Cake recipes for cakes to sell at a fete (no refrigeration so nothing that will melt)

[handlemecarefully]

Last time pre school mums made cakes for a stall, I spent an hour helping out on the aforementioned stall and was saddened to see that the delicate pavlova that someone had lovingly crafted, plus all cakes with butter icing or butter cream, ordinary icing, or chocolate topping etc spoilt very quickly in the heat and became impossible to sell.

Traditional cakes like gingerbread looked as fresh 2 hours into the fete as they did at the beginning.

So please could you share with me some recipes for 'durable' (lol) cakes for our stall (also, what would you expect to pay for them?)

plain old victoria jam sponge always does well?

175g butter AT ROOM TEMP/175g sugar; cream until it drops off wooden spoon easily when tapped against side of bowl (if butter is at room temp this doesn't take long)

beat 3 eggs and add slowly little by little, beating after each addition

175g self-raising flour- sieve if time, stir in gently with a metal spoon

put into 2 greased tins and bake for 25 mins at oh blimey forgotten the temp. 150 degrees i think.

when cool, slop a very big spoonful of jam into the middle of one and plonk the other on top. clingfilm et bob's your uncle.

wwb's \link{http://www.mumsnet.com/Talk?topicid=4&threadid=76226#1675048\Dorset Apple cake}or Banana bread

Marslady's famous lemon drizzle would fit the bill, I think. It's the Official Cake of Mumsnet.

Marslady's Lemon Drizzle cake (cut and pasted from a thread a while ago).

INGREDIENTS
9 oz sugar
9 oz butter
12 oz self-rising flour
4 eggs
3 t baking powder
6 Tbsp milk
grated rind from 2 lemons
juice from these lemons separately

METHOD

Preheat oven to 325 degrees/Gas Mark 3/170C/ Mix all the ingredients together in the mixer except for lemon juice. Bake in 9 X 11 (or 13) baking dish. Bake for 30 to 40 minutes until knife comes out clean. While the cake is baking, squeeze the juice from the lemons and heat for 20 seconds or so in the microwave. Set at least one tablespoon aside to drizzle into the cake when it comes out of the oven. Take the balance of the warm lemon juice and add icing sugar (confectioners sugar) to consistency you like. As soon as you take the cake from the oven, prick cake with fork and pour over the reserved warm lemon juice. Next, spread the icing over the cake to finish it off.

IME of 3 cake stalls, the small cakes sell out long before large cakes do

2 cups SR flour
1 cup sugar
2tsp ground ginger
0.5tsp bicarbonate of soda
1 cup soya milk
4oz margarine
2tbsp golden syrup or black treacle or a mixture
Warm the soya milk, margarine and syrup/treacle until melty then gradually add to the dry ingredients. Bake at 150-160 degrees for an hour or so with a sheet of foil over the tin.
Moist and delicious!

Superb - thanks...

Any others?

apple and cinnamon fairy cakes

this is a lazy version of a delia recipe that goes on for 2 pages. makes about 12 or so?

peel, core and chop 2 ripe bramley apples. in a large bowl, cream 75g butter AT ROOM TEMP and 175g sugar (soft brown, if available - caster's fine if not). Beat 2 eggs and add little by little, beating after each addition. Fold in 220g self-raising flour. Add the grated zest of 1 orange. Put in the apple chunks and mix well. It should look as if you have far too much apple. If it all seems a bit dry, add a little of the juice of the orange.

Spoon into fairy cake cases and bake at 180 degrees for about 30 mins? This is a bit random - delia's original recipe is a single large cake but it takes 75 mins to cook and who can wait around that long.

I'd say something like single large cakes £3 and fairy size cakes 50p?

ok the clue was in the title - when adding in the flour, also add a good slodge of CINNAMON depending how much you like it. delia adds mixed spice as well but i think it must be a 70s thing as i don't have it. maybe a little nutmeg.