cakes.
cakes.
Banana Cake INGREDIENTS 60g Butter ½ cup Caster Sugar 1 Egg 1 tsp Vanilla 1 cup Self-Raising Flour ¼ cup Milk 1 ripe Banana, mashed
METHOD Gently melt butter over low heat (don’t let it boil). Take off heat and add sugar, egg and vanilla. Beat it well with a wooden spoon until smooth. Sift in flour, but don’t stir yet. Add milk and mashed banana. Stir until just mixed. Spread in greased (and sprinkled with flour) 20cm ring cake tin. Bake in moderate oven for 30 minutes or until it is coming away from the sides of the cake tin. Ice when cooled.
~ 163 ~
cakes.
Boiled Fruit Cake INGREDIENTS Âź lb. Butter 1 lb. Mixed Fruit 1 tsp Spice 1 tsp Bi-Carbonate Soda 1 (200 ml) cup Sugar 1 (200 ml) cup Cold Water Âź lb. Walnuts or Pecans 2 Eggs, Beaten 1 (200 ml) cup Plain Flour 1 (200 ml) cup Self-Raising Flour
METHOD Place butter, fruit, spice, soda, sugar and water in a saucepan and boil for 2 minutes. Remove saucepan from heat, cool a little, then add eggs and fold in sifted plain and self-raising flour and add walnuts or pecans. Put in greased tin and bake in moderate oven for 1 hour or until cooked when tested. Better left for a couple of days before cutting. *You can also use the mixture to make 2 dozen cupcakes and 1 long bar. Fill cupcakes fairly full and cook for approximately 20 minutes.
~ 164 ~
cakes.
Butter Cakes INGREDIENTS 125g Butter or Margarine ½ cup Caster Sugar ½ tsp Vanilla Essence 2 cups Self-Raising Flour, sifted ½ cup Milk 2 Eggs
METHOD Cream butter and sugar until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Fold flour gently into creamed mixture alternately with milk, beginning and ending with flour. Spoon mixture into 10cm x 20cm loaf tin. Bake in a moderate oven for 40-50 minutes. *VARIATIONS: Orange Cake: Add grated rind of 1 orange to creamed mixture. Substitute juice of 1 orange for some milk. Reserve 1 tbsp juice for icing. Sultana Cake: Add ½ cup sultanas to creamed mixture. Chocolate Cake: Add 2 tbsp cocoa dissolved in 2 tbsp hot water to creamed mixture and pour into cake tin. Bake for 35 minutes. Lemon Cake: As for Orange Cake but use lemon instead. Coffee and Pecan Cake: Dissolve 2 tsp coffee powder in 1 tsp water and add to creamed mixture. Fold in ½ cup chopped pecans into mixture after flour. Bake in cake tin for 40-45 minutes. Patty Cakes: ⅔ full - bake for 15 minutes. For butterfly cakes, cut a circle in the top and fill with whipped cream, halve circle and place as wings in cream.
~ 165 ~
cakes.
Cake with Crunchy Topping INGREDIENTS 4 oz Margarine 4 oz Sugar 3 Eggs 8 oz Self-Raising Flour ½ (200ml) cup Milk ½ tsp Vanilla Topping: 1 oz Butter 1 oz Brown Sugar 1½ oz Plain Flour 1 tbsp Coconut 1 tbsp chopped Glace Cherries 1 tbsp chopped Walnuts
METHOD Beat margarine and sugar, add vanilla and eggs. Add flour alternately with milk. Pour into 9 inch x 5 inch cake tin. Cream butter and sugar, work in flour. Press this mixture through a sieve onto the cake mix. Sprinkle remaining ingredients over and gently press down with fingers. Bake for 50 minutes in a moderate oven. Leave in the tin for 10 minutes when removed from oven. Turn onto folded tea towel over cake cooker.
~ 165 ~
cakes.
