She does so love her Battenbergs. No one else seems to show quite as much excitement about them as Dot does. They should do though, as they are delicious. A spot of trouble to cook compared to all these bought cakes on offer nowadays. The Minute Mart must have at least a dozen packaged cakes for sale. Dot wouldn’t pay a shill…5p for one. In ‘er day nobody would ‘ave thought to serve a bought cake to a guest!
Battenberg cake goes perfectly with tea, coffee, or a splash of sherry (purely for medicinal purposes). The Pastor loves it. Little Dottie ‘ad never tasted a proper home-baked cake and now it’s ‘er favourite. Jim loved it so when ‘e could still ‘old a fork and then of course so did Nick…whenever he was not in gaol.
- 1 cup butter
- 1 cup sugar
- 3 eggs
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- a large pinch salt
- 2 drops red food colouring or maraschino cherry juice
- 1 cup apricot preserves
- 2 packages marzipan paste
1) Cream the butter and the sugar.
2) Add the eggs one at a time and blend after each addition.
3) Mix in vanilla.
4) Stir in the flour, salt, and powder. If the batter is terribly stiff add a dribble of milk.
5) Separate the batter into to equal parts.
6) To one part add the food colouring and almond extract.
7) Pour into two loaf pans or 7 inch square cake pans greased and floured.
8) Bake at 350 for 25 to thirty minutes.
9) When cool, trim the edges. Cut into four strips.
10) Gently heat the apricot preserves in a saucepan or microwave.
11) Glue the cakes in a checkerboard pattern using the jam.
12) Roll the marzipan out with a rolling pin until it is big enough to surround the cakes.
13) Place a cake in the middle of marzipan and wrap around the cake.
14) Crimp the marzipan shut.
15) Chill then serve.
This scrumptious cake will keep well for at least three days and freezes well.