Julia of Julia’s pantry says: We like to make cake mix, leave it overnight in the fridge as the recipe requires and cook it in the morning the next day – it floods the house with lovely baking smells and is ready in time for a late morning slice of cake and a cup of coffee!
This is an old recipe from my mother’s hand written cake recipe book and it just says ”put into two loaf tins”, not stipulating a size. We think the mixture will make 3 x 1lb loaves……or as we did 1 x 1lb and 1 x 2lb, with some adjustment on the cooking time!!
1lb/450g Plain Flour
2 level teaspoons Bicarbonate of Soda
8oz/230g Sugar (we used granulated sugar, but think you can use demerara for a richer flavour)
Half a level teaspoonful mixed spice
2oz/60g Chopped mixed peel
1 pint/570ml Milk
Rub margarine into the sifted flour, add the rest of the ingredients and mix with the milk.
Leave the mixture in the mixing bowl overnight (in the fridge, covered).
The next day beat well and put into two greased and lined loaf tins…….we used a 1lb tin and my mother’s old trusty 2lb tin.*
Bake at 325F/170C/Gas Mk 3 for 1 and a half hours.
Test with a cake tester and return to oven until the tester comes out clean….
Turn out on to wire tray to cool and remove baking parchment.
The recipe says “Will keep at least a fortnight” – not in our house!!!
Bon appétit Julia and Lucy x
*We found some adjustment was necessary with the loaf in the 2lb tin i.e. needed a little longer in the oven. The loaf in the 1lb tin came out perfectly in the given time. Delicious buttered!