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Communion and Confirmation Cake

Wed, 10 May 2017

Communion and Confirmation Cake

Catherine Leyden was in the kitchen with this delicious rcipe that's perfect if you have a Communion or Confirmation coming up. 

Ingredients

Madeira Cake

 

Square Tin

 

15cm (6in)

18cm (7in)

20cm (8in)

Round Tin

15cm (6in)

18cm (7in)

20cm (8in)

23cm (9 In)

Odlums Self Raising Flour

175g / 6oz

225g / 8oz

325g / 12oz

450g / 1lb

Shamrock Golden Caster Sugar

125g / 4oz

175g / 6oz

275g / 10oz

375g / 14oz

Soft Butter or Margarine

125g / 4oz

175g / 6oz

275g / 10oz

375g / 14oz

Eggs (Medium)

2

3

5

7

Milk

15ml / 1tbsp

30ml / 2tbsp

45ml / 3tbsp

60ml / 4tbsp

Baking Time (Approx)

1 – 1¼ hrs

1¼ - 1½ hrs

1½ - 1¾ hrs

1¾ - 2 hrs

 

Square Tin

 

15cm (6in)

18cm (7in)

20cm (8in)

Round Tin

15cm (6in)

18cm (7in)

20cm (8in)

23cm (9 In)

Odlums Self Raising Flour

175g / 6oz

225g / 8oz

325g / 12oz

450g / 1lb

Shamrock Golden Caster Sugar

125g / 4oz

175g / 6oz

275g / 10oz

375g / 14oz

Soft Butter or Margarine

125g / 4oz

175g / 6oz

275g / 10oz

375g / 14oz

Eggs (Medium)

2

3

5

7

Milk

15ml / 1tbsp

30ml / 2tbsp

45ml / 3tbsp

60ml / 4tbsp

Baking Time (Approx)

1 – 1¼ hrs

1¼ - 1½ hrs

1½ - 1¾ hrs

1¾ - 2 hrs

 

 

 

 

 

 

 

 

 

 

 

 

 

To decorate

Shamrock Ready to Roll White Icing Goodall’s Ready to Roll Coloured Icing Silvers Balls Butter Icing Goodall’s Colouring

Method

1. Grease and line the relevant cake tin or bowl and preheat the oven to 150°C/300°F/Gas 2.

2. Sift the flour into a mixing bowl and add all the ingredients. Bind all the ingredients together, carefully, using a slow setting in your mixer. Once the ingredients have combined, increase the speed and beat for 1 minute.

3. Spoon the mixture into the prepared baking tin and smooth the top.

4. Cook in the centre of the oven for the specified time.

5. Test the cake by lightly pressing the centre. It should spring back and the top should be golden brown. To be extra sure, insert a skewer. If it comes out clean, the cake is cooked. Leave in tin for 5 minutes, and then turn out onto a cool wire tray.

6. When cool, decorate as desired. Note It is easy to vary the flavour of the cake. Add the zest of a lemon or orange to the mix before baking for a citrus touch. Alternatively, a teaspoon of almond essence or 50g (2oz) of Shamrock Desiccated Coconut can add a tropical hint.

 

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