cakes.

cakes.

Banana Cake

INGREDIENTS

60g Butter

½ cup Caster Sugar1 Egg

1 tsp Vanilla

1 cup Self-Raising Flour¼ cup Milk

1 ripe Banana, mashed

METHOD

Gently melt butter over low heat (don’t let it boil). Take off heat and add sugar, egg and vanilla. Beat it

well with a wooden spoon until smooth. Sift in flour, but don’t stir yet. Add milk and mashed banana. Stir until just mixed. Spread in greased (and sprinkled with flour) 20cm ring cake tin. Bake in moderate oven

for 30 minutes or until it is coming away from the sides of the cake tin. Ice when cooled.

~ 163 ~

cakes.

Boiled Fruit Cake

INGREDIENTS

¼ lb. Butter

1 lb. Mixed Fruit1 tsp Spice

1 tsp Bi-Carbonate Soda

1 (200 ml) cup Sugar1 (200 ml) cup Cold Water

¼ lb. Walnuts or Pecans2 Eggs, Beaten

1 (200 ml) cup Plain Flour

1 (200 ml) cup Self-Raising Flour

METHOD

Place butter, fruit, spice, soda, sugar and water in a saucepan and boil for 2 minutes. Remove saucepan

from heat, cool a little, then add eggs and fold in sifted plain and self-raising flour and add walnuts or pecans. Put in greased tin and bake in moderate oven for 1 hour or until cooked when tested. Better left

for a couple of days before cutting.

*You can also use the mixture to make 2 dozen cupcakes and 1 long bar. Fill cupcakes fairly full and cook for

approximately 20 minutes.

~ 164 ~

cakes.

Butter Cakes

INGREDIENTS

125g Butter or Margarine

½ cup Caster Sugar½ tsp Vanilla Essence

2 cups Self-Raising Flour, sifted

½ cup Milk2 Eggs

METHOD

Cream butter and sugar until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Fold flour gently into creamed mixture alternately with milk, beginning and ending with

flour. Spoon mixture into 10cm x 20cm loaf tin. Bake in a moderate oven for 40-50 minutes.

*VARIATIONS:

Orange Cake: Add grated rind of 1 orange to creamed mixture. Substitute juice of 1 orange for some milk. Reserve 1 tbsp juice for icing.

Sultana Cake: Add ½ cup sultanas to creamed mixture.

Chocolate Cake: Add 2 tbsp cocoa dissolved in 2 tbsp hot water to creamed mixture and pour into cake tin. Bake for 35 minutes.

Lemon Cake: As for Orange Cake but use lemon instead.

Coffee and Pecan Cake: Dissolve 2 tsp coffee powder in 1 tsp water and add to creamed mixture. Fold in ½ cup chopped pecans into mixture after flour. Bake in cake tin for 40-45 minutes.

Patty Cakes: ⅔ full - bake for 15 minutes. For butterfly cakes, cut a circle in the top and fill with whipped cream, halve circle and place as wings in cream.

~ 165 ~

cakes.

Cake with Crunchy Topping

INGREDIENTS

4 oz Margarine

4 oz Sugar3 Eggs

8 oz Self-Raising Flour

½ (200ml) cup Milk½ tsp Vanilla

Topping:

1 oz Butter1 oz Brown Sugar

1½ oz Plain Flour1 tbsp Coconut

1 tbsp chopped Glace Cherries

1 tbsp chopped Walnuts

METHOD

Beat margarine and sugar, add vanilla and eggs. Add flour alternately with milk. Pour into 9 inch x 5 inch

cake tin. Cream butter and sugar, work in flour. Press this mixture through a sieve onto the cake mix. Sprinkle remaining ingredients over and gently press down with fingers. Bake for 50 minutes in a

moderate oven. Leave in the tin for 10 minutes when removed from oven. Turn onto folded tea towel over

cake cooker.

~ 165 ~

cakes.

Carrot Cake

INGREDIENTS

1½ cups grated Carrot

½ cup chopped Walnuts2 Eggs

1 cup Caster Sugar

¾ cup Oil¼ tsp Vanilla

1 cup Plain Flour1 tsp Bi-Carbonate Soda

¼ tsp Salt

½ tsp Mixed Spice

Frosting:

1 oz Soft Butter

2 oz Cream Cheese1 tsp Lemon Rind

1½ cups Icing Sugar

METHOD

Combine eggs, sugar, oil, vanilla and sifted dry ingredients in a basin. Beat on slow speed until smooth.

Stir in carrots and nuts, nix well. Cook in a moderate oven for 45-50 minutes in an 8 inch greased ring tin.

Cool before turning out. Beat the frosting until smooth.

~ 167 ~

cakes.

Chocolate Biscuit Cake

INGREDIENTS

8 oz Icing Sugar

5 oz Copha1 dessertspoon Cocoa

1 Egg, beaten

8 oz Coffee Biscuits (softened by exposure)Vanilla

METHOD

Mix sifted icing sugar and cocoa. Add egg and vanilla. Pour in melted and cooled copha. Line lamington tin with foil. Place alternate layers of mixture and biscuits until full. Start and finish with mixture.

