1. Grease an 8inch round cake tin and line it with buttered grease-proof paper

2. Mix the margarine with all the dry ingredients together in a bowl

3. Add the milk and eggs to the dry ingredients and mix well for about 3minutes using a wooden spoon

4. Turn the mixture into the prepared tin and level the top

5. Bake in the center of the preheated oven for about 1 and 1/2hours

6. Leave the cake in the tin for 15minutes then turn it out to cool on a wire rack

List of ingredients required:

12 oz (350g) self-raising flour
6 oz (175g) caster sugar
6 oz (175g) soft tub margarine
3 oz (75g) sultanas
3 oz (75g) seedless raisins
3 oz (75g) glace cherries, chopped
3 tablespoons milk
3 eggs
1 level teaspoon mixed spice
A pinch of salt

The oven should be preheated at a temperature of 350F (180C)

The oven should be preheated at temperature of 350F (180C)

1. Grease the baking dish and place it aside

2. Beat the butter until it is soft and add the sugar

3. Cream the above mixture until it is light and fluffy

4. Beat the eggs in a separate dish, a little at a time

5. In a separate bowl, blend the cocoa with enough cold water to make a paste

6. Lightly beat this paste into the creamed mixture while alternately adding the sifted flour and salt

7. Pour the cake mixture into the prepared baking dish and level the surface

8. Bake in the center of the preheated oven at 350F ( 180C) for about 30minutes or until the cake is well risen and spongy to the touch

While the cake is in the oven, make the filling as follows:

9. Beat the butter until it is soft and creamy

10. Sift the icing sugar and add it to the butter, a little at a time

11. Stir in the coffee essence and add the milk

12. When the cake is well baked, place it on a wire wrack and leave it to cool. Then remove it from the baking dish

13. Cut it horizontally in half and spread the bottom half of the cake with the filling

14. Place the top half of the cake on top of the filling and lightly press the two halves of the cake together

15. Dust the top of the cake with sifted icing sugar

List of ingredients required:

4 oz of butter or margarine
4 oz caster sugar
2 large eggs
2 level tablespoons of cocoa
4 oz of self-raising flour
Pinch of salt

Ingredients for the filling:

1 and 1/2 oz of butter or margarine
3 oz of icing sugar
2 teaspoons of coffee essence
1 tablespoon top of the milk

1. Grease two 7inch straight-sided sandwich tins

2. Line the base with buttered greaseproof paper

3. Mix the following ingredients in a bowl: margarine, sugar, eggs, chopped walnuts and coffee essence

4. Sift the flour, salt and baking powder into the bowl

5. Beat the mixture for about 3minutes or until it is well combined

6. Divide the mixture between the prepared tins and level the surface

7. Bake the cakes in the center of the preheated oven for about 40minutes or until well-risen and spongy to the touch

8. Take the cakes out onto a wire rack for it to cool, before removing the lining paper

9. Make the filling by beating the sifted icing sugar, milk, margarine and coffee essence in a bowl until the mixture is smooth

10. Sandwich the two cakes together with two-thirds of the filling and spread the rest on top of the cake

11. Decorate the cake with the walnut halves

List of ingredients required:

4 oz (115g) self-raising flour
4 oz (115g) caster sugar
4 oz (115g) soft tub margarine
2 oz (50g) chopped walnuts
2 large eggs
1 tablespoon coffee essence
1 level teaspoon baking powder
A pinch of salt

For the filling:

8 oz (225g) icing sugar
3 oz ( 75g) soft tub margarine
2 teaspoons milk
2 teaspoons coffee essence
Walnut halves

The oven should be preheated at a temperature of 325F (160C)