Gosh, is it really nearly three weeks since my last post? Well over half term I was away on holiday up on the Isle of Mull, a beautiful part of the world and since I’ve been back I haven’t managed to get anywhere near my laptop. So better late than never I suppose!
Last month I spent a very busy afternoon baking four different cakes to take down to the Village Hall at my local Open Gardens event. Usually I have a stall at the Open Gardens where I sell all my handmade cookies, cupcakes and other treats but this year I had been far too busy as well as it being the day before I was due to go into hospital. I also ended up being the judge at our village baking competition so a stall would have been a bit tricky to fit in. Anyway, I found four different cakes I fancied trying out on visitors to our village and hoped that they would be fine.
First of all I chose to bake Delia Smith’s Sticky Toffee Fudge Loaf Cake which comes with a fudge icing. Another recipe also to tick off my Cooking The Books Challenge for May. I love Sticky Toffee Pudding and have made different variations of it in cake form. But this version as a loaf cake looked absolutely delicious. I didn’t have any dates in my baking cupboard, though so I ended up adding an equal amount of raisins to the mix instead.
Here’s how it was made:
No dates in this sticky toffee loaf cake but there were plenty of chopped pecan nuts! I chopped these first before getting on with the rest of the cake.
Butter, black treacle and golden syrup went into a saucepan to be melted together on the hob.
The treacle mixture melted down to look like this.
Once the mixture in the pan had been taken off the heat and cooled slightly I added two beaten eggs. After this I weighed out the dry ingredients needed for the cake: plain flour, mixed spice, ground ginger and bicarbonate of soda. These were sifted together then folded into the melted mixture. Delia recommends Silverwood bakeware in her latest book. I love Silverware cake tins and love my traybake tins but my loaf tin is equally fantastic, a Lakeland one. As you might have gathered I swear by Lakeland’s loaf tin liners and can’t do without them whatever loaf cake I bake. They worked perfectly with this one too!
The spicy aroma filling my kitchen once the Sticky Toffee Loaf cake came out of the oven was just heavenly. It rose perfectly in the oven. Here it is just cooling down.
As the cake cooled down on the work top I got on with making the fudge icing.
I used my brand new pan which my auntie bought me from John Lewis on my birthday. My mum had bought me some new pans but my auntie treated me to the small one in the set. So the pan was “christened” by having the fudge icing made in it. It was a very rich icing: evaporated milk, butter and brown sugar which was melted and then simmered until it thickened up.
The fudge icing as it melted.
My icing turned out a little bit runnier than the one shown on the picture in the book. But it still looked presentable to take down to the Village Hall. I hoped it would go down well as it was a very warm day and I usually associate sticky toffee pudding as a Winter comfort food!
The finished cake! Ta-dah!
My mum tried a piece down at the Village Hall when we went there for tea and cake. I didn’t eat any as I’d already sampled lots of cake when I was judging the competitions earlier.
My mum enjoyed her piece of cake and I was glad by the time I saw the cake about half of it had gone. That was a relief. I would definitely bake it again.
Love Sam xx