Here are two quick mid-week cakes I've made recently, using mostly storecupboard ingredients, and the same basic recipe.
|Sultana and Orange Loaf|
225g SR flour
85g caster sugar
milk to mix - up to 6 tablespoons
demerara sugar to top (optional)
Sultana and Orange - add the grated zest of a large orange and 150g sultanas.
Coconut and Cranberry - reduce the flour by 25g, and add 50g desiccated coconut, 75g dried cranberries and a teaspoon of vanilla extract.
|Coconut and Cranberry Loaf|
Preheat the oven to 175C and line a small (1lb/450g) loaf tin.
Rub the butter into the flour until it resembles breadcrumbs. Mix in the sugar and the dry ingredients of your choice.
Add the egg, vanilla extract (if using) and enough milk to give a soft dropping consistency.
Transfer the batter to the loaf tin, level the top and sprinkle with a tablespoon or so of demerara sugar, if liked.
Bake for 50-60 minutes, until a test probe comes out clean.
Cool in the tin for 15 minutes, then transfer to a wire rack to finish cooling.