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Cover: Make your cake…and eat it

Recipes with lemon extract

30Apr 12

Gumdrop Cake

Gumdrop CakeAnother Canadian recipe I learned from my great-aunt, this gumdrop cake,  is apparently a traditional Christmas cake over there.  We usually visited her in the summer, but luckily this cake freezes very well, so she always made sure to save some for us when we visited.

The cake is far from healthy, and I imagine it’s quite fattening, but what do you expect from a cake full of fruit gums?!  In any case, it’s sinfully delicious and a great treat for the little ones – and the older ones too!

My great-aunt’s recipe calls for sugar-coated gumdrops, but I can’t usually find that kind at my local shops and usually just substitute the regular kind.  I don’t think the difference is really noticeable, even though a Canadian might disagree with that assumption.

The cake is sweet enough on its own and doesn’t require any frosting, just make sure you don’t leave it in the oven too long as it’s best when the sponge is nice and moist.


  • 227g butter
  • 400g granulated sugar
  • 375g flour
  • 4 eggs
  • 250ml milk
  • 2 rounded teaspoons baking powder
  • 2 teaspoons lemon extract
  • 500ml gumdrops


  1. Preheat the oven to 180ºC.
  2. Butter and flour a tube cake pan.
  3. Beat the butter and sugar until they’re light and fluffy.
  4. Add the eggs and beat well.
  5. Add flour and baking powder alternately with milk – beginning and ending with flour.
  6. Add the lemon extract.
  7. Cut the gumdrops into small pieces and coat with a little flour.
  8. Fold the gumdrops into the batter.  The batter should be very stiff to avoid the gumdrops sinking to the bottom during baking.  Add a little more flour if necessary.
  9. Pour the batter into the greased and floured tube cake pan.
  10.  Bake for 1 hour or until a knife inserted into the centre of the cake comes out clean.

For more seasonal ideas, try this Christmas cake recipe.


Prep Time:  15 minutes

Cooking Time:  60 minutes

Serves:  8

Difficulty:  Medium

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30Mar 12

Spectacular Strawberry and Cream Cake

Strawberry and Cream Cake

This spectacular strawberry and cream cake makes a great summertime dessert, but since these days strawberries can be found year-round, why should you wait?!  Get yourself some fresh strawberries and get baking; I guarantee you won’t regret it! (For an extra fruity flavour, try this strawberry and raspberry tart.)


  • 240g sifted cake flour
  • 330g granulated sugar
  • 4tsp baking powder
  • 1tsp salt
  • 115g butter
  • 315ml milk
  • 1tsp lemon extract
  • 1/2tsp vanilla extract
  • 5 egg yolks
  • 1 litre fresh strawberries
  • 500ml double cream, whipped with 50g granulated sugar and 1tsp vanilla extract
  • 175ml redcurrant jelly


  1. Preheat the oven to 180ºC.
  2. Butter two 23cm layer-cake pans and line with baking parchment.
  3. Sift together the cake flour, sugar, baking powder and salt in a mixing bowl.
  4. Add the butter and half of the milk.
  5. Beat with an electric mixer at medium speed for 2 minutes, scraping the sides of the bowl occasionally.
  6. Add the rest of the milk, the lemon extract, the vanilla extract and the egg yolks.
  7. Beat with the electric mixer for another 2 minutes.
  8. Pour the batter into the two 23cm buttered cake pans lined with the baking parchment.
  9. Bake in the preheated oven for 30 minutes or until a knife inserted in the centre comes out clean.
  10.  Cool the layers in their pans for 10 minutes and then turn them out onto wire cooling racks.
  11.  Wash and hull the strawberries.
  12.  Chop enough of the strawberries to make 250ml and set aside the rest.
  13.  Fold the chopped strawberries into 250ml of the whipped cream.
  14.  Place one of the cake layers top side down on a serving plate.
  15.  Spread on the strawberry and cream filling.
  16.  Place the second cake layer on top with the top side up.
  17.  Slice the rest of the strawberries lengthwise and arrange them on top of the cake with the pointed ends facing towards the outer edge.
  18.  Refrigerate for 10 minutes.
  19.   Melt the redcurrant jelly in a small pan over low heat, stirring constantly.
  20.  Spoon the melted jelly over the strawberries.
  21.  Spoon the remaining whipped cream in small puffs over the top of the cake in a decorative pattern.
  22.  Refrigerate the cake until you’re ready to serve it.

Prep Time:  15 minutes

Cooking Time:  40 minutes

Serves:  8-10

Difficulty:  Medium

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