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Ashford, Kent, United Kingdom
“If more of us valued food and cheer above hoarded gold, it would be a much merrier world.” ― J.R.R. Tolkien ~ "I love to cook, to create platefuls of happiness, I find that there is no greater complement to a chef than silence while people are eating my food, it shows their enjoyment more that any complement words could express!" - The Ginger Hobbit.

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Wednesday, 9 May 2012

Grandma Bridles Every Day Cake!

Grandma Bridles "Every Day" Cake
As this recipe title says this is a cake that has been in my family ever since I can remember, a light moist fruit cake that, as my family so delightfully put it, "tows a cup of tea down nicely", It's simple to make and keeps remarkably well, if stored in an air tight tin and for best results I think it is better eaten the day after baking.
            This recipe is ideal for a 7½ inch in diameter by 3 inch deep cake tin, which needs to be greased then lined with greaseproof paper, the paper should not go more than ¼ inch above the top of the cake tin.


1lb self raising flour
½lb butter
½lb sultanas
½lb sugar
3 eggs (beaten)
¼ pint fresh milk
½ freshly squeezed lemon


  • Rub in the flour and butter
  • Stir in the sugar
  • Stir in the eggs
  • Add the lemon juice bottled lemon juice works just as well.
  • Mix in the milk  - Be careful when adding the milk, you don't want the mixture too wet, you are looking for "dropping consistency" (so it doesn't come straight off the spoon, but slides slowly off after a few seconds).
  • Stir in the sultanas – make sure you stir them in evenly throughout the mixture. You can change the fruit if you wish, for cherries or other dried fruit but keep the overall fruit weight the same to prevent the fruit/cake sinking.

Put the mixture into the lined tin and place in your pre-heated oven, 120°c for 2¼ hours. Test with a skewer and turn out to cool on a rack.

This can be done by machine, but don't overdo the mixing, and it is best if you add the fruit by hand!


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