TRAY BAKES
I use a 9" square tin
that is 2 " high lined with greaseproof paper after coating well with
butter.
BASIC - Fruit
8 oz butter
8 oz caster sugar
4 large eggs ( or equivalent
in weight 2 oz = 1 egg so if using bantam eggs just weigh until weight
reached on scales)
10 oz self raising flour
Few drops of Almond essence
4 oz mixed dry fruit
1 oz glace cherries
quartered
2 oz flaked almonds
1 1/2 tablespoons course
sugar
Cream butter and sugar until
pale, add tablespoon of the flour alternating with an egg until all eggs used.
Then add remainder of flour and fruit and almond essence. spread flaked almonds
and sugar evenly over the top before baking. Spread evenly in lined tin and
bake at 180 c for about 45-55 mins or bottom shelf of baking oven in Aga for
about 45 mins.
Cool on a rack and divide
into 16 squares.
Variations
Chocolate Do not use fruit, almonds, or essence. Substitute 2
oz very best Cocoa powder for 2 oz of the flour and add 1/2 teaspoon of baking
powder. Omit sugar and flaked almonds.
Coffee and Pecan I use soft
dark brown sugar in place of caster. Do not use fruit almonds or almond
essence. Add 4 teaspoons instant coffee dissolved in the minimum boiling water
and add 2 oz finely chopped pecans. Omit sugar and flaked almonds.
from the Editor......
I can personally say, that these traybakes are 'absolutely' yummy!