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

lubricate the 20cmdeep round cake pan, coat base through baking paper. combine all ingredients inmedium bowl of electric mixer, beat on low speed until ingredients arecombined. Then, beat on medium speed until mixture is smooth and color changes.shift mixture into prepared pan. Bake in moderate oven about 1 hour. Wait fewminutes before turning onto wire rack to cool. Top cold cake with 1 qualitychocolate Fudge Frosting and chocolate curls, if wanted.

QUICK-MIX PARTY CAKES

Ingredient

125g butter, chopped
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.