BUTTER CAKE
INGREDIENTS:
- Stoke Margarine (for cakes) 8 Oz
- Sugar 8oz
- Eggs 4 to 5
- Self-Rising Flour 8 Oz
- Vanilla
- Baking Powder ½ teaspoon
METHOD:
- In a bowl beat eggs well.
- Add margarine, sugar, flour, baking powder and Vanilla and beat well to form a homogeneous mixture.
- Bake in a baking tray in a moderate oven - 170 C
- Nuts and fruits can be added - If added will need more time to bake.
EGG-LESS FRUIT CAKE
INGREDIENTS:
- Butter (unsalted) 8 Oz
- Condensed Milk (Nestles) 1 Big tin
- Cold water 3/4 by the big condensed milk empty can
- Sugar 8 Oz
- Dates Sugar coated - Chopped 8 Oz
- Cashew nuts (Chopped) 8 Oz
- Semolina slightly roasted in butter 8 Oz
- Self-rising Flour 8 Oz
- Vanilla 2 teaspoon
- Bicarbonate of Soda ½ teaspoons
- Fruits 24 Oz (Candied Peel, Cherries, Mixed Fruits (12 Oz)), (Raisins (4 Oz), Sultanas (8 Oz))
- Fruits are extra and are optional, can be omitted.
METHOD:
- In a bowl add half cup of boiling water and add the bicarbonate of soda and mix. Add dates, fruits and Cashew nuts to this and let it soak for 24 hours.
- Next day,
- In a bowl, beat butter, sugar and vanilla together.
- Mix the condensed milk with cold water (as specified above - three fourths by large empty condensed milk can) and add this to this mixture and beat together.
- Add to this mixture little of the semolina and little of the soaked fruits alternatively and mix well until all this is exhausted.
- Bake this in a baking tray for 1 ½ to 2 hours.
- If you added fruits this will need more time to bake.
BANANA BREAD
INGREDIENTS:
- 1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
- 1 3/4 cups (230 grams) all-purpose flour
- 3/4 cup (150 grams) granulated white sugar
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1/2 cup (113 grams) unsalted butter, melted and cooled
- 3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
- 1 teaspoon pure vanilla extract
METHOD:
- Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position.
- Butter and flour (or spray with a non-stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
- Set aside. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted.
- Let cool and then chop coarsely. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.
- Set aside. In a medium-sized bowl combines the mashed bananas, eggs, melted butter, and vanilla.
- With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter.
- You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan.
- Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes.
- Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
CHOCOLATE CUP CAKES
INGREDIENTS:
- All-purpose flour – 1 cup
- Baking powder – 1 tsp
- Cocoa powder – 1 tbsp
- Eggs - 2
- Butter – 1 cup
- Castor sugar – 1 cup
- Lemon essence – ½ tsp
- For the topping:
- Cashew pieces – 1 tbsp
METHOD:
- Preheat oven to 200 C. Sieve the flour, baking powder and cocoa together.
- Beat the eggs. Cream the butter and sugar well.
- When the mixture is slight and creamy, add a little beaten egg and go on beating.
- If the mixture curdles while adding the eggs, add a little flour before adding the egg.
- Finally fold in the flour and a little milk to get dropping consistency.
- Add the lemon essence and mix well.
- Spoon in the mixture up to three fourths in tiny paper cups.
- Sprinkle the cashew pieces on top of the mixture and bake for 20 minutes at 200 C.
No comments:
Post a Comment