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Post by braided-rug on Jun 8, 2008 20:59:21 GMT 10
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suec
Post Mistress
~Our Survival Sister~
Posts: 249
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Post by suec on Jun 8, 2008 22:03:53 GMT 10
I have used a similar recipe for years. It is great when you are in a hurry, throw it together and pop in the oven, while it cooks, do that quick check the bathroom is clean, no papers etc in the lounge, by the time your visitors arrive the house smells lovely and you have fresh cake/loaf coming out of the oven.
Sue
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Post by braided-rug on Jun 9, 2008 12:36:03 GMT 10
The more I thought about that cake the better it sounded and I wanted to make one. Do you have any tips about the fruit?
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suec
Post Mistress
~Our Survival Sister~
Posts: 249
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Post by suec on Jun 9, 2008 14:31:40 GMT 10
I have always used raisins or sultanas. I never thought of trying any thing else but it makes sense.
SR flour, coconut, sugar, milk and raisins or sultanas.
I have always cooked it in a loaf pan and treated it like a slice, with bit of butter spread on it. But the plus has always been that it is moist enough to ot need the butter.
Sue
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suec
Post Mistress
~Our Survival Sister~
Posts: 249
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Post by suec on Jun 9, 2008 14:33:42 GMT 10
Sorry not a slice but sliced like a date loaf - does that make sense?
Sue
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Post by braided-rug on Jun 9, 2008 16:07:13 GMT 10
I love date loaf etc. with butter, so that idea sounds nice. I admit I didn't want to use apricots, I like traditional fruit mostly.
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Post by braided-rug on Jun 9, 2008 16:26:40 GMT 10
So far so good, I got the cake mixed up before the oven was heated, that is very fast. I forgot to flour the tin, and used raw sugar, the full amount, and sultanas that I keep for putting on weetbix for breakfast.
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Post by braided-rug on Jun 9, 2008 17:21:15 GMT 10
It definitely needs flouring. Waiting now for it to cool down.
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Post by braided-rug on Jun 9, 2008 18:01:40 GMT 10
Very nice, we all enjoyed it. I need to cut my temp. back for fan forced and cook possibly a little longer. Maybe cut a tiny bit of sugar back. The sugar was forming a crust.
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Post by braided-rug on Jun 11, 2008 16:52:16 GMT 10
Well the cake tastes really nice today with butter, so it keeps well.
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