Carrot Cake INGREDIENTS 1½ cups grated Carrot ½ cup chopped Walnuts 2 Eggs 1 cup Caster Sugar ¾ cup Oil ¼ tsp Vanilla 1 cup Plain Flour 1 tsp Bi-Carbonate Soda ¼ tsp Salt ½ tsp Mixed Spice Frosting: 1 oz Soft Butter 2 oz Cream Cheese 1 tsp Lemon Rind 1½ cups Icing Sugar
METHOD Combine eggs, sugar, oil, vanilla and sifted dry ingredients in a basin. Beat on slow speed until smooth. Stir in carrots and nuts, nix well. Cook in a moderate oven for 45-50 minutes in an 8 inch greased ring tin. Cool before turning out. Beat the frosting until smooth.
~ 167 ~
cakes.
Chocolate Biscuit Cake INGREDIENTS 8 oz Icing Sugar 5 oz Copha 1 dessertspoon Cocoa 1 Egg, beaten 8 oz Coffee Biscuits (softened by exposure) Vanilla
METHOD Mix sifted icing sugar and cocoa. Add egg and vanilla. Pour in melted and cooled copha. Line lamington tin with foil. Place alternate layers of mixture and biscuits until full. Start and finish with mixture. Refrigerate.
Enid’s Easy Fruit Bars* INGREDIENTS 375g packet Mix Fruit 1 cup Fruit Juice 1½ cups Self-Raising Flour
METHOD Mix fruit juice and mixed fruit. Cover and stand overnight. Add flour, place in loaf tin and cook for 1 to 1¼ hours in moderately slow oven or cooked when tested.
~ 168 ~
cakes.
Chocolate Cake INGREDIENTS 4 oz Butter or Margarine 1 cup Sugar 2 tbsp Golden Syrup 2 Eggs 2 cups Self-Raising Flour 1 tbsp Cocoa 1 cup Milk Âź tsp Bi-Carbonate Soda, dissolved
METHOD Cream butter and sugar, add golden syrup gradually, add eggs one at a time. Fold in sifted flour and cocoa alternatively with milk and bi-carbonate soda dissolved. Cook in moderately slow oven for 1 hour or 2 bar tins for approximately 45 minutes. *Fill tins only ž full.
~ 169 ~
cakes.
Chocolate Fudge Cake INGREDIENTS 1¾ cups Self-Raising Flour ½ tsp Bi-Carbonate Soda ¼ tsp Salt ⅓ cup Cocoa 1¼ cups Caster Sugar 1 cup Milk 1 tsp Vanilla 2 Eggs 4 oz soft Butter or Margarine
METHOD Sift dry ingredients into bowl. Add remaining ingredients and beat for 3-4 minutes. Pour into 2 loaf tins and bake in a moderate oven for 25-30 minutes.
~ 170 ~
cakes.
Blue Ribbon Special Christmas Cake INGREDIENTS 1½ lb. Sultanas 1 lb. Raisins 1 lb. Currants ½ lb. Mixed Peel ¼ lb. Glace Pineapple ¼ lb. Glace Apricots ½ lb. Glace Cherries 1 cup Water 1 cup Sherry (or ½ cup orange juice, ½ cup sherry) 1 lb. Butter 1 lb. Brown Sugar Finely grated rind of 1 orange or 1 lemon 1 tbsp Treacle (or Golden Syrup) 1 level tsp Bi-Carbonate Soda 10 Eggs 1 lb. Plain Flour ¼ lb. Self-Raising Flour ¼ level tsp Salt 1-2 tsp Parisian Essence
METHOD Put fruit, water, sherry, butter and sugar in saucepan. Bring to boil stirring occasionally. Remove from heat and add fruit rinds and treacle. Mix in soda. Empty into large bowl, cover and stand overnight. Beat eggs, sift flours with salt. Add eggs into mixture and then flours. Add Parisian essence. Bake in slow over for 5-5 ½ hours. If using half the mixture, cook for 3½ hours. When cooked, leave in tin, cover with greaseproof paper and wrap in few thicknesses of newspaper. Leave few days before icing. *Substitute 5 lb. Mixed Fruit for sultanas, raisins, currant, mixed peel, pineapple, apricots and cherries. * Cover the cake with aluminium foil when cooking so it doesn’t brown too much. Line the cake tin with 3-sheet thickness baking paper. Line sides of tin as well. Place in bottom shelf of oven.
