Lemon Cake

Ingrediants:

200g of sugar
200g of butter
200g of self  raising flour
Zest and juice of 2 lemons
3 eggs

I cream the eggs, butter and sugar together. Add the lemon zest and juice. Once creamed i add the flour . mix together and then transfer to a cake tin.

cook at about 200 degrees untill cooked.

fruit cake

Ingredients 
Makes: 1 fruit loaf cake

• 225g (8 oz) self raising flour
• 1 pinch salt
• 110g (4 oz) margarine
• 110g (4 oz) caster sugar
• 225g (8 oz) mixed fruit
• 2 medium eggs
• 4 tablespoons milk

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Method
Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

1. Heat oven to 180 C / Gas 4. Grease a 2lb loaf tin or use a cake tin. I do use greaseproof paper to line my tin.
2. Mix flour and salt, rub in margarine.
3. Stir in sugar and fruit. Beat together eggs and milk, then mix together to a soft consistency.
4. Add to loaf tin. I add bit of sugar on the top to give it that nice crunch, but it is optional.
5. Bake for approximately 45 minutes or until a skewer inserted in the centre comes out clean.

Tip

You could add different fruit or swap for chocolate :)

chocolate cake

Ingrediants:

200g of sugar
200g of butter
200g of self  raising flour
coco powder
3 eggs

I cream the eggs, butter and sugar together. Once creamed i add the flour and coco powder (it depends how chocolatey  you want it to how much you add). mix together and then transfer to a cake tin.

cook at about 200 degrees untill cooked.

Fruit Cake

I love fruit cake so was glad when i came across the following recipe on the slimming world website.

I do need o keep an eye on it while it's cooking as mine took just over an hour to cook.

Ingredients

• 110g non-soak prunes, stoned and chopped
• 275g mixed dried fruit
• 50ml brandy or rum
• 175g plain flour
• 1 level tsp baking powder
• 50g glace cherries
• 50g mixed peel, chopped
• 1 level tsp ground cinnamon
• 1 level tsp mixed spice
• Pinch of salt
• 50g dark Muscovado sugar
• 2 eggs, beaten
• Grated zest and juice of 1 orange
• Grated zest and juice of 1 lemon

Glazed Fruit and Nut Topping

• 1 level tbsp low-sugar apricot jam
• 2 tbsp brandy
• 28 glace cherries
• 8 pecan nuts, shelled
• 12 almonds, shelled

Method

1. Put the prunes and mixed fruit in a large bowl and pour over the brandy or rum. Mix together and leave to soak for a few hours, or overnight.
2. Preheat the oven to 170°C/150°C Fan/Gas 3. Sift the flour and baking powder into a large mixing bowl and stir in the glacé cherries and mixed peel. Add the spices and salt and stir in well so that everything is lightly coated with flour.
3. Stir in the sugar and then beat in the egg with a wooden sppon. Add the soaked fruit, together with the soaking liquid, and the zest and juice of the orange and lemon. Mix well together. If the mixture is too stiff, you can thin it down with a little more lemon juice.
4. Spoon the cake mixture into a lined 18cm square tin and smooth the top of the cake. Bake in the preheated oven for about 2 hours, or until s skewer inserted in the centre of the cake comes out clean. If the cake is browning too much, cover it with some greaseproof paper while it cooks.
5. Let the cake cool in the tin, then remove and wrap in greaseproof paper and foil. Store in a cool, dry place until you are ready to decorate it with the glazed fruit and nut topping.
6. For the glazed fruit topping
   
   Put the apricot jam and brandy in a small saucepan and heat gently, stirring with a wooden spoon until well blended.
7. Brush a little of the apricot glaze lightly over the top of the cake. Arrange the cherries and nuts in an attractive pattern on top and then brush them with the remaining glaze.
8. When the topping is cold, tie a pretty festive ribbon around the sides of the cake and then store in a tin or airtight container in a cool place. The topping will stay fresh for several weeks.

Using up things.

Well it's now the middle of th month and I'm using thins up to save on money. This is what I came up with.