Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Chocolate Cinnamon Loaf Cake with Cinnamon Glaze April 12, 2012

 

This cake makes a great “grown up” chocolate cake, with the cinnamon giving a slightly more sophisticated taste. It doesn’t matter if it’s slightly undercooked as it goes lovely and Fudgy in the middle.

 

Ingredients

 

1/2 cup butter

1 cup water

1/2 cup oil

5 Tbsp cocoa powder

2 cups plain flour

1 1/2 cups sugar

1/2 tsp salt

1/2 cup yoghurt or buttermilk

1 tsp baking powder

2 eggs

1 1/2 tsp cinnamon

1tsp vanilla extract

1 pkt chocolate chips (optional)

 

For the Cinnamon Glaze

 

60g sifted icing sugar

1 tsp cinnamon

1-2 Tbsp milk

 

Method

 

Preheat the oven to 175C/350F/gas mark 5

Grease either 2 loaf tins or a large bundt tin.

Put the butter, water, oil, and cocoa powder in a medium saucepan and heat to the simmering stage so everything is well combined, then remove from the heat.

Meanwhile, sieve together the flour, cinnamon, baking powder and salt in a large mixing bowl, then stir in the sugar.

Pour the melted chocolate mixture into the dry ingredients and mix well, then add the yoghurt and mix again.

Mix together the eggs and vanilla in a jug, then add to the chocolate mixture, along with the chocolate chips and stir well.

Pour the batter (this is going to be very runny) into your prepared tins and bake for approximately 55 minutes.

 

To make the glaze, put the icing sugar, cinnamon and 1Tbsp of the milk into a small bowl and mix, adding more milk a little at a time until it’s just pourable, then pour over the cake.

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Old Fashioned Sugar Plum Cake December 23, 2011

This might just be the most moist cake you ever make.

We, well most of us, know that a prune is a dried plum. Can you imagine the response when telling people you’ve just made the most delicious prune cake? I don’t think they’d be in a hurry to try it, so we’ll stick to the word plum then everyone will be happy to try it and maybe even go on and make their own 😉

Ingredients

2 cups plain flour

1 1/2 cups sugar

3 eggs

1 cup vegetable oil

1 tsp baking soda

1/2 tsp salt

1 tsp allspice

2 tsp cinnamon

1 cup buttermilk

1 tsp vanilla

1 cup ready to eat prunes, pitted and chopped

1 1/2 cups chopped nuts (I used hazelnuts, but use whatever you have handy)

Sauce

4 oz butter

1 1/2 cups sugar

1/2 tsp soda

2 tsp vanilla

1/2 cup buttermilk

Line a bundt or 9 ins round cake tin with baking parchment.

Preheat the oven to 350F/175C/gas mark 4.

Combine all the cake ingredients in a large mixing bowl.

Beat with an electric mixer until well combined.

Pour into prepared cake tin and bake for one hour.

Just before the cake is done, place all the sauce ingredients into a saucepan.

Bring to the boil, stirring constantly, and continue boiling gently until the sauce is thickened slightly, about two minutes.

Remove cake from the oven, but don’t take it out of the tin.

Poke holes all over the top of the cake with a fork.

Pour hot sauce over the cake.

Allow to stand for about half an hour for the sauce to be absorbed.

You can also add 1 tsp nutmeg if you like to.

Serve to Family and Friends remembering to call it ”Sugar Plum Cake” 😉

Oh and this conversion might help some of you..

1 cup = 227g = 8 oz

Also if you don’t have buttermilk, which is hard to find here in the UK, here is how you can easily make your own in 5 minutes…

milk (just under one cup)

1 Tbsp lemon juice or white vinegar

Place a Tbsp lemon juice or white vinegar in a measuring cup.

Add enough milk to bring the liquid up to the one cup full.

Let it stand for 5 minutes.

There it is, you have your buttermilk!

