EGGLESS UPSIDE-DOWN CAKE
1 tin condensed milk
5 oz. Plain flour
1/2 tspn. vanilla essence
1 1/2 tspn instant coffee
1/4 tspn. Bi-carb
1/8- pint water
2 oz. melted butter
1 tspn baking powder
Cherries, pineapple pieces, 1 oz. Brown sugar, 4 oz. Cream.
Melt the butter in bottom of sandwich tin and arrange pineapple and cherries, sprinkling with the brown sugar.Grease another sandwich tin. Sieve all the ingredients together in a bowl. Add the milk, water, essence, butter and mix to a soft dropping consistency.Divide the mixture between the two tins, bake at 400 f until golden brown and set (35-40 mins.). Turn out of tins with the decorated side uppermost and allow to cool. Spread the plain half with cream. Sandwich together with the fruit side on top.
EGGLESS CAKE
Source: CookitSimply
2 cups (225 g) 8 oz self-raising flour
1 teaspoon baking powder
1 teaspoon Bicarbonate of soda (Baking soda)
pinch of grated nutmeg
1/2 cup (100 g) 4 oz sugar
2 oz (50 g) margarine
2 oz (50 g) raisins
2 oz (50 g) currants
25 g (1 oz) candied citron, chopped
2/3 cup (150 ml) 1/4 pt milk
Sift the flour, baking powder, bicarbonate of soda and nutmeg into a bowl.
Stir in the sugar, then rub in the margarine.
Add the dried fruit and citron and bind together with the milk. Cover and leave overnight.
The next day, turn into a greased 18 cm (7 inch) tin and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 2 hours. |