Logged-in Menu

Blackcurrant Drizzle Cake

Loaf of home cooked bread on white background


For the cake

6oz butter
6oz caster sugar
2 eggs
2 tsp vanilla essence
4oz blackcurrants
90z self-raising flour

For the topping

2oz blackcurrants
4oz granulated sugar
2 tbsp lemon juice

Preparation time: ½ hour
Cooking time: 1 hour

There wasn’t much left of Kate Toch’s prize winning Blackcurrant Drizzle Cake after the public tasting session at the 2012 show, and no wonder – it was delicious.

Preheat the oven to gas mark 4. Grease and line a 2lb loaf tin. Beat butter, caster sugar, flour, eggs and vanilla in a large bowl for about 5 minutes. Spread 1/3 mixture into the prepared tin, sprinkle with 1/3 of the blackcurrants, another 1/3 of the mixture and finally another 1/3 of the blackcurrants and the last of the mixture. (save the final 1/3 of blackcurrants for topping)

Bake for one hour. Poke holes in the top ready for the drizzle topping. Place the remainder of the blackcurrants into a bowl with granulated sugar and lemon juice – mash with the back of a spoon and spread or pour on the warm cake.


Pumpkin cake

Crown prince pumpkin


3½ Cups of Organic Flour (plain)
1½ Cups of Organic Soft Brown Sugar
1 Cup of Organic Golden Granulated Sugar
2 Medium Organic Free Range Eggs
¼ Cup of Organic Milk
½ Cup of Vegetable Oil
½ Cup (Homemade) Apple Sauce or extra 0.5 Cup of Vegetable Oil
1½ tsp of Salt
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
2 tsp of Cinnamon
1 tsp of Ground Ginger
1 tsp of Ground Nutmeg
1½ Cup of Pumpkin Puree

Preparation time: ¼ hour
Cooking time: ¾hour
Oven temperature: 180°C – Gas mark 4 – Moderate


To make pumpkin puree:
Dice a moist variety of pumpkin/winter squash (i.e. Rouge Vif d’Etampes/Crown Prince) and blend. If using a dryer variety boil/steam first and add water when blending as needed.

1. Pre-heat oven to 350F/180C.
2. Lightly grease 2 1lb loaf tins (9”x5”).
3. Mix all dry ingredients in a large bowl.
4. In a smaller bowl whisk eggs, add in other wet ingredients – mixing in one at a time.
5. Add wet mixture into the dry mixture and mix until fully combined.
6. Divide into the tins.
7. Bake for 45 minutes – 1 hour or until a toothpick inserted in the centre comes out clean.