Fruit cake with yoghurt & nut sauce

Ingredients (serves 4)

• 1/4 cup (20g) shredded coconut, lightly toasted
• 1/2 cup sliced peaches in natural juice
• 1/2 cup (130g) vanilla or honey yoghurt
• 4 slices light fruit cake
• 100g pkt honey roasted flavoured mixed nuts, roughly chopped

Method

1. Heat a small frying pan over a medium heat. Add the coconut and cook for 3-4 minutes or until golden.
2. Combine the fruit and yoghurt.
3. Divide the cake among serving plates. Drizzle with the yoghurt mixture and top with the nuts and coconut.

Source

Fresh Living

Recipe by Wendy Brodhurst

Banana & date ice-cream cake

Preparation Time

20 minutes

Ingredients (serves 8)

• 4 large ripe bananas, peeled, cut crossways into eight slices
• 200g (1 layer) 16cm-square bought unfilled sponge cake
• 170g (about 8) fresh dates, pitted, coarsely chopped
• 2 tbs marsala
• 1L light & creamy 97 per cent fat-free vanilla ice-cream softened slightly
• 3 tsp cocoa powder
• Extra cocoa powder, to dust

Method

1. Line the base and 2 opposite sides of an 11 x 21cm (base measurement) loaf pan with non-stick baking paper, allowing it to overhang slightly. Place banana slices on a baking tray and place in the freezer for 3 hours or until frozen.
2. Cut cake layer in half. Trim halves to line the base of the prepared pan. Combine dates and marsala in a bowl. Set aside for 20 minutes to macerate.
3. Place banana in the bowl of a food processor and process, scraping down the side of the bowl occasionally, until smooth and creamy. Transfer to a large bowl. Add the ice-cream and dates and stir until combined.
4. Spoon ice-cream mixture over the cake in the pan and smooth the surface. Dust with cocoa powder. Cover with foil and place in the freezer for 8 hours or until firm.
5. Use paper to lift ice-cream cake from the pan. Transfer to a serving platter. Dust with extra cocoa powder, if necessary. Cut into slices to serve.

Source

Australian Good Taste

Recipe by Jan Purser

Cherry Pudding Cake

Cherry Pudding Cake
serves 12-14

1 1/2 cups flour
1 tsp. salt
1/2 tsp. vanilla
2 eggs
1 cup sugar
2 Tbs. baking powder
1/3 c. margarine
1/2 c. milk
1 can (1 lb.2oz) cherry pie filling

Combine all ingredients except cherry pie filling in a mixing bowl. Beat at medium speed for 2 min. Spread mixture in a well greased 9x13" pan.
Spoon cherry pie filling over batter and Bake at 350 degrees for 45 to 50 minutes.

Cream Cheese Frosting:
1/2 box powdered sugar
1/2 stick margarine
8 oz. cream cheese
1tsp. vanilla

In a medium bowl cream together all above ingredients. With a spatula, spread frosting over baked Cherry mixture. Place in refrigerator until ready to serve.

Chocolate Chip Brownie Cake

Ingredients:
1/2 cup butter
3 1/2 cups semi-sweet chocolate chips
1 1/2 cups flour
1 tsp. baking soda
1 1/2 cups sugar
1 Tbs. vanilla
1/4 cup hot water
4 eggs

Directions:

Melt butter and 2 cups chocolate chips together.

In a small bowl mix flour and baking soda together.

Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition.

With mixer on low add flour mixture until blended. Fold in remaining 1 1/2 cups semi-sweet chocolate chips.

Pour into a greased 10 inch arround pan

Bake at 325 degrees F. for 35 to 45 minutes. Cool. Store in refrigerator.

Strawberry Shortcake

8 serving

2 cups flour
3 Tbs. sugar
3 tsp. baking powder
1/2 tsp. each baking soda and salt
6 Tbs. unsalted butter, chilled
2 Tbs. solid all-vegetable shortening, chilled
2/3 to 3/4 cup buttermilk

filling:
2 pints fresh strawberries
2 Tbs. sugar
1/2 pint heavy cream, whipped
2 Tbs. powdered sugar, for garnish

Preheat to 450 degrees F. Grease a 9-inch ring mold (or an 8-inch cake pan).

