Carrot

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¼ cup oil

½ cup brown sugar

½ cup white sugar

2 eggs

½ cup white flour

½ cup wholemeal flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1 ½ cup grated carrot

4 Tbsp crushed pineapple

2 Tbsp chopped walnuts

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Blend oil & sugar, add eggs. Beat well, then add both flours, baking soda, baking powder & cinnamon. Fold in the carrot, walnut & pineapple. Pour into greased tin & bake at 170'C for

35-45 min.

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Cream Cheese Icing:

2 Tbsp soft butter

250g cream cheese

1 cup icing sugar

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1 tsp vanilla Beat together until smooth. Spread on cake

1 tsp lemon juice when cool.

 

 

Golden syrup

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1 ½ cup sugar .

1 cup water

4 oz butter

1 tsp vanilla essence

1 Tbsp golden syrup

1 tsp baking soda

2 tsp baking powder

1 ½ cup flour

2 eggs

 

Boil sugar, water, butter, vanilla & golden syrup in a pot.

Remove from heat & cool slightly. Add baking soda & eggs.

Whisk quickly & thoroughly so eggs don’t go lumpy.

Fold in baking powder & flour.

Pour into lined &/or greased cake tin, bake at 180'C for approx 40 min.

 

Easy Chocolate

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1 ½ cup sugar .

1 cup water

4 oz butter

1 Tbsp Cocoa powder

1 tsp baking soda

2 tsp baking powder

1 ½ cup flour

2 eggs

 

Boil sugar, water, butter, & cocoa powder in a pot.

Remove from heat & cool slightly. Add baking soda & eggs.

Whisk quickly & thoroughly so eggs don’t go lumpy.

Fold in baking powder & flour.

Pour into lined &/or greased cake tin, bake at 180'C for approx 40 min.

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When cool cut in half, & spread with butter icing, pour chocolate ganache over the top. 

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Banana​

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4 oz butter

7 oz sugar

2 eggs

3 bananas

2 Tbsp boiling milk

1 tsp baking soda

1 tsp baking powder

8 oz flour

 

Cream butter & sugar. Add eggs, mashed bananas & baking soda dissolved in milk.

Sift flour & baking powder into the mixture. 

Pour into greased cake tin, bake at 180'C for approx 25 min.

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Fluffy Choc Icing:

90g butter

¼ cup water

½ cup castor sugar

1 ½ cup icing sugar

¼ cup cocoa

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Combine butter, water & castor sugar. Heat until butter melts & sugar is dissolved.

Add icing sugar & cocoa. Chill until thick, then beat well.

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Fruit

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1 kg mixed fruit

75g dried cranberries

8 ½ oz butter

9 oz white sugar

4 oz brown sugar

5 eggs

9 oz white flour

4 oz wholemeal flour

1 tsp baking powder

½ tsp mixed spice

1 tsp almond essence

 

Put fruit mix in pot, cover with hot water, simmer for 10 mins then drain.

Add butter to fruit, let it cool. In a mixing bowl put the white & brown sugar, then add egg.

Mix in remaining ingredients & fruit. Pour into large, tinfoil lined, oven dish.

Cover with a layer of tinfoil & bake at 150C for 45 min. Then remove top layer of tinfoil & cook for a further 48 min.

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Ginger bread

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4 oz butter

6 oz sugar

3 Tbsp golden syrup

1 cup milk

2 tsp baking soda

10 oz flour

1 tsp cinnamon

1 tsp ginger

1 tsp mixed spice

 

Melt butter, sugar, golden syrup, milk & baking soda in a large saucepan.

Mixture should become fluffy. Set aside to cool.

Using electric beater add flour, cinnamon, ginger & mixed spice.

Pour into greased ring tin. Bake at 150'C for 40 mins.

 

 

Chocolate mud

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250g butter

250g dark chocolate (good quality)

2 ¾ cup sugar

2 Tbsp instant coffee

¾ cup hot water

½ cup milk

2 Tbsp oil

4 eggs

2 cups flour

½ tsp baking soda

2 tsp baking powder

½ cup cocoa powder

 

Melt butter, choc and sugar in slowly a large bowl.

Dissolve coffee in the hot water add to melting ingredients.

When combined, add milk and oil. Beat in eggs, one at a time.

Sift in flour, baking powder, salt, baking soda, and cocoa powder.

Mix thoroughly. Line the sides and base of a 20 cm cake tin.

Pour mix into tin and bake at 150°C for two hours.

When cool ice with a chocolate ganache.

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Lemon yoghurt

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1 ½ cups sugar

Rind of 1 lemon

2 large eggs

½ cup canola oil

½ tsp salt

1 cup yoghurt

2-3 Tbsp lemon juice

1 ½ cups flour

1 ½ tsp baking powder

 

Mix the sugar, lemon rind, eggs, oil & salt until thick and smooth.

Add the yoghurt and lemon juice then fold in the flour & baking powder.

Pour cake mixture into a greased ring tin. Bake at 180C for 30 minutes, or until a skewer comes out clean. Heat the juice of one lemon & three tsp of sugar & pour over warm cake. (hint: poke holes with a skewer to let lemon juice soak in.)

 

 

South African apple

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Base:
3 Tbsp softened butter
1 cup sugar
3 eggs
¼ cup milk
1 cup flour
1 tsp baking powder
1 tsp vanilla essence
¼ tsp salt

 

Combine ingredients, & pour into a greased oven dish.

 

Filling:
1 ½ cup of cooked apple pieces
2 tsp Cinnamon
4 Tbsp sugar

 

Place apple on top of the tart batter & sprinkle cinnamon & sugar on top.
Cook for 30 minutes at 180C.

 

Sauce:
1 cup cream
½ cup sugar

 

Just before the Apple Tart has finished cooking simmer cream & sugar until thickened. Pour over hot tart. Serve warm or chilled.