Monday, 25 January 2016

No eggs, low fat, reduced sugar.... stay single for Bachelor Cake?

Here’s a cake for my friend Charlotte. She loves baking and cake but can’t now eat eggs. However, help is at hand with this old recipe which I found amongst Grandma’s collection. In fact, Bachelor Cake is an egg free, low fat and reduced sugar cake, so it hits a few buttons into today’s healthy eating world. This cake also works well with gluten free flour by adding extra liquid to the mixture.

Bachelor Cake
12oz/340g plain flour
1 tsp mixed spice
1 tsp cinnamon
1 tsp ground ginger
3 ozs/75g butter
12 oz/340g dried fruit
2 oz/50g sugar
2 tbsps marmalade
1 tsp bicarbonate of soda
2 cups of milk (approx ½ pt/10 fl oz/275ml)
Almonds for topping

Preheat the oven to  160-170C/Gas 3/325F. Grease and line  2 loaf tins or a 9inch x 9inch (23cms x 23cms) square tin with baking paper. Sieve the flour and spices into a bowl. Rub in the fat until it resembles breadcrumbs. Add the dried fruit, sugar and marmalade and mix well. Stir the bicarbonate of soda into a cup of milk and add to the centre of the mixture. Add the 2nd cup of milk to make a dropping consistency. Beat thoroughly and transfer to the tin, decorate the top with almonds and bake in the oven for 40 minutes. Then reduce the heat to 150C/Gas 2/300F for another 20 minutes. Remove from the oven and allow to cool before turning out.

Meryl’s tips : The taste of this cake is excellent and improves over time.  It keeps very well in a tin for up to a week , if you can resist it before the week is over!


Bachelor Cake was originally intended for a young girl to bake to impress her young man (and keep him fit and slim!). But you don’t need to be a Bachelor boy to enjoy it!

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