This is a cake I baked a week or so ago. I had gotten the recipe in an e-mail newsletter from Dash for Dinner and I was intrigued. A simple cake, using only three ingredients??? Count me in!
I did have to make my own self-rising flour as it is not something I keep in my house on a regular basis. Its very simple to make your own. One cup (120g) of flour plus 1 1/2 tsp baking powder and 1/4 tsp of salt. That is self-rising flour.
I do remember the film Steel Magnolias and I think I have watched it several times. I didn't remember cuppa cuppa cake however. I had to go with it though, as it sounded delicious.
I would say that this is more like a cobbler than an actual cake, but it is delicious. The fruit kind of sank to the bottom in mine, but was delicious. The bottom was a bit dampish I guess, because of the fruit. The top was a lovely light batter however and it was really tasty! It is really sweet though so a small square went a long way. We enjoyed it with some squirty cream on top! If you are looking for a simple dessert that you can whip together at the last minute, this is perfect!
- 1 cup (120g) self rising flour (see notes)
- 1 cup (190g) granulated sugar
- 1 cup, including juice (213g) fruit cocktail, undrained
- Whipped Cream or Vanilla Ice Cream
- Do not use regular/plain all-purpose flour. Self-rising flour is required. I have added a note in the recipe on how to make your own.
- Yes, that is the correct amount of sugar to use. In the U.K. use caster sugar.
- Fruit cocktail is a canned fruit salad mixture containing peaches, pears, grapes and cherries. You can also use other canned fruits, chopped to size along with their juices, such as peaches or pears.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8 X 8-inch baking dish or pan. (Can also use a 7 X 6-inch rectangular dish) (I used an 8 X 8 inch ceramic baking dish.)
- Add all ingredients to a bowl. Mix together well until combined. Spread into the prepared baking dish. (Don't overmix or you will toughen the cake.)
- Bake in the preheated oven for 25 to 35 minutes. (Mine took more like 45 minutes.) This cake is done when golden and bubbly and a toothpick inserted in the center comes out clean.
- Remove from the oven and leave to cool for five minutes. cut into squares and serve warm with either ice cream or whipped cream. (Its a sweet cake so a small square goes a long way.)
Stir the fruit cocktail well before measuring The recipe depends on having the same proportion of fruit and juice as in the can. Give it a good stir so the fruit isn’t sitting at the bottom and the juice isn’t all on top.
Use self‑rising flour — it’s essential This cake has no added leavening, so self‑rising flour is what gives it lift. Regular flour won’t rise properly. If you don’t have any, you can make your own with flour, baking powder, and salt.
Don’t overmix the batter Just stir until everything is creamy and combined. Overmixing can make the cake dense instead of tender.
Choose the right pan size For a single batch, use an 8×8‑inch or 7.6×6‑inch dish so the batter doesn’t spread too thinly. A too‑large pan will give you a flat, dry cake.
Bake until “gold and bubbly” This is the signature cue from Steel Magnolias. The top should be golden, lightly crisp at the edges, and bubbling gently. A toothpick should come out clean.
Let it rest briefly before serving A short 5‑minute cool helps the cake set so it slices more neatly while still staying warm and cozy.
Serve with something creamy to balance the sweetness This is a very sweet cake. Vanilla ice cream or whipped cream adds a lovely contrast and makes it feel extra nostalgic.
Doubling the recipe? Adjust the pan and time Use a 9×13‑inch dish and add 3–5 minutes to the baking time if needed.
A little goes a long way This is a rich, old‑fashioned Southern cake — perfect for sharing, nibbling, or serving warm with a scoop of ice cream.
Cuppa Cuppa Cake
A simple and delicious dessert which uses only three simple ingredients. Serve cut into squares with a dollop of whipped cream on top!
Ingredients
- 1 cup (120g) self rising flour (see notes)
- 1 cup (190g) granulated sugar
- 1 cup, including juice (213g) fruit cocktail, undrained
- Whipped Cream or Vanilla Ice Cream
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8 X 8-inch baking dish or pan. (Can also use a 7 X 6-inch rectangular dish)
- Add all ingredients to a bowl. Mix together well until combined. Spread into the prepared baking dish.
- Bake in the preheated oven for 25 to 35 minutes. (Mine took more like 45 minutes.) This cake is done when golden and bubbly and a toothpick inserted in the center comes out clean.
- Remove from the oven and leave to cool for five minutes. cut into squares and serve warm with either ice cream or whipped cream.
Notes
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every 1 cup (120g) of plain flour.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you’ve ever wondered what to do with that little bowl of leftover pasta sitting in the fridge, this Frittata di Pasta is the delicious Italian secret you’ll want to keep forever. Made with just pasta, eggs, and a splash of olive oil, it transforms yesterday’s noodles into a golden and delicious skillet meal that’s ready in minutes.
Whether you’re cooking for two, making a quick lunch, or pulling together an easy supper, this clever dish proves that simple ingredients can become something truly special. Flexible, comforting, and endlessly customizable, it’s the kind of recipe you’ll turn to again and again.
