Cuppa cuppacake

General
1

Saw this and had to share

(bookmark it for later)

image
image1500×1001 219 KB

Cuppa cuppa cake

Ingredients
  • ¼ cup unsalted butter, divided
  • 1 cup self-raising flour
  • 1 tsp baking powder (suggested by @ManjiB )
  • 1 cup granulated sugar
  • 1 (15-oz.) can fruit cocktail in juice, undrained
  • Vanilla ice cream or whipped cream for serving
Preparation
  1. Preheat oven to 170°C and generously grease a 9-inch pie dish or cake pan with butter.
  2. In a large bowl, mix together flour, sugar, and fruit cocktail (with the juices) until just combined.
  3. Transfer batter to the prepared pan.
  4. Slice remaining butter into small pats and place on top of batter.
  5. Bake cake for 35-40 minutes or until top is golden in color.
  6. Allow cake to cool for a minimum of 10 minutes before serving.

Sometimes there is an occasion for a special treat.

Only if you deserve it !!

Easy to make, easy to enjoy.
I’m off to the kitchen.

3 Likes
2

Now I’m hungry! Looks yummy! :yum:

1 Like
3

@Anna_Moderator

Hehe yup, does look good.
A couple of tins of fruit cocktail are going on our next shopping list.
I can be good enough to deserve a treat every now and again.

I’ve got a chicken stroganoff recipe that looks delish for tonight’s meal. It’ll take me all afternoon but will keep me out of mischief.

2 Likes
4

Gosh, that’s certainly a trip down memory lane. I remember making that in secondary school, it would have been quick, cheap and simple to make in then allotted time. :smiley:

Lorraine

2 Likes
5

Thats looks very tasty & seems fairly straightforward to make. I might have to add fruit cocktail to my ahopping list too. Yum yum…:grin:

3 Likes
6

I’m sure everyone deserves this - it’s been ages since tinned fruit cocktail was in the cupboard. Do they still sell tinned fruits?

Yum !

2 Likes
7

@Bobbi everyone deserves a treat now and again! :slight_smile:

Hope your chicken stroganoff went well!

2 Likes
8

Looks delicious, I’d eat that!

2 Likes
9

Thanks for the reminder - I still haven’t made this or the scones.
Instead I made Muffins and No yeast pizza and very nice they woz two :slight_smile:

2 Likes
10

Ok, finally got round to making it.
Here is a collage of photos showing the various stages of the cake.
Apologies for the colours and shadows on the pictures - it is the lighting in the room :frowning:
The finished cake was a lovely golden brown.

IMG_20250507_185459
IMG_20250507_1854591500×1838 125 KB

IMG_20250507_190503
IMG_20250507_1905031500×1403 526 KB

IMG_20250507_195820
IMG_20250507_1958201500×2000 451 KB

IMG_20250507_212451
IMG_20250507_2124511500×2000 362 KB

IMG_20250507_212521
IMG_20250507_2125211500×2000 224 KB

Recipe was as below - used [random] conversions from cups to grams. Random because there is no definitive guide for cups to grams that I could find.
I got a range of 110 to 170 grams for self raising flour so I went for 170g

1 cup flour (170g)
1 cup granulated sugar (200g) golden brown sugar
1 can fruit cocktail (250g / 415g)
1/4 cup butter (70 g)

Lovely cake.
I liked it, but not sure about the ratios of the ingredients.
Also, I might add a pinch of baking powder when I next make it to make it more airy.

Thank you Bobbi.

:pray:

3 Likes
11

@ManjiB

Great achievement. I agree about those cup recipes, they do create a problem. I much prefer recipes by weight, including the fluids. You know where you are with grams.

I think you made a good job of dealing with it. The tip about baking powder is good, so I’ll have to steal it and add it to the recipe above.

An excellent display of photos too, a picture is worth a thousand words and gives the viewer a much better idea of what to expect.

Keep your eyes pealed for a really scrumptious item. Coming up soon. There’s rhubarb in the shops right now, snatch it up quick. Very soon I’ll be posting a recipe you mustn’t miss.

I’ll publish the recipe in a thread of its own.

2 Likes
12

I wonder what the recipe might be. Could it passably be Rhubarb crumble? My absolute favourite crumble, but not one I’ve ever made. I have made plenty of apple crumbles and they do tend to be rather nice.
Looking forward to the next culinary delight :slight_smile:

2 Likes
13

Looks great @ManjiB. I feel like I need to eat some cake now! :slight_smile:

1 Like
14

The beauty about the rubbarbs crumble recipe is how quick and easy it is to make :grinning_face_with_smiling_eyes:

And well done on your bake. I wondered how it would turn out to use fresh fruit such a as apple, pear, few cherry to add moisture. But then that would defeat the purpose of recipe being easy, as you’d have to prep all those fruits, and that’s not as easy one handed Though that’s not the case for you :slightly_smiling_face:

Lorraine

1 Like