Kellogg's - "Bran New Idea" Book

Picture of

Date and Walnut Cake

Cooking time: 40-45 minutes

  • Cake
  • 5oz Flour 150g
  • 2 teasp Baking powder 2 x 5ml sp
  • ½ teasp Salt
  • ½ teasp Cinnamon
  • 3oz All-Bran or Bran Buds 75g
  • 4oz Margarine or butter 50g
  • 3oz Brown sugar75g
  • 2 Eggs 2
  • 1 x 5oz carton Low-fat yogurt 150g
  • 3oz Dates (chopped) 75g
  • 3oz Walnut halves75g
  • Topping
  • 2oz Plain flour 50g
  • 2oz Brown sugar 50g
  • 2 teasp Cinnamon 2 x 5 ml sp
  • 2oz All-Bran or Bran Buds 50g
  • 2oz Margarine or butter 50g

Mix all the topping ingredients together until crumbly. Set aside.

Cake
Mix together the flour, baking powder, salt, cinnamon and All-Bran or Bran Buds. Set aside.
Beat the sugar and margarine together until light and fluffy, add eggs and beat well. Stir in yogurt and add flour mixture, mixing thoroughly.

Spread half the batter evenly in a greased 9"x 9"x 2" (23 x 23 x 5cm) baking tin. Sprinkle half the dates and walnuts and then half the topping evenly over batter. Spread remaining batter over the top then sprinkle with remaining dates, walnuts and topping. Bake in a moderate oven 180°C (350°F) Gas Mark 4, for about 40-45 minutes or until done.
Can be served warm.

The Basic Cottage Cake

Cooking time: 1½ hours

  • 3oz Butter 75g
  • 6oz Caster sugar 175g
  • 1/4 pint Milk 150 mls
  • 2 Large eggs 2
  • ½ teasp Vanilla essence ½ x 5ml sp
  • 7oz Plain flour 200g
  • Pinch Salt Pinch
  • 1 level teasp Baking powder 1 level 5ml sp
  • 2oz All-Bran Cereal or Bran Buds Cereal 50g
  • 2oz Chopped walnuts 50g

Cream the butter until light and soft, add the caster sugar and cream again until it is once more light in colour and texture. Gradually add the milk, beating well between each addition – the mixture will probably curdle at this stage – then separate the eggs and beat in the yolks with the vanilla essence. Whisk the egg whites until they are stiff and stand in straight peaks then, using a metal spoon, fold them lightly into the mixture. Sieve together the flour, salt and baking powder and fold them in with the All-Bran or Bran Buds and the chopped walnuts. Turn the fairly soft mixture into a well greased 8" (20 cm) round cake tin and slightly hollow out the centre. Bake on the centre shelf of a moderate oven, 160°C (325°F) Gas Mark 3, for approx. 1½ hours or until a warm skewer pushed into the centre comes out clean.
Turn out of the tin immediately and cool on a wire tray.

Delicious with butter!