Makes 2 x 2lb loaves
An easy mix non-fat loaf cake (unless you slather a slice with butter!) You need to start the night before
MoreLine 2 2lb loaf tins with greaseproof paper or paper liners.
Put 450g of mixed fruit In a bowl
Pour over 300ml boiling water with 2 tea bags, a capful of whiskey and 150g light brown sugar.
Make sure the teabags are immersed in the water and leave overnight for the fruit to plump up.
The next day add:
450g SR flour
1/2 tsp nutmeg
1 Tablespoon honey
2 eggs beaten
2 tablesp milk
Mix well together until there are no more traces of white flour and then divide between the two loaf tins.
Bake at 160 for an hour until well risen and browned on top and there’s no trace of wet mix when tested with a skewer.
Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool. This cake is delicious sliced and buttered.
A simple cake, the plums can be substituted with chopped apples, blueberries or raspberries. Ideal for afternoon tea or for something sweet in the lunchbox.
I demonstrated this recipe on Virgin Media One IrelandAM on Thursday 11th November.
Preheat oven to 175C
Line an 8” square baking pan with parchment paper.
225g Plain Flour
¼ teaspoon Baking Powder
1 teaspoon Mixed spice
170g Caster Sugar
60ml Vegetable oil
½ teaspoonVanilla extract
3 Plums sliced
- Whisk together the flour, baking powder and mixed spice in a bowl and set aside.
- In a stand mixer fitted with a paddle attachment, beat together the eggs and sugar on a high speed until pale and fluffy.
- Reduce the speed of the mixer and slowly pour in the oil. Add the vanilla extract.
- With the mixer on slow add in the flour mix and beat until just combined.
- Carefully fold in the sliced plums by hand and then spread the mixture into the lined tin.
- Bake for 30-35 minutes until the top is golden and a cake tester or skewer comes out clean.
- Cool in the cake pan, then turn out and cut into squares or bars.
- Liberally dust the tops with icing sugar.
Delicious served still warm from the oven with a dollop of whipped fresh cream – although this means it is no longer dairy free!
Yesterday afternoon (1st February) was the regional final for Ireland’s Best Young Entrepreneur (IBYE). Luckily for me it was held in our local Heritage Hotel so I didn’t have far to travel, unlike some of my fellow young entrepreneurs from Offaly, Westmeath and Kildare.
There were three finalists representing Laois : Francis Cosgrave of Sonrimor Limited in ‘best new idea’ category, Alan Meredith in ‘best startup’ category, and I was competing in the ‘best established business’ category.
read moreThere were some light refreshments and speakers before the serious business of the announcement of the regional winners by TV sports reporter Justin Treacy. There are 8 regional finals in total, one regional winner in each category going forward to the National finals in March.
You could feel the tension in the room as the county finalists in each category were announced.
The winner of the ‘best startup’ category was announced as Westmeath’s James Sherlock with his company Smart Business Analytics
Winner of ‘best startup’ was Kildare’s Jenny Reynolds with her company Topper Technologies
And surprisingly I won ‘best established business’!. I hardly had time to digest the news as we were whisked away for interviews and photographs with the press. Then we went in to a boardroom for the evening to hear all about the process of the final, what is going to be expected of us and the hard work that is ahead of us. Time is short as the finals are at the beginning of March so this month is going to be very, very busy. I’m very glad to have the Laois Local Enterprise Office to turn to for support.
Our business plans have to be submitted next week and then it’s all about getting ready for ‘the pitch’ (Think Dragon’s Den!) Some of the exciting things I have to look forward to are an appointment to meet the Taoiseach Enda Kenny and a visit to Google (yes!) for business training. The final on Sunday March 5th is held in Google – Can’t wait for that!
Find out more about IBYE here
I know it’s a few months old, but I wanted to add in a link here to a lovely article written by Fiona Dillon last June for thetaste.ie – an award winning Irish digital food magazine. I highly recommend subscribing to the magazine for their regular email updates – essential for any foodie!
Queen of Cupcakes – The Kelly Lou Cakes Story