 

Banana Tea Loaf December 6, 2011

Filed under: Banana,Butter,Eggs,Golden Syrup,Raisins,Spice,Sugar — dogsmum @ 4:00 pm

 

Ingredients

12oz self raising flour, sifted

6oz butter or margerine

40z granulated sugar

1 Tbsp golden syrup or honey

2 ripe bananas(chopped not mashed)

4 oz Raisins

1/2 tsp mixed spice

2 eggs, beaten

2 Tbsp cold black tea

 

Method

Preheat oven 350F/180C/gas mark 4.

Grease and line a 2lb loaf tin.

Rub the butter or margarine into the flour until it resembles bread crumbs.

Stir in the sugar, syrup or honey, raisins, chopped banana and mixed spice until thoroughly combined.

Mix together the beaten eggs and cold tea and pour into dry ingredients and stir in with a wooden spoon.

Bake for about 1 hour or when a skewer inserted into the centre comes out clean.

Cool on a wire rack.

 

Banana and Date Loaf December 5, 2011

Filed under: Banana,Dates,Eggs,Nutmeg,Spice,Sugar — dogsmum @ 8:52 pm

 

Everyone loves a good banana loaf, so make a date with this classic.

This is also good toasted.

 

Ingredients

2 cups (300g) self raising flour

1 tsp bicarbonate of soda

1/2 tsp ground nutmeg

125g stoned dates, chopped

1/2 cup (115g) castor sugar

1 cup (250ml) milk

2 eggs

1 cup over ripe mashed banana

 

Method

Preheat oven to 175C, gas 4.

Line a 2lb loaf tin.

Sift the flour, soda and nutmeg into a large bowl.

Stir in the dates and sugar.

Combine the milk, eggs and banana in a separate bowl, then fold (do not beat it) into the date mixtureuntil well combines.

Pour into the loaf tin.

Bake for 50-55 minutes or until a skewer inserted into the centre of the loaf comes out clean.

Cool for in the tin for 10 minutes before turning out onto a rack to cool.

 

Mini Christmas Puds December 2, 2011

Filed under: Christmas,Cupcake,Hazlenuts,Mincemeat,Mini,Puds,Rum,Spice,Treacle — dogsmum @ 5:06 pm

These are made in less than an hour and freeze well.

Ingredients

2 1/2 oz (60g) self raising flour

1/2 tsp baking powder

1/2 tsp ground mixed spice

1 medium egg

1 0z (25g) butter, softened

1 1/2 fl oz (40ml) black treacle

2 fl oz (55 ml) Irish stout

1 Tbs dark rum

1 1/2 oz (40g) cooking apple, peeled, cored and diced

1/2 oz (10g) chopped roasted hazlenuts

3 oz (75g) currants

1/2 a jar mincemeat (jar size 411g)

zest of 1/2 orange

zest of 1/2 lemon

Pre-heat the oven to gas mark 4, 350°F (180°C).

Method

First sift the flour, baking powder and mixed spice into a medium bowl, then add the egg and softened butter. After that, measure the treacle into a measuring jug, add the stout and rum and mix these together.
Next, pour this mixture into the bowl and, using an electric whisk, whisk everything together. Now add the apple, nuts, currants, mincemeat and, finally, the grated orange and lemon zests. Then mix everything together very thoroughly, and divide the mixture among the 4 buttered pudding basins. Top each with a small circle of buttered baking parchment, followed by a piece of foil large enough to fold under the edges of the basins, making a pleat all the way round to seal.

Place the basins in the tin and place the tin in the oven. Next pour in 1 inch (2.5 cm) of boiling water from the kettle and leave to cook for 45-50 minutes, or until the puddings are springy and firm to the touch in the centre. Then remove them from the oven and let them stand for 10 minutes before carefully turning them out.

If freezing the cooked and cooled puddings, defrost thoroughly, then place in a loose parcel of foil with a couple of tablespoons of brandy sprinkled over. Re-heat on a baking tray in an oven pre-heated to gas mark 4, 350°F (180°C) for 25 minutes.

You will also need 4, 6 fl oz (175ml) mini non stick pudding basins, buttered, a shallow roasting tin, baking parchment and foil.

If you don’t have the mini pudding basins you could use a silicone cupcake pan, as I did  😉


A couple of the Puds decorated.

 

 
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