This week, Roy wanted to cook a quick and delicious cake. He had a hankering for a light and tasty, sweet treat, and asked if I had any recipes to suggest. I told him that there was a very old recipe I had been wanting to try, ‘Aunt Myra’s Patty Cakes’. My Great, Great Aunt was a Myra, so I had always assumed this was her recipe, but Roy’s Grandma tells me that this isn’t the case, it was a recipe belonging to somebody else’s Aunt Myra. She did say the recipe was very old though. Roy decided this was just the recipe to try, so this week, Roy Creates Aunt Myra’s Patty Cakes.
You Will Need:
- 125 grams of butter or margarine
- 1/2 a cup of sugar
- 2 eggs
- 1 tablespoon of marmalade
- 1 and a 1/2 cups of self raising flour
- 1/2 a cup of milk
- 1 and a 1/2 cups of mixed fruit
Method:
- Preheat the oven to 180 degrees celcius and line a patty cake tray with patty cake liners. Patty cakes are "old fashioned cupcakes" and are a little bit bigger than mini muffins, but smaller than the modern cupcakes. If you don’t have a patty cake tray, you can use a cupcake tray and cook them for a little bit longer, or use mini muffin trays and cook them for a little less time.
- Cream the butter and sugar until light and fluffy. Roy just did this with a wooden spoon, but you can use electric beaters if you like.
- Add the eggs one at a time, beating well with the wooden spoon after each is added.
- Add the marmalade and beat well
- Mix together the flour and fruit in another bowl (or on a plate like Roy did). By mixing the flour and fruit, the fruit gets coated in flour and doesn’t sink.
- Now beat in the flour, milk and fruit, alternating between a bit of the flour and then a bit of the milk.
- Fill the cases until they are about 2/3 full and bake for 10 to 15 minutes or until golden brown and cooked.
- These are delicious warm, but are also very yummy cold. You will get 3 - 4 dozen, depending on size.