~ 171 ~
cakes.
Ginger Cake INGREDIENTS 4 oz Butter or Margarine ½ cup Sugar 1 Egg 1 cup Golden Syrup 2 oz Crystallized Ginger, finely chopped 2½ cups Plain Flour 2 tsp Ground Ginger 1 tsp Cinnamon ¼ tsp Ground Cloves ½ tsp Salt 1½ tsp Bi-Carbonate Soda 1 cup Hot Water
METHOD Cream butter and sugar until light and fluffy, add egg and beat well. Gradually add golden syrup, beating well. Stir in finely chopped ginger. Add sifted dry ingredients and water alternately, mix well. Pour into greased and greased paper-lined 8 inch round cake tin. Bake in a moderate oven for 1¼ hours until cooked when tested.
~ 172 ~
cakes.
Ginger Sponge INGREDIENTS ¾ cup Cornflour 1 tbsp Butter 4 Eggs 1 tsp Cocoa 1 tsp Cinnamon ¾ cup Sugar 2 tbsp Golden Syrup 2 tbsp Plain Flour 1 tsp Ground Ginger ½ tsp Baking Powder
METHOD Beat egg whites and add sugar and beat again, then add egg yolks. Add dry ingredients sifted together, melt butter and golden syrup and add to mixture. Cook in moderate oven 20 minutes or until the sponge springs back when tested.
~ 173 ~
cakes.
Large Quantity Cake Cooking* INGREDIENTS 1 packet Cake Mix plus ingredients stated on mix packet 2 Eggs 6 oz Sugar ½ cup Milk 4 oz Margarine 8 oz Self-Raising Flour
METHOD Beat all the ingredients together until well mixed. Pour into 2 long loaf tins and one 7 inch round tin or in a 7 inch square cake/small loaf tin and 1 dozen patty pan tin or an 8 inch round tin and 1 dozen patty pan tin. Bake in moderate oven.
Quick Lemon Cake* INGREDIENTS 1 cup Sugar 1½ cups Self-Raising Flour Finely grated rind of 1 Lemon 2 oz EACH Butter and Margarine (or all margarine) ½ cup Milk 2 Eggs
METHOD Sift flour. Combine with sugar, lemon rind, add melted butter and margarine, eggs and milk. Beat for 5 minutes. Bake for 30 minutes in a moderate oven.
~ 174 ~
cakes.
Lemon Butter Cake INGREDIENTS 1 cup Caster Sugar 2 Eggs 4 oz Butter or Margarine ½ cup Milk 1½ cups Self-Raising Flour 1 tbsp grated Lemon Rind Lemon Glace Icing: 2 cups Icing Sugar 2 tbsp Lemon Juice 1 tsp Butter or Margarine
METHOD Melt butter over low heat; cool. Sift flour, add sugar and lemon rind. Stir in melted butter, lightly beaten eggs and milk. Beat well for 5 minutes. Spoon mixture into greased deep 8 inch cake tin. Bake in moderate oven for approximately 40 minutes. Cool and top with lemon glace icing. For the icing, sift sugar into bowl, add melted butter and lemon juice. Beat until smooth.
~ 175 ~
cakes.
Light Pumpkin Fruit Cake INGREDIENTS 3 tbsp Butter ½ tsp Vanilla Essence ½ cup Brown Sugar 2 Eggs 1 tbsp Golden Syrup 1 tbsp Brandy (optional) ¾ cup Mashed Pumpkin ½ cup Mixed Fruit ½ cup Chopped Dried Apricots 2 tbsp Slivered Almonds 1¼ cups Self-Raising Flour
METHOD Beat butter, vanilla and sugar until smooth and creamy. Add one egg at a time and beat after each addition. Add syrup, brandy, pumpkin, mixed fruit, apricots and almonds. Stir to combine. Lastly fold in flour. Pour into a greased loaf tin. Bake in a moderate oven for 45 minutes or until cooked.
~ 176 ~
cakes.