Sift dry ingredients into a large bowl. Cut the butter into 1/2-inch slices. With a pastry blender, cut the butter into the dry ingredients until butter pieces are the size of lima beans. Cut in the shortening until mixture looks like coarse meal.

Slowly stir in the buttermilk with a fork until mixture forms a dough that leaves the sides of the bowl. Gently knead the dough on a lightly floured board about five to six times until the dough holds together (it should be soft).

With a lightly floured hand, pat to one-inch thickness and pat into ring mold. Bake about 18 to 20 minutes or until golden. Remove to rack to cool 5 minutes, then invert from pan onto another wire rack, baked bottom side up. Cool before filling.

Filling: Slice berries in half, sprinkle with two tablespoons sugar and allow to sit at least 30 minutes, stirring occasionally. Remove half the strawberries to another bowl and coarsely mash them with a pastry blender or fork. Let both bowls of strawberries sit at least an additional 30 minutes.

When cool, set shortcake ring on a serving plate. Carefully split it into two layers with a serrated knife. With the aid of another pan or baking sheet, lift the top shortcake portion and set it nearby. (The baking sheet bottom supports the shortcake ring and prevents it from breaking.)

Spoon the mashed berries with their juice over the biscuit bottom, spread the lightly whipped cream on top of the berries, then arrange the berry halves on top of the cream. With the aid of the baking sheet, set the shortcake ring half on top. Sprinkle powdered sugar lightly over the top. Serve immediately.

Football T-Shirt Cake

Football T-Shirt Cake

To make your "Favorite Teams " or any other T-shirt cake, bake the Carrot-Walnut Cake or any other cake as directed.

Carrot-Walnut Cake

Try this classic cake recipe, and you’ll make it a permanent addition to your collection!

Yield: one 1/4 sheet cake or T-shirt cake, 16 servings

1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
5 medium carrots, shredded (3 cups)
1 cup coarsely chopped walnuts

Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar
food color (as desired)

Heat oven to 350 F. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches.

Mix sugar, oil and eggs in large bowl until blended; beat with spoon 1 minute. Stir in remaining ingredients except carrots, walnuts and Cream Cheese Frosting; beat with spoon 1 minute. Stir in carrots and nuts. Pour into pan.

Bake 45 minutes or until toothpick inserted in center comes out clean. Cool the cake on a rectangular wire rack 10 minutes. Cover 1 rack with a towel; place rack, towel side down, on top of cake; turn over as a unit. Remove pan. Place a rack on bottom of cake; turn over both racks so the cake is right side up. Cool completely.

Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.

Cut cake as shown in diagram.

To frost the cake with ease, freeze the cut cake pieces for about an hour. Arrange cake pieces on tray to form jersey as shown. Tint the frosting with food color to look like the color of the jersey of the team you want to win. Frost the cake, then complete the jersey with trim (in the appropriate color), number and name of your favorite player.

For a real conversation piece, copy and enlarge a picture of a favorite player's face, using a copy machine, and glue it onto cardboard. Cut the cardboard around the face. Glue two wooden chopsticks or skewers to the back, leaving half of each stick exposed. Poke the sticks into the center of the cake at the neck to really look like the player!

Substitution:
Go nuts! Use pecans, almonds or hazelnuts instead of walnuts.
Source: Gold Medal Flour, a Reg. TM of General Mills, Inc.

DEATH BY CHOCOLATE CAKE

10 Servings

     4    Eggs
     1 c  Sour cream
   1/2 c  Water
   1/2 c  Oil
     1 pk Chocolate cake mix
     1 pk Chocolate instant pudding
    12 oz Semisweet chocolate chips
          Confectioner's sugar

 Beat eggs, sour cream, water, and oil together in a large bowl until
 thoroughly mixed. Add cake mix and pudding mix. Beat until smooth.
 Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350
 F for 1 hour. When cool, sift powdered sugar on top of cake.
 Variation: Replace 1/4 cup water with Grand Marnier. Serves 8-10.

