Categories
Baking Cakes

Plain Cake

Plain Cake
Author:
Ingredients
  • 6 tablespoons butter, softened
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 2 cups self raising flour
  • pinch salt
  • ½ cup milk
Instructions
  1. Beat butter and sugar until creamy.
  2. Add lightly beaten eggs and vanilla essence. Beat together.
  3. Fold in flour and salt.
  4. Mix in milk.
  5. Pour mixture into greased cake tin.
  6. Bake in a moderatly hot (180°c - 190°c) for 15 - 20 minutes.

 

Categories
Baking Cakes

Pineapple Upside Down Cake

Pineapple Upside Down Cake
Ingredients
  • 80g Butter
  • ½ Cup brown sugar
  • small can of pineapple slices
  • Glaced cherries (optional)
  • 2 eggs
  • ⅔ Cup Sugar
  • ¾ Cup pineapple juice (from can)
  • 1 tsp vanilla essence
  • 1 Cup self raising flour
  • ¼ tsp salt
Instructions
  1. Topping:
  2. Do the following in a 20cm cake pan.
  3. Melt Butter in Pan
  4. Spread brown sugar evenly over the butter
  5. Arrange pineapple slices and the cherries in a desired pattern on the butter / sugar.
  6. Cake:
  7. Beat eggs until for about five minutes
  8. Continue beating and gradually add in sugar, then juice and vanilla.
  9. Add sifted flour and salt to the mixture.
  10. Pour over the topping in the cake tin
  11. Bake in oven (moderate 180C) for 45 minutes to an hour
  12. Turn pan upside down on a plate and cool for 10 - 15 minutes

 

Categories
Baking Cakes

Pineapple Carrot Cake

Pineapple Carrot Cake
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup Plain flour
  • 1 tsp baking powder
  • ¾ tsp bicarb soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup raw sugar
  • 1 large cup grated carrot
  • 200 gr crushed pineapple
  • ¼ cup walnuts
  • ½ cup sultanas
  • 2 eggs
  • 5 tablespoons oil
Instructions
  1. Sift the dry ingredients into a bowl and mix lightly but well. Add the sugar, carrot, fruit and nuts, then the beaten eggs and oil. Stir until well combined. Bake in a moderate oven for 35 to 40 minutes. Ice with lemon frosting or cream cheese frosting when cool.

 

Categories
Baking Cakes

Orange Nut Loaf

Orange Nut Loaf
Author:
Ingredients
  • 2¼ cups self raising flour
  • 2 tablespoons oil
  • ¼ teaspoon bicarbonate "I soda l egg
  • ½ teaspoon salt
  • Grated rind and juice of one small orange
  • ¾ cup sugar
  • ¼ cup chopped nuts
Instructions
  1. Grease and paper line an Orange Cake Pan Sift flour, soda and salt together into a large mixing bowl. Add all remaining ingredients and stir until well mixed. Spoon into prepared Pan. Bake in a moderately hot oven (190 C) for 60 to 70 minutes, or until cooked. Leave in Pan for at least 10 minutes before turning out to cool on a cake rack. Serve cut into slices, with butter.

 

Categories
Baking Cakes

Orange Cake

Orange Cake
Ingredients
  • 100g butter
  • juice of 2 oranges and grated peel (not pith- the white part that is bitter)
  • 100g ground almonds
  • 250g flour
  • 2 tsp baking powder
  • 2 egg whites beaten until frothy
  • ½ tsp. salt.
Instructions
  1. Mix all ingredients slowly, adding the eggs last, pour into a buttered baking pan, bake in 200 C preheated oven for 45 min.
  2. When cooked add warm orange marmalade on top, let cool and serve.

 

Categories
Baking Cakes

Marble Cake

Marble Cake
Ingredients
  • 6 tablespoons butter
  • ¾ cup castor sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups self-raising flour
  • pinch salt
  • ½ cup milk cochineal (or red food dye)
  • 1 tablespoon cocoa
  • 1 tablespoon hot water
Instructions
  1. Cream the butter and sugar.
  2. Add beaten eggs and vanilla. Beat well.
  3. Sift flour and salt together.
  4. Fold in sifted flour alternately with milk to make a soft dough.
  5. Divide mixture into three portions.
  6. Colour one portion pink with a few drops of cochineal or red food dye.
  7. Mix cocoa with hot water and mix into second portion.
  8. Leave third portion plain.
  9. Place spoonfuls of the mixtures into a well greased and floured block cake tin.
  10. Bake in a moderate oven for 50 to 55 minutes or until a skewer inserted in the middle comes out clean.
  11. Cool on a rack.
  12. When cold, ice with marble or vanilla icing.

