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Cake recipes
Ingredients Method Cookware
Fruity Cream Cheese cake
150g butter
10ml grated lemon rind
125g cream cheese
225g castor sugar
3 eggs—beaten
100g plain flour
150g sultanas
150g cherries
1. Cream the butter, lemon rind, cream cheese and
sugar until light and fluffy.
2. Add the eggs a little at the time beating well af-
ter each addition.
3. Fold in the sifted flour, sultanas and quartered
cherries.
4. Spread the mixture into a cake tin.
5. Cook on CAKE.
200mm round
cake tin on low
wire stand.
Chocolate cake
50g cocoa
350g castor sugar
10ml water
90g butter
2 eggs
15ml golden syrup
5ml vanilla essence
15ml raspberry jam
275g plain flour
Pinch of salt
10ml baking powder
150ml milk
1. Mix the cocoa, 175g castor sugar and water to-
gether in a small bowl.
2. Cream the butter and balance of the sugar to-
gether and gradually add the eggs. Beat until the
mixture is light and fluffy.
3. Beat in the cocoa mixture, golden syrup, vanilla
essence and raspberry jam.
4. Fold in the sieved flour, salt and baking powder.
Add milk to give a smooth dropping consistency.
5. Place in a prepared tin and cook on CAKE.
200mm round
cake tin on low
wire stand.
Apple pie
30g castor sugar
5ml cinnamon
30g sultanas
2 cooking apples-peeled cored
and sliced
15ml lemon juice
350g puff pastry
1. Mix the sugar, cinnamon and sultanas together.
2. Toss the apples in lemon juice. Sprinkle the
sugar mixture over.
3. Divide the pastry in half. Roll out half and line
the base of the plate.
4. Place the apple filling on the pastry. Roll out the
remaining pastry and cut to a circle for lid.
5. Seal edges, crimp and brush top with egg.
6. Cook on CAKE.
200mm pie
plate on low
wire stand.
Carrot cake
250g plain flour
10ml bicarbonate of soda
10ml baking powder
10ml cinnamon
10ml nutmeg
250g dark brown sugar
225ml vegetable oil
3 eggs-beaten
350g carrots-grated
75g sultanas
Cream cheese topping
75g butter
100g cream cheese
225g icing sugar
1. Sieve the flour, bicarbonate of soda and baking
powder into a bowl with cinnamon and nutmeg.
2. Mix in the brown sugar and make a well in the
centre.
3. Add the oil and beaten eggs. Beat well until all
the ingredients are combined. Stir in the grated
carrots and sultanas. Spoon into a prepared cake
tin.
4. Cook on CAKE.
1. Cream the butter and cream cheese until smooth.
Stir in the sieved icing sugar.
2. Decorate the cake with a cream cheese topping.
230mm round
tin on low wire
stand.
17


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