One Bowl Chocolate Cake* INGREDIENTS 2 cups Self-Raising Flour, sifted 2 rounded tbsp Cocoa 1½ cups Milk Vanilla 1½ cups Sugar 4 tbsp Melted Butter 2 Eggs
METHOD Mix sifted flour, sugar and cocoa, add melted butter then milk, then eggs and vanilla. Mix for 2 minutes. Put in ring tin for best appearance. Bake for approximately 45 minutes in a moderate oven.
One Bowl Orange Cake* INGREDIENTS 1½ cups Milk 1 cup Sugar 4 oz Soft Butter or Margarine 2 Eggs ½ cup Milk (or use Milk and juice of 1 Orange) Grated rind of 1 Orange Pinch of Salt
METHOD Put all ingredients in a large bowl and beat at a medium speed for 6 minutes. Bake in a moderate oven for 35-40 minutes.
~ 177 ~
cakes.
Orange and Date Cake INGREDIENTS 4 oz Margarine ¾ cup Caster Sugar 2 tsp grated Orange Rind 2 Eggs 1 cup Self-Raising Flour ½ cup Plain Flour ½ cup Orange Juice 4 oz Dates, finely chopped
METHOD Combine butter, sugar, rind, unbeaten eggs, flour, orange juice in a small basin and beat at lowest speed until combined. Add dates. Spread in an 8 inch tin and bake in a moderate oven for 40-50 minutes.
~ 178 ~
cakes.
Passionfruit Sponge INGREDIENTS 4 eggs, separated 他 cup Caster Sugar Pinch of Salt 5 oz Self-Raising Flour 1 dessertspoon Cornflour 1 tbsp Butter 4 tbsp Hot Water
METHOD Beat egg whites stiffly, then add sugar gradually, beating until dissolved. Add yolks and beat in. Sift flour, cornflour and salt 3 times. Heat butter in hot water. Sift flour into eggs, pour hot liquid around the edge, then fold both into egg mixture until thoroughly mixed. Bake in a very moderate oven for about 20 minutes or until until cooked. Ice with passionfruit icing.
~ 179 ~
cakes.
Quick Chocolate Cake* INGREDIENTS 1 cup Sugar 1½ cups Self-Raising Flour 2 tbsp Cocoa Pinch of Salt 2 Eggs ½ cup Milk 3 tbsp Melted Butter
METHOD Sift sugar, flour, cocoa and salt into a bowl. Make a well in center and add remainder of ingredients. Beat for 4 minutes. Bake for 30-35 minutes in a moderate oven. Ice with chocolate icing.
Quick Lemon Cake* INGREDIENTS 1 cup Sugar 1½ cups Self-Raising Flour, sifted Finely grated rind of 1 Lemon 2 oz each of Butter or Margarine (or 4 oz Margarine) ½ cup Milk 2 Eggs
METHOD Combine sifted flour with sugar and lemon rind, then add melted butter and margarine, eggs and milk. Beat for 5 minutes. Bake for 30 minutes in a moderate oven.
~ 180 ~
cakes.
Sunshine Orange Cake INGREDIENTS 4 oz Shortening (Butter or Margarine) 6 oz Caster Sugar 8 oz Self-Raising Flour 6 tbsp Milk 1 Egg Grated Rind of 1 Orange
METHOD Beat shortening and orange rind, then add sugar and beat until creamy. Add egg and beat in. Then add flour and milk alternately. Bake in a moderate oven for 25-30 minutes.
~ 181 ~
cakes.
Xtra Apricot Shortcake INGREDIENTS 1½ cups Wholemeal Self-Raising Flour 1 cup Desiccated Coconut ½ cup Rolled Oats ½ cup Brown Sugar 415g can Baker’s Choice 100% Apricots ¼ cup finely chopped Glace Ginger (optional) 1 Egg, beaten 125g Butter, melted 2 tbsp extra Rolled Oats or Sunflower Seeds
METHOD Preheat oven to 180C (160C if fan-forced). Mix all ingredients (except extra oats/sunflower seeds) together in a large bowl until combined. Spoon into a Teflon-coated or lightly greased 20cm x 5cm deep cake tin. Sprinkle over extra rolled oats or sunflower seeds. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Remove, let stand for 10 minutes, then turn onto a wire rack to cool. *Variation: Omit oats or sunflower seeds and mix 2 tbsp natural yoghurt with 1 cup icing sugar and spread over cake when cool.
