Moist Chocolate Cake

Marble Butter Pound Cake

Banana Lemon Cake

Ingredient:

(A)
175 gm butter
150 gm castor sugar

(B)
4 eggs

(C)
1 cup banana - mashed

(D)
235 gm self raising flour
3/4 teasp soda bicarbonate

(E)
1 1/2 tabsp lemon juice
1 teasp lemon zest

Method:

• Cream (A) till fluffy, add in egg one at a time, then add (C).  
• Fold in (D) and (E).  
• Pour into lined loaf tin.  
• Bake in preheated oven of 180 C.  Bake for 35 - 40 minutes or till done.

Lemon Poppy Seed Cake

Lemon Poppyseed cake

Prune Cake

Ingredients:

A:

230 gm butter

140 gm brown sugar

B:

4 eggs

C:

200 gm  prunes 

½  cup water     

D:

280 gm  flour

2 tsp baking powder

1/8 tsp. soda bicarbonate

3 tabsp. Milk

Method:

• Boil (C) till the prunes are soft, remove from heat, mash with a fork.  Cool. Set aside.
• Cream (A), till fluffy, add (B) one at a time.   
• Fold in (D) and lastly  fold in (C) lightly . 
• Pour into 2 loaf tins bake in preheated oven of 180 C for 30 minutes for till cake is done. 
• Or bake in muffin pan, for 20 minutes at 180 C.

 

Boiled Fruit Cake

Boiled Fruit Cake

Put all the ingredients (A) into a pot.

Simmer for 10 minutes. Cool.

 Ingredients:

(A)

250 gm butter

160 gm Brown sugar

500 gm mixed dried fruits

½ cup rum liquer

¾ cup water

(B) 

½ teaspoon bicarbonate soda

(C)

4 eggs – lightly beaten

(D) 

300 gm flour

1 teaspoon baking powder

1 teaspoon mixed spice

Method:

1.  Put (A) ingredients into a pot and boil till butter melted and sugar dissolved then simmer  for 10 minutes. 

2.  Remove from heat stir in (B) and cool. 

3.  Add in (C).  Fold in (D). 

4.  Pour into square tin or 2 loaf tins.  

5.  Bake in preheated oven of 180 C for 40 minutes or until a skewer comes out clean when inserted into the centre of the cake.

6.  Sprinkle some rum over the hot cake.

7.  Leave in the tin to cool. The flavour of this cake improves if left for 3 days before cutting.  Can be kept for up to 2 months in the refrigerator.

Flourless Chocolate Cake

Ingredients:

(A)

 200g dark, bitter chocolate
- 1 tbsp strong coffee
- 1 tbsp rum
- 120g caster sugar

- 150g butter 

(B)
- 100g ground almonds
- 5 eggs, separated
- Icing sugar for dusting
- Pinch of salt

Method: 

• Melt (A) in a bowl sitting in a pot of barely simmering water  
• Remove from the heat and stir until well mixed.
• Add the (B )and mix well. Beat in the egg yolks, one by one.  
• Beat the egg whites until stiff and fold into (A) gently. 
• Turn into a lined 20cm (8in) round or square cake tin and bake at 180°C for 35 mins.

Chocolate Buttermilk Cake

Ingredients:

(A)
170 gm butter
140 gm brown sugar

(B)
2 eggs

(C)
180 ml buttermilk
2 tabsp.  Kahlua liquer
1 tsp.  vanilla

(D)
115 gm  flour
45 gm  cocoa powder
1 tsp.  baking powder

(E)
1/2 cup  chocolate chips (optional)

Method:

• Cream (A).  Add (B) one at a time.  Then (C) and (D).  Add (E). Pour into loaf or round tin.
• Bake in preheated oven of 180 C for  30 -40 minutes or until skewer inserted comes out clean.

Carrot Cake

Mixed ingredients of sugar, carrot, eggs and oil.

 

Baked carrot cake

Ingredients:

(A)
250 gm  flour
2 tsp.  baking powder
1 tsp.  baking soda
1/2 tsp.  salt
1/2 tsp. cinnamon powder
1/2 tsp.  allspice

(B)
4  eggs
150 gm  brown sugar
1 tsp.  vanilla essence
200 ml vegetable oil
270 gm grated carrot
130 gm  canned pineapple - chopped
60 gm  walnuts - roasted, chopped
80 gm  raisin - roughly chopped

Method:

1. Put (A) in mixing bowl stir to mix well.  Make a well.  Blend (B) and pour into (A).  
2. Stir to mix well and pour into lined large square tin or 2 loaf tins. 
3. Bake in preheated oven of 180 C for 40 - 45 minutes or till done.
4. Serve with Lemon cream cheese .

Lemon Cream Cheese

150 gm cream cheese
50 gm  butter
Icing sugar to taste - sifted
1/2 lemon rind
1 tabsp. lemon juice

Cream well.