Today is the anniversary of me first starting writing here, and I’d like to say thank you to everyone who has visited my page, looked at my posts, commented and in many cases, become friends!

I started writing here for several reasons, but when I began I never anticipated what fun it would be, how rewarding, and how much I have learnt from doing it – writing every day! I certainly never thought that in the four years since I started I would have written over four and a half thousand posts, and be ‘visited’ over sixty thousand times!

Apparently, Sunday is the day most popular for people to look at what I write, and 5 pm is the most favourite time… are my visitors sitting with a cup of tea and a piece of cake?

Here’s a recipe for a very nice cake which I’m sure would go very well with a cup of tea!

Walnut Fudge Cake

  • 4 oa butter
  • 3 oz golden castor sugar
  • 1 tbsp golden syrup
  • 2 eggs
  • 6 oz self-raising flour
  • 1 tbsp milk
  • 2 oz walnuts, chopped plus walnut halves to decorate
  • glacé icing – 4 oz icing sugar, sieved, 1 tbsp warm water
  • 4 oz icing sugar, 1 oz butter, 1 tbsp soft brown sugar, 1 tbsp golden syrup
  1. cream butter, sugar and syrup together until very light and fluffy
  2. beat in the eggs one at a time, adding some sifted flour as you do
  3. stir in the rest of the flour, the chopped walnuts, and enough milk to make a soft mixture (a little more or a little less as you need)
  4. pour into a greased and lined 7 inch tin, bake at 180ºC, 350ºF, gas mark 4 for about 40-45 mins or until done (if it seems to be getting too dark on the top, cover lightly with a piece of foil)
  5. if you are better than me at making icing, make your own – otherwise cheat and buy some frosting!
  6. icing: – gradually add water to the icing sugar and stir/beat until smooth – it should be really thick!
  7. frosting: – over a very low heat, melt all the ingredients except the icing sugar together, then beat in the icing sugar
  8. Cut the cake in two, put frosting in the middle and on the top – or make some glacé icing for the top – decorate with the walnut halves.

 

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