~ 182 ~
icings.
icings.
Citrus Icing INGREDIENTS 1 tsp grated Orange Rind 1 dessertspoon Butter or Margarine 1 cup Icing Sugar 1 tsp grated Lemon Rind
METHOD Beat butter or margarine with rinds. Add icing sugar gradually. Add orange juice to make spreading consistency.
Chocolate Icing INGREDIENTS 1 cup Icing Sugar 1½ tbsp Cocoa 1 tbsp Butter Little Hot Water
METHOD Mix all ingredients together. Use more water if you want the icing to be runny.
~ 184 ~
icings.
Coffee Butter Cream INGREDIENTS 125g Butter 1 tbsp Milk 1½ cups sifted Pure Icing Sugar 1½ tsp Instant Coffee
METHOD Cream butter then gradually beat in icing sugar, milk and coffee.
Coloured Icing INGREDIENTS ¾ cup Icing Sugar 1 tbsp Butter 1 tsp Cocoa or 2-3 drops Pink / Green / Blue / Yellow Food Colouring
METHOD Place ingredients into a bowl, add butter and pour on little hot water. Mix until smooth. Suitable for patty cakes.
~ 185 ~
icings.
Cream Cheese Topping INGREDIENTS 3 tbsp Butter 1½ tsp Vanilla 3 tbsp Cream Cheese 8oz Icing Sugar
METHOD Beat until smooth.
Fondant Icing (suitable for Christmas Cake) INGREDIENTS 2 lb. Icing Sugar ¼ lb. Glucose 2 unbeaten Egg Whites Essence
METHOD Sift icing sugar and egg whites. Mix in a little. Melt glucose in cup in boiling water. Add with essence to icing sugar until paste is formed. Turn on to “marble slab” or board dusted with icing sugar. Knead well. Roll out to size of cake. Smooth with the palm of your hand. *Can be halved.
~ 186 ~
icings.
Glace INGREDIENTS ½ cup Icing Sugar 2 tbsp Lemon Juice
METHOD Mix until smooth. Spread on hot cookies or cake.
Lemon Cheese INGREDIENTS 1 cup Sugar 2 oz Butter 1 whole Egg and 1 Egg Yolk Granted rind and juice of 1 Lemon
METHOD Beat eggs and sugar in top of double saucepan or heatproof bowl in saucepan with water. Add butter and lemon. Stir over heat until thickened.
~ 187 ~
icings.
Mock Cream INGREDIENTS 2 dessertspoons Butter Vanilla 4 tbsp Icing Sugar Little Cold Water
METHOD Beat butter until soft. Add icing sugar. Add a little cold water and beat. Add vanilla and beat. *A further small amount of water may be needed.
Royal Icing INGREDIENTS 2 Egg Whites 1 lb. Pure Icing Sugar â…” dessertspoon Lemon Juice â…” dessertspoon Glucose
METHOD Thin glucose in a cup heated in hot water. Beat egg whites until stiff. Add icing sugar gradually, Mix the glucose through then beat until thick. Add the lemon juice and mix. Ice the cake and smooth icing with a knife heated in hot water.
~ 188 ~
icings.
Vanilla Icing INGREDIENTS 1 cup Icing Sugar 15g Butter and Margarine ½ tsp Vanilla 1-2 tbsp Hot Water
METHOD Melt butter in hot water and add to icing sugar and vanilla. Beat until smooth. Spread over cooked cake. *VARIATIONS: Coffee: Add ¼ tsp Coffee Powder and whip until smooth. Chocolate: Add 1 tsp Cocoa. Add any extra water gradually. Orange: Use 1 tbsp Orange Juice and enough water to make it smooth and spreadable. Lemon: As for orange icing, except use lemon juice. ALL ABOVE SUFFICIENT FOR 1 CAKE.
~ 189 ~