Recipes - Cakes

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NOTE: This page is a daughter page of: Recipes


On these page I keep a collection of my mother's recipes. This page is cakes. Mmm..... cake.


Cakes



Pikelets *

Ingredients:
  • 1 cup SR flour
  • pinch salt
  • ¼ teaspoon carb soda
  • 2 tablespoons sugar

  • 1 egg
  • ½ cup milk
  • 1 teaspoon white vinegar
  • 1 dessertspoon melted butter Put in last.

Instructions:
Mix in this order and put small amounts in frypan dry (no greasing) for 3 minutes.




Bee's Chocolate Cake

Ingredients:
  • 1¼ cup sugar
  • 1¾ cup SR flour
  • ½ cup cocoa
  • Pinch salt

  • ¾ teaspoon carb soda
  • Add ½ cup melted margarine
  • 1 cup milk
  • 1 teaspoon vanilla essence

Instructions:
Beat well for 2 minutes and add 2 beaten eggs. Beat 2 minutes. Bake at 180oC for 30-35 minutes.




Thelma's Chocolate Cake

Ingredients:
  • Main Ingredients:<b>
  • 4 oz butter
  • 1 cup castor sugar
  • 1 egg
  • ¾ cup milk
  • ½ level teaspoon carb soda
  • 2 level tablespoon cocoa or drinking chocolate
  • 1½ cup SR flour
  • pinch salt
  • ½ cup chopped walnuts
  • ½ cup chopped raisins

  • <b>Mock Cream:
  • 4 level tablespoons sugar
  • 2 tablespoons water
  • 1 oz copha (or 2 oz butter)
  • 1 oz butter/marg
  • ½ teaspoon vanilla essence

Instructions:
Cream together butter and sugar and add beaten egg. Add fruit and nuts. Heat milk until luke warm and blend in cocoa and carb soda until dissolved. Fold in sifted flour and salt alternately with milk mixture. Mixture must be fairly stiff or it will sink in middle.
Bake for 25 - 30 minutes in two well greased 7" sandwich tins. Allow to stand a few minutes before turning out. When cold spread mock cream between, and ice top with chocolate icing. Heat sugar and water together until dissolved. Allow to cool. Cream softened copha and butter together, add cooled syrup and vanilla gradually, beating until smooth and creamy. Watch it or it will turn back to butter quickly.




Chocolate Sponge Cake

Ingredients:
  • Main Ingredients:
  • 3 eggs
  • 1 cup sugar
  • 1 cup SR flour
  • tablespoons cocoa
  • salt
  • ½ cup heated milk with 1 tablespoon butter melted in it

  • Chocolate Cream:
  • 2 tablespoon butter
  • icing sugar
  • 2 tablespoon cocoa

Instructions:
Cream 3 eggs and 1 cup sugar till light and fluffy. Mix rest of ingredients together very lightly with fork. Place in 2 greased and floured 7" cake tins. Bake moderate oven 180oC for 25 minutes. Do not open oven before 25 minutes are up. Test with skewer. Leave in tins to cool. When cold fill with sweetened (with icing sugar) whipped cream (or chocolate cream) and ice.
Chocolate Cream</br> 2 tablespoons marg or butter, softened and creamed. Add icing sugar and 2 tablespoon cocoa. Mix well to smooth cream. Only fill cake ½ hour before eating.




Tea Cake

Ingredients:
  • 1 small up sugar
  • 1 cup SR flour
  • 1 egg

  • 1 tablespoon butter
  • ½ cup milk

Instructions:
Cream, add egg, flour. Bake 20 minutes, 180oC. Dot with butter and sprinkle of cinnamon & sugar.




Glazed Mocha Fudge Cake

Ingredients:
  • Main Ingredients
  • 185g butter
  • 2 teaspoons vanilla essence
  • 1½ cup castor sugar
  • 4 eggs
  • ¾ cup SR flour
  • …“ cup cocoa
  • ¾ cup plain yoghurt
  • 3 teaspoons dry instant coffee
  • 1 tablespoon boiling water

  • Mocha Glaze:
  • 60g dark chocolate
  • 30g butter
  • 1 teaspoon dry instant coffee
  • 1 tablespoon water
  • ¾ cup icing sugar

Instructions:
Combine in saucepan and stir glaze constantly over low heat without boiling till smooth. Remove from heat and add sugar.
Grease 23cm square slab tin, line base with paper and grease paper well. Cream butter, essence and sugar in small bowl of electric mixer till light and fluffy. Beat in egg yolks one at a time, beat only till combined. Transfer mixture to big bowl. Stir in sifted flour and cocoa, and yoghurt. Then add coffee and water. Beat egg whites in small bowl till soft peaks form, fold lightly through cake mixture in 2 lots. Pour mixture into prepared tin. Bake moderate oven 45 minutes. Turn onto cake rack to cool. Top cols cake with glaze, decorate with walnut halves and refrigerate till glaze set.




