The Rose Cottage Recipe Book

One of our oldest "family" recipes that we were given by Sandra Davison, many years ago in Plymouth.

Ingredients

110 g	butter
110 g	sugar · for the dough
225 g	self raising flour
1	egg · beaten
450 g	baking apple · peeled, cored and thinly sliced
50 g	raisins or sultanas
2 tbsp	sugar · for the fruit
1 tsp	ground cinnamon
1 tsp	ground ginger

Method

1. Pre-heat oven to 180°C.
2. Melt the butter and allow to cool a little. Add the sugar for the dough and the beaten egg and mix well. Stir in the flour to make a soft dough.
3. Put half the dough in the bottom of a lined deep cake tin.
4. Mix the sugar for the fruit, cinnamon, ginger & apples together and spread over the dough.
5. Top with the remaining mixture
6. Bake for 40-45 mins at 180°C

• Serve hot with clotted cream, or cold and sliced.
• Goes nice and crispy on the outside.
• Don’t slice the apple too thickly as it needs to cook inside the cake.

Ingredients

For the cake:

340 g	self raising flour
340 g	white sugar
340 g	butter or soft spread
6 large	eggs (more if medium sized)
	milk (or water), fi needed
	baking powder
	small cake tins, greased and lined
	rainbow food colourings

For the icing:

about ½ a box	Icing sugar (more or less, to taste)
	cream cheese
	butter or soft spread.

Method

1. Weigh the mixing bowl and spoon and make a note of it.
2. Pre-heat the oven to ???.
3. Mix all the cake ingredients except the colours together and add the milk until the right consistency is reached.
4. Reweigh the mixture.
5. Work out the following:
   (second weighing – first weighing) / number of layers wanted.
6. Put the weight of the answer into a small bowl, and mix in a small amount one of the colourings thoroughly. Put it in the greased/lined cake tin, and cook for 15 mins or until cooked through. Repeat for all layers.
7. Wait until cool. Trim the cakes if lopsided to make them easier to stack.
8. Mix together all the cream cheese and butter with most of the icing sugar and taste, adding more icing sugar if needed.
9. Layer some frosting between the cakes, then slather the rest over the top and sides.
10. Pin all the way through with a couple of skewers to stop it sliding around. Refrigerate to set the icing.
11. Take out the skewers and eat!

Ingredients

For the cake:

100 g	soft butter (or cooking spread)
175 g	sugar
175 g	self raising flour
1 tsp	baking powder
3	medium eggs (or 2 extra large eggs)
4 tbsp	milk
	finely grated rind of 1 lemon

For the topping:

	juice of 1 lemon
100 g	sugar

Method

1. Preheat oven to 180℃ (160℃ fan). Grease and line a 18cm, deep, round cake tin or 1 kg loaf tin with baking parchment.
2. Place all the cake ingredients into a bowl or mixer and beat well until smooth. Turn the mixture into the cake tin.
3. Bake for 35 to 40 minutes, or until ready.
4. While the cake is baking, mix together the lemon juice and sugar until blended. When the cake comes out of the oven spoon the mix over the top. Do this while the cake is still hot so it melts in.
5. Leave the cake in the tin until cold and the turn out and remove the paper.

Ingredients

1 large or 2 small	lemons
50 g	butter, softened to room temperature
2	eggs, separated
75 g	caster sugar
2 tbsp	self raising flour
280 ml	milk

Method

1. Heat oven to 180°C. Grease a bowl or pie dish with a little butter.
2. Grate the lemon rind finely and beat into the butter along with the caster sugar.
3. Juice the lemons into the mixture and stir in the egg yolks and flour.
4. Pour the mixture into the buttered dish and place the dish in a roasting tin with enough boiling water around the outside of the dish to come halfway up the sides.
5. Bake for 30 to 35 minutes. The top will be golden brown and firm, but the bottom will be custardy.
6. Serve hot.

Ingredients

90 g	butter
90 g	brown sugar
½ tsp	mixed spice
125 g	raisins
250 g	self raising flour
1	egg, beaten

Method

1. Set the oven to 200°C.
2. Rub the butter into the flour until it looks like breadcrumbs.
3. Add in the sugar and raisins.
4. Mix well, then add the beaten egg.  Stir together until it is mixed enough to squeeze into a ball.
5. Grease a baking tray and make the mix into 8-12 small heaps.
6. Cook in the oven for about 15 mins.

Eat when cool enough (but ideally still warm).