Basic Pound Cake
Ingredients:
1 egg
1 cups all-purpose maida
1/4 teaspoon refined bicarbonate of soda
1/2 cup milk
1/2 tablespoon vanilla essence
1/4 cup margarine
1/4 cup sugar
Method
Preheat oven to 165 'C. Grease and flour 1 cake pan. Sift together the flour and bicarbonate of soda, set aside. In a bowl, cream together the margarine and sugar until smooth. Add egg and beat well. Stir in the vanilla. Stir in the flour and the milk. Pour batter in the pan. Bake for 50 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting.
Spiced Rum Cake
Ingredients:
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2 cups all-purpose maida
1/4 teaspoon refined bicarbonate of soda
1 tablespoon butter
1 tbsp custard powder
1/2 tsp vanilla essence
1/2 cup water
1/2 cup vegetable oil
4 eggs
1/2 cup rum spiced up with 1/4 tsp cloves powder, 1/4 cadamom powder and 1/2 tsp cinnamon podwer
Method
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In a large bowl combine all the ingredients. Beat well. Pour into a greased cake pan and bake for 50-60 minutes. Let cake cool for 15 or 20 minutes before adding glaze.
Rum Glaze:
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Ingredients:
1/8 cup water
1/4 cup butterbr>
1/2 cup sugar
1/4 cup rum spiced up with 1/8 tsp cloves powder, 1/8 cadamom powder and 1/4 tsp cinnamon podwer
Method
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Boil water, butter, and sugar for 2-3 minutes; cool. Add spiced rum. Poke holes in cake. Pour glaze over cake while it is still in the cake pan. Allow glaze to soak in before turning on to plate.
Fruitty Puds
Ingredients:
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125 g butter
110 g sugar
3 small eggs
5 ml vanilla essence
200 g ground almonds
45 g cake flour
40 g fruit mince(orange, mango & apple)
4 peach halves, canned
Method
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Blend butter and sugar till smooth. Add eggs, vanilla essence, almond and flour, and mix till just combined. Spoon half the mixture into 4 cp cake tins. Put a layer of fruit mince and the peach half. Top with the remaining cake mixture. Bake in a preheated oven for 15 minutes at 200'C. Turn down heat to 150'C and cook for a further 5 to 10 minutes, or until well baked. Serve.
Saltish biscuits
Ingredients:
150 g butter
1 tsp salt
1 tbsp sugar
240 g flour
1/2 tsp black cumin
2 tbsp milk
Method:
Beat butter, sugar and salt slightly. Add in the flour and mix well. Knead well with milk. Refridgerate for 30 minutes Take out and roll half the dough, prick with a fork, cut into shapes and bake. Now roll out the remaining dough. Cut into shapes, brush with egg, sprinkle grated cheese on it and bake.
Chocolate Chip Cookies
Ingredients:
125 g butter
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp vanilla essence
1 egg
1 3/4 cup self raising flour
1/2 tsp salt
125 g chocolate chips
60 g walnut, chopped
Method
Cream together butter, sugars and vanilla. Add lightly beaten egg gradually, beating well after each addition. Mix in flour and salt. Add chocolate chips and walnuts. Mix well. Grease baking trays with low fat cooking spray. Shape teaspoonful of mixture into cookies and place on the trays. Bake in moderate oven for about 15 minutes.
Chocolate Cookies
Ingredients:
125 g butter
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp vanilla essence
1 egg
1 3/4 cup self raising flour
1/2 tsp salt
Method
Cream together butter, sugars and vanilla. Add lightly beaten egg gradually, beating well after each addition. Mix in flour and salt. Grease baking trays with low fat cooking spray. Shape teaspoonful of mixture into balls and place on the trays. Leave enough space to expand. Bake in moderate oven for about 15 minutes.
Mini cakes
This recipe can be used to make small cakes. Simply bake in muffin tins and decorate with cherries.
Makes 12 mini-cakes
Ingredients:
2 shredded wheat biscuits, crushed
1 cup brown sugar
1 cup vanilla flavour cake mix
125 g glace cherries
1 cup skimmed milk
1 cup self raising flour
a pinch salt
glace cherries and nuts, for decorating
Method
Mix biscuits, brown sugar, cake mix and halved cherries with milk and soak for one hour. Preheat the oven to 150'C and spray muffin tins with low fat cooking spray. sift flour and saly over the milk mixture and mx. Spoon the batter into the prepared tins and decorate with cherries and nuts. Bake for 30-35 minutes until done. Cool slightly and turn out. Brush with mixed fruit jam. Serve lukewarm or cold.
Cherry Almond Biscuits
Ingredients:
125 g butter
1/4 cup sugar
1 egg
1 tsp vanilla
1 cup self-rising flour
25 g sliced almonds
glaced cherries
Method
Cream butter and sugar until light and creay. Add egg and vanilla, beat well. Add sifted flour and mix to a soft dough. Roll rounded teaspoonfuls of mixture into the almonds. Press a cherry piece on top. Place on lightly greased oven trays, allow room for spreading; bake in moderate oven until golden. Cool slightly before removing from the trays.
Broccoli Quiche
Cowboy Pies
Lemony Dates Cake
Lemony Nut Cup Cakes
Onion Bacon Cups
Pistachio Cake
Last updated on 15-March-2005
