TINNED CAKE RECIPES

Steps:

• Preheat the oven to 170c/150c fan/325f/gas mark 3 and line a 2 lb (900g) loaf tin.
• Measure the milk into a jug and add the vinegar or lemon juice and set aside.
• Sieve the flour into a large mixing bowl, then add the sugar, baking powder and salt and mix well.
• Add the chocolate chips and mix in.
• Now add the vanilla extract and oil to the milk.
• Pour the wet ingredients into the dry ingredients and fold in until just combined. Do not over mix and don't worry about the odd bit of flour not mixed in.
• Pour into the loaf tin and bake for 1 hour and 10 minutes. Ovens vary, so yours may be ready a few minutes earlier or it may need lomger.
• Use a skewer or toothpick into the centre of the cake to see if it is ready. If there is batter on it, the cake needs longer and if it comes out clean it's ready.
• Remove from the oven and leave to cool in the tin for 10 minutes, then move to a baking rack to continue cooling.
• Enjoy!

Steps:

• Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins.
• Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl.
• Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined.
• Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown.
• Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely.
• Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed.
• Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake.