Over the past week, we have been regularly stirring our fruit mix, getting lovely orangey-Christmas scents in the kitchen. Today was the important cake making and baking session and we just about got it done. The ingredients were mixed together, spooned into tins and wrapped in brown paper for added protection in the oven. Mrs Heard kindly took the cakes home with her to bake them, otherwise Mrs Knight may have had to stay at school all night baking.
The second part of the recipe:
225g butter, softened
225g dark brown sugar
4 large eggs, beaten lightly
225g plain flour
1 tsp ground cinnamon
2 tsp mixed spice
Beat the butter and sugar until light and fluffy. This was quite tricky, as our butter wasn’t too soft, but we got there in the end, taking it in turns to cream them together.
Whisk in the eggs slowly, adding a small amount of flour to stop curdling. Phew, no eggs were dropped and we managed to alter our mixture’s appearance with the addition of the eggs.
Fold in the flour, spices and soaked fruit. The mixture started to look like more familiar cake batter and looked really lovely with all the fruit mixed through it. We enjoyed the smells in the kitchen, and Mrs Knight’s Christmas CDs!
Spoon the mixture into the lined tins, making a small dip in the middle of the mixture – this will help them be flatter cakes. We found about three large tablespoons of mixture fitted into each tin, some had a little more in.
Wrap a double layer of brown paper around the tins and secure.
They then bake in the oven for 60-90 minutes at 150 degrees C.
Skills we used: weighing using scales, measuring with spoons, beating, sharing, taking turns, reading and following instructions, breaking eggs, folding, mixing, stirring, filling tins, sweeping and washing up.