Cream Cakes And Gateaux For Special Celebrations

Fresh cream cakes and gateaux are probably the richest and most luxurious of homemade cakes. They can be enjoyed as a desert after a meal with lashings of cream, or as an elegant snack with fresh coffee in the morning, or even with tea in the afternoon – such English style. Whichever you prefer!

Meanwhile, here’s a rich lemon cake for you to try.

Rich Lemon Cream Cake


  • 300ml…1/2 pint fresh double cream
  • 175g…6oz butter, or margarine
  • 175g…6oz caster sugar
  • 175g…6oz self rasing flour(or flour with baking powder added)
  • Finely grated rind and juice of 1 lemon
  • 75g…3oz icing sugar plus a little for dusting
  • 3 medium eggs, beaten


Two greased and base lined 20cm (8in) sandwich tins (layer pans)

Preheat the oven to 180 deg C, 350 deg F, Gas Mark 4.
In a large bowl, cream the butter (at room temperature) and sugar together until soft and light. Beat in the grated lemon rind. Add the beaten egg gradually along with a little flour to prevent the mix from splitting.

Then add the rest of the flour – sifted to remove any lumps and gently folded into the mixture to form a smooth batter.

Divide the cake mixture between the two prepared tins and transfer to the centre of the preheated oven. Bake for about 25 mins until well risen, golden and springy to the touch.

Leave the sponges to cool for a few minutes in the tins before turning out onto a rack to cool completely. When cool, stack one sponge on top of the other on a plate, and using a skewer or similar, pierce the top of the cake all over, pushing right through into the bottom layer.

Gently heat the icing sugar and lemon juice together in a small pan until the sugar is dissolved and then pour the syrup slowly over the cake allowing it to soak into the holes. Cover and leave to cool for about an hour.

Whip the cream until thick and after carefully separating the sponge layers, sandwich the cake together.

Dust with icing sugar and enjoy.

(Like most cakes, this freezes well after the lemon syrup has been drizzled onto the cake. So you could bake it and freeze until final preparation on the day it is served)…

European Cakes including a German Chocolate Cake Recipe

This German Chocolate Cake Recipe starts the section on European cakes – those lovely creations that you may have seen in the windows of the cake shops of mainland Europe. Classic British cakes can be found elsewhere so from this page you will be able to link to homemade cake recipes from Italy, France, Germany, Belgium and so on.
Scroll down for the links to more European cake recipes.

But for starters, enjoy this German Chocolate Cake Recipe with hazelnuts and a hint of spice. Like all chocolate cakes it’s lovely with a cup of coffee, or tea, whichever you prefer.

German Chocolate Cake


  • 6oz…175g margarine, or butter (peferably unsalted)
  • 8oz..225g soft dark brown sugar (muscovado is ideal)
  • 5oz…140g self-raising flour (or regular flour with a raising agent added)
  • 1tbsp cocoa powder
  • 1tsp mixed spice
  • 3 medium eggs, beaten
  • 3 1/2oz…100g ground hazelnuts
  • 2 tbsp strong black coffee
  • Icing sugar to finish


  1. One greased and lightly floured 7 1/2in/19cm kugelhopf tin, or a ring mould of equivalent size.
    Preheat the oven to 180 deg C, 350 deg F, Gas Mark 4.
    This German Chocolate Cake Recipe is not at all difficult. Simply beat the margarine or butter together with the sugar in a bowl until light and fluffy.
  2. Slowly beat the eggs into the creamed mixture, adding a little of the flour after each egg to prevent the mixture from splitting.
  3. Sift the remaining flour, cocoa powder and mixed spice into the mixture and fold in gently. Then add the ground hazelnuts and coffee and fold these in gently until all the ingredients are blended together.
  4. Spoon the mixture into the prepared kugelhopf or ring tin and transfer to the centre of the oven where it should take about 45-50 minutes to bake. It will be springy and golden when cooked.
  5. After removing from the oven, allow to cool in the tin for about 10-15 minutes before carefully turning the cake out onto a wire rack to cool completely. A dusting with icing sugar provides the finishing touch, before you serve this cake with a cup of freshly made coffee.

