Do you have a recipe/idea for a slab cake (e.g. 24 slices) to cut up for a church event?

This is the ingredients for 10 - 15 So you would need to double the quantities.





450gr soft butter


300gr sugar


7 eggs


1 pinch salt


450 gr flour


1 tbsp baking powder


some lemon zest


some orange zest


1 Square or oblong roasting pan ( shallow) Greased.





First preheat the oven to 160 degrees gas mark 2.5





Using a rubber spatula, spoon in butter and suger into a mixing bowl, and slowly blend on a slow to med speed, then increase and blend for a couple of mins, until the batter has become whipped and fluffy.





Slow down the blender speed before adding the eggs individually. mixing thoroughly, before adding the next. continue like this until all the eggs have been added.And are thoroughly mixed in.





Now add the lemon and orange zest, salt baking powder, turn down the speed of mixer and slowly begin to add the flour, little by little allowing each batch to mix in before adding the next.





(If you want to add any fruit or nuts add them at this stage)





Give the bowl a final stir with a spatula then transfer the mixture into your chosen tin, spreading evenly into the mould of the tin.





Place cake in the centre of the oven and bake for roughly 50-55 mins. Check with a skewer to see if it is done, it should come out clean and dry when it is ready.





Allow the cake to cool and sprinkle with icing sugar then cut up into squares.Do you have a recipe/idea for a slab cake (e.g. 24 slices) to cut up for a church event?
Ingredients





4 cups flour


1/2 teaspoon salt


1 teaspoon mixed spice


2 tablespoons treacle


1 teaspoon baking powder


1/2 teaspoon bicarbonate of soda


3/4 cup butter


3/4 cup sugar


3/4 cup mixed fruits


3 eggs beaten


a little milk





This will make about 14/18 slices, so you will need to make another








Method





- Mix all the dry ingredients together.


- Rub in the butter.


- Add the beaten eggs.


- Warm the milk in a saucepan and melt the treacle into it.


- Add this to the dry ingredients and egg mixture.


- Mix well.


- Bake in a slow oven for 1 鈥?1 1/2 hours.Do you have a recipe/idea for a slab cake (e.g. 24 slices) to cut up for a church event?
Heath Cake





1 German Cocoalate cake mix


1 jar buttterscotch OR caramel ice cream topping


1 Tub Extra Creamy Cool Whip


1 8 oz. Can condensed milk


2 Heath bars, crushed





Preparation


Make cake as directed on mix using 9x13 pan. Immediately after taking it out of the oven poke holes over the entire cake. Then pour the condensed milk over the cake. After the milk is soaked into the cake pour on 1/2 to 3/4 of the jar of ice cream topping over the top. When the cake is completely cooled spread cool whip over the top. Then sprinkle the candy pieces on top of cool whip.
TEXAS SHEET CAKE





INGREDIENTS


1 cup butter


1 cup water


4 tablespoons unsweetened cocoa powder


2 cups all-purpose flour


2 cups white sugar


1/2 teaspoon salt


2 eggs


1/2 cup sour cream


1 teaspoon baking soda


1/2 cup butter


4 tablespoons unsweetened cocoa powder


5 tablespoons milk


4 cups confectioners' sugar


1 teaspoon vanilla extract


1 cup chopped walnuts


DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.


Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.


Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.


To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.
Make a simple pound cake recipe, but when cool spread a thin layer of raspberry jam or jelly, and make an icing using confectioners sugar and lemon juice......let the icing set. This is the best tasting cake ever (I guess you can use strawberry jam, but I only had it with the raspberry. (you can also add a little lemon zest to the cake if you wish.)





INGREDIENTS:





* 1 cup butter, softened


* 1/4 cup vegetable oil


* 3 cups sugar


* 5 eggs


* 3 cups all-purpose flour


* 1 cup milk


* 1 teaspoon lemon extract


* --


* Glaze Ingredients:


* --


* 1/2 cup sugar


* 1/2 cup water


* 1 teaspoon grated lemon rind


* 1/4 cup lemon juice





PREPARATION:


Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.





Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300掳 for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.





Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.
This is a great recipe for a moist chocolate slab cake that needs no filling and is quick and easy to make.








Ingredients:





225 g/ 8 oz butter








100g dark chocolate, chopped





150 ml water





300 g plain flour





2 tsp baking powder





275 g soft brown sugar





150 ml soured cream





2 eggs beaten








Frosting:





200g dark chocolate





6 tbsp water





3 tbsp single cream





1 tbsp butter, chilled








* Grease a 13 x 8 inch square cake tin. In a saucepan melt the butter and chocolate with the water over a low heat.





* Sieve the flour and baking powder into a mixing bowl and stir in the sugar.





* Pour the hot chocolate liquid into the bowl and then beat well until all of the ingredients are evenly mixed. Stir in the soured cream, followed by the eggs.





* Pour the mixture into the prepared tin and bake for 40-45 minutes on Gas mark 5.





* Leave the cake to cool after boling in the pan before turning out onto a wire rack. Leave to cool completely.





* To make the frosting: melt the chocolate with the water in a saucepan over a low heat, stir in the cream and remove from the heat. Stir in the chilled butter, and then pour the icing over the cake using a spatula to spread evenly.
Check this out for ideas:





www.noveltycakeideas.co.uk