Cake: 200 fabulous foolproof baking recipes - Rachel Allen

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(3oz) pecans or walnuts, chopped (optional)

      175g (6oz) self-raising flour

      ½ tsp bicarbonate of soda

      1 tsp ground cinnamon

      1 tsp mixed spice

      Pinch of salt

      For the icing

      100g (3½oz) cream cheese

      Finely grated zest of 1 orange

      200g (7oz) icing sugar, sifted

      900g (2lb) loaf tin

      Preheat the oven to 150°C (300°F), Gas mark 2, and line the base and sides of the loaf tin with baking parchment, with the paper coming above the sides of the tin to enable the cake to be lifted out easily.

      Whisk the eggs in a large bowl to break them up, then whisk in the oil, sugar, grated carrots and chopped nuts. Sift in the remaining ingredients and bring the mixture together using a wooden or large metal spoon.

      Pour the mixture into the prepared loaf tin, smoothing the surface with a palette knife, and bake in the oven for between 1 hour and 1 hour 15 minutes or until a skewer inserted into the centre of the cake comes out clean.

      Allow to cool in the tin for about 5 minutes, then carefully lift the cake out of the tin with the lining paper. Peel away the baking parchment and place on a wire rack to cool down fully before you ice it.

      While the cake is cooling, make the icing. Beat all the ingredients together, then use a palette knife to spread evenly over the cake.

      Tip Try to use a serrated knife to cut this cake into slices, as it is dense but quite crumbly.

       Ginger carrot cupcakes

      Prep time: 20 minutes

      Baking time: 20–25 minutes

      Ready in: 1 hour

      Makes: 12 cupcakes

      For adding to the cake batter

      50g (2oz) crystallised ginger, finely chopped

      For the icing

      200g (7oz) cream cheese

      200g (7oz) icing sugar, sifted

      ½ tsp ground ginger

      To decorate

      75g (3oz) crystallised ginger, finely chopped

      12-cup muffin tray and 12 muffin cases

      Preheat the oven to 180°C (350°F), Gas mark 4, and line the muffin tray with the paper cases.

      Mix together the ingredients for the cake batter following the second paragraph of the Carrot cake method, omitting the nuts and adding the crystallised ginger instead, then divide the mixture between the muffin cases, filling each case three-quarters full.

      Bake for 20–25 minutes or until well risen and springy to the touch, then remove from the oven and allow to cool for 5 minutes before removing from the tin and placing on a wire rack to cool down fully.

      Meanwhile, make the icing. Whisk all the ingredients together in a bowl, then use a palette knife to spread evenly over each cupcake.

      As a final touch, sprinkle over the chopped crystallised ginger to decorate.

      Prep time: 20 minutes

      Baking time: 30–35 minutes

      Ready in: 2 hours

      Serves: 8–10

      For the icing

      200g (7oz) icing sugar, sifted

      200g (7oz) cream cheese

      3 tbsp dulce de leche (tip)

      To decorate

      Walnut or pecan halves (optional)

      Two 20cm (8in) diameter cake tins

      Preheat the oven to 160°C (325°F), Gas mark 3, then grease the cake tins with oil and line each base with baking parchment.

      Mix the ingredients for the sponge following the second paragraph of the Carrot cake method, then divide the batter between the two prepared tins and bake for 30–35 minutes or until lightly browned on top and springy to the touch.

      Remove the cakes from the oven and allow to sit in the tins for 10 minutes, then use a small, sharp knife to loosen the edges and carefully remove each cake from its tin before transferring to a wire rack to cool down completely.

      While the cakes are baking, or cooling, make the icing. Place all the ingredients in a mixing bowl and beat together until well mixed. To assemble the cake, place one layer upside down on a serving plate and spread half the icing on the top. Add the second layer, placing it right side up, then spread the rest of the icing over the top. You might like to decorate the top of the cake with walnut or pecan halves.

       Classic NYC crumb cake

      New York’s melting pot of cultures has produced a city of amazing culinary diversity. Central to this have been the bakeries, with the Polish, Jewish and German ones being especially prominent. The classic New York City crumb cake derives from the German Krümelkuchen. The cake here is adapted from a recipe in Baked in America by David Lesniak and David Muniz, two wonderful American bakers who run a fabulous café and bakery in London called Outsider Tart, where they make some of the most delicious baked treats this side of the Atlantic. Delicious eaten as a snack, or served to friends and family, the cake will keep for 2–3 days.

      Prep time: 20 minutes

      Baking time: 45–55 minutes

      Ready in: 1 hour 45 minutes

      Makes: about 24 squares

      225g (8oz) butter, softened

      350g (12oz) caster sugar

      2 tsp vanilla extract

      4 eggs, beaten

      350ml (12fl oz) sour cream

      525g (1lb 2½oz) plain flour

      1 tsp baking powder

      ½ tsp bicarbonate of soda

      1 tsp salt

      For the crumb topping

      150g (5oz) butter, melted

      300g (11oz) plain flour

      1 tbsp ground cinnamon

      225g (8oz) soft dark brown sugar

      ¼ tsp salt

      25 × 35cm (10 × 14in) roasting tin with 5cm (2in) sides (approximate size)

      Preheat the oven to 180°C (350°F), Gas mark 4, then line the base and sides of the roasting tin with baking parchment, with the paper coming just above the sides of the tin to enable the cake to be lifted out easily.

      First make the crumb. Pour the melted butter into a large bowl or into an electric food mixer. Sift in the flour and

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