Line a deep 8 inch sponge tin and heat oven to gas mark 4/180C.
1 tsp butter or margarine
1/4 pint cooking oil
6 ounces soft brown sugar
pinch of salt
1 tsp cinnamon
8 ounces Holgate wheat flou
1 tsp baking powder
8 ounces grated carrot
4 ounces chopped walnuts
4 ounces cream cheese
1/2 tsp vanilla essence
6 ounces icing sugar
In one bowl blend butter, oil and sugar then add eggs one at a time
In another bowl mix salt, cinnamon, flour and baking powder.
Stir egg mixture into flour mixture.
Stir in the grated carrots and walnuts. Mixture is quite moist.
Put mixture into tin and bake for 1 hour 15 minutes. Let it cool and when cold mix topping ingredients together (adjusting the amount of icing sugar so it’s not too soft) and cover the top of the cake with the icing.
Decorate with chopped walnuts.
This is a delicious but very soft cake so it makes a great dessert, and it has also been used as a decadent wedding cake.
4 oz butter
6 oz soft dark brown sugar
2 eggs, beaten
8 oz Holgate wholemeal flour plus 2 tsps baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
1 lb apples (any kind) peeled, cored and chopped
3-4 tbsps milk
clear honey and demerara sugar for topping
Line a 7″ round cake tin, or a loaf tin with baking parchment.
Cream butter and sugar.
Add the eggs gradually, beating well.
Add flour, baking powder and spices and mix well.
Fold in apples and milk to make a soft dropping consistency.
Fill tin and bake in a pre-heated oven (325F/170C/gas 3) for 1 hour 30 minutes.
When cool, brush with honey and sprinkle with demerara sugar.
This is a wonderfully moist cake that can be eaten by itself – it doesn’t last long when we millers get to it! It’s also ideal for serving as a pudding with creme fraiche or cream, and a fruit compote.
300g Holgate Windmill wholemeal flour
200g strong white bread flour
10g fresh yeast (or one teaspoon dried yeast)
325g warm water
25g sunflower or olive oil
Mix the flours together in a large mixing bowl.
Add the yeast (if fresh crumble it in) and the salt.
Combine the warm water and the oil and pour into the flour.
Work into a soft smooth dough.
Knead the dough for about 10 minutes until it is stretchy and pliable.
Allow the dough to rise in a covered bowl in a warm place.
Leave for about two hours (the longer the better) until it is double the size.
Take it out of the bowl and knead it again.
At this stage you can either put the dough into a greased bread tin or shape it into a loaf on a greaased baking tray.
Cover it and leave to rise again for an hour and then put it in a hot oven (250C) for around half an hour until baked.
Before baking you can decorate with seeds and nuts or slash the top with a sharp knife.
If you use 100% wholemeal flour you will get a denser and stronger flavoured loaf.