You are currently browsing the tag archive for the ‘cake’ tag.


(c) Julia Briggs

  • Oven 190 C, 375 F, Gas mark 5
  • A greased two pound loaf tin
  • 6 oz butter
  • 6 oz caster sugar
  • 3 medium eggs or 2 eggs and the whites from another recipe
  • 4 oz self raising flour
  • 2 oz ground almonds ( for a different texture, you can use all flour though)
  • 1 tablespoon milk
  • 2 tablespoons cocoa powder


  • Icing (of your choice) I used:
  • a 7 oz block of dark chocolate and
  • 3 oz butter melted together then poured of the finished cake

IMG_6113Cream the butter and sugar together then add the eggs and beat hard.  Slowly add the flour, milk and ground almonds if using and combine well.   Now divide your mixture into two and add the cocoa powder to one half.  Spoon the two mixtures alternatively into the tin and tap down to rid the mixture of any air pockets.

Now with a thin knife blade or a skewer draw through the mixture to mixIMG_6114 slightly and produce a marbled effect.  Bake for 40-45 minutes until well risen and firm to the touch.  Test with a cake test or skewer.  Leave to cool in the tin for about 15 minutes then turn out onto a wire rack.

Place a plate under the rack to catch any drips then make up the icing and pour over the cake.  Enjoy a thick slice with any tea you like.  -JAB


(c) Julia Briggs

My husband does not like jam but loves Marmalade so I make him cake or buns and he puts marmalade in the middle so I thought I would experiment with a real marmalade cake just for him!  He likes the ‘no peel’ marmalade but you can use either.

Oven 180 C  350 F  Gas Mark 4  A well greased 9″ cake tin or two 7″ ones.

I made the normal cake mixture but added more flour and, of course, marmalade.

You will need:

  • 8 oz softened butter
  • 8 oz caster sugar
  • 10 oz Self Raising Flour
  • 4 medium sized eggs
  • 2 tablespoons of Marmalade


  • 4 oz Icing Sugar
  • 2 oz Marmalade (if using Marmalade with peel in sieve the peel out)
  • 1 teaspoon orange juice.
  • orange peel from the sieved Marmalade or sugared orange slices to decorate
  • Extra Marmalade and double cream  for sandwiching the cakes together

(c) Julia Briggs

Beat the sugar and butter together until light and creamy then add the eggs one at a time with a tablespoon of flour to stop it curdling.  Fold in the flour and the Marmalade with a figure of eight movement and divide between your tins or spoon the whole mixture into the one tin if using a large cake tin.  Bake for approximately 35-40 minutes until firm to the touch and a cake tester or needle comes out clean.  Leave in the tin to cool slightly then turn out onto a wire rack and leave to cool completely.

Make the icing by combing all the ingredients together.  Split the cake and spread some marmalade on the bottom half and whipped cream on the top half and then sandwich the cake together and pour on the icing.  Decorate with the orange slices.  Enjoy with a nice cup of tea.





Julia Briggs (c)

Is it OK to say I do not like chocolate cake?  I do make chocolate cakes and I do eat some chocolates, like Maltesers but I have never been a fan of rich chocolate cakes so I make this orange flavour cake and put chocolate chips in and it is good.

You can of course use cocoa powder in place of some of the flour if you want a chocolate colour, you can also use milk, plain or white chocolate chips, I only had white chocolate in stock.  I filled half with orange marmalade and half with lemon curd and butter icing to satisfy the whole family!

You will need: Two 8″ cake tins well greased or one well greased 10″ cake tin. Oven 180 C  350 F  Gas Mark 4

  • 8 oz Butter
  • 8 oz Caster Sugar
  • 4 eggs, beaten
  • A few drops of vanilla essence
  • A few drops of orange essence
  • 8 oz Self Raising flour
  • Grated rind of an orange
  • juice of half an orange
  • 4 oz chocolate chips

Julia Briggs (c)

Cream the butter with the sugar until light and fluffy then add the beaten eggs with a spoonful of flour and the vanilla and orange essence.  Fold in the flour, grated rind, juice and chocolate chips.  Pour into two 8″ cake tins or one 10″ tin.  Cook for 35 minutes until well risen and firm to the touch.  Leave in the tin to cool slightly, using a cake tester or needle prick all over the top of the cake and then mix the other half of the orange juice with a little hot water and pour onto the cake. When slightly cool take from the tin and place on a wire rack until completely cold.

