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Lemon Drizzle Cake

I got this recipe from a Ladies Magazine….and it is so easy to make and so tasty….good to eat on the day when warm with some cream or ice cream….but even better flavor after a day or two. Freezes very well. I perfer this cake with no drizzle, found the drizzle made it a bit sticky.


8 oz (200g) soft margarine

8oz (200g) caster sugar

8oz (200g) self raising flour

2oz (50g) ground almonds

4 large eggs

Grated rind and juice of one lemon.

For the drizzle

4 tbsps lemon juice

4 tbsps sugar


  1. Grease and line an 8 inch tin
  2. Place all cake ingredients in a bowel and beat for 1 min or until well combined…said it was easy
  3. Pour into tin and bake for about 60-75 mins at 160c/375F/Gas mark 4-5
  4. For the Drizzle-Mix the sugar and lemon juice together and heat gently
  5. When cake comes out of oven pour hot mixture over cake and allow to soak in before turning cake out of tin

Date and Oatmeal Bars

Date and Oatmeal Bars 

These bars are very popular in our Bed and Breakfast in Co. Cavan, the kids love them in their lunch boxes or guests enjoy them in the afternoon with a cup of coffee, much better and healthier than the shop bought variety . Very easy to make, keep excellent in an air tight container or can be frozen and used at a later date.

-Read on for ingredients for Date Oatmeal Bars…..>

Raisin Oatmeal Cookies-Health Food or Not????

Raisin Oatmeal Cookies-Health Food or Not???? 

Well I have convinced myself that this recipe for Raisin Oatmeal Cookies is Healthy Food….now if I add chocolate chips (which I do on a regular basis) they might just slip a bit off the Good Health Food Guide. I love this recipe, it ticks a lot of my boxes for family cooking, everyone in the family loves them, easy to make, very short cooking time needed and the cookie dough freezes very very well. The smell of these cooking in the house is just beautiful .

  • 8oz butter, softened
  • 8oz caster sugar
  • 8oz soft brown sugar
  • 2 large eggs
  • 2  teaspoon  vanilla
  • 12oz plain flour
  • 1 teaspoon bread soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 12 oz oats (not instant)
  • 10 oz raisins
  • Optional….chocolate chips as little or as much as you like
  1. Preheat oven to 180c or 350F
  2. Cream Butter and sugar, add eggs and vanilla
  3. Sieve in Flour, bread soda, baking power, salt and cinnamon…..Fold all together
  4. Add oats, raisins and if using chocolate chips….stir
  5. Using a desert spoon drop dough on to a greased tray
  6. Bake for 10-12 mins…cookie should be still soft and moist in middle
  7. Let cool for a  minute on tray then transfer on to wire rack
  8. To freeze remaining dough….I use grease proof paper, shake some flour on it, add half of the dough and roll into a sausage shape, leave in greaseproof paper, do the same with remaining dough. Freeze, when frozen put into freezer bags.
  9. To cook from frozen…..take sausage shape dough out of freezer, cut off as many slices as need and cook as above



Stewed Apple Cake

Stewed Apple Cake  I got this recipe from Hey Pesto’s blog, I had tried a few muffin and cake recipes using apples and after lots of tasting I think this cake is a winner, it is also very easy to make which is a big plus. With lots of apples about Cavan at the moment it is a good way of using them up and makes a change from apple tarts and crumbles. I made a change to the original recipe, I sprinkled a cinnamon crumble on the top….yumm. Might try and make this as apples muffins next time.


  • 10oz/280g self raising flour
  • 1 tsp baking powder
  • 40z/110g caster sugar
  • 40z/110g demerara sugar
  • 4oz/110g butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 pt/300ml stewed apples (about 3-4 cookers or eating, I used cookers)


  • 2 tbsp plain flour
  • 1tbsp brown sugar
  • ½ tsp cinnamon
  • 1 tbsp melted butter


  1. Peel and slice apples, put into pot with a little water and cook till soft.
  2. Mix all your dry ingredients in bowel – flour, baking powder and sugars together.
  3. Fold in the lightly beaten eggs, melted butter and vanilla extract,  stir in the stewed apples.
  4. Pour mixture into a lined 9″/23cm springform tin.
  5. To make cumble: mix flour, sugar and cinnamon on plate,  slowly dribble with melted butter and mix lightly with fork.
  6. Sprinkle crumble over cake.
  7. Bake in oven set at 170c for about  35-45 mins, depends on oven. Insert skewer to make sure cake is cooked.
  8. Allow the cake to cool in the tin for 10-15 mins before turning out. Eat warm with some lightly whipped cream, or enjoy cold with a cup of coffee…………

New Rhubarb-2011

Rhubarb-Lake Avenue House B&B

Picked our first Rhubarb for the year yesterday, made a Rhubarb Crumble using the Recipe I posted here last year, just lovely. This is a new bed of Rhubarb I started about 2 years ago, great to see it doing so well. I found a Rhubarb Muffin Recipe that I have been dying to try out, hope to make it next week. If successful it would be a new item to add to our Bed and Breakfast menu.

Lemon Cake

Lemon Cake

Just made this cake, really nice, easy to make Lemon Cake, enjoyed with a cup of coffee  on the deck this afternoon. I used a 9 inch round tin with a funnel.

  • 250 g margarine
  • 1 tbsp finely grated lemon zest
  • 250 g caster sugar
  •  4 eggs
  • 275 g self-rasing flour
  • 1 tsp baking powder
  • 100 ml buttermilk
  • juice of 1 lemon


  • 300 g icing sugar
  • juice of 1 lemon
  1. Heat oven to 180 c(Gas Mark 4). Lightly grease tin
  2. Cream margarine, sugar and lemon zest
  3. Add eggs one at a time. Add a tbsp of flour between each addition of egg
  4. Sieve flour and baking powder into batter, fold in with metal spoon
  5. Add in buttermilk and lemon juice, fold in gently.
  6. Spoon into tin and bake for 50 minutes.
  7. Let cake cool then remove from tin.
  8. To make icing, sift icing sugar into bowel add enough lemon juice to give a thick spreadable consistency. Spread over cooled cake.


No Bake Lemon Cheese Cake

No Bake Lemon Cheese Cake

All the family love this and it is so easy to make


  • 225 grams digestive biscuit crumbs
  • 75 grams melted butter


  • 1 packet of lemon jelly(dissolved in 150ml boiling water, allow to cool)
  • 2 x 225 grams cream cheese (regular/light) at room temp.
  • 150 grams castor sugar
  • 100ml whole/semi-skimmed milk
  • 100ml cream, lightly whipped
  • 1 teaspoon juice of  fresh lemon
  1. Mix biscuit crumbs and butter. Press into base of a 9″ or 8″ loose bottomed cake tin. Chill in fridge.
  2. Beat cream cheese till smooth.
  3. Beat in sugar and milk.
  4. Beat in dissolved and cooled jelly and lemon juice.
  5. Fold in cream.
  6. Pour into tin and chill in fridge till set.


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