Mrs. Magic!

Mrs. Magic!
Cakes made to make your mouth order!

Friday, April 22, 2011

6oz/110g Sultanas
6oz/ 110g Raisins
2oz / 55g cherries - quartered
7oz/ 200g soft brown sugar... Siucra of course!
8oz/ 225g Self-raising Flour
1/2 pint / 300ml cold tea...... BARRYS TEA IF YOU'RE FROM CORK!
1 egg, free range if possible, beaten.... not the chicken but the egg!
1 level teaspoon mixed spice
Soak sultanas, raisins, cherries in cold tea overnight.... Make a brew for yourself while you're waiting!
Next day preheat oven to 180C/350F or .... gas mark 4
Add remaining ingredients to the fruit and tea mixture and stir. Put into a 2lb loaf tin lined with greaseproof. Bakes for about 1 1/2 hours. Keeps well in an airtight container but not very long in my house! Serve with a cuppa cha and your feet up!
(If you want to go posh you can use Earl Grey to give a perfumed flavour to your brack , that, je ne sais pas! or play around with all the flavoured teas that are available you can beat a cup of Barrys!)

Monday, April 4, 2011


Chocolate is natures way of making
up for Mondays! Thanks to a twitter
buddy (@chocolatetruth) for this
wonderful tweet!
What better way to start my week with
a scrumptious chocolate cake, rich and

I came across this recipe by starting with
my endless library of chocolate books one
being Green & Blacks chocolate recipes.

This recipe is called the 'Inmates Chocolate Cake', named for
obvious reasons!! Maybe it was a chocolate cake to die for!!

This cake is brilliant for kids to make as it's very straight
forward and not complicated and you really don't need a mixer!

500g plain flour
500g caster sugar
1 tsp bicarbonate of soda
1 tbsp baking powder
1/2 tsp salt
150g cocoa powder
150ml buttermilk
150ml vegetable oil
4 large eggs
1 tsp vanilla extract
7floz water


Preheat the oven to 180 C/350 F gas mark 4. Butter and flour the
baking tins. (2x20cm /8" cake tins with deep sides ) or play around
with one 8" deep square or 9" deep round tin
Sift all the dry ingredients into a large mixing bowl.
Add the remaining ingredients and whisk using a mixer or with a
strong arm! for about 3 minutes.
Bake for 35-40 mins (longer for single 8" deep sq or 9" rd sized tins)
Leave to cool on a wire rack. Once cooled. sandwich together
with apricot jam and pour over chocolate glaze! or fill with your
favourite filling served with a dollop of cream!