This banana and walnut loaf is very easy to make and great to serve with a refreshing cup of coffee. It’s a great way to use up those over-ripe bananas, and if you fancy a change why not experiment with chopped almonds, or mixed nuts?

Ingredients

5oz…5/8 cup sugar
2oz…1/4 cup butter or margarine, plus enough for greasing the tin
3 eggs
4 bananas, mashed
8oz…2 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp bicarbonate of soda (baking soda)
6 oz…1 cup chopped walnuts

One 9 inch loaf tin, greased

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Preheat the oven to moderate 350 deg F, 180 deg C, Gas mark 4

Use a medium size mixing bowl to beat together the sugar, fat and eggs with a wooden spoon until the mixture is light and fluffy.

Gently beat in the bananas which have already been mashed, and then sift the flour, baking powder, salt and soda into the mixture and beat well. Stir in the chopped walnuts.

The mixture is poured into the greased loaf tin and baked for one hour until a stick or skewer inserted into the middle comes out clean.

When cooked, allow to cool for a few minutes before turning the loaf out onto a wire rack to cool completely.

Cut this moist loaf cake into thick slices and serve with a fresh cup of coffee. Delicious!

Almonds have been eaten as food, (but not in an almond cake recipe!) for a long time with cultivated almonds appearing as early as 2500 BC – the Early Bronze Age, or even a little earlier.

Some of the most famous archaeological samples of almonds are the fruits found in Tutankhamun’s tomb in Egypt but these days we are more likely to find them on the top of a cake, as in this recipe, rather than buried alongside our kings and queens.

This almond cake recipe uses a very easy sponge cake topped with almonds, and glazed with honey. The delicious homemade cake is nice and nutty with a hint of honey from the glaze. It is a very easy and quick cake recipe to follow. Try different honeys for a slight variation in flavour.

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Ingredients

3oz…85g soft butter, or margarine
3oz…85g light brown sugar
2 medium eggs, beaten
6oz…175g self-raising flour
(or plain flour with baking powder added)
1 tsp baking powder
4 tbsp milk
2 tbsp clear honey
2oz..60g flaked almonds

For the glaze:
8oz…225g clear honey
2 tbsp lemon juice

One greased and lined 7in/18cm round cake tin

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Preheat the oven to 180 deg C, 350 deg F, Gas Mark 4.

Sift the flour and baking powder into a large mixing bowl. Add the beaten eggs, margarine, brown sugar, milk and honey. Beat with a wooden spoon for about one minute to produce a well blended cake mixture with a soft dropping consistency – that is, the mix should just drop from the wooden spoon when tapped on the side of the mixing bowl.

Spoon the mixture into the prepared cake tin and level the surface with a knife or the back of a spoon. Scatter the sliced almonds in a single layer on the top of the cake, or arrange them in a neat and tidy pattern if you wish!

Transfer the cake to the oven and bake for about 45-50 minutes until springy to the touch, or until a skewer, or similar, comes out clean from the centre of the cake.

While the cake is baking make the glaze by mixing the lemon juice and honey in a small pan and heating gently for a few minutes. Test the glaze by pouring it over the back of a spoon to see if it leaves a sticky coating.

Remove the cake from the oven when cooked and while still hot, pour the glaze over the cake. Allow to cool for 10-15 minutes before removing from the tin and leave to cool completely before serving this delicious homemade cake.

This is a really easy Christmas cake recipe. The fruit and other ingredients are boiled together first which means that the finished fruit cake is very moist and there is no arm-aching creaming together of sugar and fat. To finish the cake an easy lemon white icing is used. The sharpness of the lemon balances the sweetness of the cake nicely. Why not try it? It really is an easy homemade cake that makes a nice fuit cake to eat any time of the year.

Ingredients

1500 g…3 lb 5 oz of mixed dried fruit
(Buy it mixed or mix your own with sultanas, currants, cherries, raisins, apricots, dates, etc)
6 tbsp brandy, or similar if you prefer a different spirit
250 g…9 oz butter or margarine, chopped into chunks
400 g…14 oz dark brown sugar, Muscovado is ideal
5 medium eggs, beaten
Grated rind and juice of 1 orange
2 tbsp black treacle, or molasses
375 g…13 oz plain flour
1/2 tsp baking powder
2 tsp mixed spice
250 g…9 oz chopped mixed nuts
50 g…2 oz ground almonds

For the icing (frosting):

435 g…16 oz icing sugar
1 egg white, or equivalent water/gelatin mix
Juice of 1 large lemon
1 tsp vanilla essence
Holly leaves (washed) to decorate

One greased, deep 20cm/8in cake tin, double lined wih waxed or greaseproof paper.

Preheat the oven to 150 deg C, 300 deg F, Gas Mark 2.

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Start the easy Christmas cake recipe by placing the dried fruit along with the butter or margarine, sugar, molasses, brandy, orange rind and orange juice in a large saucepan. Bring to the boil gently and the leave to simmer for about 15 minutes, stirring from time to time. Remove from the heat and allow to cool down.

When cool, add the chopped nuts, beaten eggs and ground almonds and stir thoroughly.