Slice the cake, or not if you have made two!  Spread orange marmalade or lemon cheese on the bottom half then cream or butter icing onto the underside of the top half of the cake.  Sandwich them together and enjoy a piece with a cup of tea.


–  JAB

IMG_5926I love carrot cake but I am not keen on it with lots of spices and dried fruit and certainly not nuts so I have been experimenting with various recipes and I think I have come up with a good one.  It uses oil instead of butter and just a little ginger to jazz it up.



You will need:

  • 9 fluid ounces of sunflower oil
  • 8 oz light brown or muscovado sugar
  • 3 large eggs (you can use the spare yolks from the Easter Nests too)
  • 8 oz Self Raising Flour
  • Some ground ginger, mace and grated nutmeg if liked
  • 7 oz peeled and finely grated carrot
  • Oven 180 C 350 F gas mark 4
  • Grease and bottom line two 7-inch sandwich tins

IMG_5918Whisk the sugar and oil together and then add the eggs one at a time, fold in the flour and spices and finally add the grated carrot

Divide the mixture between the two tins and bake for approximately 30 minutes until firm to the touch and golden.

Leave the cakes to cool for about 10 minutes and then turn out onto a wire rack to cool completely.


  • 2 oz unsalted butter at room temperature
  • 8 oz pack of cream cheese
  • 1 oz icing sugar
  • few drops of vanilla extractIMG_5921

Beat all the ingredients together until well mixed and then spread half the mixture on one cake, put the other cake on top and spread the remaining frosting on top.  If liked you can sprinkle nuts of your choice on top.

A lovely tasty cake to serve for afternoon tea.





(c) Julia Briggs – English Tea Store

Chocolate cake again?  You ask.  Well there are a number of recipes for chocolate but this one is a favourite of my dentist and we had an appointment the other day.  The dental nurses had given up chocolate for Lent but cocoa powder is not chocolate so the opinion was that a chocolate cake made with cocoa powder was okay to be eaten in Lent.  This particular chocolate cake is quite moist and has a chocolate cream cheesy topping.

Oven 180 C  350 F  gas mark  4  A greased 7″ cake tin.

  • 4 oz butter
  • 4 oz Caster Sugar
  • 2 eggs
  • 1 tablespoon golden syrup
  • 4 oz self raising flour
  • 1 oz cocoa powder
  • 1 tablespoon milk

Whisk the softened butter and sugar together until light and fluffy then add the eggs and golden syrup, stir in the flour and cocoa powder and finally the milk.  This will be more of a batter than a normal cake mixture.  Pour into the tin and bake for 20-25 minutes until firm to the touch.

Leave to cool in the tin then turn out onto a wire rack and leave until cold.  When cold slice the cake in half and spread the bottom layer of cake with a jam of your choice. Then make the filling and topping with:

  • 3 oz sifted icing sugar
  • 2 oz sifted cocoa powder
  • 2 tablespoons  cream cheese
  • 2 oz butter

(c) Julia Briggs – English Tea Store

Mix all the ingredients together and spread about half onto the underside of the top layer of cake.  Then sandwich the cake together and spread the remaining filling on the top of the cake.  If it is not Lent then you can drizzle some melted real chocolate on top.  Unfortunately this cake does not keep well so eat as soon as possible with a nice cup of tea.






untitled3This is not the ordinary cake that we usually make, this one is made by a rubbing-in method which some people find easier.  The rubbing-in method puts the air into the cake mixture just as the beating of the butter and sugar does with the creaming method.


It can produce a much more open texture to the cake, but it can make it look quite dense.  Either way it does taste good.

