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Rosemary Cake    Veg    CD  CBF  120mins


Makes one 19cm/7-1/2 inch cake    Cold  Vegetarian  Herbs  Dried Fruit    Cakes Baked Fayre



150g/5oz Margarine

150g/5oz Light Soft Brown Sugar

The grated Rind and Juice of1 Lemon

2 Large Eggs, beaten

2 teasp Dried Rosemary

225g/8oz Self-Raising Flour


100g/4oz Sultanas

100g/4oz Seedless Raisins




1. Preheat the oven to 190C, 375F, Gas mark 5, grease a 19cm/7 1/2inch cake tin and line the base with greaseproof paper.


2. In a mixing bowl, cream together the margarine, sugar and lemon rind until pale and fluffy. Gradually add the eggs, little by little, to the creamed mixture, beating well between each addition.


3. Pound the rosemary till very fine. Sift the flour and a pinch of salt into creamed mixture together with the rosemary, fruit and lemon juice. Mix well.


4. Put the mixture into cake tin and smooth top. Bake in the centre of the oven for 30 minutes, then reduce the temperature to 180C, 350F, Gas mark 4 and bake for a further 1 hour till a skewer inserted in the centre comes out clean. Remove from tin and cool on a wire rack.



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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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