Urgent (in a cake related context) advice for cakes that will keep/improve over a couple of days please

[BarbaraWoodlouse]

I have rashly offered to provide some home baking for a cake stall on Sunday however my only opportunity to bake is tonight after work and deliver Friday AM.

Does anybody have any relaitvely straightforward recipes for something that I can wrap in foil/clingfilm or keep in a tin which will stay fresh for 3 days?

I think nuts are out and I don't have the time for a Dundee cake anyway.

Delia has a marmalade loaf recipe that she says will cut better after a couple of days but it involves scary things like vinegar and I'm a bit worried it will be a disaster.

It's my first PTA contribution so really want it to be good

Thanks in advance

Gingerbread?
That needs to mature for a few days.

Gingerbread sounds good ElbowFan. Thank you.

Does anyone have a recommended recipe before I consult St Delia?

banana loaf matures too, and is very easy

mash 3 or 4 bananas

stir in 1/3 cup melted butter, then 1 cup sugar, 1 beaten egg, 1 tsp vanilla. fold in 1.5 cups plain flour, 1 tsp baking powder and a pinch of salt.

bake in loaf tin - 1 hour 350 F, or same temp 20 mins as muffins

• if you have some loaf tin paper liners, you can bake cake in liner, leave in liner to cool then wrap whole thing in cling film. Will be fine for Sunday.

Panda, that sounds perfect too. Thanks.

Liner is a great idea - will hopefully hide a multitude of sins and look pretty

I find that cakes which have apples in them (or make banana loaf with 2 bananas instread of 3 and a chopped cooking apple added) do taste better one or two days after cooking. They firm up nicely and don't fall to bits when you try to slice them.

Thank you all for your help.

Our bananas were a bit green so in the end I went for a stem ginger gingerbread from Nigella's How to Eat which needs to be wrapped in greaseproof paper for at least a day before eating.

Duly packaged up and delivered on Friday am. .

Have another at home that hasn't been sampled yet but the bit that overflowed from the tin and baked on the sheet underneath tasted good!