Blueberry Pancake Recipe

I love blueberries. It’s truly an amazing little fruit. And so easy to eat! You don’t need to peel them, or wonder what to do with their seed or how to dispose of their rind. You don’t have sticky fingers either when you’re finished eating (they may be a little blue, but … that’s o.k.). A perfect summer fruit!

Personally, I love to know how beneficial fruit is for me and let me tell you, blueberries are incredibly good for you. This little, tiny fruit is packed full of God’s goodness.

It comes right at the top of anti-oxidants, fighting nasty free radicals in your body. What does this mean for you? Well, antioxidants help fight cancer and build up your immunity. Not only does your immune system benefit but so does your circulatory system, your urinary system and your digestive system. Go blueberries!

Blueberries also help keep your skin healthy and slow down the aging process. Definitely something I want to do!

Apart from eating them by the handful, I love eating blueberries in pancakes. Blueberry pancakes are absolutely scrumptious and make a very satisfying breakfast, lunch or dessert. Go one step further and serve them with homemade blueberry syrup recipe. So delicious!

I love this blueberry pancake recipe. It is very simple to prepare and results in a beautiful light and fluffy pancake. My family loves it.

Blueberry Pancake Recipe

Makes 6 – 10 pancakes


  • 2 cups plain (all-purpose) flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • pinch salt
  • 1/3 cup sugar
  • 2 eggs
  • 80 g butter
  • 1 1/4 cups milk
  • 2 cups blueberries


  1.  Sift the flour, baking powder, bicarbonate of soda and salt together in a large bowl. Stir in the sugar. Make a well in the centre.
  2. In a separate bowl, whisk the eggs until light and fluffy. Melt the butter. Stir the butter and milk into the eggs.
  3. Pour the egg mixture into the well and carefully fold all ingredients together until just mixed through. Do not over beat. Add the blueberries and gently fold through. If mixture is too thick add a little more milk.
  4. Heat a frying pan and grease with a small amount of oil over the surface. Pour approximately 1/3 cup of batter into a moderately hot pan and spread out to desired size. Cook until bubbles form on the surface of the pancake.
  5. Carefully turn the pancake over with a large spatula and cook the other side until cooked through.

Fruit Cake Recipes To Tempt You

There are so many fruit cake recipes it’s difficult to know where to start!
Everybody has their favourite recipe – either handed down through the family or discovered hiding on the page of a cookery book or magazine. I love fruit cake recipes, in fact, I probably enjoy making fruit cakes more than anything else, even more than luxurious chocolate cakes. There’s something so wholesome about all that dried fruit, and so many of the good fruit cakes include a splash of alcohol!

Scroll down for more fruit cake recipes, like carrot cake, banana and walnut loaf, banana cake and many more.

Here’s a slightly different fruit cake recipe with a splash of rum and full of raisins, dates, whole glace cherries and nuts.

Fuit Cake With Mixed Nuts


  • 8 oz glace cherries
  • 2 oz (1/3 cup) chopped candied peel
  • 3 fl oz (3/8 cup) rum
  • 1 tsp butter
  • The grated rind of 1 lemon
  • 3 oz (1/2 cup) seedless raisins
  • 7 oz (1 1/4 cups) stoned and chopped dates
  • 5 oz (1 cup) chopped walnuts
  • 5 oz (1 cup) chopped almonds
  • 4 oz (1 cup) flour
  • 6 oz (3/4 cup) sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 eggs

Grease a deep, round 8 inch cake tin and line with greaseproof or waxed paper.

Preheat the oven to 300 deg F, 150 deg C, Gas Mark 2.
Mix the candied peel and cherries in a bowl with the rum and leave to soak, giving the mixture an occasional stir. After 30-45 minutes drain the fruit from the rum, keeping the rum for later.

Using a wooden spoon, gently mix all the fruit in a bowl with the nuts, before sifting in the flour, sugar, salt and baking powder. Mix gently but thoroughly until all the fruit is coated with the flour mixture.