5 Cup Bun Loaf

Ingredients:
  • 1 cup S.R. flour
  • 1 cup mixed fruit
  • 1 cup sugar

  • 1 cup milk
  • 1 cup rolled oats OR 1 cup coconut

Instructions:
Mix all 5 ingredients well. Bake in moderate oven approx. 30 minutes.
Variations:

  • Replace 1 cup sugar with ½ cup sugar and another ½ cup mixed fruit
  • Can use ½ cup rolled oats and ½ cup coconut.
  • Can use white or brown sugar.
  • Can use wholemeal SR flour.
  • Can add ½ to 1 teaspoon of mixed spice, or ginger or cinnamon.




Health Cake

Ingredients:
  • 1 cup SR wholemeal flour
  • 1 cup coconut
  • 1 cup sugar
  • 2 eggs
  • 4 oz margarine softened

  • ½ cup milk
  • vanilla
  • ½ cup chopped walnuts
  • ½ cup sultanas
  • sesame seeds

Instructions:
Throw flour, coconut, sugar, eggs, margarine, milk, vanilla into bowl and beat 5 minutes till well creamed. Add nuts and sultanas. Put into buttered and floured tin. Sprinkle with sesame seeds. Bake in moderate oven 30-40 minutes, test with skewer to see if cooked through.




Carrot Cake

Ingredients:
  • Main Ingredients:
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • ¾ teaspoon carb soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¾ cup sugar
  • 2 eggs
  • 5 tablespoon oil
  • ¼ cup chopped walnuts
  • carrot
  • crushed pineapple

  • Cream cheese topping
  • 3 tablespoons butter
  • 3 tablespoons cream cheese
  • ½ teaspoon vanilla
  • 250g icing sugar

Instructions:
For main ingredients: Grate fresh carrot to give cup and strain juice from half (440g) can crushed pineapple. In a bowl mix all other main ingredients with 2 eggs and 5 tablespoon oil last. Mix well. Stir in grated carrot, crushed pineapple and ¼ cup chopped walnuts. Bake in moderate oven 180oC for 35-40 minutes and cool before covering with topping.
For Cream Cheese Topping:
Place topping ingredients in a bowl. Beat well. If too thick add small amount of milk to a smooth consistency.




Apple Shortcake

Ingredients:
  • 125g margarine
  • ½ cup castor sugar
  • 1 egg
  • ¾ cup SR flour
  • ¾ cup Plain flour

  • 410g can pie apples (or fresh cooked and pureed or rough cut)
  • 1 passionfruit
  • 1 teaspoon grated lemon rind
  • extra castor sugar

Instructions:
Cream marg and sugar lightly, add egg and beat well. Beat in sifted flour. Turn onto lightly floured board and knead lightly till smooth. Divide in half. Roll each piece into a round between two sheets of food wrap to fit a 20cm sandwich tin. Line sides and base with greased greaseproof paper. Place round into tin. Press edges to fit tin well. Break up pie apple roughly, add passionfruit pulp and rind. Spread over base leaving a small border around edge. Sprinkle with 1 tablespoon extra sugar. Place 2nd round of pastry over apple - press edges together. Brush with water and sprinkle with sugar. Bake 35-40 minutes in moderate oven and stand 15 minutes before removing from tin.