You will need:

  • 8 oz Self Raising Flour
  • A pinch of salt
  • 4 oz butter
  • 4 oz soft brown sugar
  • 2 oz coconut ( a little extra for toasting and topping the cake)
  • 1 egg
  • 3 tablespoons of milk
  • Grated rind and juice of 1 orange
  • Oven  180 C  350 F  or gas mark 4
  • Grease and line a 7 inch cake tin

untitledSift the flour with the salt and rub in the butter.

Stir in the sugar and coconut, beat together the egg and milk and add to the dry ingredients along with the rind and juice of the orange and mix to a soft consistency. untitled2

Put into the tin and bake for 1 hour.  Place the extra coconut on a baking sheet and pop into the warm oven to toast.  Leave the cake to cool slightly in the tin and then put onto a wire rack.

Make an orange glace icing with 4 oz icing sugar and 1 teaspoon of orange juice and pour over the cooled cake then add some extra toasted coconut on top if desired.​


Recently, English Tea Store has had requests to carry Eccles Cakes  and we are now proud to feature them on our site! They are still mostly unknown in the United States. While they are beginning to gain popularity here, they have been well known by British people for many generations. Eccles cakes are flaky, round, and flat little cakes covered in sugar and filled with fruit, usually with raisins or currants. They’re often described to be buttery, fruity, and sticky but very delicious.


(c) English Tea Store

Eccles Cakes were believed to have originated from Eccles, England, but many also say Lancashire (a suburb of Manchester, England), hence the name Lancashire Eccles Cakes. Eccles is also a word meaning “church” and it was the name of a local church where a service was held over the years to celebrate the construction of the church. Following the service was a fair where attendees could purchase food and drink, with Eccles Cakes being one of these said foods. It is unknown on who invented the recipe but it was popular in a shop run by a man named James Birch in the 18th century. His Eccles cakes were the ones sold on Church Street by the vicarage. Eccles cakes are often confused with the Chorley cake, but the Chorley cake is made with shortcrust pastry and is less sweeter than the Eccles cake.

Eccles cakes are becoming more and more popular, being  been sold in other countries. They have been seen in a few specialty shops and are now sold right here at the English Tea Store. The best part is that these very cakes are made in Lancashire, so you know you’re getting the best quality! Try with a cup of tea either as a snack, dessert, or for tea time.

Trivia: Eccles Cakes are also known as Squashed Fly cakes.



This is the most fiddly cake I have ever made but the taste makes up for it!  Finding red food coloring was not easy either, my first attempt at this cake turned out green and yellow instead of pink untitledand yellow.  When I have made this in the past with my Mum we used cochineal but you cannot buy that now and I have used all mine up.  So off to the supermarket I went to buy some red food coloring, but it was not a success.​

The yellow food coloring was good but the red turned the cake mixture green!  I have no idea why.  Anyway I went to a specialist cake shop and managed to track down some pink icing gel.  This turned out better, but not perfect. See what you think! This recipe makes two small cakes.


Oven  190 C 375 F gas mark 5  grease two 1 lb loaf tins

  • 8 oz Butter
  • 8 oz Caster Sugar
  • Vanilla essence
  • 4 Eggs
  • 8 oz Self Raising Flour
  • 1 lb block of marzipan
  • Apricot jamuntitled
  • 1 teaspoon red food coloring
  • A few drops of yellow food coloring

Cream the butter and sugar together until soft and creamy then add the beaten eggs one at a time with a tablespoon of flour to stop the mixture from curdling.  Then add the vanilla essence and fold in the flour.  Divide the mixture into two halves and color one pink and the other yellow by dropping the color in slowly until the desired color is reached.

Do not over beat.  Put into the prepared tins and bake for approximately 20-25 minutes. until firm and a cake tester comes out clean.

Allow to cool then trim away the edges and cut into matching stick like pieces.  You should end up with four yellow sticks and four pink sticks.

Cut the marzipan in half and roll untitled1out between two sheets of baking parchment into a large rectangle.  Warm the jam to make it easier to brush onto the cake and marzipan, then with the short end of the marzipan facing you – brush with jam.  Place one stick of pink cake and one stick of yellow cake onto the marzipan and brush with jam, then place another stick of yellow cake onto the pink stick and a pink stick onto the yellow stick thus creating a checkerboard effect.

