The book is divided into sections following cake preparation methods, like ‘creaming’, ‘melting’ or ‘whisking’. Each clear step of the recipe – together with numerous tips – has accompanying photographs right through to the completed result and it was difficult to choose something to try from the mouth-watering selection of recipes. In the end, I decided upon a ‘’Jewelled Fruit Loaf’ and a ‘Jam Bakewell ‘Cuppa’ Cake’.
Ruth’s slightly different additions to classic recipes proved to be delightful. The completed fruit cake was sweet, very fruity and moist; as I didn’t have the suggested ‘nibbed’ sugar for the topping, I used glace cherries. Likewise, the Bakewell cake baked superbly and I used it as a hot pudding with custard, as well as a welcoming slice with afternoon tea.
This is a book I would wholly recommend for novice bakers, in addition to experienced cooks who would welcome quirky flavour suggestions and I am looking forward to any further books in this series from Ruth in the future.
The Pink Whisk guide to ‘Cake Making’ by Ruth Clemens is a David & Charles book and is priced at £12.99.