Ingredients:
185g butter, chopped
1 ½ cups (330g) castor sugar
3 eggs
1 ½ cups (225g) self-raising flour
¾ cup (110g) plain flour
½ cup (50g) cocoa
1 cup (250ml) water
Sunday 14 October 2012
FUDGY CHOCOLATE CAKE
SPICY SPONGE CAKE
Ingredients
3 eggs
¾ cup (165g) castor sugar
1 ½ cups (225g) self-raising flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cardamom
125g butter, melted
1/3 cup (80ml) milk
Lubricate 15cm X 25cm loaf pan, cover base with bakingpaper. Beat eggs and sugar in small bowl of electronic mixer on high speedabout 10 minutes or until combination is thich and creamy. Gently fold inremaining ingredients. Pour mixture into prepared pan. Bake in moderate ovenabout 40 minutes. Turn onto wire rack to cool. If desired, top cold cake with 1quality honey cream cheese frosting combined with 1 teaspoon finely gratedlemon rind, and sprinkled lightly with orange shreds.
WALNUT AND RAISIN APPLE CAKE
Ingredients
60g butter, chopped
1 ¼ cups (250g) firmly packed brown sugar
3 eggs
¾ (110g) plain flour
1 teaspoon ground cinnamon
2 medium (300g) apples, peeled, grated
1 cup (120g) chopped walnuts
½ cup (85g) chopped raisins
Grease 15cm X 25cm loaf pan, cover base with baking paper.Combine butter, sugar, eggs, flours and cinnamon in medium bowl of electricmixer, beat on low speed until ingredients are combined. Then, beat on mediumspeed until mixture is smooth and changed in colour. Stir in apples, nuts andraisins. Spoon and spread into prepared pan. Bake in moderate oven about 1 ¼hours. Stand 10 minutes before turning onto wire rack to cool.
APPLE WALNUT CAKE
Ingredients
125g butter,
chopped
2 teaspoons
grated orange rind
1 cup (220g)
castor sugar
½ cup (100g)
firmly packed brown sugar
2 eggs
1 ½ cups
(225g) self-raising flour
½ cup (75g)
plain flour
½ teaspoon
bicarbonate of soda
1 cup (250ml)
evaporated milk
1 large
(200g) apple, peeled, chopped
½ cup (60g)
chopped walnuts
Lubricate23cm square slab cake plan, coat base with baking paper. Merge butter, roind,sugars, eggs, flours, soda and milk in medium bowl of electric mixer, beat onlow speed until ingredients are combined. Then, beat on medium speed untilmixture is smooth and changed in colour. Stir in apple and nuts. Spread mixtureinto prepared pan. Bake in moderate oven about 55 minutes. Stand 5 minutesbefore turning onto wire rack to cool. Decorate cold cake with 1 quality citrusfrosting and sprinke with extra walnuts, if desired.
GOLDEN CARAMAL CAKE
Ingredients
185g butter
¾ cup (150g)
firmly packed brown sugar
2 eggs
1/3 cup
(80ml) golden syrup
1 ½ cups
(75g) plain flour
¾ cup (180ml)
milk
lubricate21cm baba cake pan. Mix all ingredient in medium bowl of electronic mixer, beaton low speed until ingredient are combined. Then, mix on average speed until blendis smooth and colour changes. Spread mixture into ready pan. Bake in moderateoven about 45 minutes. Place few minutes before turning onto wire rack to cool.Top cold with 1 quality chocolate glace icing and chopped almonds, if desired.
Saturday 6 October 2012
BUTTERY BUTTERSCOTCH CAKE
Ingredients
250g butter, chopped
1 cup (200g) firmly packed
brown sugar
2 eggs
1 tablespoon golden syrup
1 ½ cups (225g) self-raising flour
½ cup (125ml) milk
Smear deep 20cm round cake pan, coat base with baking paper.unite all ingredients in medium bowl of electric mixer, beat on low speed untilingredients are combined. Then, beat on medium speed until mixture is even andchanged in colour. Spread mixture into prepared pan. Bake in moderate ovenabout 50 minutes. place 10 minutes before turning onto wire rack to cool. Dustcold cake with sifted icing sugar, if desired.
