Good Housekeeping Institute (Great Britain) - Good Housekeeping Cake OClock

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First published in the United Kingdom in 2014 as hardback and eBook by

Collins & Brown

10 Southcombe Street

London

W14 0RA

An imprint of Pavilion Books Group Ltd

Copyright The National Magazine Company Limited and Collins & Brown 2014

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written consent of the copyright holder.

The expression Good Housekeeping as used in the title of the book is the trademark of the National Magazine Company and The Hearst Corporation, registered in the United Kingdom and USA, and other principal countries of the world, and is the absolute property of The National Magazine Company and The Hearst Corporation. The use of this trademark other than with the express permission of The National Magazine Company or The Hearst Corporation is strictly prohibited.

The Good Housekeeping website is

www.goodhousekeeping.co.uk

eBook ISBN 978-1-910231-02-9

Hardback ISBN 978-1-909397-13-2

This book can be ordered direct from the publisher at
www.pavilionbooks.com, or try your bookshop.

Recipes in this book are taken from the Good Housekeeping recipe library and may have been reproduced in previous publications.

Picture credits

Photographers:

Neil Barclay (page 192); Martin Brigdale (pages 6, 38, 39, 45, 47, 49, 62, 64, 67, 109, 110, 195, 210, 223); Nicki Dowey (pages 8, 9, 10, 11, 16, 19, 24, 25, 28, 29, 30, 31, 32, 33, 34, 35, 37, 40, 41, 46, 48, 50, 56, 57, 58, 61, 65, 66, 73, 75, 77, 78, 80, 83, 86, 90, 93, 94, 95, 96, 97, 98, 99, 101, 102, 103, 104, 106, 111, 113, 114, 115, 120, 121, 124, 125, 126, 127, 129, 130, 148, 170, 171, 173, 174, 175, 176, 177, 178, 179, 181, 182, 186, 188, 189, 191, 193, 194, 196, 197, 198, 199, 200, 201, 203, 204, 206, 207, 208, 209, 220); Gareth Morgans (page 27); Craig Robertson (pages 53, 87, 183, 212, 213, 214, 215, 216, 218, 221, 224, 228, 229, 232, 233, 236); Lucinda Symons (pages 12, 13, 14, 15, 17, 20, 23, 42, 51, 52, 54, 59, 60, 68, 70, 71, 72, 79, 84, 85, 88, 89, 117, 118, 122, 128, 131, 132, 133, 134, 135, 136, 137, 138, 140, 141, 142, 143, 144, 146, 147, 149, 150, 151, 152, 153, 154, 155, 156, 157, 158, 159, 160, 161, 162, 163, 164, 165, 166, 167, 168, 180, 184, 185, 190, 202, 217, 219, 225, 235).

Home Economists:

Joanna Farrow, Emma Jane Frost, Teresa Goldfinch, Alice Hart, Lucy McKelvie, Kim Morphew, Bridget Sargeson and Mari Mererid Williams.

Stylists:

Wei Tang, Helen Trent and Fanny Ward.

Notes

Both metric and imperial measures are given for the recipes. Follow either set of measures, not a mixture of both, as they are not interchangeable.

All spoon measures are level.

1 tsp = 5ml spoon; 1 tbsp = 15ml spoon.

Ovens and grills must be preheated to the specified temperature.

Medium eggs should be used except where otherwise specified.

Dietary Guidelines

Note that certain recipes contain raw or lightly cooked eggs. The young, elderly, pregnant women and anyone with immune-deficiency disease should avoid these because of the slight risk of salmonella.

Note that some recipes contain alcohol. check the ingredients list before serving to children.

Preparation Time 15 minutes Cooking Time 30 minutes, plus cooling Cuts into 18 slices Per Slice 180 calories, 9g fat (of which 5g saturates), 24g carbohydrate, 0.2g salt Easy

125g (4oz) unsalted butter, softened

125g (4oz) light muscovado sugar

grated zest of 1 lemon

2 medium eggs

a few drops of vanilla extract

150g (5oz) self-raising flour, sifted

1 tsp baking powder

a little lemon juice, as needed

50g (2oz) glac cherries, chopped

175g (6oz) mixed dried fruit

25g (1oz) desiccated coconut

25g (1oz) demerara sugar

50g (2oz) flaked almonds

Preheat the oven to 190C (170C fan oven) mark 5. Grease a 28 18cm (11 7in) shallow baking tin and baseline with baking parchment.

Beat the butter, muscovado sugar, lemon zest, eggs, vanilla extract, flour and baking powder together. Add a little lemon juice, if necessary, to form a soft, dropping consistency. Stir in the cherries, dried fruit and coconut.

Spoon the mixture into the prepared tin, level the surface and sprinkle with demerara sugar and almonds. Bake for 30 minutes or until golden.

Cool in the tin for a few minutes, then turn out on to a wire rack to cool completely.

Store in an airtight container. It will keep for up to one week.

Preparation Time 30 minutes Cooking Time 2 hours, plus cooling Cuts into 16 slices Per Slice 277 calories, 11g fat (of which 6g saturates), 38g carbohydrate, 0.2g salt Easy

1kg (2lb) mixed dried fruit

100g (3oz) ready-to-eat dried prunes, roughly chopped

50g (2oz) ready-to-eat dried figs, roughly chopped

100g (3oz) dried cranberries

2 balls preserved stem ginger in syrup, grated and syrup reserved

grated zest and juice of 1 orange

175ml (6fl oz) brandy

2 splashes Angostura bitters

175g (6oz) unsalted butter, cubed, plus extra to grease

175g (6oz) dark muscovado sugar

200g (7oz) self-raising flour

tsp ground cinnamon

tsp freshly grated nutmeg

tsp ground cloves

4 medium eggs, beaten

Preheat the oven to 150C (130C fan oven) mark 2. Grease a 20.5cm (8in) round, deep cake tin and line the base and sides with greaseproof paper.