Christmas Pudding Muffins

I LOVE cake and I LOVE Christmas so I may aswell combine the two and create a I LOVE CHRISTMAS CAKE linky 🙂

Christmas Pudding Muffins

200g demerara sugar
175g butter, chopped
700g luxury mixed dried fruits
50g glacé cherries
2 tsp ground ginger
2 tbsp orange marmalade
100ml brandy or orange
3 large eggs , beaten
85g ground almonds
200g plain flour
½ tsp baking powder
1 tsp mixed spice
1 tsp cinnamon


Heat oven to 150C/130C fan

Place the butter, sugar, dried fruits, marmalade, ginger and brandy/orange juice into a large pan and put on the heat and slowly bring to the boil, stirring frequently to melt the butter.

Reduce the heat and bubble gently, uncovered for 10 mins, stirring every now and again to make sure the mixture doesn’t catch on the bottom of the pan. Set aside for 30 mins to cool.

Stir the nuts, eggs and ground almonds into the fruit, then sift in the flour, baking powder and spices. Stir everything together gently but thoroughly.

Spoon the cake mix into 12 deep muffin cases

Bake for 35-45 mins until golden and just firm to touch/ an inserted knife should come out clean.

Cool on a wire rack.

Once cooled top with buttercream. I added some gold shimmer spray for the festive touch and then because all I had in my cupboard were shimmer balls and chocolate stars and moons, I added these for decoration too!

They taste just like Christmas pudding!

Do you have a Christmas Cake Recipe to share? Be it muffins, celebration cakes, chocolate logs etc…?
if you have please add it to the link below for others to see and share
thank you

DAY 22  NaBloPoMo 2011

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Butternut Squash Cake

I often end up with left over vegetables and try to think up ways of using them up in recipes. So recently I had a butternut squash left and I used half in a hidden veggie pasta sauce and decided to use up the remainder in some fruit cakes. After all, if cakes con count towards your 5 -a -day then I am all for it – any excuse to make and eat cakes I say!

This recipe is really for a loaf cake but because Burton likes to eat cup cakes I have served the batter in cake cases – you can obviously use whichever serving method you prefer. 

Hence I call these mini Butternut Squash Cakes 

Butternut Squash ’ems


1/2 medium butternut squash
1 apple grated
2 handfuls of raisins or sultanas
1 egg
150ml olive oil (vegetable oil can be used instead)
100g sugar
275g flour
1tsp baking powder
2 tsp ground nutmeg or cinnamon
75g of coconut


I roasted the squash in a little olive oil and some nutmeg, but you could just grate the flesh that you need when it is raw as you would carrots if that were easier for you.

I then blended it into a textured paste/puree

                                             In a small bowl beat the egg and olive oil together

tip all of the dry ingredients
into a large mixing bowl and pour in the wet ingredients
and all of the fruit
mix well but don’t over mix

                           place either into your greased loaf tin or into paper cake cases

and bake in the oven for :
about an hour or until a knife comes out clean (loaf cake version)
20 minutes ish for the little cakes

being like a fruit cake if you make them into individual squash ’ems they are more pudding like than light and airy cakes but they taste deeeelicious and Burton enjoyed them too (shock horror!)

link your veggie filled cake recipes in this months
I Love Cake

DAY 19

The Crazy Kitchen

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Carrot, Courgette & Orange Cake – I Love Cake

I Love Cake

I Love Cake – Cakes Containing Vegetables

Courgette, Carrot & Orange Cake

100g grated carrot (peeled first)
100g grated courgette (peeled first)
250g self raising flour
250g unsalted butter at room temperature
200g demera sugar
3 eggs
1 tsp baking soda
1- 2 tsp mixed spice (depending how much flavour you like)
1 tbsp marmalade
a batch of vanilla buttercream (I have cheated and used Betty Crockers)
*pre heat the oven to 180oC or 160C or fan oven
*grease and line two sandwich tins
*cream together the butter and sugar until pale and creamy
*add all of the remaining ingredients bar the grated vegetables, and beat well to mix it all together
*fold in the carrot and courgette
*put the cake mix into the 2 tins – I found that there was a little bit too much cake mix so I kept some back and made 8 little cupcakes aswell
*bake cakes for 20-25 minutes (or until knife comes out clean)
Once cooled, sandwich the 2 sponges together with a layer of buttercream and there you have it a mixed vegetable cake!!

I had never made this version of a carrot cake before and have never incorporated courgette into a cake before, BUT I have to say it has a really nice flavour and you wouldn’t know what it contained inside!! I did grate the carrot and courgette very finely which I guess you don’t have to do if you wanted more texture. The original recipe I borrowed for this (BBC Good Food Website) did not use marmalade and didn’t sandwich the sponge together either but I like to pimp my cakes somewhat according to what I have in the kitchen cupboards!!
So what cakes containing vegetables did you come up with? 
Please link up your recipe/recipes below
looking forward to seeing your creations 🙂

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Bonfire Night Cup Cakes

With it being Bonfire Night today I thought Burton and I would make some cakes to take to the little family bonfire and firework party which his paternal grandparents are having. Not that there needs to be an excuse to have cake, of course!!

