I never thought I was the kind of person who’d need an emergency cake without any hint of sarcasm. We all know we need emergency chocolate, and emergency chips and emergency wine. But sometimes you actually genuinely need an emergency cake.
How can this be, I hear you ask. Surely you never genuinely need an emergency cake, and if you do, just get one at the shops.
I hear you. But I reached the life stage where several things happened to occasion the need for an emergency cake recipe:
- I got to things where I need to take an offering
- People come to my house and I need to have something to offer
- My kids are always hungry
- There comes a time when I’m having a cuppa, that I feel a bit nibbly.
In all these instances, I do not want to get something from the shops because:
- Even when it’s cheap, it’s more expensive than making it at home
- Store bought is chockers full of sugar
- Store bought is processed and has who-knows what else in it
But you know me, if I’m gonna make it myself, it has to be healthy, cheap and above all, it has to be easy!
I overheard this recipe while the TV was on one day and I’m ashamed to say I don’t know what the show was, but I heard enough to scribble down the ingredients. This is a great, bang-it-in-a-bowl-and-whack-it-in-the-oven recipe that is sweet, but not as sugary as store bought snacks. I also like how it’s just another thing in my kitchen that’s not processed – that’s not stuff.
Emergency Hospitality Cake (I didn’t hear on the TV what it’s actually called)
1 cup self-raising flour
1 cup nuts and raisins
1 cup desiccated coconut
1 cup brown sugar
1 cup milk
Pre-heat the oven to 180o. Line a cake tin. Put all the ingredients in a bowl and mix – it will be very wet and gloopy. Put it in the tin and in the oven for 45 minutes. Take it out of the tin and onto a wire rack. Boom. Done.
It doesn’t rise that much (no eggs or anything) but does rise enough for it not to be flat and dense. I have played around with the ingredients – I used dark brown sugar instead of normal brown which makes it nice and rich. I also tried replacing the coconut with ground up ginger it biscuits. It did give it a lovely tang in the background but i preferred the coconut.
What it means though is that the recipe is quite forgiving if you want to experiment a bit.
I also cut it into 16 squares and put them in the freezer. 30 seconds in the microwave brings it back to life superbly, so you have some emergency nibblies for your cuppa or for the lunch bag.
This is one of those recipes where it’s super easy and you can get it in the oven while the ads are on or while the kids are in the bath. But it’s also cooking from scratch so when it’s done, you feel like a domestic goddess. When people say “Oh wow, you baked!” You can shrug them off with a nervous giggle and say “This? This is just something I threw together…..”
Wink. Smiley face.