Party food!

OK, so I'm going to cheat a little here and blog 3 recipes in 1.  I have 9 recipes to write up, and thought this was the best way to catch up!

On 18th May this year, we had Megan's church dedication.  For anyone who doesn't know, this is a Baptist version of a christening.  We don't baptise babies - instead we have baptism by full immersion, as adults.  Here's me being 'dunked' in 2003...

The dedication is a sort of 'welcome to the church', and a bit less formal than a christening.  We had a lovely day - the sun shone brightly and many friends and family members came to celebrate with us.  And of course, there was plenty of food.  The week before truly was a 'baking frenzy', as I filled up the freezer with lots of make ahead treats.  From Rachel's 'Bake', I made the following:

• Chocolate and vanilla marble cake.  I forgot to photograph this, but you'll have to believe me!  It's such a simple, classic recipe that nonetheless tastes fantastic.  I froze it for about a week beforehand, and it came out well.  I've never frozen cake before, but certainly will again if we're expecting visitors or planning a party. *
• Banana and chocolate loaf.  Another really simple recipe, that froze beautifully.  Here is the evidence!  I've made banana loaf before, but the chocolate added another depth (and many more calories I guess, but who's counting?!) *

• Carrot and pecan squares.  These are similar to carrot cake, but use wholemeal flour to produce a denser bake.  The recipe is supposed to make 16 squares, but I cut them very small and made about double that.  We were worried that there wouldn't be enough food so I was trying to stretch it... needless worry, we were eating leftovers for a week!  Anyway, I digress.  I'll share the recipe here, if you fancy a go.  You will need...

175g (6oz) wholemeal self-raising flour

1/2 tsp salt

3 tsp baking powder

1 tsp mixed spice

1 tsp ground ginger

50g (2oz) raisins (optional)

150mls (1/4 pint) sunflower oil

150g (5oz) soft light brown sugar

3 eggs

1 tsp vanilla extract

225g (8oz) carrot, finely grated

50g (2oz) shelled pecans, chopped, plus 25g (1oz) for sprinkling

For the cream cheese icing

75g (3oz) chilled cream cheese

25g (1oz) softened butter

1/2 tsp vanilla extract

75g (3oz) icing sugar, sifted

20 x 20 cm (8 x 8in) square cake tin

To make...

1. Preheat the oven to 180C/350F/GM4.  Butter the sides of the cake tin and line the base with greaseproof paper.
2. Sift the flour; salt; baking powder and spices into a large bowl.  Add the raisins (if using) and mix well.
3. Whisk the oil; brown sugar; eggs; vanilla extract; grated carrot and chopped pecans in a separate bowl, then mix in the flour and spice mixture.  Spoon into the prepared tin and bake in the oven for 25-30 minutes, or until springy to the touch and a skewer, when inserted in the centre, comes out clean.
4. Allow to cool, then remove from the tin and place on a serving plate. 
5. To make the icing, beat cream cheese and butter together until combined.  Add the vanilla extract and sifted icing sugar, and mix to combine.  Should be smooth and quite thick.  Using a palette knife, spread over the cooled cakes, dipping the knife in hot water if the icing is hard to spread.
6. Sprinkle the cake with chopped pecans, and cut into squares to serve.

Rachel says that these cakes would be equally good un-iced, but who could resist a good dollop of cream cheese icing?!

Here are my finished cakes, all ready for the party...

As Rachel would say, "yum!"

I also made Rachel's fairy cakes for the party, but they can wait for next time!  I'll close with a photo of the party girl, who had a great time and certainly enjoyed sampling some cake.  The dress was mine, made by my mum when I was about 2.  A real family heirloom!

Until next time!

* I've decided not to share all 3 recipes on here, for several reasons.  Firstly because it would make a really long blog!  Secondly, as they are recipes that most of you will be familiar with (or something very similar at least!)  Thirdly, I never intended to share every recipe as I'm not sure if that counts as plagarism.  Although you could probably Google any of them these days so maybe it doesn't matter.  But just to be on the safe side!