Yesteryear-Cake Recipes

Auntie’s Apricot Cake

I thought we would start this page off with my Auntie’s old Apricot Sponge Cake Recipe, This Recipe was given to her by her Mother, and is from a time when fresh food was not a rarity and pesticides were not used.

3/4 lb of self raising flour

1/8 teaspoon of salt

1/4 lb of butter

6oz of Castor sugar

1 tablespoon of Coconut

2 eggs

3/4 gill Milk ( just over 1cup of Milk)

4 tablespoons of Apricot Jam

Well lets get started on auntie’s cake. Cream the butter and sugar together in a mixing bowl until it is white, now crack the eggs and add to the mixture, (add one at a time) and beat into the mix, once the eggs are beaten into the mix fold in the flour, salt , and milk as gently as possible. (so as not to curdle the mixture. When this is done, pour the mixture into a greased cake tin, and cook in a moderate oven for about an hour, test with a knife by putting it into the cake, if it comes out clean then the cake is done. (be sure not to keep opening the oven door as this can cause the cake to sink). Turn out onto a wire tray and leave to cool, once the cake is cold, cut into 3 layers, spread 1 tablespoon of Apricot jam on each layer and put them together again (one on top of the other. (Auntie always gave us kids a spoon so that we could get the mixture from around the inside of the bowl once she had finished with it, it was always the best bit).

Add a little warm water (1-2 teaspoons) to the remainder of the jam and pour over the top of the cake and sprinkle the coconut over the top.

There’s nothing like the smell of fresh baking coming from the kitchen, if you want to make little individual cup cakes, then instead of cutting the cakes, just use a tablespoon of jam add to it a little warm water and pour over the individual cakes and sprinkle the coconut. These are great for kids.

Flo