debs favourite cake recipes

Beat butter and sugar together until creamy. Add eggs one at a time beating well after each addition.

Sift flour and cinnamon together. Fold into cream mixture alternating with tea.

Lightly mix in apples and pecans.

Bake in moderate oven (180c) for 40-45minutes until cooked when tested with skewer

Cool in tin for 5 minutes before turning on wire rack to cool.

* If desired top with icing when cooled

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Carrot and Fruit Loaf
1 cup grated carrot	1/4 cup raw sugar
1 green apple,peeled, cored & diced.	1 tsp cinnamon
1/2 cup sultanas	1 cup self raising flour
1/2 cup dried apricots ,chopped	1/2 cup plain flour
3/4 cup water	1 tsp bicarbonate soda
1/4 cup apple juice	2 bananas, sliced
1/4 cup orange juice

Place carrot, apple, sultanas and apricots in a medium saucepan. Add water, juices, sugar and cinnamon.

Bring to the boil. Reduce heat. Simmer for 15 minutes. Set aside to cool.

Fold sifted flours and soda through fruit mixture. Add bananas. Spoon mixture in a greased loaf tin 10x20cm. bake in moderate oven (180c) for 50 to 60 minutes or until cooked when tested.

Turn to wire rack to cool. Store in airtight container.

[ Top of Page ][ Apple tea cake ] [ Carrot & fruit loaf ] [ Lamingtons & Chocolate Icing ] [ Triple choc marble cake ]

Lamingtons

Butter cake

125g butter 1/2 tsp vanilla essence

3/4 cup caster sugar 2 cups self raising flour

2 eggs 1/2 cup milk

Cream butter with sugar until light and fluffy. Add eggs one at a time beating well each time. Blend in vanilla.

Lightly fold in flour alternately with milk. pour into a greased and based lined 18x28 slab tin.

Bake in a moderate oven (180c) for 25 to 30 minutes or until cooked when tested with skewer. turn out and cool. store overnight in air tight container. use for lamingtons.

[ Top of Page ][ Apple tea cake ] [ Carrot & fruit loaf ] [ Lamingtons & Chocolate Icing ] [ Triple choc marble cake ]

Chocolate icing for Lamingtons

500g icing sugar 15g butter, chopped

1/3 cup cocoa 3 to 4 cups coconut

1/2 cup milk

Trim cakes of outside edge. Cut cake into even squares.

Sift icing and cocoa in a heat resistant bowl. Add milk and butter. Stand over a saucepan of hot water, stirring until mixture smooth and creamy.

Hold cake with fork. Dip in chocolate to completely cover cake. Let excess choc drip off.

Place wet cake in coconut, rolling to coat completely. Stand on a wire rack to dry.

Cream butter, sugar and vanilla until light and creamy. Beat in eggs one at a time. Fold in sifted flour and milk, mix well. Divide mixture in half. Mix in dark choc into one half of mixture and white into other half of mixture. Spoon mixtures alternatively into greased and lined 18cm x 28cm lamington pan. Bake in a preheated 180c oven for 35 to 40 minutes or until cooked when tested. Turn out onto wire rack, ice with milk melts, allow to set. Cut into slices or squares to serve.

Triple Choc Marble Cake
150g softened butter	1/2 cup milk
1/2 cup sugar	100g dark choc buttons, melted
1 tspn vanilla	100g white choc buttons, melted
3 eggs	200g milk choc buttons, melted
2 cups self-raising flour