ChatterBank1 min ago
Lunchbox Cake recipe
22 Answers
I always seem to make the same cakes for my husbands pack up. I make them each Sunday and they last all week. Can anyone give me their favourite recipe for lunchbox cakes or cakes that keep well for a week please, so that he can have a change!? Many thanks.
Answers
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Lemon Drizzle cake
Grease and line either a 2lb loaf tin or 7in deep cake tin. Preheat oven to 160 C.
Beat together 6oz soft margarine, 6oz caster sugar, 2 eggs, 6oz self raising flour, level teaspoon of baking powder, grated rind of 1 lemon and enough milk to make a fairly soft consistency.
Put into tin and bake for about 50/60 mins until well risen and springy to touch.
Mix together 4 level tablespoons caster sugar and 3 tablespoons lemon juice in a pan over very low heat.
As soon as cake comes out of oven prick top of cake with needle and pour syrup over it. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling
If you like icing you can also mix lemon juice and sifted icing sugar to make a thin icing and drizzle it in a zigzag pattern over the top of cooled cake.
Toffee Bars
This recipe was submitted by David Encill - one of his mother's favourites!
Ingredients: 8 ozs. Butter* 8 ozs. Brown sugar 2 Egg yolks 4 ozs. Plain flour 4 ozs. Porridge Oats
Grease Swiss Roll tin. Set oven to 190 deg C. Beat butter, sugar and egg yolks until smooth. Add flour and oats. Press mixture into tin and bake for 15-20 mins. Cool slightly.
Topping
4 ozs. Plain chocolate 1.5 oz. Butter 2 oz. Chopped walnuts
Melt butter and chocolate and spread over mixture in tin. Cover with chopped walnuts. Cut into bars while warm, but leave in tin until completely cold.
*One point worth noting - use butter in the toffee bar mixture otherwise you won't get the glorious caramelised taste in the bars.
Grease and line either a 2lb loaf tin or 7in deep cake tin. Preheat oven to 160 C.
Beat together 6oz soft margarine, 6oz caster sugar, 2 eggs, 6oz self raising flour, level teaspoon of baking powder, grated rind of 1 lemon and enough milk to make a fairly soft consistency.
Put into tin and bake for about 50/60 mins until well risen and springy to touch.
Mix together 4 level tablespoons caster sugar and 3 tablespoons lemon juice in a pan over very low heat.
As soon as cake comes out of oven prick top of cake with needle and pour syrup over it. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling
If you like icing you can also mix lemon juice and sifted icing sugar to make a thin icing and drizzle it in a zigzag pattern over the top of cooled cake.
Toffee Bars
This recipe was submitted by David Encill - one of his mother's favourites!
Ingredients: 8 ozs. Butter* 8 ozs. Brown sugar 2 Egg yolks 4 ozs. Plain flour 4 ozs. Porridge Oats
Grease Swiss Roll tin. Set oven to 190 deg C. Beat butter, sugar and egg yolks until smooth. Add flour and oats. Press mixture into tin and bake for 15-20 mins. Cool slightly.
Topping
4 ozs. Plain chocolate 1.5 oz. Butter 2 oz. Chopped walnuts
Melt butter and chocolate and spread over mixture in tin. Cover with chopped walnuts. Cut into bars while warm, but leave in tin until completely cold.
*One point worth noting - use butter in the toffee bar mixture otherwise you won't get the glorious caramelised taste in the bars.
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Mincemeat Cake
Grease and line an 8in round cake tin. Preheat oven to160 C.
Mix together 8oz self raising flour, 12oz sweet mincemeat, 3oz dried fruit mix, 3 eggs, 5oz soft margarine and 5oz soft brown sugar. Beat until well blended. Spoon into tin and sprinkle some brown sugar on top.
Bake for 1hr 15 minutes until well risen and firm to touch. Cool in tin for 5 minutes and then turn out on to rack. This is a very moist cake which keeps well.
Welsh Teisen Lap
This cake was the traditional "filler" to go in miners lunch boxes and was originally baked in an shallow tin in front of the open fire.
Pre heat oven to 190 C.
Sieve 8oz self raising flour, pinch of salt and pinch of grated nutmeg into a bowl. Rub in 2oz butter and add 2oz caster sugar, 2oz mixed sultanas and currants and 1 large beaten egg. Add a little milk gradually until it reaches a rather stiff dropping consistency.
Bake in a shallow, greased, lined tin for about 30 minutes until well risen and golden brown.
Grease and line an 8in round cake tin. Preheat oven to160 C.
Mix together 8oz self raising flour, 12oz sweet mincemeat, 3oz dried fruit mix, 3 eggs, 5oz soft margarine and 5oz soft brown sugar. Beat until well blended. Spoon into tin and sprinkle some brown sugar on top.
Bake for 1hr 15 minutes until well risen and firm to touch. Cool in tin for 5 minutes and then turn out on to rack. This is a very moist cake which keeps well.
Welsh Teisen Lap
This cake was the traditional "filler" to go in miners lunch boxes and was originally baked in an shallow tin in front of the open fire.
Pre heat oven to 190 C.
Sieve 8oz self raising flour, pinch of salt and pinch of grated nutmeg into a bowl. Rub in 2oz butter and add 2oz caster sugar, 2oz mixed sultanas and currants and 1 large beaten egg. Add a little milk gradually until it reaches a rather stiff dropping consistency.
Bake in a shallow, greased, lined tin for about 30 minutes until well risen and golden brown.