CREAMY BAKED CHEESECAKE

Yield: 6 Servings

1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/3 c Margarine; or butter; melted
16 oz Softened cream cheese
14 oz Eagle swt.condensed.milk
3 Eggs
1/4 c Real lemon lemon juice
8 oz Sour cream at room temp
21 oz Cheery pie filling; cold

Preheat oven to 300 degrees. Combine crumbs, sugar, and margarine press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and Real Lemon, mix well. Pour into prepared pan. Bake 50-55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool, Chill. Top with pie filling. Refrigerate leftovers.

Jenny's Black Forest Cake

INGREDIENTS

• 1 cup milk
• 1 tablespoon vinegar
• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup strong brewed coffee, cold
• 1 teaspoon vanilla extract
• 1 (21 ounce) can cherry pie filling
• 1/2 cup cherry liqueur

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.
2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.
4. To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.

Rum Cake Recipe

Rum Cake Recipe

Ingredients

115g raisins
115g pitted prunes
55g sultanas
55g currants
300ml dark rum
225ml port
115g butter or margarine
115g demerara sugar
3 eggs, beaten
140g plain flour, sifted
half tsp baking powder
half tsp mixed spice

For the syrup:
55g demerara sugar

For the rum butter:
225g butter
450g granulated sugar
125ml dark rum

A greased, lined 20cm/ 8 in cake tin

---

Heat the oven to 150 deg C, 300 deg F, Gas Mark 2

Put all the dried fruit in a saucepan. Pour over the rum and port, and bring to the boil. Simmer for about 15-20 minutes before removing from the heat and allowing to cool and soak for several hours, preferably overnight. After soaking place the fruit and the alcohol into a food processor and pulse the mixture once or twice to make a coarse puree.

Pour the sugar into a small saucepan with enough water to just cover it. Gently heat and bring to the boil while stirring to dissolve the sugar. Simmer until the syrup caramelises, turning golden brown in colour. Put to one side.

Cream together the butter and Demerara sugar in a large mixing bowl. Add the beaten eggs one at a time, while gently beating. Fold in the flour, baking powder and mixed spice. Add the processed fruit mixture and the syrup.

Transfer the mixture into a greased, lined 20cm/ 8 in cake tin and bake in the oven for about 1 hour.

Check the cake after 45 minutes. If the top of the cake is getting too brown, reduce the oven temperature to 140°C/Gas Mark 1. The cake is ready when a skewer or stick inserted into the centre comes out clean. Cool on a wire rack when cooked.

Meanwhile, make the rum butter by creaming together the butter with the sugar then gradually mix in the rum. Cover and chill until firm.

When cool, serve the cake with scoops of rum butter.

Easy Sponge Cake Recipe

Easy Sponge Cake Recipe

Ingredients

4 oz...110g self raising flour, sifted
1 tsp baking powder
4 oz...110g soft margarine at room temperature
4 oz...110g caster sugar
2 large eggs
2-3 drops vanilla essence

To finish:

Icing/confectioners' sugar, jam

Two 7 in (18cm) cake tins, at least 1.5in (4cm) deep, greased and bases lined with greaseproof/waxed paper

---

Preheat the oven to Gas Mark 3, 170 deg C, 325 deg F.

This is a really easy cake recipe. Sift the baking powder and flour into a large mixing bowl. Next, make sure the margarine is soft, then simply add all the other ingredients to the bowl and beat them well until everything is thoroughly mixed together. An electric mixer will give better results. The mixture should just drop from a wooden spoon when tapped on the side of the bowl, so if needed mix in 1-2 teaspoons of warm water to get the right consistency.

Divide the mixture between each of the lined and greased tins and place on the centre shelf of the preheated oven for about thirty minutes. When cooked, the top of the sponge should be springy to the touch.

Remove from the oven when cooked and allow to cool for about a minute. Loosen the edges with a knife and turn the sponges out onto a wire rack to cool. Carefully remove the lining paper and when completely cool spread your favourite jam on the sponge and sandwich together. To finish, dust the top with icing/confectioners' sugar if you like.

