Halloween Cake with Charms

Late Twentieth Century

Preparation info
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

Heavy with fresh autumnal fruits, its mellow flavour and moist texture contrasts with a crust of burnished nuts and fruit.

The method makes use of very fine, easy-to-mix ‘cake’ flour which makes a velvety, fine textured sponge without the labour of lengthy creaming.

Ingredients

  • 250 g (8oz) castor sugar
  • 250 g (8

Method

Pre-heat the oven to gas mark 4, 180C/350F. Line a 20-23 cm/8-9 in round or square cake tin. Wrap charms (button, thimble, coins, horseshoe, wishbone) tightly in greaseproof paper.