 

Categories
Baking Cakes

Lamingtons

Lamingtons
Ingredients
  • ½ cup butter
  • 3 eggs
  • pinch salt
  • tsp vanilla
  • ¾ cup sugar
  • 1½ cups sr flour
  • ½ cup milk
  • Ingredients for icing:
  • 2 cups icing sugar
  • 1 big tablespoon butter
  • ⅓ cup cocoa
  • 1 tsp vanilla
  • approx 3 cups of coconut
Instructions
  1. Cream the butter and sugar, then beat in eggs and vanilla. Mix in the flour and milk. Pour into a greased lamington tin and bake for approx 30 mins on 180 C.
  2. When cool cut into squares.
  3. Icing: Mix the ingredients except coconut with boiling water until quite thin. Coat the cake squares in icing then roll in coconut. Leave on a plate to set.

 

Categories
Baking Cakes

Gluten Free Pear Teacake

Gluten Free Pear Teacake
Ingredients
  • 250 grams butter
  • 300 ml sugar
  • 4 eggs
  • 300 grams gluten free plain flour (commercial mix or see below)
  • 2 teaspoons baking powder
  • 3 tablespoons plain yogurt
  • 1 tablespoon milk
  • 4 medium pears
  • ½ cup maple syrup
Instructions
  1. Place the maple syrup into a heavy based pan and heat on low. Add peeled and chopped pears and simmer for a few minutes.
  2. In an electric mixer, mix butter and sugar until fluffy. Add the eggs, one at the time, and stir well.
  3. Mix the flour and baking powder together, mix some of it into the batter, then add some of the milk and yogurt, then some of the flour, until all is blended. But mix as little as possible.
  4. Spread half of the batter in a buttered loaf tin.
  5. Cover with a layer of pear without much of the syrup, saving some pear and the syrup for the top. Cover with the rest of the batter, and add a new layer of pear pieces and push them a little down into the batter. Drizzle a little of the syrup over.
  6. Bake in an oven, at 170 C for 35-55 minutes, depending on the juiciness of the pears used and how much maple syrup ended up in there. Ready when a cake tester comes out clean.
  7. In this recipe I used a gf flour mix from Art of Gluten Free Baking .(mix together and store in a cool, dark place):
  8. /4 C (170g) brown rice flour
  9. /4 C (205g) white rice flour
  10. C (120g) tapioca flour
  11. C (165g) sweet rice flour (also known as Mochiko)
  12. scant tsp. xanthan gum

 

Categories
Baking Cakes

Ginger Butter Cake

Ginger Butter Cake
Ingredients
  • 1½ cups plain flour
  • 125g butter
  • 1 teaspoon cream of tartar
  • ¾ cup sugar
  • ½ teaspoon bicarbonate of soda
  • 2 eggs
  • 2 teaspoons ginger
  • ½ cup milk, approx.
  • 2 teaspoons cinnamon
Instructions
  1. Grease and paper line the base of two 20cm Round Sandwich Pans. Sift flour, cream of tartar, bicarbonate of soda, ginger and cinnamon together. Cream butter and sugar until light in colour, add eggs, sifted ingredients and sufficient milk to form a soft dropping consistency. Spoon equally into the prepared Pans. Bake in a moderately hot oven (190°C) for 20 to 30 minutes or until cooked. Leave in pans for 5 minutes before turning out on to a cake rack. Sandwich together with butter cream and top with glace icing.

 

Categories
Baking Cakes

Fruit Cake with Pumpkin

Fruit Cake with Pumpkin
Ingredients
  • 1 cup plain flour
  • 1½ cups SR Flour
  • 1 cup sugar
  • 1 cup butter
  • 500 grams mixed fruit
  • 3 eggs
  • 1 cup mashed pumpkin
  • pinch salt
  • 1 tsp vanilla
Instructions
  1. Cream the butter and sugar, add egg and mashed pumpkin, mix well. Stir in fruit and and flour. Bake for 2 hours at 180C or until browned and a skewer comes out clean.