in a container with the orange rind and stir in the sherry.

2. Cover with a lid or cling film and leave for two days, giving it a stir every day.

3. Measure the butter, eggs, sugar and treacle into a large bowl and beat well.

4. Add both flours and spice, and mix thoroughly until blended.

5. Stir in the soaked fruit.

6. Grease and line a 9� square cake tin, with greaseproof paper.

7. Spoon the mixture into the tin and level out evenly.

8. Cook in a fan oven at 140℃ (or a simmering oven of an Aga) for 7-8 hours.

9. Check the cake is cooked by piercing through the centre of the cake with a skewer. If it comes out clean, the cake is cooked, but if not, put back in the oven for a further 30 minutes and test again.

10. Leave to cool in the tin, and then turn out.

A very moist cake, a bit boozy and super-delicious. Great with cheese!

Made by baker Judel.

Kettlewell

Heavenly Orange Cake Ingredients for the cake 225g softened butter 225g caster sugar 4 large eggs 225g self-raising flour 2 level tsps of baking powder A few drops of orange extract for the filling and topping 225g icing sugar 100g butter A few drops of orange extract Orange cake decorations

Method 1. Heat oven to 180°C (or 160°C fan) Gas mark 4.

2. Grease two 20cm sandwich tins and line base with greaseproof paper.

3. Put all the cake ingredients into a large bowl and beat until thoroughly blended.

4. Divide the mixture evenly between the tins and level out.

5. Bake for about 25 minutes.

6. For the filling: beat the ingredients together until smooth.

7. When the cake is completely cold, use half the butter cream to sandwich the cakes together, then spread the remaining butter cream on top and decorate.

Yummy!

Made by baker Jo.

Kettlewell

Champion Chocolate Cake Ingredients for the cake 7oz self-raising flour 8oz caster sugar 1oz cocoa powder 4oz margarine 2 eggs 5 tbsps evaporated milk 5 tbsps water 1 tsp vanilla essence for the filling and topping 4oz softened butter 8oz sieved icing sugar A little milk 1oz cocoa powder Ä‘ tsp vanilla essence

Method 1. Heat oven to 180℃.

2. Grease and line the bottom of two 8� round sandwich cake tins.

3. Sieve together flour, sugar and cocoa.

4. Rub in the margarine until it resembles breadcrumbs. Set aside.

5. In a separate bowl, whisk together the eggs, milk, water and vanilla essence with a fork.

6. Add this liquid to the flour mixture and beat well until the mixture is smooth.

7. Divide equally between the two tins, smooth out and bake for 25-30 minutes.

8. Allow to cool in the tin for 5 minutes before turning out onto a cooling rack.

9. If possible, the butter icing is better made the day before and left in an airtight container overnight. Beat again before using.

10. To make the butter icing, beat together the icing sugar and butter, using the milk if needed.

11. Add cocoa and essence and beat until smooth.

12. Sandwich the cakes together with half the butter icing and spread the rest on top of the cake.

The cake of champions!

Made by baker Sue.

Kettlewell

Farmyard Coffee Cake Ingredients for the cake 6oz self-raising flour 6oz caster sugar 6oz soft margarine 1 tbsp Camp coffee 1đ tsp baking powder 3 free range eggs 1 tbsp warm water for the filling and topping 2oz soft margarine 4-6oz icing sugar 1 tsp Camp coffee

Method 1. Heat oven to 160℃.

2. Grease two 8” tins.

3. Put all the cake ingredients into a food processor and mix for 1 to 2 minutes until everything is blended together.

4. Divide the mixture between the tins and bake for about 30 minutes.

5. Mix all the icing ingredients together until smooth.

6. When the cakes are completely cool and on wire cooling racks, put half the icing on one cake, and sandwich the other layer on top.

Then use the rest of the icing to decorate the top.

7. Add further decorations as desired.

Moreish… oh so moreish!

Made by baker June.

Decadent

Millionaire’s Shortbread Ingredients for the biscuit 8oz softened butter 4oz caster sugar 8oz sieved plain flour 4oz sieved cornflour for the caramel topping 5oz dark brown sugar 5oz butter 1 tin sweetened condensed milk (397g) for the chocolate topping 7oz dark chocolate

Method 1. Heat oven to 150℃.

2. To make the biscuit base, beat the butter and sugar together, and gradually add the flour and cornflour. You can use an electric mixer for this.

3. Press into a greased swiss roll tin (or baking tray), and prick all over with a fork.

4. Bake in the middle of the oven for 50 minutes until golden brown.

Leave to cool.

5. In a heavy-based saucepan, melt the caramel ingredients over a low heat until the sugar is dissolved. Then bring the mixture to the boil, stirring all the time.

6. Boil for about 5 minutes, then remove from the heat. Test the caramel by dropping some off a spoon into a cup of cold water. If the caramel comes together and the water remains clear, it is done. If not, return the pan to the heat and boil for a further 5 minutes, stirring continuously. Always remove the caramel from the heat when testing, otherwise it will burn.

7. When the caramel is ready, pour over the shortbread base and spread evenly with a knife, and leave it to cool and set.

8. Melt the chocolate, and pour over the caramel. Spread evenly with a knife.

9. When the chocolate has set, cut up the tray into pieces - triangles or squares as desired. Then eat, before everyone else arrives!

Eat them before they disappear!

Made by baker Janet.

Kettlewell