A picnic cake recipe
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I believe it’s one that is quick and easy to make from a minimum number of ingredients. Then, of course, it has to be easy to transport to your picnic site. And most importantly, it has to taste really yummy outside in the open air.
So about these for starters? Well, for “afters” actually!
Ginger nut cake:
- 250 grams of self-raising flour
- 175 grams of soft butter or margarine
- 75 grams of soft brown sugar
- 3 medium eggs
- 2 tablespoons of black treacle
- 4 tablespoons of milk
- 25 grams of stem ginger, drained of syrup and chopped
- 25 grams of chopped nuts (walnuts or hazelnuts)
- a level teaspoon of mixed spice
- half a level teaspoon of ground ginger
Grease a 20 cm diameter cake tin or mould. Preheat the oven to 170 degrees C. (325 F)
Sift the flour, mixed spice and ground ginger into a bowl. In another bowl beat the margarine, sugar and treacle until light and creamy.
Whisk the eggs in a small bowl and add to the creamed mixture a little at a time. When all the egg is in, fold in the sifted flour mixture, stem ginger and nuts. Finally add the milk and turn into the prepared tin.
Bake for an hour and allow to cool slightly before turning out. Wrap in foil when cold.
For another great picnic cake recipe, try this banana nut cake:
- 75 grams of soft butter
- 110 grams caster sugar
- 225 grams self-raising flour
- 1 large egg
- 2 tablespoons of milk
- 3 large soft bananas
- the grated rind of an orange and a lemon
- 50 grams chopped nuts (walnuts are best)
Preheat oven to 180 degrees C. (350 F). Grease a loaf tin (approx. 23 x 13 cm) – or use a foil tray and you can leave it in it for the picnic.
Mash the bananas very well. Beat the sugar, butter and flour together until thoroughly mixed. Add the orange and lemon rinds and then the mashed bananas, milk and nuts. Mix again well and transfer to tin or foil container.
Bake for about 50 minutes until golden and skewer comes out clean.Leave in the tin until completely cool. Cover and transport to picnic.
Cherry and almond picnic cake
- 250 grams self-raising flour
- 200 grams glace cherries
- 225 grams soft butter
- 175 grams caster sugar
- 100 grams ground almonds
- a couple of drops of almond essence (optional)
- 3 large eggs
- 6 tablespoons of milk
Preheat the oven to 170 degrees C (325 F). Grease a loaf tin or foil tray (approx. 23 x 13 cm).
Chop the cherries (approx. in half will do), rinse them in cold water, pat dry and then toss them in a little flour and shake well. I believe this should stop them from sinking in the cake.
Beat the butter and sugar until light and creamy. Beat the eggs in a small bowl and gradually add to the creamed mixture, along with almond essence if using. Fold in the flour and ground almonds and then the cherries. Then mix in the milk and transfer the thick mixture into the loaf tin. Bake for about 50 minutes until skewer comes out clean.
Leave in the tin until completely cool. Cover and transport to picnic.
Fairy cakes
These are very quick and easy to make and are therefore an ideal picnic cake recipe if you need to make something at the last minute. They’re yummy too and great for kids. You can leave them plain or decorate, if you have time, in any way you like.
- 125 grams soft butter
- 125 grams caster sugar
- 125 grams self-raising flour
- 2 large eggs
- 2 tablespoons milk
- a couple of drops of vanilla extract
Preheat the oven to 200 degrees C (400 F). Prepare 12 bun or muffin cases.
If you have a food processor, this is sooooo easy! Just put all the ingredients except the milk in the processor and blitz until smooth. Add the milk using the pulse button to make a soft batter.
If you don’t have a food processor, make them following the traditional method. (as the picnic cakes above)
Fill each case equally and bake in the oven for 15 minutes or until golden on top.
Leave to cool and then ice, eat, or transport immediately to picnic site!
No-cook cake
This is a wonderful picnic cake recipe as there’s no cooking involved, it’s easy and very healthy. However, you do need a food processor and you have to prepare it two or three days in advance.
80 ml of orange or other fruit juice and 225 grams of each of these ingredients:raisins, stoned dates, dried apricots, dried apples, walnuts and almonds.
Process all the dry ingredients until finely ground and then add the orange juice. Press firmly into a foil tray (20 x 11 cms), cover with a piece of foil and leave at room temperature for 2-3 days. Strange I know! You are then able to cut it into thin slices.
Here are some links to other picnic cake recipes on the site:
easy peasy Lemon cake
Coffee and walnut cake
Gingerbread
Pineapple fruit cake
Go to picnic desserts
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