CARMEN'S SPECIAL CHOCOLATE CAKE.

This recipe is unusual and very easy

(All ingredients, except margarine, are available from the shops. Or e-mail your order)

Ingredients.

• 14oz/400g Light Brown Sugar.

• 14oz/400g S.R Flour.

• 5oz/150g Cocoa Powder.

• 9oz/250g Margarine.

• 5-Eggs.

• A little Vanilla Essence.

• 1-cup of Lemonade.

Method

1. Pre-heat the oven to 150C/300FGas2.

2. In a deep bowl, place all the ingredients, except the lemonade. Mix well until the mixture is smooth.

3. Add the lemonade and mix again.

4. Beat until smooth.

5. Grease a 9in round cake tin ,sprinkle with flour, shake and tip out excess.

6. Put the mixture in the tin and bake in the centre of

7. the oven for 1-3/4 hours.

Leave to cool in the tin.-Turn out ,wrap and leave for 10 hours before serving.

AFTER MANY REQUESTS. HERE IS THE

 FAMOUS H.R.T. CAKE.

ingredients

• 4oz (100)g soya flour

• 2 pieces stem ginger, chopped

• 4oz (100g) wholemeal flour

• 8oz (200g) raisins

• 4oz (100g) porridge oats

• approx 1.5 pints(900ml) soya milk

• 4oz (100g) linseeds

• 1 tbsp malt extract

• 2oz (50g) sunflower seeds

• 2oz (50g) pumpkin seeds

• 2oz (50g) sesame seeds

• 2oz (50g) flaked almonds

• half a teaspoon each of cinnamon, nutmeg, ground ginger

method

1. Put dry ingredients into a large mixing bowl and thoroughly mix.

2. Add soya milk and malt extract. Mix well and leave to soak for half and hour. If mixture is too stiff, add more soya milk.

3. Spoon into a well greased or lined loaf tin (2 lb tin). Bake in oven gas 5 or elec 190c/375f for about 75 mins.

4. Turn out and leave to cool.-It is advisable to divide the cake into quarters and freeze three-quarters until ready to eat.

ONE SLICE PER DAY FOR BEST RESULTS

Now lets not forget Easter is fast approaching and you will need to make your Simnel cake in advance so here is the recipe.

SIMNEL CAKE

The name of the cake comes from the Latin word simila, meaning “the very best wheat flour”. Originally the cakes were decorated with 11 almond paste balls, symbolising Christ’s 11 faithful disciples. The cakes improved with keeping and were eaten at the end of the Lenten fast.

Ingredients

• 115g/4oz butter

• 115g/4oz soft brown sugar

• 3 eggs, beaten

• 150g/5oz plain flour

• ¼tsp salt

• ½tsp ground mixed spice, optional

• 350g/12oz mixed raisins, sultanas and currants

• 50g/2oz chopped mixed peel

• Grated rind  ½ lemon

• A little apricot jam

• A little beaten egg for glazing

• For the almond paste:

• 115g/4oz caster sugar

• 115g/4oz ground almonds

• 1 egg, beaten

• ½tsp almond essence

Method

To make the cake:

1. Preheat oven to 140ºC/275ºF/Gas 1

2. Cream butter and sugar together until fluffy. Beat in the eggs, a little at a time. Sift the flour, salt and spice together and add to the mixture alternately with the fruit, peel and grated rind, mixing together well.

3. Put half the mixture into a greased and lined 18cm/7" cake tin. Smooth the top and cover with a circle of almond paste. Add the rest of the cake mixture and smooth the top, slightly hollowing in the centre.