- 2 TBS light olive oil (You could also use EVOO)
- 2 large eggs (We get ours on a chicken farm near by. They are fresh and delicious)
- 2 TBS freshly grated Parmesan cheese (If possible grate your own. I use a fine micro-plane grater)
- 1 cup (5 ounces/142g) leftover cooked pasta (I used spaghetti. Any cooked pasta shape will work.)
- salt and black pepper to taste (I used kosher salt and coarse black pepper.)
- freshly chopped flat leaf parsley (optional) (I didn't have any fresh, so used freeze dried. You could use any fresh herb, or even chopped spring onions.)
- This easy recipe helps you to turn leftover pasta into something delicious.
- You can use any kind of pasta you have that is leftover, so long as it isn't sauced.
- It cooks on top of the stove which means no heating up the oven.
- Its quick and easy making it the ideal quick supper for busy weeknights or a quick lunch. Great for picnics too.
- It's a flexible customizable recipe that allows for you to make tasty additions such as cooked veggies, herbs, etc.
- Beat the eggs together with some seasoning and 1 TBS of the Parmesan Cheese. (I did this in a small bowl with a fork.)
- Put the olive oil into a heavy bottomed, 8-inch non-stick skillet. Heat over medium heat until the oil begins to shimmer. (I used my small Our Place non-stick ceramic skillet.)
- Scatter the pasta into the skillet making an even layer. (Its easier to do if you add a bit at a time.)
- Pour the egg mixture over top of the pasta evenly. (I used a measuring cup with a spout.)
- Cook for several minutes, without disturbing, until the eggs begin to set around the edges.
- Reduce the heat to medium low and cover. (My skillet has a lid. If you don't have a lid that fits, then you can place a flat baking sheet over top to cover it.)
- Cook for 3 to 6 minutes until the eggs are completely set. (They will look slightly dry on top.)
- Scatter the remaining Parmesan cheese over top and parsley, if using. (I confess I had a small piece of cheddar that also needed using up so I grated that and scattered it over top as well.)
- Serve cut into wedges, along with some salad and, if desired, garlic bread or crusty fresh rolls.
• Any leftover pasta works beautifully Long shapes like spaghetti or linguine crisp nicely, while short shapes like penne or rigatoni give a chunkier texture. Every pasta shape works .
• Pasta with veggies? Even better If your leftovers already include vegetables, herbs, or bits of meat, they’ll add extra flavor to the frittata. Pasta with vegetables tastes even better once combined with eggs .
• Don’t skip the lid Covering the skillet is what sets the eggs gently without flipping — ideal if you’re nervous about turning a frittata. This method eliminates the need to flip at all .
• Want more color? Use the broiler If you prefer a deeper golden top, slide the skillet under the broiler for 1–2 minutes, watching closely so it doesn’t burn .
• Add-ins make it endlessly flexible A spoonful of pesto, lemon zest, preserved lemon, or a handful of baby spinach can transform the flavor. Pesto, preserved lemon, and greens are easy, delicious tweaks .
• Use the right skillet size An 8‑inch nonstick skillet is perfect for 1–2 servings. If you want a larger frittata, simply double the ingredients and use a 10‑inch skillet.
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• Let it cool slightly before slicing A brief rest helps the frittata firm up, making cleaner wedges and easier serving.
• It reheats like a dream Warm leftovers in a covered skillet, a low oven, or even the microwave.
• Serve with something fresh A simple green salad — especially arugula with vinaigrette — balances the richness beautifully. We enjoyed this with a mixed salad dressed with a vinaigrette dressing and some bacon and cheese garlic bread (homemade) on the side. Simply dressed sliced fresh tomatoes would be lovely.
3-Ingredient Pasta Frittata
This is a simple supper dish that uses only four ingredients, plus seasoning, and can be sitting on the table in about 15 minutes. You can use leftover cooked pasta, any kind.
Ingredients
- 2 TBS light olive oil
- 2 large eggs
- 2 TBS freshly grated Parmesan cheese
- 1 cup (5 ounces/142g) leftover cooked pasta
- salt and black pepper to taste
- freshly chopped flat leaf parsley (optional)
Instructions
- Beat the eggs together with some seasoning and 1 TBS of the Parmesan Cheese.
- Put the olive oil into a heavy bottomed, 8-inch non-stick skillet. Heat over medium heat until the oil begins to shimmer.
- Scatter the pasta into the skillet making an even layer.
- Pour the egg mixture over top of the pasta evenly.
- Cook for several minutes, without disturbing, until the eggs begin to set around the edges.
- Reduce the heat to medium low and cover.
- Cook for 3 to 6 minutes until the eggs are completely set.
- Scatter the remaining Parmesan cheese over top and parsley, if using.
- Serve cut into wedges, along with some salad and, if desired, garlic bread or crusty fresh rolls.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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