Vancuit Cake - Best for those with a Sweet Tooth

by Michael Mcgreavey
(Blackpool, England)

Ingredients:

Self raising flour
Sugar-Large quantity( more than one type if possible but no specific type of sugar)
Milk
Vanilla essance
Butter/margarine
Fruit (if wanting to add fruit or any other items you can just add at point specified)

First lay out a baking dish , dish is needede in this specific cake type.

In this recipe there is no specific amount of any item needed no weighing out.

For a wanted amount of this cake which also means if you want too make a specific amount to make the amount just think double the mass of the flour you put in will come out of this recipe

Add flour into a bowl sifted if possible but not entirly needed.

Add butter or margerine and use a crumble tecnique and mold the flour and the butter together with crumbling it untill all the flour has changed colour and croubles with ease and is all not sticking together and is all seperate and crumbled.

Guess the amount of flour you added and add half of that amount of sugar into the mix and crumble again adding a little more butter.

The mixture should look like the top of a crumble now depending on the amount of mix you have.
Add vanila essence to taste then add a little more.

Dont worry the tatste will not over power by adding a little more it will make the current taste more stable.

Now add milk and whisk till it becomes less solid and becomes more like a thick liquid then add a little more butter and sugar whisk then add a small amount of flour to make more thick try to get it as thick as syrup.

If wanting to add fruit do so now to liking.

Make sure the baking dish has a decent amount of the mixture in it making sure there is a good 3cm or just over a inch minimum of mixture is in the baking dish.

Place in pre-heated oven at gas mark 3-4 for 30 minutes then check and stir the top of mix if thick enough to ensure the mix will cook the full inch down.

Then leave on gas, mark 5 for 40 mins after that peirce the mixture at the top to keepon using it cooks the full inch down.

Cook more on gas mark 4 for another 20-40 mins keep checking so the bottom of the mix cooks at least to slightly soggy cake mix and keep peirceing the top of mix but not too many pierces.

Then cook on gas mark 6-7 for 20 mins so make the top of the mix golden brown and slightly crunchy like a biscuit and the middle a normal texture of cake and the bottom of the mix a lot softer and smooth.

Leave on side when knowing has been in oven for long enough and has gone golden brown and slightly harder on the top then the middle and leave to cool for 10 mins , while still warm can be eaten with custard or can be left to get cold and eaten in any way after , this cake can be decorated in any way.

The cake can also be left out for over two weeks on the side before the cake will change at all, and unlike most cakes this one will take a lot longer to go off especialy when kept in a container or in a fridge could last several months without going off or losing taste.

Enjoy!