has anyone got any recipes for sponge cakes /fruitcakes/ or coconut cakes please?

can anyone help me please i want to bake cakes as quickly and easy as possible please


  • louisesept1970

    Basic Sponge Cake RecipeIngredients
    1 cup sifted cake flour
    1 tsp baking powder
    1/4 tsp salt
    3 eggs, separated
    1 cup sugar, divided
    2 tsp vanilla
    1/4 cup water
    2 egg whites


    1. Combine cake flour, baking powder, and salt, stir well and set

    2. Beat 3 egg yolks in a large mixing bowl at high speed of an
    electric mixer for 1 minute. Gradually add 3/4 cup sugar, beating
    constantly until egg yolks are thick and pale, about 5 minutes. Add
    vanilla and 1/4 cup water, beating at low speed until well blended.
    Add flour mixture to egg yolk mixture beating at low speed until
    blend- ed and set aside.

    3. Beat 5 egg whites at room temperature at high speed until foamy.
    Gradually add remaining 1/4 cup sugar, 1 Tablespoon at a time, beating
    until still peaks form. Gently stir one fourth of the egg white
    mixture into the batter. Gently fold in the remaining egg white

    4. Pour batter into an ungreased 10 inch tube pan. Bake at 350F for 35
    minutes or until cake springs back when touched lightly in center.
    Invert pan; cool 45 minutes. Loosen cake from sides of pan, remove.

    Marzipanned fruit cake

    Makes 20cm/8in cake

    Preparation time less than 30 mins

    Cooking time over 2 hours

    This cake is a joy to make. Butter and sugar are beaten until fluffy, then eggs, citrus zest, fruits, flour, spices and ground almonds are beaten in. The mixture is baked until golden, then the cake wrapped and stored for decoration, fed from time to time with extra brandy.

    100g/4oz crystallised pineapple
    100g/4oz glacé cherries
    50g/2oz crystallised ginger
    175g/6oz candied peel, unchopped
    200g/8oz sultanas
    4 tbsp brandy or orange juice, plus extra brandy for feeding the cake once made
    175g/6oz mixed shelled nuts such as brazils, almonds and hazelnuts
    200g/8oz softened butter
    200g/8oz golden caster sugar
    4 eggs, beaten
    grated zest and juice of 1 orange
    200g/8oz plain flour
    5g/1tsp ground cinnamon
    100g/4oz ground almonds
    you will need a deep 20cm/8in round cake tin

    1. Have ready a deep 20cm/8in round cake tin. Cut a double thickness strip of greaseproof paper: it should be 5cm/2in deeper than your cake tin and long enough to wrap round the tin with a slight overlap. Make a 2.5cm/1in crease along the long folded edge.
    2. Cut out two rounds of greaseproof paper to fit the base of the tin (the easiest way to do this is to sit the tin on the double thickness paper and draw round with a pencil, then cut round the line).
    3. Butter the base and sides of the tin and fit the long strip of paper around the inside. Put the rounds of paper in the base of the tin.
    4. Pre-heat the oven to 150C/300F/Gas 2.
    5. Chop the pineapple, quarter the cherries, chop the ginger and peel. Mix together all the fruit in a bowl and pour over the brandy or orange juice. Chop the nuts, but keep them separate.
    6. In a large bowl, beat together the butter and sugar using a hand-held mixer or wooden spoon (about 3 minutes with a mixer or 5 minutes by hand) until light and fluffy.
    7. Beat the eggs in a jug. Add to the creamed mixture a little at a time, beating after each addition. Do not worry if it curdles, this will not affect the cake.
    8. Beat in the orange zest and juice, then add the soaked fruit and the liquid. Stir in the chopped nuts.
    9. Set a sieve over the bowl. Tip the flour and cinnamon into the sieve and sift them into the bowl.
    10. Tip in the ground almonds, then fold everything into the mixture using a large spoon or the mixer blades. There should be no traces of unmixed flour.
    11. Spoon the cake mixture in to the prepared tin. Press down lightly and smooth the top with the back of a metal spoon.
    12. Bake for 1 hour, then reduce to 140C/275F/Gas 1 and bake for 2-2½ hours until golden brown, firm to the touch and it has stopped singing (the hissing sound made during baking).
    13. Feeding the cake with extra brandy after baking is a lovely old custom. Invert the cake when cold and make several holes in the base with a skewer. Spoon 30ml/2tbsp brandy over the holes so it soaks in. Re-wrap and feed at 1-2 weekly intervals until ready to ice.