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Ginger Honey Cake
Ingredients: 12oz plain flour, 2 teaspoons ground ginger, 1 teaspoon mixed spice, 2 teaspoons bicarbonate of soda, 4oz honey plus an extra tablespoon for glazing, 2 eggs, 4oz butter, 6oz dark muscovado sugar, quarter pint milk, juice and zest of one lemon, 3oz stem ginger chopped finely, 2 tablespoons ginger syrup from stem ginger jar.
Grease and line a 6/7in square, deep cake tin. Preheat oven to 160C.
Sift flour,spices and bicarbonate of soda into large bowl. Heat the butter, sugar and honey gently to melt and mix together. Beat the eggs, milk and lemon juice, add to the melted butter mixture and mix together. Add to the dry ingredients and beat together. Stir in two thirds of the chopped stem ginger.
Put the mixture in the prepared tin and scatter the rest of the chopped ginger on top. Bake for about 1 hr 15 minutes until well risen and firm.
Cool in tin for 15 minutes. Melt the extra honey with the ginger syrup and brush over top of cake while still warm. Finish cooling on a wire rack. This cake keeps well for several days and can be eaten cold, or warm with cream or custard as a dessert.
Ingredients: 12oz plain flour, 2 teaspoons ground ginger, 1 teaspoon mixed spice, 2 teaspoons bicarbonate of soda, 4oz honey plus an extra tablespoon for glazing, 2 eggs, 4oz butter, 6oz dark muscovado sugar, quarter pint milk, juice and zest of one lemon, 3oz stem ginger chopped finely, 2 tablespoons ginger syrup from stem ginger jar.
Grease and line a 6/7in square, deep cake tin. Preheat oven to 160C.
Sift flour,spices and bicarbonate of soda into large bowl. Heat the butter, sugar and honey gently to melt and mix together. Beat the eggs, milk and lemon juice, add to the melted butter mixture and mix together. Add to the dry ingredients and beat together. Stir in two thirds of the chopped stem ginger.
Put the mixture in the prepared tin and scatter the rest of the chopped ginger on top. Bake for about 1 hr 15 minutes until well risen and firm.
Cool in tin for 15 minutes. Melt the extra honey with the ginger syrup and brush over top of cake while still warm. Finish cooling on a wire rack. This cake keeps well for several days and can be eaten cold, or warm with cream or custard as a dessert.
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Gosh...this thread is looking like a competition.
May the best cook win... ;-)
Here's one from me...my mother made this when I was a child.....I've continued - it's an oldie.
Ingredients
1½ cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 egg
1/4 cup oil
streusel:
1/2 cup brown sugar
2 Tbsp flour
2 Tbsp butter or margarine, softened
2 tsp cinnamon
Combine all dry ingredients. Mix egg, milk, and oil together. Add to the dry ingredients and mix by hand or with a hand mixer until well blended.
Combine the streusel ingredients together and mix well. A mini-processor does the job fast if you have one.
Pour half the batter in a grease 9" cake or springform pan. Sprinkle half the streusel mix over the batter. Pour the rest of the cake batter - be careful not to disturb the streusel layer too much. Sprinkle on the rest of the streusel mix.
Bake at 180°F for about 30 minutes, until toothpick comes out clean.
May the best cook win... ;-)
Here's one from me...my mother made this when I was a child.....I've continued - it's an oldie.
Ingredients
1½ cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 egg
1/4 cup oil
streusel:
1/2 cup brown sugar
2 Tbsp flour
2 Tbsp butter or margarine, softened
2 tsp cinnamon
Combine all dry ingredients. Mix egg, milk, and oil together. Add to the dry ingredients and mix by hand or with a hand mixer until well blended.
Combine the streusel ingredients together and mix well. A mini-processor does the job fast if you have one.
Pour half the batter in a grease 9" cake or springform pan. Sprinkle half the streusel mix over the batter. Pour the rest of the cake batter - be careful not to disturb the streusel layer too much. Sprinkle on the rest of the streusel mix.
Bake at 180°F for about 30 minutes, until toothpick comes out clean.
Mars Bar Cake (Highly fattening but highly yummy!)
3 standard mars bars
2 tbsp golden syrup
3oz butter
enough rice krispies to coat
200g milk chocolate, melted
Melt mars bars, syrup and butter in a pan.
When combined add rice krispies, and stir until coated.
Press into a greased and lined oblong tin and leave to set.
Top with melted chocolate and cut into square when cold.
3 standard mars bars
2 tbsp golden syrup
3oz butter
enough rice krispies to coat
200g milk chocolate, melted
Melt mars bars, syrup and butter in a pan.
When combined add rice krispies, and stir until coated.
Press into a greased and lined oblong tin and leave to set.
Top with melted chocolate and cut into square when cold.
date and walnut cake.... dead easy to make and lovely
8oz dates
4oz caster sugar
pinch salt
level tsp baking soda
2oz butter or marg
6fl oz boiling water
1 beaten egg
2oz walnuts
8oz sr flour
tsp vanilla essence
put dates, sugar, salt, soda and marg (cut in little pieces) into a bowl. Pour boiling water over and mix well til butters melted. Leave to cool for a bit then add egg, walnuts, flour and vanilla essence. Mix well and pour into a 2lb loaf tin lined with greaseproof paper. Bake at gas 3 for 1 and 1/4 hours
8oz dates
4oz caster sugar
pinch salt
level tsp baking soda
2oz butter or marg
6fl oz boiling water
1 beaten egg
2oz walnuts
8oz sr flour
tsp vanilla essence
put dates, sugar, salt, soda and marg (cut in little pieces) into a bowl. Pour boiling water over and mix well til butters melted. Leave to cool for a bit then add egg, walnuts, flour and vanilla essence. Mix well and pour into a 2lb loaf tin lined with greaseproof paper. Bake at gas 3 for 1 and 1/4 hours
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