Recipe – “Spiced Carrot and Nut Cake”

“Spiced Carrot and Nut Cake” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”     8 oz.          Plain flour 2 tsp.         Baking powder 2 tsps.        Mixed spice 12 oz.        Granulated brown sugar                   Pinch of salt 8 fl. Oz.      Vegetable oil 4                eggs, beaten 12 oz.         Carrots, peeled and … More Recipe – “Spiced Carrot and Nut Cake”

Recipe – “Rose Petal Scones”

“Rose Petal Scones” Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer   2-1/4     cups all-purpose flour 2            teaspoons granulated sugar 2            teaspoons baking powder 1/2        teaspoon baking soda 3/4        teaspoon salt 1/8        teaspoon ground cinnamon 1/4        cup (1/2 stick) cold unsalted butter, … More Recipe – “Rose Petal Scones”

Recipe – “Spiced Carrot and Nut Cake”

“Spiced Carrot and Nut Cake” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”     8 oz.          Plain flour 2 tsp.         Baking powder 2 tsps.        Mixed spice 12 oz.        Granulated brown sugar                   Pinch of salt 8 fl. Oz.      Vegetable oil 4                eggs, beaten 12 oz.         Carrots, peeled and … More Recipe – “Spiced Carrot and Nut Cake”