Beat the eggs and add to the dry ingredients, stirring gently until well mixed. Spoon the mixture from the bowl into the prepared cake tin and bake for 1 1/2 to 2 hours until cooked. As usual, test with a skewer or cocktail stick – when inserted into the centre it should come out clean. The top of the cake can be protected with some foil if it starts to burn during baking.

When cooked, remove the cake fom the oven and carefully pour or spoon the rum over the hot cake. It will provide a slight glaze when cool. After about 30 minutes cooling in the tin, carefully remove the cake from the tin but wait until completely cool before removing the greaseproof or waxed paper.

Make a nice cup of tea or coffee and enjoy a slice of homemade cake while browsing for more fruit cake recipes!…

A Rich Moist Chocolate Cake

Recipe For A Special Treat

A rich moist chocolate cake recipe produces a cake that will be enjoyed by everybody as one of the ultimate comfort foods. Chocolate cakes come in all shapes and sizes but never fail to satisfy when a little indulgence is needed.
From the foot of this page you can link to all sorts of recipes for chocolate cakes including some more unusual recipes from around the world. I haven’t tried all these recipes yet but it’s my ambition to do so. It’s a tough job but somebody has to do it!!

Meanwhile, here’s a fairly standard moist chocolate cake recipe that produces a nice cake which everybody should enjoy. The ingredients are in both metric and imperial, but don’t mix them – use one or the other or this moist chocolate cake recipe may be a disaster!

Metric Ingredients

  • 275g soft brown sugar
  • 25g cocoa powder
  • 225g flour
  • 2 x 5m spoons baking powder
  • 1 x 2.5 ml spoon bicarbonate of soda
  • 1 x 2.5 ml spoon salt
  • 100 g butter/margarine
  • 1 x 5 ml spoon vanilla essence
  • 2 eggs – separated
  • 150 ml sour cream


  • 100 g softened butter/margarine
  • 225 g icing sugar
  • 100 g plain chocolate pieces
  • 1 x 15 ml spoon milk
  • 25 g chopped nuts

Imperial Ingredients

  • 10 oz soft brown sugar
  • 1 oz cocoa powder
  • 3 fl oz water
  • 8 oz flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 4 oz butter/margarine
  • 1 tsp vanilla essence
  • 2 eggs – separated
  • 1/4 pint sour cream


  • 4 oz softened butter/margarine
  • 8 oz icing sugar
  • 4 ozplain chocolate pieces
  • 1 tbs spoon milk
  • 1 oz chopped nuts
  • Heat the oven to 180 deg C, 350 deg F, Gas Mark 4.

Put the water, cocoa powder and 3oz/75g of the sugar in a pan, stir and heat gently until simmering. After a few minutes remove the smooth mixture from the heat and allow to cool down.

Place the all the dry ingredients in a suitable bowl and sift in the flour. In another bowl gently cream together the butter/margarine and the rest of the sugar until fluffy before adding the egg yolks and vanilla essence. Continue beating unti light. Add the cooled cocoa mixture, then fold in the dry ingredients and sour cream a little at a time.

Finally, beat the egg whites until stiff, and fold gently into the cake mixture to achieve a uniform mixture.

Grease a deep 7 in/17.5 cm round baking tin, pour the cake mixture in and transfer to the pre-heated oven.

Follow this moist chocolate cake recipe accurately and typically the cake will take about 1 1/4 hours to bake but as always, ovens vary and the cake should be tested. It is cooked When a skewer or cocktail stick comes out of the cake clean.

Allow the cake to cool on a wire rack for a few minutes before carefully removing from the tin and returning to the rack to allow it to cool completely.

For the icing, use an electric or hand whisk to beat the butter/margarine until fluffy and light. Continue beating gently while adding the icing sugar until well mixed.

Melt the chocolate with the milk in a bowl over a pan of hot water. When conpletely melted add it to the creamed butter and sugar mix and blend gently together.

Split the cake horizontally into two layers and spread about two-thirds of the icing onto the bottom layer.

Stack the top layer back on the cake and spread the top of the cake with the remaining icing.

Sprinkle with the chopped nuts to finish, and find some friends to congratulate you on finding a moist chocolate cake recipe, and to share the homemade cake with!…