bunting logo bunting logo bunting logo_blog visitblog 427780_10151054038050863_185371848_n Book Club Craft and Chatter

Our groups...

Copyright Guildford Spike WI 2013

Gallery Coffee afternoons Puds and Fizz Walking Group Gardening Group Cinema and Theatre Supper Club 4 3 Allotment Gallery




Makes 2 loaf cakes (or a traybake, or round or ring cake, loaf tins are easiest!)


Cake mixture 1/2 pack (125g) of unsalted butter, 1 tsp vanilla extract, 3 eggs, 2 cups sifted flour, 1tsp baking powder, 1 tsp bicarbonate of soda, 300 ml (1 pot) sour cream.


‘Filling’ 125g unsalted butter (you can use less or none at all), 1 cup of firmly packed muscovado sugar, 1tsp of cinnamon, 1 cup of chopped walnuts.


Method - Cake


1 preheat oven to 350F (180C)


2 line and grease two 1lb loaf tins. Premade liners work well as they hold the filling         in place and look good.


3 cream butter and sugar then add vanilla.


4 beat in eggs one at a time


5 mix flour, baking powder and soda then add these dry ingredients  to the mixture alternating with the sour cream.


6 divide mixture between loaf tins.


Method - filling


1 combine butter (at room temperature) with muscovado sugar, cinnamon and nuts.


2 divide the mixture in half and place each half, a teaspoonful at a time, down the centre of the cake mixture in each tin.


Bake for about 50 mins


Cool in tins for 10 mins before removing to a wire rack.