In another bowl, sift the flour, baking powder and spice together and then stir gently into the mix until completely blended.

Spoon into the prepared cake tin, roughly level the top and place in the centre of the preheated oven for 1 hour. After 1 hour turn the oven down to 140 deg C, 275 deg F, Gas Mark 1 and continue to bake for about 2 1/4 hours.

If the top of the cake is browning too much and drying out, cover it with a layer of foil or greaseproof paper for protection. Test to see if a skewer, or similar, comes out clean when pushed into the centre of the cake. If not test again after 10-15 minutes.

Remove the fruit cake from the oven when cooked and allow to cool in the tin on a wire rack. To store, turn out of the tin, wrap in foil and/or greaseproof/waxed paper and store in an airtight container until time to decorate.

Open from time to time and drizzle with a little brandy for a realy delicious cake!

For decorating – beat together the icing sugar, lemon juice, egg white and vanilla essence in a bowl. If you prefer not to eat raw egg, substitute a few tablespoons of water/gelatin instead. When the icing mix is smooth and well blended, roughly spread it over the cake using a knife, before using a fork to rough it up into an attractive pattern. Finish by decorating with the holly leaves, or any other Christmas cake decorations.

Share this easy Christmas cake recipe with friends and then you’ll have even more to eat yourself. Only joking – share the homemade cake as well, not just the recipe!

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This easy chocolate cake recipe is based on a very easy sponge cake. It produces a very nice cake with only a few minutes preparation and should work for you even if you’ve never made a cake before in your life. Why not have a go at making this easy chocolate cake and impress your friends and family.

Easy Chocolate Cake

Ingredients

4 oz…110g self raising flour, sifted
1 tsp baking powder
4 oz…110g soft margarine at room temperature
4 oz…110g caster sugar
2 large eggs
1 tbs cocoa powder

For the filling

2 oz…55g butter or quality margarine
4 oz…110g icing/confectioners’ sugar
1 rounded tbs cocoa powder
A little milk (approx 2 teaspoons)

Two 7 in (18cm) cake tins, at least 1.5in (4cm) deep, greased and bases lined with greaseproof/waxed paper

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Preheat the oven to Gas Mark 3, 170 deg C, 325 deg F.

This is a really easy chocolate cake to make. Sift the baking powder and flour into a large mixing bowl. Next, make sure the margarine is soft, then simply add all the other ingredients to the bowl and beat them well until everything is thoroughly mixed together. An electric hand mixer will give better results. The mixture should just drop off a wooden spoon when tapped on the side of the bowl, so if needed mix in 1-2 teaspoons of warm water to get the right consistency.

Put half the mixture in each of the prepared tins and place on the centre shelf of the preheated oven for about thirty minutes. The top of the sponge should be springy to the touch when cooked.

Meanwhile prepare the filling. Put the margarine, sieved icing sugar and cocoa powder in a bowl and mix it together with a little milk until it’s very smooth.

When the cake is cooked, remove from the oven and allow to cool for about a minute. Loosen the edges with a knife and turn the sponges out onto a wire rack to cool. Carefully remove the lining paper and when completely cool spread the filling onto one sponge and sandwich together. To finish, dust the top with icing/confectioners’ sugar if you like.

Stand back and admire your easy chocolate cake masterpiece!

This lemon cake recipe is ideal for those who don’t like their homemade cakes too sweet. Adding a little juice and grated rind from a lemon (or orange if you prefer) just takes the edge off the sweetness. It gives the cake that little bit of “sparkle” that will leave you wanting more. A lemon cake recipe is ideal for a homemade birthday cake where all that decoration can make the cake very sweet. Enjoy!

Easy Lemon Cake

Ingredients

4 oz…110g self raising flour, sifted
1 tsp baking powder
4 oz…110g soft margarine at room temperature
4 oz…110g caster sugar
2 large eggs
Grated rind of a medium lemon
3 tsps of lemon juice

To finish:

Icing/confectioners’ sugar, lemon curd

Two 7 in (18cm) cake tins, at least 1.5in (4cm) deep, greased and bases lined with greaseproof/waxed paper

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Preheat the oven to Gas Mark 3, 170 deg C, 325 deg F.

This easy lemon cake recipe only takes a few minutes to mix. Sift the flour and baking powder into a large mixing bowl. Next, making sure you use soft margarine, simply add all the other ingredients to the bowl and beat them well. A hand-held electric mixer will give good results. The mixture should be wet enough to just drop from a wooden spoon when tapped on the side of the mixing bowl. If needed mix in 1-2 teaspoons of warm water to get the right consistency.

The mixture is divided between the prepared (greased and lined) tins. Bake on the centre shelf of the preheated oven for about thirty minutes, or until the top of the sponge is springy to touch.

Remove from the oven when cooked and allow to cool for about a minute. Carefully loosen the edges with a knife and turn the sponges onto a wire rack to cool. Gently, remove the lining paper and when cooled completely, spread lemon curd on the sponges and sandwich together. To finish, dust the top with icing (confectioners’) sugar if you like.