Gooseberry Cake

A cake best served warm from the oven, was the recommendation from the 500 cakes and bakes recipe book (Martha Day, 2006). This may be the case, but getting up early is not a strong point, so the cake was made the night prior to cake clubbers trying this unusual cake.


115 g butter

165 g self raising flour

1 t baking powder

2 eggs, beaten

115 g caster sugar

1 ½ t rose water

Pinch of ground nutmeg

115 g gooseberries (juice reserved)

Caster sugar to decorate

Whipped cream to serve


Preheat oven to 180°C. Grease a 18cm squarer cake tin and line sides with baking paper.

Gently melt butter, then transfer to a large bowl and allow to cool

Sift together flour, baking powder and add to butter in the bowl

Beat in the eggs one at a time, then add the sugar, rose water and grated nutmeg until you have a smooth batter

Add 15-30 mL of the reserve gooseberry juice, until you have a pourable batter

Pour half the batter mixture into the prepared tin, sprinkle over gooseberries, then pour over the remaining batter

Bake for about 45 minutes (or until a skewer come out clean)

Leave in tin for about 5 minutes, then turn out onto a wire rack and peel off the baking paper. Allow to cool for a further 5 minutes

Dredge with caster sugar and serve immediately with whipped cream, or leave the cake to cool completely before decorating.

Published in: on September 11, 2012 at 10:03  Leave a Comment  

Cake-Off Challenge: Brandy Muffins

The fifth and final cake to be tasted and tested in Round 3 of the 2010 Christmas Cake-Off Challenge was Richard’s Brandy Muffins. “I took a Christmas cake recipe and cooked it in a muffin tray,” he explained. “But I multiplied the brandy content by about four, and then poured a bit more on top. Oh, and I soaked the fruit in brandy for about two weeks beforehand too.”

Guest Judge, Lord Forrester of Governor’s Bay, had this to say about the creation:

The wafer of the fruit cake world. Almost a florentine like texture. The most Christmas tasting of our offerings this festive season.

Other comments from the assembled tasters included “Definitely tastes of Christmas (but not turkey curry),” and, “Gnomphphnomomnomph.”

Vote for Richard’s Brandy Muffins in the 2010 Cake-Off Round 3 Poll.

Published in: on December 21, 2010 at 20:45  Leave a Comment  

Cake-Off Challenge: White Chocolate Christmas Cake

The second of the Christmas Cake-Off 2010 Challenge Cakes to be tasted on this fine December morning was the white chocolate Christmas cake by Robyn, topped with macadamia and pistachio caramel. Cake Clubbers were lucky to see this cake, as Robyn’s resident teenagers nearly carried it off and devoured it before she could get it out of the house.

Guest Judge, Lord Forrester of Governor’s Bay, had this to say about the cake:

Good crackle on the nuts. Traditional dried fruit Christmas cake taste. Would sell well in Marks and Spencer.*

Other comments from the assembled tasters included “Quite delicious,” and succintly, “Chewy crunch.”

Vote for Robyn’s white chocolate Christmas cake in the 2010 Cake-Off Round 1 Poll.

* For the non-Poms: Marks and Spencer

Published in: on December 7, 2010 at 19:10  Leave a Comment  

Fruit loaf

Last week Richard rolled out an excellent loaf to prove that he truly is master of the fruit cake (see Second Attempt). This date-packed snack was just the thing to fortify shaking nerves in Quaky Town Central, and went down a treat with a cup of tea. His report will follow shortly.

Published in: on October 20, 2010 at 19:03  Leave a Comment  

Second Attempt

This cryptically named cake by Richard turned out to be an apple and raisin cake which looked and tasted delicious. This is less than can be said for First Attempt, details of which appear in a special edition extended recipe report experience below. In the meantime, we note that Second Attempt was so appreciated that people who turned up too late or forgot to turn up at all were not, as is usual, taken a slice of the leftovers by friendly cake clubbers present at the main event, because second (and in some cases third) helpings ensured that there were no leftovers. Richard’s report follows.

60g cool melted butter
2 chopped apples (i used a pear too)
1/2 a cup of sugar
1 cup sultanas (i threw in a few dates)
1 tsp cinnamon
1 1/2 cup self raising flour
2 eggs beaten

Bake 1 hr 180

This is a good entry level cake for young bakers, or men like me who think they know what they’re doing, but don’t really. You’ll also notice that other cakes (e.g. the mocklerone) had enough butter and sugar for about 7 of these cakes, so if you have a lot of people to feed or plenty of apples this would definitely be a winner. I have to admit that i only just read the rules, so am regretful to let you know that it came from

First Attempt

My previous effort was to put 2 cups of stewed apples in a basic cake mixture and not measure any of the other ingredients. I felt that i was going to pull it off, but after a couple of hours in the oven started having some doubts. I left it for another hour and it was basically burnt on the outside and sort of wet sticky and tangy on the inside. I’ve eaten a bit, and only felt mildly nauseous but was told that i couldn’t really serve it to other people.

Published in: on June 6, 2010 at 12:37  Leave a Comment  

Date and Walnut Cake

In a shocking development in the Cake Club story, Amy today served up a cake that brazenly flouted the Second Rule of Cake Club, being that cakes should have “substantial sugar and fat content.” Not only was there no butter in her offering, but it clearly had a hole in the centre, thereby cheating hungry cake lovers of a goodly proportion of their rightful slice o’ cake. In fact, this cake was blatantly and unapologetically healthy, which is not at all what the doctor (of philosophy) ordered. However, it was undeniably delicious, and therefore earns a place in the roll of honour as Most Wholesome of 2010. Her report follows.

Date and Walnut Cake
1 cup chopped dates
1 cup walnuts
1/2 cup sugar
2 tbsp flour
1 tsp baking powder
2 large eggs
1 tsp vanilla

Quark, ricotta or whipped cream
Chopped dried fruit and/or nuts

Line the bottom of a 23-cm cake tin with baking paper and spray sides with cooking spray.
Chop the dates, walnuts, 1/4 c sugar, flour and baking powder in a food processor until the dates and nuts are as fine as coarse breadcrumbs.
In another bowl beat egg whites with 1/8 cup sugar until peaks turn over.
In another bowl beat yolks with 1/8 cup sugar and vanilla until thick and creamy.
Combine all three mixtures, folding together lightly.
Bake at 180°C for about 30 mins, until centre springs back.
Leave for 10 mins then turn out onto rack to cool.
Top with whipped cream, quark or ricotta and garnish with chopped dried fruit and nuts.

The recipe came from my boyfriend’s mother who photocopied it out of some long lost cookbook many years ago.

Published in: on May 4, 2010 at 19:11  Leave a Comment