Jubilee Dog Cake Recipe
In celebration of the Diamond Jubilee this weekend, Great Britain’s military caterers have baked her majesty the Queen a special cake for the jubilee parade. The 70kg tiered cake took six weeks to make, and features royal icing and an ornate sugar crown. In celebration of this event, we at Groomers have therefore decided to create our own jubilee cake recipe, specially devised for canine taste buds. It even includes a special type of royal icing!
This recipe is for a savoury cake that dogs love, but you could also substitute the meat used for sweet ingredients such as peanut butter, grated pumpkin, sweet potato, carob or honey. This recipe also uses chicken pate, but you could easily use left-over cooked roast chicken instead – just make sure the chunks of chicken aren’t too big. The special icing includes powdered egg, which when added to cream cheese gives a consistency not unlike royal icing. If you cannot find any powdered egg however, do not use raw egg whites as an alternative, as salmonella can also affect dogs.
While this recipe specifies that you use one large cake tin, you could easily change this to a two-tiered cake with an additional smaller tin. You could even have bacon in one layer and chicken pate in the other. This cake would be ideal if you are intending to throw a jubilee party where there will be a lot of four-legged guests.
- 5 strips of streaky bacon
- 150g chicken pate or paste.
- 200g grated carrots
- 400g whole wheat flour
- 2 tsp. baking powder
- 100g butter, softened
- 6 eggs
- 240g low-fat cream cheese
- 2 tsp. powdered egg whites
- Preheat oven to 180°C, 350°F, Gas Mark 5.
- Grease one 30cm (12″) round cake tin.
- Chop the bacon into small pieces and fry until crisp. Tip the cooked bacon onto to some kitchen roll and pat gently to absorb any excess grease. When cool to the touch, crumble the bacon and set aside.
- Stir together the flour and baking powder in a large bowl, then beat in the butter until smooth.
- Beat in the eggs one at a time.
- Stir in the chicken pate, then add the set aside bacon bits and carrots until well mixed.
- Pour the batter into the cake tin.
- Bake for 70 – 80 minutes on a middle shelf in the oven.
- When cooked, let the cake cool for five minutes in its tin, then remove and cool completely on a wire rack.
- Make the icing. Whisk the powdered egg whites into the cream cheese for a few minutes until thick and glossy. Add the icing to the cake with a spatula, leaving the cake with either a smooth finish or traditional peaks, depending on your preference.
Do remember that dogs should not eat as much cake as people – a small slice should suffice. This cake can also be frozen, so you could easily cut it into small slices to be dished out as a treat every now and then.