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Bonfire Cake




Source of Recipe


Cooking with Lyle


List of Ingredients




* 175g/6oz plain flour
* 175g/6oz soft margarine or butter
* 175g/6oz Tate & Lyle Caster Cane Sugar
* 3 medium eggs
* 5ml/1 tsp baking powder
* Edible food colouring (green, red and brown)
*
* Butter cream
* 100g/4oz soft margarine or butter, at room temperature
* 225g/8oz Tate & Lyle Icing Cane Sugar, sifted
* 30ml/2 tbsp cocoa powder
* 1.25ml/¼ tsp vanilla extract
* 15ml/1 tbsp milk
* A variety of coloured sweets that look like bonfire night fireworks – liquorice Catherine wheels; coloured flying saucers; chocolate sticks etc.

Recipe



Preheat oven to 190°C/375°F/Gas Mark 5 and grease an oven proof 1 litre/2 pint pudding basin. Put all cake ingredients (except food colouring) into mixing bowl and beat with wooden spoon (or use electric hand mixer but only under adult supervision) until lumps have gone and mixed together well. Divide cake mixture into three bowls and colour one red, one green and one brown, adding a few drops of colouring at a time until each mixture is nice and bright. Spoon mixture into pudding basin one colour at a time. Bake on middle shelf of oven for 60-70 minutes until golden brown or firm to touch. Using oven gloves, and with adult supervision, remove cake from oven and leave to cool. Turn cake out onto wire tray. Whilst cake is cooling, in a clean bowl beat together margarine or butter, icing sugar, cocoa powder, vanilla extract and milk, until smooth and creamy. When cake is cold, place onto serving plate and spoon over butter cream mixture to cover whole of cake. With a round bladed knife, drag cream upwards to top of cake to form bonfire shape. Use sweets to decorate.

Serves 10.