BOILED CHOCOLATE CAKE

INGREDIENTS:

1 cup water
1 1/2 cups sugar
120gr butter
2 eggs
1/2 teas bicarb soda
2 tbls cocoa
1 1/2 cups SR flour

METHOD:

Place water, sugar, butter, cocoa and bicard soda into a large saucepan.
Stir over a low heat until butter has melted.
Bring to boil and simmer for 5 mins.
Remove from heat.
Allow to cool, then mix in beaten eggs and flour.
Pour into a greased and lined 18cm round tin.
Bake in a moderate oven for 1 hour.
Ice with chocolate icing when cold.

BASIC PATTY CAKES

INGREDIENTS:

3/4 cup caster sugar
pinch salt
2 cups SR flour
125gr butter
1/2 cup milk
1/2 teas vanilla essence
2 eggs

METHOD:

Sift all dry ingredients into a bowl.
Add remaining ingredients and beat for 3 minutes.
Spoon mix into paper patty cups which have been placed in patty cake tins or muffin pans.
Bake in a moderate oven 180 - 200C for 12 - 15 mins.

GERMAN APPLE CAKE WITH CREAM

INGREDIENTS:

4 green apples
1 cup brown sugar
1 cup water
125gr butter
125gr castor sugar
2 eggs
2 cups SR flour
1/2 cup milk
1 teas cinnamon

METHOD:

Peel and core apples, and cut into 1/2 inch slices.
Cook the apples with the water and brown sugar.
Simmer till tender, remove apples, allow to cool.
Simmer syrup till reduced by half.
Cream butter and castor sugar.
Add beaten eggs, then sifted flour and cinnamon alternatively with milk.
Place 1/2 cake mixture in greased cake tin.
Place 1/2 the apple pieces in a circle on top of cake mix.
Cover with remaining cake mix and top with the remaining apples.
Bake in mod oven 180C 45-50 mins.
While still hot, brush over with the hot syrup.
Serve with cream.

DATE LOAF

INGREDIENTS:

1 cup dates
1/4 teas salt
2 tbls butter
1 cup boiling water
1 cup brown sugar
1/2 teas bicarb soda
1 egg beaten
2 cups SR flour
METHOD:

Boil together : dates, butter, brown sugar, salt and water for 5 mins.
Cool slightly.
Add egg, flour, bicarb soda and mix well.
Place into greased tins and bake in moderate oven 180C for 45 - 60 mins.

SWISS CARROT CAKE

INGREDIENTS:

2 cups SR flour
4 eggs
3 cups grated carrot
1/2 cup milk
1 cup melted butter
1 cup ground hazelnuts
2 cups icing sugar

METHOD:

Put all ingredients together and mix well.
Put into well greased large cake tin.
Bake at 180C for 1 1/2 hours.

ZUCCHINI BREAD

INGREDIENTS:

3 eggs
2 cups sugar
1 cup oil
1/4 teas baking powder
1 teas salt
3 teas vanilla
1 teas bicarb soda
2 cups grated zucchini
3 teas cinnamon
3 cups Plain flour
1 cup chopped walnuts

METHOD:

Beat together eggs and salt.
Add sugar, vanilla, oil and continue to beat well.
Add zucchini, flour, baking powder, soda, cinnamon and walnuts.
Bake in 2 loaf pans in a mod oven 180C for 1 hour.

FOOLPROOF CHOCOLATE CAKE

INGREDIENTS:

4 tbls butter
1 small cup sugar
1 beaten egg
2 tbls melted Golden Syrup
2 cups Self Raising Flour
2 tbls cocoa
1 teas bicarb soda
1 cup milk
1 teas baking powder

METHOD:

Beat together till smooth : butter, sugar, egg, golden syrup.

Sift together flour and cocoa and add to mixture.
Dissolve bicarb soda in the milk and add.
Beat mixture until it is light.
Lastly add in and mix through baking powder.
Pour into greased cake tin.

Bake at 180C for 45 mins.

Ice and decorate when cooled.
This cakes keeps very well.

