Lindridge Autumn Show winning cake recipes

These are the recipes for the winning entries in the class “Your Favourite Cake” at the Lindridge Autumn Show.

First Prize – Boiled Fruit Cake

12oz luxury mixed fruit (Tesco)
8oz light brown sugar
4oz Stork
1 or 2 tsp mixed spice
1 tsp bicarbonate of soda
15oz (approx. 400g) tin of crushed pineapple

  1. Melt and simmer all the above ingredients for 3 minutes in a large saucepan. (The bicarbonate of soda makes it fizz up). Let this mixture cool for a little while.
  2. Add 8oz of self-raising flour and 2 large beaten eggs.
  3. Transfer the mixture to an 8 inch round cake tin.
  4. Cook at approximately 160 (mark 4) for one and a half to two hours.
  5. Allow to cool for 5 minutes before removing from tin and putting on cake rack.
  6. EAT!!!!!

Second Prize – Tangy Lemon Curd Cake

8oz self-raising flour
8oz caster sugar
8oz soft margarine
1 lemon
4 eggs

  1. Cream sugar and margarine until light and fluffy.
  2. Fold in eggs and sifted flour until a dropping consistency.
  3. Grate in lemon rind.
  4. Divide into two 8″ sandwich tins.
  5. Bake in oven 350F / 180C for approx 20-25 minutes.
  6. Turn out to cool.
  7. Sandwich together with home made lemon curd.
  8. Top with lemon icing.
  9. Grate lemon or orange rind on top.

Third Prize – Spiced Coffee and Date Cake

Serves 8, prep 30 mins, bake 35 mins.

150g pitted dates halved if large
250ml hot strong black coffee
65g unsalted butter melted
120g caster sugar
1 medium egg beaten
Finely grated zest of 1 orange
175g plain flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
Generous grating of nutmeg

For the topping
45g unsalted butter
90g light muscovado sugar
1½ tbsp water
20-30 pecan nuts

  1. Heat oven to 180C. Line a 20cm round loose based cake tin with baking parchment.
  2. Put dates and coffee into a bowl and leave to soak for 20 minutes.
  3. In a large bowl beat the melted butter with the caster sugar, egg and orange zest. Drain the dates and add the coffee to the cake mixture.
  4. Sift the flour, baking powder and spices together into another bowl and make a well in the centre. Gradually pour in the coffee mixture and beat well to combine, until the mixture is smooth. Pour into the prepared cake tin and arrange the soaked dates on top. Bake for 35 minutes.
  5. Meanwhile, prepare the topping. Melt the butter in a pan over the heat, then stir in the muscovado sugar and heat gently until molten and syrupy. Stir in the water to make a smooth, glossy sauce, then add the pecan nuts and stir to combine.
  6. As you take the cake from the oven, pour the topping over the surface, spacing the pecan nuts evenly. Leave to cool in the tin.
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