LEMON YOGURT CAKE
Ingredients
125g butter, chopped
2 teaspoons grated lemon rind
1 cup (220g) castor sugar
2 eggs
1 ½ cups (225g) self-raising flour
¾ cup (180ml) plain yogurt
1/3 cup (55g) mixed peel
Lubricate 14cm x 21cm loaf pan, cover base with bakingpaper. Combine butter, sugar, eggs, flour and yogurt in medium bowl of electricmixer, beat on low speed until ingredients are combined. Then, beat on mediumspeed until mixture is smooth and changed in colour. Stir in mixed peel. Spreadmixture into prepared pan. Bake in moderate oven about 1 hour. Stand fewminutes before turning onto wire rack to cool. Top cold cake with ½ qualityvienna cream frosting and extra mixed peel, if desired.
CARAWAY SEED CAKE
Ingredients
125g butter, chopped
1 cup (220g) castor
sugar
2 eggs
1 ¼ cup (185g) self-raising flour
¼ cup (30g) custard
powder
½ cup (125ml) milk
2 tablespoons caraway seeds
Lubricate 14cm X 21cm loaf pan, coat base with baking paper.Merge butter, sugar, eggs, flour, custard powder and milk in medium bowl ofelectric mixture, beat on low speed until ingredients are combined. Then, beaton medium speed until mixture is smooth and changed in colour. Stir in seeds.Pour mixture into prepared pan. Bake in moderately slow oven turning onto wirerack to cool. Dust cold cake with sifted icing sugar, if desired.
Sunday 30 September 2012
ALMOND CARAWAY CAKE
Ingredients
185g butter, chopped
½ teaspoon almond essence
2 teaspoons grated lemon rind
1 cup (220g) castor sugar
3 eggs
2 cups (300g) self-raising flour
1 tablespoon ground almonds
¼ cup (60ml) milk
3 teaspoons caraway seeds
Spread 23cm square block cake pan, use baking paper to coverthe base. Mix all ingredients except seeds in medium bowl of electric mixer, beat on lowspeed until ingredients are combined. Then, beat on medium speed until mixtureis smooth and color is changed. Stir in seeds. Spread mixture into preparedpan. Bake in moderate oven about 40 minutes. Stand few minutes before turningonto wire rack to cool. Decorate cold cake with 1 quality orange vienna creamfrosting is desired.
POPPY SEED LEMON CAKE
Ingredients
185g butter, chopped
2 teaspoons grated lemon rind
1 cup (220g) castor sugar
3 eggs
2 cups (300g) self-raising flour
¾ cup (180ml) milk
1/3 cup (55g) poppy seeds
Grease 15cm X 25cm loaf pan, use baking paper to cover thebase. Mix all ingredients including seeds and start beat in medium bowl ofelectric mixer. Again mix on medium speed until the mixture becomes smooth andchanged in colour. (mixture might appear to be coiled shape at this stage, butwill reconstitute later). Stir in seeds. Pour mixture into prepared pan. Bakein moderate oven about 1 hour. Wait 5 minutes before turning onto wire rack tocool. Garnish cold cake with ½ qualitylemon vienna cream frosting, if desired.
ANY TIME CHOCOLATE CAKE
Ingredients
125g butter,
melted
1 cup (220g)
castor oil
2 eggs
1 cup (150g)
self-raising flour
¼ cup (25g)
cocoa
½ cup (125ml)
milk
Lubricant20cm ring pan, cover base with baking paper. Gather all ingredients in smallbowl of electric mixer, beat on low speed to mix all the ingredients. Then,beat on medium speed to make smooth mixture and to change the color. Transfermixture into prepared pan. Bake in moderate oven about 40 minutes. Wait for fewmintues before turning onto wire rack to cool. Beautify cold cake with 1 qualitychocolate vienna cream frosting and walnuts, if preferred.
CHOCOLATE BUTTER CAKE
Ingredient
185g butter,
chopped
¾ cup (165g)
castor sugar
3 eggs
1 cup (150g)
self-raising flour
½ cup (75g)
plain flour
1/3 cup 935g)
cocoa
½ cup (125ml)
milk
QUICK-MIX PARTY CAKES
Ingredient
125g butter,
chopped
1 teaspoon vanilla essence
1 teaspoon vanilla essence
¾ cup (165g)
castor sugar
2 eggs
1 ½ cups
(225g) self-raising flour
½ cup (125ml)
milk
Line 2 X12-hole deep patty pan trays with paper patty cases. merge all ingredients inmedium bowl of electric mixer, beat on low speed until ingredients arecombined, further beat on medium speed until mixture is smooth and colourchanges. Pour 1 ½ tablespoons of mixtureinto paper cases. Bake in moderate oven about 20 minutes. Cool them. Ifdesired, make cakes into butterfly or fairy cakes, fill with 1 qualitychantilly Cream and dust with sifted icing sugar.
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