BOILED FRUIT CAKE 2

INGREDIENTS:

3 cups mixed fruit
1 cup sugar
1 cup water
125gr (1/4lb) butter
1 teas mixed spice
1 teas coffee
1 teas bicarb soda

Put the above ingredients into a saucepan and boil for a couple of minutes.

After it has cooled a little, add:

1 cup wholemeal Self Raising Flour
1 cup wholemeal Plain Flour
2 beaten eggs.

Mix till combined and pour into greased and lined cake tin.

Bake in 150C (300F) oven for 1.5 hours or until cooked.

BOILED FRUIT CAKE

INGREDIENTS:

2 cups milk
5 teas butter
500gr (1lb) mixed fruit
1 cup sugar
2 cups Self Raising Flour
1 teas cinnamon
1 teas mixed spice
pinch salt
2 teas bicarb soda
2 beaten eggs

METHOD:

In a mixing bowl, sift flour, cinnamon, mixed spice and salt.

Put into a saucepan, milk, butter, mixed fruit and sugar.
Bring to boil.
Once boiled stir in bicarb soda and when fizzing add the beaten eggs.

Pour boiled ingredients over the dry ingredients and mix well.

Pour into a well greased and lined cake tin.

Bake in a slow oven 170C for about 45mins or until skewer comes out clean.
Or you can steam for 2 hours or till cooked.

Turn out, cool and store well.

3 MINUTE SPONGE

INGREDIENTS:

1 cup Self Raising Flour
3/4 cup sugar
3 eggs
3 tbls melted butter
2 tbls milk
2 teas baking powder

METHOD:

Put flour and sugar into a mixing bowl.
Break in the 3 eggs.
Add melted butter and milk.
Beat 3 minutes then stir in baking powder.
Put in sandwich tins.

Bake 190C (375F) in over for 15 - 20 mins.

Tastes like butter cake.

BANANA CAKE

INGREDIENTS:

125gr (1/2 cup) butter
165gr (3/4 cup) sugar
185gr (1 /2 cups) Self Raising Flour
2 eggs
2 bananas
1 teas vanilla
1/2 teas bicarb soda
2 tbls milk

METHOD:

Cream butter and sugar.
Beat in eggs one at a time.
Mash bananas, then beat in with vanilla.
Sift flour and bicarb soda together, then fold into mixture half at a time, alternating with milk.
Bake in 180C (350F) oven for 30-40 mins.

Ice with lemon or passionfruit icing.
Decorate with banana slices which have been dipped in lemon juice.

PS The addition of walnuts to the mixture is a nice change.

CUP CAKES

INGREDIENTS:

1 cup cream
1 cup sugar
2 cups Self Raising Flour
2 eggs

METHOD:

Beat eggs, sugar and cream together till the mixture thickens.
Add flour with wooden spoon.

Put into cup cake tins.

Bake 180C (350F) for 10 mins.

Ice and and decorate.

DUTCH BUTTER CAKE

INGREDIENTS:

One Cake:

200gr butter
200gr sugar
200gr Self Raising Flour
4 eggs
1 teas vanilla sugar or essence
little grated lemon rind or a touch of essence

Two Cakes:

400gr butter
400gr sugar
400 Self Raising Flour
8 eggs
1.5 teas vanilla sugar or essence
little grated lemon rind or a touch of essence

(for two larger cakes, use 500gr of the first three ingredients and then 9 or 10 eggs and follow the recipe as usual)

These cakes have a tendency to fall in the middle, so Iuse ring cake tins.

Preheat oven to 180C (350F).

Cream butter and sugar.
Add eggs one by one and mix till fluffy.
Fold in sifted flour, vanilla and lemon.
Put in greased and bottom lined tin.
Bake for 1/2hr or until firm.

OR.....

You can do as I do and just put it all in the Kenwood Chef, mix and put in the baking pans. I also use raw sugar, it is up to you.

I mix until combined and put into cake tins. My family prefer the heavier textured cake to a lighter smooth one.

Ice is you wish, mine prefer no icing.

Lovely with a bit of cream.

This is a definite favourite in our family.