This 'n' That Cake

I tend to use what I have in the cupboard, hence the name! 

(This cake has raisins, mixed peel, almond slices, walnuts and a teaspoon of aniseeds in it, and I only managed 200g instead of 300g). 

I've made it in the past with a ready assorted snack bag of Tropical Mix fruit and nuts, which was lovely, and also with mixed glace fruit, finely chopped, and added with almonds. It really is a very versatile and forgiving cake...

Makes an 18 cm (7") cake

200g self-raising flour

pinch of salt

1 heaped tsp ground mixed spice

1 tsp ground cardamom (or ginger, if you fancy)

75g margarine

100g soft brown sugar

300g mixed dried fruit/nuts of your choice

1 medium egg, lightly beaten

125 ml ± milk
Icing sugar to dust

1.  Preheat the oven to 190ºC and well grease an 18 cm (7") cake tin, lining the bottom with greased greaseproof paper.

2.  Sieve together the flour, salt and spices into a large mixing bowl.

3.  Rub the margarine into the flour until the mixture resembles fine breadcrumbs.

4.  Stir in the sugar and mixed fruit/nuts with a wooden spoon.

5.  Stir in the egg and sufficient milk* so that the mixture will drop from the spoon when shaken. Turn into the prepared tin.

6.  Bake in the oven for 50-60 mins, or until the cake is golden and a skewer inserted into the centre comes out clean. Leave in the tin for 5 mins, then turn out onto a wire rack to cool (the one above is a little well done because I forgot about it!).

7.  Dust top with icing sugar.

* How much milk you need depends on the mix of fruit and nuts you use. Add it slowly until you have the right consistency - you may find you need more or less.

Creamy Roasted Onion & Garlic Soup

Caramelised onion & garlic give this soup a wonderfully rich flavour.

Serves 4

3 large Spanish onions, peeled and sliced into 1cm slices

1 bulb of garlic, cloves separated and peeled

1 pt chicken stock

1 heaped tsp dried thyme

25g butter

200 ml milk

1 tbsp fresh parsley, chopped

Salt and freshly ground black pepper

Natural yoghurt to finish

1.  Preheat the oven to 180ºC.

2.  Put the onion slices and garlic cloves in a large casserole dish and add ¾ pt of the stock. Season, sprinkle with thyme, dot with the butter.

3.  Cover the casserole dish with tin foil and its lid to give a tight seal. Roast in the oven for 1½ hours, stirring halfway through.

4.  Remove the casserole from the oven and allow to cool.

5.  Add the remaining stock and blend in a blender or with a stick blender until smooth.

6.  Pour into a saucepan, add the milk and parsley and season to taste. Heat gently for 5 minutes, without boiling, and serve with a swirl of natural yoghurt, if desired.