Processor Cakes

Ingredients:
  • Main ingredients:
  • 1½ cup SR flour
  • ¾ cup castor sugar
  • 2 tablespoon skim milk powder
  • 125g butter

  • To reconstitute :
  • 2 eggs
  • 1 teaspoon vanilla essence
  • ½ cup water

Instructions:
Combine ingredients on left. Can store at this stage for 3 months in fridge - to reconstitute add ingredients on right.
Beat all in processor. Bake in moderate oven 30-45minutes.
Variations:
Chocolate fudge cake - stir in 60g grated dark chocolate and spread with choc icing. Lemon Ginger - 2 teaspoons grated lemon rind and ¼ cup finely chopped glace ginger. Coffee and Walnut - dissolve 1 tablespoon dry instant coffee into the specified ½ cup water, and cool. Add and stir in ½ cup chopped walnuts. Fairy Cakes - Cook 15 minutes in patty pans.




One Bowl Sultana Loaf

Ingredients:
  • 125g butter melted
  • 750g sultanas
  • ½ cup brown sugar
  • 2 tablespoons marmalade

  • 2 eggs lightly beaten
  • ¼ cup sweet sherry
  • ¾ cup plain flour
  • ¼ cup SR flour

Instructions:
Combine all in bowl. Spread into greased (with greased paper on base) 15x25cm loaf pan, decorate with almonds (optional). Bake in slow oven 1½ hours. Cover with foil, cool in pan.




Pumpkin Date Cake

Ingredients:
  • 200g pumpkin (cooked to ½ cup)
  • 250g butter
  • 1 tablespoon grated orange rind
  • ¾ cup castor sugar
  • 2 eggs

  • 1 cup chopped dates
  • ½ cup coconut
  • ½ cup cold mashed pumpkin
  • 2 cups SR flour
  • ½ cup milk

Instructions:
Grease deep 19cm square cake tin, line base with paper and grease well. Cream butter, rind and sugar in small bowl with electric beater until light and fluffy. Beat in eggs one at a time and beat till combined. Transfer mixture to large bowl, stir in dates, coconut and pumpkin. Stir in ½ sifted flour and ½ milk - then stir in remaining flour and milk. Spread into prepared tin. Bake in moderately slow oven for 1¼ hours. Stand 5 minutes before turning out onto wire rack to cool. Dust with icing sugar.




Chocolate Chip Muffins

Ingredients:
  • 125g butter
  • ½ cup sugar
  • 2 eggs
  • 1 cup milk
  • ½ cup plain yoghurt

  • 1 teaspoon vanilla
  • ½ cup choc chips
  • 3 cups SR flour
  • 3 tablespoon cocoa
  • 1 cup boiled water

Instructions:
Cream butter and sugar. Add eggs and mix. Mix cocoa in boiling water and add to sugar mixture. Add milk, yoghurt and vanilla. Gently fold in choc chips and flour. Spoon into lightly greased muffin pan. Bake at 170oC for 15-20 minutes.




Quick Mix Onion Bread

Ingredients:
  • 3 cups SR flour
  • 70g pk creamy onion soup mix
  • 2 cups buttermilk or natural plain yoghurt

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Instructions:
Sift flour, mix in dry soup mix, then enough yoghurt to give a soft, sticky dough (may not need 2 cups). Turn onto lightly floured board and knead lightly till smooth, shape into loaf. Place in well greased loaf tin 9x22cm. Brush with little milk. Bake moderate oven for 1 hour.




Pumpkin, Cinnamon And Wholemeal Bread

Ingredients:
  • 185g melted butter
  • ½ cup honey
  • 1 egg beaten lightly
  • 3 cups (375g) finely grated raw pumpkin

  • ¾ cup raw sugar
  • 3 cups wholemeal SR flour
  • 1 tablespoon ground cinnamon

Instructions:
Grease 15x25cm loaf pan or two smaller tins. Grease paper on base. Combine butter, honey, egg in large bowl, stir in pumpkin, sugar, flour and cinnamon. Pour into prepared pan and bake moderate oven 50 minutes. Stand for 5 minutes before turning onto rack to cool. Serve buttered if desire.




Banana Bread

Ingredients:
  • 60g butter
  • ½ cup castor sugar
  • 2 large or 3 small bananas
  • 1 egg

  • 2 cups SR flour
  • ½ teaspoon salt
  • 3 tablespoons yoghurt
  • 30g walnuts chopped

Instructions:
Cream butter and sugar well. Mash bananas and combine with egg and gradually add to the creamed mixture, beating thoroughly. Add sifted flour with salt alternately with yoghurt. Pour into deep greased 9x18cm loaf tin. Sprinkle with walnuts and bake in moderate oven 180oC for 1 hour. Cool on wire rack.