Fruit Cake recipe

Fruit Cake recipe

Fruit Cake ingredients:

1	cup	water
1	cup	Sugar
4	large	Brown eggs
2	cup	Dried fruit
1	tsp.	Salt
1	cup	Brown sugar
		Lemon juice
		nuts
1	each	Bottle whiskey

Fruit Cake preparation:

1. Sample the whiskey to check for quality.

2. Take a large bowl.

3. Check the whiskey again.

4. To be sure it's the highest quality, pour one level cup and drink.

5. Repeat.

6. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.

7. Add one teaspoon of sugar and beat again.

8. Make sure the whiskey is still okay.

9. Cry another tup. Turn off the mixer.

10. Beat two leggs and add to the bowl and chuck in the cup of dried fruit.

11. Mix on the tuner.

12. If the fired druit gets stuck in the beaterers, pry it loose with a drewscriver.

13. Sample the whiskey to check for tonsisticity.

14. Next, sift two cups of salt.

15. Or something.

16. Who cares? Check the whiskey.

17. Now sift the lemon juice and strain your nuts.

18. Add one table.

19. Spoon.

20. Of sugar or something.

21. Whatever you can find.

22. Grease the oven.

23. Turn the cake tin to 350 degrees.

24. Don't forget to beat off the turner.

25. Throw the bowl out of the window.

26. Check the whiskey again and go to bed. Happy holidays! Please feel free to share this recipe with others.

Sacher Torte

Ingredients:
10 egg yolks
4 egg whites
120 g icing sugar
40 g cake flour
20 g cocoa powder
20 g milk powder
Melted together:
60 g butter
60 g margarine
1 tbs chocolate condensed milk

Filling:
Apricot jam

Topping (melted & mix together):
200 g dark chocolate
75 g whipping cream

How to make:
1. Preheat the oven to 180°C and grease two 20cm round baking pans with margarine and line with parchment paper.
2. Beat egg and sugar until pale & light.
3. Add cake flour, cocoa powder & milk powder by sifting it to the egg mixtures. Beat until all combined.
4. Add butter mixture, stir gently. Pour the mixture to the baking pans, bake for 15 minutes.
5. After the cake has cooled, spread apricot jam over one cake and top with other cake. Spread the remaining jam to the whole cake (top and side of the cake).
6. Cover cake with chocolate ganache.

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Bahan:
10 kuning telur
4 putih telur
120 g gula tepung
40 g tepung terigu protein sedang
20 g cocoa powder
20 g susu bubuk
Lelehkan:
60 g mentega
60 g margarin
1 sdm susu kental manis cokelat

Filling:
Selai Apricot

Topping (lelehkan):
200 g dark chocolate
75 g whipping cream

Cara:
1. Panaskan oven 180°C dan olesi 2 loyang diameter 20 cm dengan margarin dan alasi kertas roti.
2. Kocok telur dan gula tepung sampai pucat dan mengembang.
3. Masukkan tepung terigu, cocoa powder & susu bubuk sambil diayak ke dalam kocokan telur. Kocok dengan kecepatan rendah sampai rata.
4. Tambahkan lelehan mentega, aduk rata. Tuang ke dalam loyang, dan panggang selama 15 menit.
5. Setelah kue dingin, olesi salah satu kue dengan selai aprikot. Tutup dengan cake satunya, olesi semua permukaan kue dengan selai.
6. Siram kue dengan chocolate ganache.

