Friday, 23 May 2014

Birthday celebrations and homemade (gluten free) cake

30 years ago today I became a mum.  I won't say it feels like yesterday, but it certainly doesn't feel like 30 years.  I clearly remember when they put this little baby into my arms for the first time, my overwhelming feelings of love, and I knew there and then that I would give my life for this little guy. He has grown to be a wonderful son that anyone would be proud of.  A gentle, caring, thoughtful young man.  I won't embarrass him anymore and I'm getting a bit tearful....

We will all be getting together to celebrate with presents, food, drink and a homemade birthday cake.  I have never been one for baking, I haven't got a sweet tooth.  However last year after a few warnings, my body said that's enough, NO MORE GLUTEN!!  Of course, if you can't have something, you suddenly decide you really want it.  So I have been experimenting with making gluten free cakes, some more successful than others.  There are recipes that have a dozen ingredients, none of which I have and would only find in a health food shop at great cost, I tend to avoid these.  I was given a recipe by a colleague, typed out on a piece of paper, minimum ingredients and instructions I don't know where she got it from so I can't give them credit. I have used it to make a sunken raisin cake (they all huddled at the bottom) but it tasted ok. I added some cocoa powder this time and will see how it turns out.  If I cover it with enough chocolate butter icing, maltesers, chocolate buttons, flakes, and mars bars  I'm sure it will taste fine :) and it looks good, well chocolatey.

As you can see my cake decorating skills are pretty amazing!

Here is the basic recipe if you want to give it a try, adapt it to your taste.  I added raisins, mixed spice, cinnamon and grated nutmeg for my sunken raisin cake.  This time I added 2 tablespoons of cocoa powder for a 'chocolate' cake.

7 oz gluten free self raising flour
5 oz sugar (I use brown caster)
2 tbsp golden syrup
2 eggs
1/4 pt milk
1/4 pt sunflower oil
1 tsp gluten free baking powder

Whisk all the ingredients together thoroughly with an electric mixer on high speed for 1 minute and place in a lined baking tin or muffin cases

Bake at 180 degrees c for 45 - 60 minutes if in a loaf tin or as I have used a round tin, 25 - 30 mins if in muffin cases (makes 12)

You can add cocoa powder or lemon juice or brown sugar instead of white and mixed fruit, go mad and experiment.


  1. Hope you all have a wonderful time. The cake looks so you. I love it! Am sure it will taste great. Have lots of fun

  2. Thanks Marianne, we had a lovely evening, it is lovely to get the family together, and the cake was well received!


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