I wanted to create some cupcakes that summed up this yearly tradition so I have come up with
Rocket Fuel Cup Cakes and Chocolate Cinders Cup Cakes.

Having looked through my Primrose Bakery cookbook and the BBC Good Food website I opted for a cup cake recipe which borrowed bits from two recipes with some extra bits thrown in for good measure!!

For both cup cakes you will need (makes about 20 cakes):

3 eggs
125 ml vegetable oil
3 tbsp milk
100g self raising flour
100g caster sugar
50g cocoa powder
2 mars bars roughly chopped
1 tsp baking powder


whisk the eggs and oil together and add the milk

then place the dry ingredients in a large bowl

 and pour over the wet ingredients and mix well  

 then fold in the chunks of mars bars

then divide the mixture into to the paper cake cases and cook in an oven 160oC fan oven/180oC for about 15 minutes (or until a knife comes out of cake clean)

you can see the mars bars chunks oozing out of the cakes – all sticky & gooey yum!

Now you could just et them as they are as they are yummy undecorated but of you want to be fancy then for the

I used chocolate buttercream and cheated by buying it ready made and in an aerosol can (Dr.Oetekar) because I cannot pipe buttercream to save my cake making buns 😉

Top all the cakes with the buttercream.

For the Rocket Fuel Cup Cakes

Top butter cream with popping candy!!! i thought this would recreate a mini firework explosion in my mouth!!

However, it is best not to add the fizz whizz until just before serving the cakes otherwise it dissolves a little into the buttercream!

Rocket Fuel Cup Cake – goes snap crackle & pop in your mouth 🙂

For the Chocolate Cinders Cup Cakes

Top the buttercream with crushed crunchie bars

Chocolate Cinders Cup Cakes – crunchie in the mouth 🙂

   Day 5

The Crazy Kitchen

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Halloween I Love Cake

I Love Cake

This time with it being the time to celebrate all things spooky at the end of the month, it seems only right to open the I Love Cake doors and embrace all things Trick and Treat!! Yay!
So the theme for this month will be

So please go forth and bake some wonderful cakes.
It could be cup cakes, sponge cakes, novelty cakes, cakes with pumpkin in – whatever really so long as your entry somehow has a Halloween theme.
You can enter more than once and either by yourself or with your children – the more the merrier………or spookier I guess!
I will be offering two prizes again but with a Halloween twist……………………………..
I will randomly select one entrant to win a treat and another one to win a trick!!
So get your cooking cauldrons out and get baking and show some I Love (Halloween) Cake love.
* Here is my Halloween cake recipe *

110g unsalted butter
200g caster sugar
2 large eggs
250g self raising flour
120ml semi skimmed milk
1 tbsp cocoa powder
blue & yellow food colouring
red jam (I used strawberry)

To Decorate
chocolate buttercream
vanilla buttercream
jelly sweets eg, snakes, worms, body parts etc..

Preheat the oven to 16oC fan oven/180oC
cream together the butter and sugar
add the eggs one at a time and beat well
add the sifted flour and milk at alternate intervals, again beating well
divide the mix into 2 bowls

bowl 1 – ghoulish green cakes
add some drops of yellow and blue food colouring to turn the cake batter ghoulish green
line a muffin tin with paper cases
spoon in a heaped tsp of batter, then add a tsp of jam and then add another tsp of cake batter

bowl 2 – mudpie cakes
add 1 tbsp of cocoa powder and mix well
line a cupcake tin with cake cases
spoon batter into the cases

bake the cakes for about 20-25 minutes until cooked all the way through (ie. knife comes out clean)

For the chocolate cakes

Top cupcakes with your chocolate buttercream.
I have to admit here to using some squirty buttercream which I found in the supermarket today (Dr. Oeketr) which was so easy to use – I was actually able to pipe buttercream onto a cake and it looked neat and professional (this has NEVER happened before)
Top buttercream with creepy crawly sweets and you have

Mudpie Cakes

For the ghoulish green trick cakes

Top with vanilla butter cream
(again Dr. Oeketar buttercream in a can came to my rescue!!)
Add some drops of yellow food colouring to give extra eeriness (?)
Add some jelly sweets to make a scary face

 When you open up the cake you get a trick in the form of blood (jam!) mwaaaaahhh!

If you would like to take part please link up your cakes below

The linky will open Sunday 16th October and will close at the end of the witching hour (ie. Midnight) on Halloween itself Monday 31st October.
I look forward to seeing your spooky treats 🙂

Don’t forget to add my I Love Cake badge which is in my side bar

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