    Note: To marzipan a cake, level the top of the cake by cutting if necessary and put upside down on the cakeboard. Pierce the cake a few times with a cocktail stick and drizzle with brandy. Heat apricot jam until boiling and spread around the sides and top of the cake. Dust your work surface with icing sugar and knead the marzipan until pliable. Roll out and cover the cake. Smooth into position and trim and neaten the base.

    A coconut cake recipe with coconut frosting.
    3 cups sifted cake flour (sift before measuring)
    2 teaspoons baking powder
    1/4 teaspoon salt
    1 cup butter, room temperature
    1 pound powdered sugar
    4 egg yolks, well beaten
    1 cup milk
    1 teaspoon vanilla
    1 cup shredded coconut
    4 egg whites, well beaten
    1 cup sugar
    1/2 cup light corn syrup
    3 tablespoons water
    3 egg whites
    1/4 teaspoon cream of tartar
    1/4 teaspoon salt
    1 1/2 teaspoons vanilla
    1 cups grated coconut
    Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy.
    Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently. Bake in greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers.
    Combine sugar, corn syrup, water, egg whites, cream of tartar and salt in top of double boiler. Cook over rapidly boiling water, beating with electric hand-held mixer until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting is firm enough to hold when spread on cake. Frost cake sprinkle immediately with grated coconut, pressing coconut onto sides of cake with hands.

  • 1 package white cake mix
    1/4 cup oil
    3 eggs
    8 ounces cream of coconut
    8 ounces sour cream


    Beat first 5 ingredients together. Pour into greased and floured pan. Bake at 350F for 40 to 50 minutes or until toothpick comes out clean. Cool cake in pan. Spread frosting over cake when completely cooled; sprinkle with flaked coconut.

    OR you can just buy a box of Duncan Hines coconut cake and add some coconut milk to it instead of the water (half water, half coconut milk) and some coconut extract. You can also add some flaked coconut to the cake batter also…

  • missopinions

    Coconut Macaroon Cake

    2 1/4cupsflour, all-purpose
    1tablespoonalmond extract

    Sift dry ingredients together.

    In large bowl of electric mixer, beat butter until creamy.

    Gradually add sugar, beating until light and fluffy.

    With mixer on cream and add eggs, one at a time,
    beating well after each addition.

    Add almond extract.

    Turn into greased tube pan or bundt pan.

    Bake 1 hr. at 325.

    Cool 30 min. before removing from pan. This cake can be frozen.

  • Carol K

    You didn’t mention DELICIOUS! Here is a very easy, very quick, very delicious fruit cake.
    Austrian Christmas Cake
    1 pound pecans (do not chop)
    1 pound pitted dates (do not chop)
    1/2 pound candied cherries (whole)
    1/2 pound candied pineapple (cut in large pieces)

    Mix the above. Mix 1 cup flour and 2 teaspoons baking powder and add to fruit and nuts. Mix well. Set aside.

    Beat 4 eggs until fluffy. Then add 1 cup sugar and 1 teaspoon vanilla extract.

    Butter a large loaf pan and then line with waxpaper and butter this. Pour egg mixture over fruit. Pour into pan. Bake 1 1/2 hours at 275 degrees.

    Let cool. Store well wrapped to keep it moist.

  • steffi

    This if the easiest cake I do. Any fruit yoghurt (I like pineapple)
    Not too big a yoghurt. Lidl do good ones, two pineapple in a pack of 4.
    Then you use the yoghurt carton as a measure.
    3 cartons self raising flour,
    3 cartons white sugar,
    1 carton oil (be mean with that, otherwise it can be greasy)
    3 eggs.
    Mix the eggs, yoghurt, oil and sugar, then add flour. This is easy enough to do with a fork, but you can use a mixer.
    Put in a 2lb loaf tin, and bake, about 170C for perhaps 50 minutes, may need a little longer, depends on the oven. Cake texture spongy.
    Is probably better kept, and eaten next day, but you can also serve warm, and use as dessert, especially if you add some fruit. Have also used basic recipe for pineapple upside-down cake.
    This cake is easy enough for children to do happily. It always sells well on home-made cake stalls, and customers have often asked later for the recipe.

  • ladywiccana

    The easiest cake I make is what i call my 8×4 cake simple and easy to remember. I put all ingredients in together then blitz them.
    Sift dry ingredients together.
    8oz Self Raising Flour
    4oz caster sugar
    4oz butter/margerine
    4oz Drinking Chocolate not cocoa powder hate the stuff.
    1/4pint milk
    vanilla extract one lid full.
    Mix all together and then put in tin and bake on gas mark 5 for about an hour!
    when cool take out and slice in half and fill with butter cream place top on and sift icing sugar over the top.

Leave a Reply