see bottom for class 158, sticky toffee cake

Carrot and Pineapple Cake (class 72)

250g self-raising flour
1/4tsp baking powder
1/4tsp bicarbonate of soda
1/2tsp ground cinnamon
1/4tsp freshly grated nutmeg
1/4tsp salt
4 medium eggs, beaten
200ml vegetable oil
2 tbsp hot water
250g caster sugar or replacement sugar
150g carrots
100g fresh or tinned (and drained) pineapple  

100g butter, softened
100g icing sugar
1/2tsp vanilla extract
200g cream cheese  
Oven: 170C/Gas 3. Grease and line 24-25cm diameter springform cake tin.
Sieve first 6 ingredients into a bowl.
Whisk together eggs and oil, then add to the dry ingredients and mix well.
Stir in hot water and sugar.
Fold in carrots and pineapple.
Spoon into tin and bake 1 hour or until cooked. Cool 10 minutes before releasing from tin and cooking on a wire rack.  

TOPPING: beat butter and sugar together, add vanilla and beat in cream cheese. Spread over cold cake.  

Sticky Toffee Cake (class 158, for up to 16 years)

225g dried dates
300ml water
1 tsp bicarbonate of soda
175g light soft brown sugar
115g butter
1stp vanilla extract
2 eggs, beaten
175g self-raising flour  

6tbsp double cream
80g light soft brown sugar
25g butter
25g natural golden icing sugar, sifted  
Grease and line base of shallow 28x18cm tin. Preheat oven 180C/Gas 4 Snip each date roughly into three pieces and place in small pan with water. Bring to the boil and boil uncovered for about 10 minutes, until water is absorbed and dates softened. Remove from heat and stir in bicarb of soda. Leave to cool.
Cream together sugar, butter, vanilla. Gradually beat in the eggs, then fold in the dates and then the flour.
Spoon the mix into prepared tin, level the surface and make a slight dip in the centre. Bake for about 35 minutes until risen and just set. Watch while baking as you may need to cover the cake for the last ten minutes to stop the dates from burning.
Remove from oven and leave in tin for 15 minutes before turning out onto a wire rack to cool.
Make the icing: gently heat the cream, sugar and butter in a small pan until the sugar dissolves. Bring to the boil and cook uncovered for 4 minutes until golden. Do not stir, but watch carefully and remove it from the heat if it darkens too much. Leave to cool and then beat in icing sugar until smooth. Use a wetted palette knife to spread the icing over the cake to give it a decorative finish. Leave to set before cutting into 18 rectangles.
Scroll to top