Wear Cooking Cakes And Biscuits

Cakes and Biscuits, Page 3

Carmel Pound Cake

Ingredients For Carmel Pound Cakes:

14oz flour
1/2 teaspoon salt
1/2 teaspoon baking powder
8oz. butter
8oz. margarine
16oz light brown sugar
7oz granulated sugar
5 eggs
8fl oz milk
1 teaspoon vanilla essence

Firstly, preheat oven to 170°C/325°F/gas mark 3. Then, grease and flour a loaf tin. Sift together flour, salt, and baking powder; set aside. Cream the butter, and margarine add the sugars, and cream till fluffy. Add the eggs one at a time, then add the sifted dry ingredients alternately with the milk. Then, add the vanilla, and beat till thoroughly combined. Finally, pour batter into loaf tin, and bake for about 1½ hours.

Chocolate Macaroons

14 oz sweetened condensed milk
3 squares unsweetened chocolate
1/4 teaspoon salt
8oz shredded coconut
1 teaspoon vanilla essence

Firstly, preheat oven to 180°C/350°F/gas mark 4. Then, generously grease a baking tray. In a pan combine the condensed milk, chocolate, and salt and melt over boiling water, stirring frequently, until chocolate melts and mixture thickens.

Remove from the heat. Then, add the coconut and vanilla essence and mix well. Drop by rounded tablespoonfuls, 1 inch apart, on prepared baking tray. Finally, bake for 10-12 minutes, or just until cookies are set. Obviously, transfer to a wire rack, to cool.

Date and Walnut Loaf

8oz dates
pinch bicarbonate of soda
1/4 pint boiling water
3oz margarine
3oz caster sugar
1 egg
8oz self raising flour
3oz walnuts, chopped

Firstly, chop the dates, add the bicarbonate of soda and pour the boiling water over them. Then, cream the margarine and sugar, beat in the egg. Stir in the flour and nuts and then the dates. Place the mixture in a greased, lined loaf tin approximately 20 x 13 x 9cm. Finally, bake in oven 180°C/350°F/gas mark 4 for about 1¼ hours.

Banana Tea Bread

8oz self raising flour
¼ teaspoon bicarbonate of soda
½ teaspoon salt
3oz butter
6oz caster sugar
2 eggs, beaten
1lb bananas, mashed
4oz walnuts, chopped

Firstly, mix together flour, bicarbonate of soda and salt. Cream the butter and sugar until pale and fluffy, add the eggs a little at a time, alternately with the flour. Stir in the remaining flour, bananas and walnuts. Place in a greased and lined loaf tin 20.5 x 12.5cm. Then, bake for 1¼ hours at 180°C/350°F/gas mark 4. Finally, cool on a wire rack and keep for 24 hours before serving.

Melting Moments

2½ oz self raising flour
1½oz caster sugar
2oz margarine
a few drops of vanilla essence
desiccated coconut or oats
glace cherries

Firstly, cream the margarine, sugar and vanilla essence, stir in the flour and mix thoroughly. Divide the mixture into 20 pieces, roll each into a ball and roll in the coconut or oats. Then, place on a greased baking tray, flatten slightly and place a piece of cherry on each biscuit. Finally, bake in oven at 180°C/350°F/gas mark 4 for about 15 minutes.


8oz self raising flour
pinch of salt
2 teaspoons ground ginger
4oz raisins (optional)
2oz margarine
2oz soft brown sugar
4oz golden syrup
1 egg with milk to make ¼ pint

Firstly, mix flour, ginger, salt and if using raisins. Melt margarine, sugar and syrup add to the flour, ginger, salt and raisins, gradually beat in the egg and milk. Then pour into a greased 18cm square cake tin. Finally, bake in oven at 180°C/350°F/gas mark 4 for about 45 minutes.

Chocolate Chip Gateau

3 eggs, separated
6oz granulated sugar
6oz self raising flour
2oz butter 2 tablespoons milk
1 tablespoon water
2oz chocolate vermicelli
8oz cooking chocolate
1 pint double cream

Firstly, whisk the egg whites until they form stiff peaks. Continue whisking gradually adding the sugar, then add the egg yolks one at a time. The mixture should be pale and creamy of course. Then boil the butter, milk and water together. Fold in the flour and vermicelli into the egg mixture and add the foaming liquid.

Divide the mixture equally between three greased and based lined 18cm sandwich tins. Bake for 15-20 minutes at 190°C/375°F/gas mark 5. Cool on a wire rack of course. Then, melt the chocolate in a basin over hot water and sandwich layers together. Finally, cover with whipped cream and decorate with a little grated chocolate if desired.

There are also two other pages of cakes and biscuits recipes, see below.


If you have any cakes and biscuits recipes and would like to share them with Wearside Online, get in touch with us. Obviously, you can share any recipe with us or even some kitchen hints and tips. We would also like you to tell us how you got on with the cakes and biscuits recipes we share here. So, let us know in the comments section below. Alternatively, open a new thread in the Sunderland Forum and Message Boards – the SMB.

Cakes and Biscuits Recipes at the Wearside Kitchen Virtual Online Cookery

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