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Sunbeam MX1000 Fiesta Folding Mixmaster Manual

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Carrot and Date Cake
1 ½ cups brown sugar
¾ cup vegetable oil
3 eggs
1 ½ cups plain flour
1 ½ teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2 cm piece of fresh ginger, grated
2 ½ cups grated carrot
½ chopped dried dates
½ cup shredded coconut
Yoghurt Icing Glaze:
½ cup vanilla yoghurt
1 ½ cups soft icing sugar
Grated rind of 1 lemon
1. Preheat oven to 180˚C. Grease a fluted
ring cake pan or a 28cm spring form pan.
2. Using the beater attachments on Speed
3, beat sugar and oil for 2 minutes. Add
eggs one at a time beating well after each
addition.
3. Sift all dry ingredients together and then
fold through the ginger, carrot, dates and
coconut.
4. Combine the wet and dry ingredients
together and stir with a wooden spoon until
well combined.
5. Pour into pan and bake for 50 to 55
minutes. Turn out onto a wire rack to cool.
6. To make icing glaze – combine all
ingredients and pour over cooled cake.
Lemon Ginger Cake
Makes: 1 cake
3 cups plain flour
½ cup crystalized ginger
2 teaspoons ground ginger
2 tablespoons lemon zest
1 teaspoon baking soda
1 teaspoon salt
250g butter, room temperature
2 cups caster sugar
6 eggs
¹⁄
³
cup lemon juice
1 cup sour cream
1. Preheat oven to 180˚C. Grease a 12-cup
Bundt cake pan.
2. In a bowl combine flour, ginger, ginger
powder, lemon zest, baking soda and salt.
Set aside.
3. Using the beater attachments on Speed 4,
beat butter and sugar until light and fluffy,
about 4-5 minutes.
4. Add eggs one at a time, making sure to
beat well after each addition. Add lemon
juice.
5. Reduce speed to 2, add sour cream and
flour mixture. Mix until just combined.
6. Spoon mixture into prepared pan. Bake for
50 minutes or until cooked. Turn onto wire
rack to cool.
Recipes (continued)
… 16 …


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