Recipes For Fan Oven
CHRISTMAS CAKE
225g (8oz) butter or block margarine
225g (8oz) brown sugar
4 eggs
225g (8oz) plain flour
5ml (1 tsp) mixed spice
2.5ml (1/2 tsp) baking powder
200g (7oz) raisins
200g (7oz) sultanas
200g (7oz) currants
50g (2oz) chopped almonds
75g (3oz) glace cherries (cut in pieces)
60ml (4 tbsp) brandy (optional)
1.Cream fat and sugar until light and fluffy.
2.Add eggs one at a time, beating well.
3.Sieve dry ingredients. Add gradually with mixed fruit, cherries and nuts.
4.Bake in lined 20cm (8in) cake tin: 130˚C;
It may be necessary to cover top of cake with brown paper for final hour to prevent over browning.
5.Leave in tin to cool a little, before turning out.
6.When cold, prick bottom of cake and sprinkle brandy over. Leave for about a week before icing.
SMALL CAKES
225g (8oz) block margarine
225g (8oz) caster sugar
4 eggs
300g (11oz) self raising flour
Variations:
100g (4oz) sultanas
100g (4oz) chocolate chips
100g (4oz) chopped glace cherries
30ml (2 tbsp) cocoa powder mixed to paste with water
Add any of the above with flour
1.Cream margarine and sugar until light, fluffy and pale in colour.
2.Add each egg, beating well after each addition.
3.Fold in sifted flour, mixing well.
4.Place paper cases on baking trays and
5.Bake until golden brown and springy to touch: 170˚C;
SCONES
450g (1lb) plain flour
10ml (2 tsp) cream of tartar
5ml (tbsp) bicarbonate of soda
100g (4 oz) block margarine
225ml (8 fl oz) milk
Variations:
Sultana scones – add 100g (4 oz) sultanas and 50g (2oz) caster sugar
Wholemeal scones – use half quantity of wholemeal flour
Cheese scones – add 100g (4oz) grated cheddar cheese and 5ml (1 tsp) dry mustard
1.Sift together flour, cream of tartar and bicarbonate of soda.
2.Rub in margarine until mixture resembles fine breadcrumbs.
3.Make a well in centre. Stir in enough milk to give fairly soft dough.
4.Turn onto lightly floured surface. Knead lightly to remove any cracks. Roll out to about 15mm ( 3/4 in). Cut out 5cm (2in) rounds. Place on baking sheet.
5.Knead remaining dough and
6.Bake until well risen and golden brown; preheat; 210˚C;
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