It's that time of year again. Time to be out in the open air, the time for village fetes, fayres, open days and garden Parties. It's the time for fundraising, making home made lemonade and jams and jellies. It's the time to put on your apron and get baking!
As well as rock buns, fairy cakes, fruit cakes, chocolate cake, victoria sponge cake, tarts and pastries, why not have a go at making this cake for your fundraising events or even just make to have with afternoon tea.
This cake is based on a Delia Smith recipe but I have used a jam and coconut topping instead of icing. The cake is made in a 10 x 10 tin and is quite shallow but you could use a smaller tin if you wanted the cake to have more depth.
Here is the recipe for 'Fundraisers Cake'.
8oz (225g) plain flour
4oz (110g) sugar
4oz (110g) margarine
2 level teaspoons cream of tartar
1 level teaspoon bicarbonate of soda
3floz (75ml) milk
2 large eggs
for the topping
Pineapple jam or jam of your choice (pineapple is especially good)
Pre-heat the oven to gas mark 3 (325 degrees Farenheit) (170 degrees C)
Grease and line a 10 x 10 inch (25.5 x 25.5 cm) square baking tin.
In a large mixing bowl, combine the flour, sugar, cream of tartar and bicarbonate of soda. Gently melt the margarine in a small saucepan. In a separate bowl, beat the eggs thoroughly. Pour the melted margarine onto the eggs, then pour this mixture onto the dry ingredients and stir to blend together. Stir in the milk and blend thoroughly.
Pour the mixture into the prepared tin. Bake in the centre of the oven for about 35 minutes.
Let the cake cool in the tin for about 10 minutes before removing to a wire rack to finish cooling. When cool, spread the cake generously with a jam topping and then sprinkle with desiccated coconut to finish off.
The cake can be cut into small squares to serve or bigger squares if you are feeling generous!