If you are looking for traditional English cake recipes then I am sure you will like this recipe book of more than 70 cake recipes for every occasion, from a simple sponge cake to a wedding cake. Some of them include ?fruit cakes, gingerbread, shortbread, sponge cakes, pastries, chocolate cakes, Christmas cakes, icings, fillings, golden syrup, ?vinegar cakes and many more. You'll find the recipes are quick and easy to prepare with easy-to-get ingredients. | Author: Diana Baker | Publisher: CreateSpace Independent Publishing Platform | Publication Date: Oct 08, 2016 | Number of Pages: 128 pages | Language: English | Binding: Paperback | ISBN-10: 1539413616 | ISBN-13: 9781539413615
A traditional British tea time treat, this buttery flavored layer cake is filled with buttercream and a layer of jam
Several years ago I was at a local farmer’s market, looking over a baker’s spread, when a small round pastry caught my eye. It was neatly stacked on its fellows, each crimped, golden, and speckled with grains of sugar. What’s that? I asked the amiable proprietor. Even from my side of the table they looked heavy and firm, like little pats of butter. English Eccles cakes! he said, in a rolling British accent.
Some classic recipes are steeped in history and tradition, and English Christmas Cake is one such food.
Unforgettably flaky, tender, almost melt-in-your-mouth texture that's punctuated with sweet currants and laced with a wonderful hint of mace, these Welsh cakes are simply irresistible!
A baked sweet bun that is made with warm spices and currants.
In honor of the daffodils which are coming into bloom now and the poem by William Wordsworth, I wanted to bake this lovely Seed Cake which...
Although the actual mixing, kneading, shaping and baking doesn't take long it does need two separate resting periods to allow the dough to rise. Depending on room temperature this can take anything from 4 to 10 hours. You can also leave it overnight if this is more convenient.
This famous traditional English dessert is irresistibly delicious and is sure to win you over!
This is my very first wedding cake, and it was so exciting to make. We were given the freedom to choose any type of cake, flavoring and style that we wanted for our wedding cake. I decided to make a traditional English wedding cake in order to become familiar with a classic style--I can always play around with variations, but knowing the classics is a good base to stand on. A traditional English cake is a very dense fruitcake covered in a thick layer of marzipan (up to one inch thick) and then either covered in royal icing, or the more modern twist is to cover it in fondant. It sounds strange, even gross, but this is tradition folks! It isn't served in big slices like we Americans are accustomed to, rather in small 1-inch x 1-inch by cake-depth squares, really a small sampling, and appropriate considering how rich it would be. To make the cake I made a fruitcake (recipe provided by my chef instructor) which had 10.5 pounds (that is not a type-o!) of fruit and nuts! It was crazy making this much cake all at once. I had to multiply the recipe in order to make a three tiered cake with a 10"x3" layer an 8"x3" layer and two 6"x1.5" layers (because there wasn't a 3" high pan) and there was and extra 6” to sample! Baking the cakes and took 4 HOURS!!!! Can you believe that? I even had to stay an hour after class to wait for the cake to finish baking! The baking time was largely due to the density of the cake and 2-3 hours is normal for the recipe, but because it was so large it took an hour longer. The following day, after baking the cakes, I soaked them with brandy (traditionally this done for three months prior to the wedding) and then coated each tier with a layer of marzipan, which was closer to 1/3" than the traditional 1-inch. The marzipan aged overnight, which made it firmer and easier to work with. I then draped each tier in white fondant, rolled about 1/3" thick. This was the first time I have worked with fondant, and it was very difficult. It shows every little finger mark/dent and when it tears it has to be rolled out all over again. However, by the following day it had hardened significantly enough that it was much easier to work with. I made gumpaste in order to make the flowers (another method to make decorative flowers and traditional for wedding cakes), which I colored light peach. I was in a time crunch at this point and had to make the flowers just prior to needing to place them on the cake. I found out the hard way that really they should be made ahead of time so that they will harden and be much easier to work with. The swags and pearl border I piped on the cake with ivory colored royal icing. I was very happy with the results, especially with the time given, about 12 hours of actual working time. We are scheduled to review our cakes after the Holiday Break and they are awaiting us wrapped and in the walk-in freezers at school. When we return we will be able to cut into the cakes and see what it is like to destroy our beautiful pieces of artwork!!! I will post pictures when that happens!
English cakes and bakes include anything from fruit cake to pastries, biscuits to crumble pudding, and are perfect with a cup pf tea.
Sweet and fruity, these traditional cakes are so simple to make.
Most people assume Lemon Madeira Cake comes from Portugal. However, this traditional English cake is called Madeira because it's usually served with Madeira wine. If you don't drink alcohol, no worries. You can serve this cake with Lemon Grass or Orange Peel Tea instead. And since we used gluten-free all-purpose flour, this cake is gluten-free. Overall, this Lemon Madeira Cake is to die for; it's buttery, moist, and sure to send you into a lemony coma.
A traditional Victoria sandwich cake is an English baking classic made up of a moist yet fluffy vanilla sponge cake filled with rich buttercream and fruity jam!
A good Dutch butter cake is rich in flavor, dense and creamy. With this recipe, you can make a traditional 'boterkoek' at home.
Make these Welsh Cakes with an easy to follow recipe. Think of a mini pancake or flat circular scone, packed with spices and sultanas/raisins, and dusted with caster sugar. You'll love these Welsh Breakfast Cakes.
Although the actual mixing, kneading, shaping and baking doesn't take long it does need two separate resting periods to allow the dough to rise. Depending on room temperature this can take anything from 4 to 10 hours. You can also leave it overnight if this is more convenient.
My English Trifle Recipe easily makes a luscious traditional dessert layered with boozy cake, velvety custard, fruity jelly and whipped cream.
