I have another lovely fruit cake recipe here on cozebakes and I’ve used it for a Christmas Cake before. It’s very fruity and a lovely traditional fruit cake. It’s a 7″ square cake which can be cut to make 2 gift cakes or keep all for yourself!
This is a new recipe I tried and it’s also a lovely bake, probably a little spicier than the Fruit Cake and will work really well for a Christmas cake also. It makes an 8″ / 20cm round cake though I made it in a 6″ as requested and used the leftover for a mini trial cake. There has to be a cook’s treat!!
My advice? Read both recipes and decide which rings your bell. I can stand over both as delicious and impossible to tell the difference from a regular non gluten free cake. Here’s a link to the other recipe for you to check out: https://cozebakes.wordpress.com/2016/11/09/fruit-cake-gluten-free/
A spiced, sticky ginger cake which is one of my favourite! This very simple bundt cake recipe is flavoured with ginger and cinnamon and has a wonderful sense of the festive season about it. I do have a bit of a thing for bundt tins but you can use a standard 20cm instead 🙂
I decorated it with white dripping icing and pomegranate seeds as it was made originally at Christmas, but as the season changes, you could make a coulis from raspberries and pour it over while saving some whole ones to decorate. Once it gets closer to summer, using Passion Fruit to drizzle over would make a great taste combination and the colour would look fantastic.
We all love something a little sweet with our morning or afternoon break or when we have friends over for Afternoon Tea or just because it’s a Sunday so why not include one of your required 5 a day in that cake?!
Adding courgette to this lovely light chocolate cake gives it added moistness as chocolate cakes can sometimes turn out a little dry. Spelt flour is used also for easier digestion and agave syrup for sweetness instead of refined sugar …. sure it’s positively healthy! 😉
There are so many fun ways to bake at Halloween and this surprise cake featuring a hidden pumpkin is one of them.
There are 2 cakes to be made; one coloured and one plain. You need to plan ahead as they can’t be made at the same time. I tend to make my coloured one in the morning, get my jobs done and then get the second one made later in the day. It can be decorated the same or next day.
There’s something very special about those pink and yellow squares when you cut into a Battenberg that brings you back to being young. It was such a treat to get and always felt like a special occasion when a Battenberg was produced on the table.
It feels like a lot of work but honestly, it’s not. The cutting and joining of coloured sponges can be a little sticky and rolling out the marzipan a little messy but the result is definitely worth it and always impresses when it’s homemade!
This delicious and low fat cake comes from the Hairy Bikers. It contains low fat milk and sunflower oil so no butter and for a large 23cm cake, only uses 100g of demerara sugar which you could substitute for an organic variety which is less refined.
I converted it to a Gluten Free version so everyone at home could enjoy it and it worked really well. The other bonus of this lovely recipe is that it freezes well so you can cut in half or in slices and keep for when you desperately need a slice of cake to help sort out the woes of the world. Defrost thoroughly and heat up in a low oven or in the microwave. It’s perfect served hot or cold and will keep fresh for several days once you wrap it in tin foil.
I was in the UK a while back and saw this recipe in a magazine so of course I took pictures and once I got home, gave it a go with sweet Irish strawberries. I picked up a punnet of King Strawberries which I hadn’t seen before. Huge fellows and very sweet!
It’s a big cake and will easily feed 12/14 people so it’s perfect for a gathering and can be dressed up a bit to make it fancy, shmancy 🙂