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Birthday cake and jelly

on August 4, 2009

(You probably already know that when Brits say jelly they mean jello. But I thought I’d mention it just in case anyone is reading this hoping for a jam-type jelly recipe.)

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So yes, we made birthday jellies and birthday cake. Mainly because I really wanted to try out our new jelly mold/muffin tins. And I also wanted a birthday cake, of course. We made Cranham Honey Cake, which involves glacé cherries. I love glacé cherries.

For the jelly we used strawberry jelly with chopped pears – which Froglet said looked like tea when liquid – and then lemon jelly made up with milk, so it looked like custard, and topped it with whipped cream to serve.
Here is a transcript of Froglet telling The Engineer how we made it:

Froglet:
We, um, put the tea in with the hot jelly in and then,
we, um, put the yellow jelly in and um, and it made custard – which is not very good…
and then we… it had to go in the fridge, and we let it (sit) still for hours…
and then we took it out and, um, put the yellow jelly in!

Me:
What about the pears?

Froglet:
Um, and we also put the pears in. I said that before we did the yellow jelly.

Me:
Did you?

Froglet:
Yeah. And then… we ate it! *laughs and takes a mouthful* Mmmmm.

I’m not sure why he said custard wasn’t good. It all tasted great anyway!
And here is the cake recipe, adapted slightly from a lovely little book called English Teatime Recipes:

5 oz margarine
2.5 oz caster sugar
3 generous tbslp thick honey
2 eggs, beaten
8 oz self-raising flour (or plain and 3 tsp baking powder)
Grated rind of one lemon
100 g glacé cherries
pinch of salt
1/4 cup of milk (4 tblsp)

Set oven to 375 F (190 C) – as we have a fan-assisted oven we put it to 175 C.
Grease and flour a 7-inch round cake tin.
Cream the marge, sugar and honey.
Beat in the eggs.
Fold in the flour, salt, cherries and lemon rind.
Add the milk and mix well
Pour into tin and bake for one hour (approx 45 minutes fan-assisted), until golden brown.
Allow to cool in tin before turning out onto rack.

This always comes out nearly black on top when I make it! Just the very top, and it’s still edible, doesn’t taste burnt, just a terribly dark colour. This time it also came out soggy in the middle and it occurred to me that making it in a gugelhupf tin might be a good idea next time, then it would cook through before scorching.

Everyone loved it anyway. The Engineer didn’t even want any jelly, just extra cake!

Check out what everyone else made for Simply Made Sunday this week here.

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9 responses to “Birthday cake and jelly

  1. These look so good! Both of them–that cake looks super moist!

    Happy Birthday too–30th at that:-)!!

  2. Chic Mama says:

    Mmmm- I'm going to be trying all of those. :0)

  3. That looks yummy!! I'm not much of a cook/baker but I need to try that! And I love reading posts about cooking as a family… sooo fun!! 🙂

  4. I can't wait to try it!!! The little guys love cooking and the big guys love eating! What a perfect combination!

  5. Oh..those look so yummy!!! =) I'm gonna try it one of these days =)

  6. yoongz says:

    This is like 2 weeks late – sorry – Happy Belated Birthday! That cake looks yummy!!

  7. Henny says:

    The jellies and the cake look yummy! :)))
    I'd love to try it. 🙂
    Happy belated bday to you, anyway. 🙂

  8. Hey girl. I'm wondering if you are back from your vacation yet? Jogvan is in Finland now, and if you are free…maybe he can visit you next? Thanks.

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