Brush the rest of the marzipan with the jam and roll the sponge up inside the marzipan carefully sealing the edges.  Trim the ends and wrap in grease proof paper and pop in the ‘fridge to harden the marzipan so it will be easier to slice.  Repeat with the second half of marzipan and the rest of the cake.

After all that hard work you will need a nice cup of tea so sit down and try a piece of cake with it.    -JAB

IMG_5522Red Velvet cake is basically a chocolate cake with red coloring so you can use a Betty Crocker cake mix or use the chocolate cake we made earlier in the year and add some red coloring.

You can also use a tub of Betty Crocker Cream Cheese style icing or you can make an icing and filling of your own. I used an Italian Meringue Icing which we will be making next week. So either make the cake mix or start from scratch by heating the oven and preparing your tins.

Oven 180 C 350 F or gas mark 4  Grease and/or line 2 8 inch cake tins.

  • 6 oz butter
  • 6 oz caster sugar
  • 3 eggs
  • 5 oz self raising flour
  • 1 oz cocoa powder
  • a few drops of red food coloring

Cream together the butter and sugar until light and fluffy, add the eggs one at a time with a tablespoon of flour with each egg.  Whisk well.  Slowly fold in the flour and cocoa powder then add the IMG_5523food coloring until the desired color is achieved.  Put into the two tins and bake for 20 minutes.  Allow to cool slightly in the tins then remove and place on a cooling rack.

Once cold use the cream cheese style icing to sandwich the two cakes together and all round the top and sides.  Decorate as you like.




Now I realize a lot of you will not be making your own Christmas cake, it seems to be a British tradition at Christmas, some people do and some do not, I think every household in the UK who make their own cake will have their own recipe for Christmas cake.  I always make my own but not too early otherwise it tends to get eaten before Christmas day!  Also I make a tester one just to make sure the main one is okay and it gives the family something to try.

IMG_5510You will need to start the night before by soaking your fruit in alcohol or cold tea, the amount of fruit you use will depend on how you like your cake, I like mine full but some of the family do not and most of my family do not like nuts!  Sometimes the cook cannot win!  This recipe makes either an 8″ deep square tin or 9″ shallow round tin.

So start by weighing out:

  • 4 – 6 oz juicy apricots
  • 2 – 4 oz glace cherries
  • 4 – 6 oz sultanas
  • 4 – 6 oz currants
  • 4 – 6 oz raisins
  • 2 – 4 oz pineapple pieces

Soak this in either a glass of alcohol, (depending on what you have use whiskey, rum, brandy or wine) or a cup of cold tea.  This plumps up the fruit nicely if you leave it overnight.​

​Next we need the basic cake mixture :

  • 10 oz butter
  • 10 caster sugar or dark brown sugar
  • 1 tablespoon golden syrup or black treacle
  • 5 eggs
  • 12 oz plain flour
  • 1 teaspoon mixed spice or ground gingerIMG_5547
  • 4 or 5 ounces nuts if liked
  • 4 oz candied peel if liked
  • a few drops of vanilla essence

Cream the butter and the sugar together until light and fluffy then add the beaten egg, vanilla essence and syrup or treacle.  Fold in the flour and mixed spice using a figure of eight movement.  Finally add the fruit, nuts and candied peel if using  and stir in gently.

Put your cake mixture in a greased and lined tin and  cook for 1 1/2 hours at 325 F or 170 C or gas mark  3, then cover the top with foil and lower the oven to 300 F or 150 C or gas mark 1-2 for a further 2 – 2 1/2 hours.

IMG_5548Leave the cake in the tin until completely cold.  Then transfer to a wire rack.  If you want a nice moist cake on Christmas day then you can add some extra alcohol on a weekly basis between now and Christmas Eve when we will be putting the marzipan on and icing it, by pricking the base of the cake all over with a skewer and adding liquid with a teaspoon.

Store in an airtight tin until needed.



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