FUDGY CHOCOLATE CAKE

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

Lubricant deep 23cm round cake pan, line bottomand side with baking paper. Combine all ingredient in average bowl of electricmixer, beat on low speed until ingredients are combined. Then, beat on smoothand changed in colour. Spread mixture into prepared pan. Bake in moderate ovenabout ¼ hours. Stand cake 5 minutes before turning onto wire rack to cool. Ifdesired, split and fill cake with whipped cream and top with 1 qualitychocolate butter cream and chocolate curls.

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.

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.