Bluder

Bluder merupakan perpaduan antara roti dan cake.
Ingredients:
400 g bread flour
85 g cake flour
25 g milk powder
10 g dry instant yeast
70 g granulated sugar
4 g bread softerner
2 eggs
100 milk
150 water
100 g butter
1/2 tsp salt
chocolate sprinkle/ chips
egg yolk/ evaporated milk for brushing

How to make:
1. Mix together bread flour, cake flour, milk powder, instant yeast, sugar and bread softerner.
2. Gradually add milk and eggs. Mix using electric mixer with dough hook attachment.
3. Add water in several times, continue beat or knead using your hands until smooth.
4. Add butter and salt, knead until elastic. Place the dough in a bowl, cover it with plastic wrap, let rise until doubled in size, about 30 minutes.
5. Divide dough 60 g each, roll into smooth balls. Cover with plastic wrap so the dough won't dry. Let stand for about 10 minutes.
6. Flatten each dough and fill with chocolate sprinkle/chocolate chips. Roll into balls. Put in bluder cup or paper cup. Let stand for 75 minutes.
7. Preheat the oven to 190 C.
8. Brush the top with egg yolk and bake for 10 - 12 minutes.
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Bahan:
400 g tepung terigu protein tinggi
85 g tepung terigu protein sedang
25 g susu bubuk
10 g ragi instant
70 g gula pasir
4 g bread softerner
2 telur
100 susu cair
150 air
100 g mentega
1/2 sdt garam
cokelat meises/chips
kuning telur/ susu evaporated untuk olesan

Cara:
1. Campur tepung terigu, susu bubuk, ragi, gula pasir dan bread softerner.
2. Masukkan susu cair dan telur, aduk menggunakan mixer (dengan dough hook).
3. Masukkan air sedikit demi sedikit, aduk atau uleni dengan tangan sampai kalis.
4. Tambahkan mentega dan garam, uleni sampai elastis. Bulatkan diamkan 30 menit.
5. Bagi dan timbang adonan seberat 60 g. Bulatkan dan diamkan kembali 10 menit.
6. Pipihkan adonan beri isi cokelat meises/chips. Bulatkan dan masukkan ke dalam cetakan bluder atau paper cup diamkan 75 menit.
7. Panaskan oven 190 C.
8. Oles permukaan adonan dengan kuning telur, panggang selama 10 - 12 menit.

Chocolate Zucchini Cake

Chocolate Zucchini Cake Recipe

Ingredients

2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)

Method

Preheat the oven to 350°F.

1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5 Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.

PHILADELPHIA BUTTER CAKE

2 white potatoes, peeled, boiled and mashed
3/4 cup hot potato water
1/4 cup warm water
1 package yeast, 2 if in a hurry
1/4 cup butter or lard
1 teaspoon salt
2 well beaten eggs
1 cup sugar
4 cups flour, approx.
Topping

Scrub, peel and boil potatoes in water to cover. When tender, pour off water, saving 3/4 cup.

Dissolve yeast in 1/4 cup of warm water with 1 tablespoon of the sugar.

Beat lard or butter to cream it; gradually beat in rest of sugar, salt and beaten eggs.

If necessary to make the potato water measure 3/4 cup, add warm water or milk to make up this amount. Stir it into mashed potatoes, and add to beaten mixture. Stir in dissolved yeast.

Adding gradually, beat in 1 cup of flour. When well beaten, add and beat in 1 cup more. Continue in this way to beat in 2 more, one at a time.

The exact amount of flour depends on the size of the eggs. Four should produce a soft, smooth, nonsticky dough. Too much flour makes the cake tough. Be sure to beat it in well. Cover and let rest. If you let it rest in the refrigerator, it will be firmer and still rise.

When doubled in bulk, punch dough down and turn out on floured surface. Knead a time or two. If you wish to make 2 cakes, divide in half and knead each half. The pan in which it bakes should be at least 2 inches deep. You can use 1 oblong pan or 2 square ones. Butter them.

Pat or roll dough out to about 3/4-inch thick or a little less, in size to fit pan to be used.
Place in pan, cover and let rise to double. In the meantime , make the topping as follows:

BUTTER CAKE TOPPING

6 ounces butter
1-1/2 cups sugar
l/2 cup flour
2 eggs
3 or 4 tablespoons milk

Beat butter to cream it. Gradually beat in sugar combined with flour. Beat in eggs, one at a time. When this is well beaten, add milk as necessary to make consistency to spread. Add it a little at a time, so you won't use too much.

Spread topping gently over risen cake. Place in preheated 350 degrees to bake 40 to 45 minutes, until done.