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Diamond Jubilee recipe: Queen Cakes
10:00am Thursday 31st May 2012 in Leisure
Queen Cakes (Makes 10-12)
110g (4oz) soft margarine
110g (4oz) caster sugar, plus extra for sprinkling
2 eggs, beaten
110g (4oz) self-raising flour, sieved
A little milk, if necessary
60g (2oz) dried fruit
Preheat the oven to 180C/350ÅF/Gas Mark 4.
Grease a 12-hole bun or mini bundt tin.
Cream the margarine and sugar together.
Add the eggs a little at a time, beating well.
Fold the flour into the mixture with a little milk, if necessary, to give a soft dropping consistency. Add the fruit and mix well.
Place spoonfuls of the mixture into the prepared tin. Bake for 15-20 minutes until firm to the touch and golden brown. Turn out on a wire rack to cool and sprinkle with a little extra caster sugar.
Use 60g (2oz) of washed, chopped glace cherries instead of the dried fruit, or replace 1 tablespoon of flour with 1 tablespoon of cocoa powder.