Refrigerate.

~ 168 ~

Enid’s Easy Fruit Bars*

INGREDIENTS

375g packet Mix Fruit

1 cup Fruit Juice1½ cups Self-Raising Flour

METHOD

Mix fruit juice and mixed fruit. Cover and stand overnight. Add flour, place in loaf tin and cook for 1 to

1¼ hours in moderately slow oven or cooked when tested.

cakes.

Chocolate Cake

INGREDIENTS

4 oz Butter or Margarine

1 cup Sugar2 tbsp Golden Syrup

2 Eggs

2 cups Self-Raising Flour1 tbsp Cocoa

1 cup Milk¼ tsp Bi-Carbonate Soda, dissolved

METHOD

Cream butter and sugar, add golden syrup gradually, add eggs one at a time. Fold in sifted flour and

cocoa alternatively with milk and bi-carbonate soda dissolved. Cook in moderately slow oven for 1 hour or 2 bar tins for approximately 45 minutes.

*Fill tins only ¾ full.

~ 169 ~

cakes.

Chocolate Fudge Cake

INGREDIENTS

1¾ cups Self-Raising Flour

½ tsp Bi-Carbonate Soda¼ tsp Salt

⅓ cup Cocoa

1¼ cups Caster Sugar

1 cup Milk1 tsp Vanilla

2 Eggs

4 oz soft Butter or Margarine

METHOD

Sift dry ingredients into bowl. Add remaining ingredients and beat for 3-4 minutes. Pour into 2 loaf tins

and bake in a moderate oven for 25-30 minutes.

~ 170 ~

cakes.

Blue Ribbon Special Christmas Cake

INGREDIENTS

1½ lb. Sultanas

1 lb. Raisins1 lb. Currants

½ lb. Mixed Peel

¼ lb. Glace Pineapple¼ lb. Glace Apricots

½ lb. Glace Cherries1 cup Water

1 cup Sherry (or ½ cup orange juice, ½ cup sherry)

1 lb. Butter1 lb. Brown Sugar

Finely grated rind of 1 orange or 1 lemon1 tbsp Treacle (or Golden Syrup)

1 level tsp Bi-Carbonate Soda

10 Eggs1 lb. Plain Flour

¼ lb. Self-Raising Flour¼ level tsp Salt

1-2 tsp Parisian Essence

METHOD

Put fruit, water, sherry, butter and sugar in saucepan. Bring to boil stirring occasionally. Remove from heat and add fruit rinds and treacle. Mix in soda. Empty into large bowl, cover and stand overnight. Beat

eggs, sift flours with salt. Add eggs into mixture and then flours. Add Parisian essence. Bake in slow over for 5-5 ½ hours. If using half the mixture, cook for 3½ hours. When cooked, leave in tin, cover with

greaseproof paper and wrap in few thicknesses of newspaper. Leave few days before icing.

*Substitute 5 lb. Mixed Fruit for sultanas, raisins, currant, mixed peel, pineapple, apricots and cherries.

* Cover the cake with aluminium foil when cooking so it doesn’t brown too much. Line the cake tin with 3-sheet thickness baking paper. Line sides of tin as well. Place in bottom shelf of oven.

~ 171 ~

cakes.

Ginger Cake

INGREDIENTS

4 oz Butter or Margarine

½ cup Sugar1 Egg

1 cup Golden Syrup

2 oz Crystallized Ginger, finely chopped2½ cups Plain Flour

2 tsp Ground Ginger1 tsp Cinnamon

¼ tsp Ground Cloves

½ tsp Salt1½ tsp Bi-Carbonate Soda

1 cup Hot Water

METHOD

Cream butter and sugar until light and fluffy, add egg and beat well. Gradually add golden syrup, beating

well. Stir in finely chopped ginger. Add sifted dry ingredients and water alternately, mix well. Pour into

greased and greased paper-lined 8 inch round cake tin. Bake in a moderate oven for 1¼ hours until cooked when tested.

~ 172 ~

cakes.

Ginger Sponge

INGREDIENTS

¾ cup Cornflour

1 tbsp Butter4 Eggs

1 tsp Cocoa

1 tsp Cinnamon¾ cup Sugar

2 tbsp Golden Syrup2 tbsp Plain Flour

1 tsp Ground Ginger

½ tsp Baking Powder

METHOD

Beat egg whites and add sugar and beat again, then add egg yolks. Add dry ingredients sifted together,

melt butter and golden syrup and add to mixture. Cook in moderate oven 20 minutes or until the sponge springs back when tested.

~ 173 ~

cakes.

Large Quantity Cake Cooking*

INGREDIENTS

1 packet Cake Mix plus ingredients stated on mix packet

2 Eggs6 oz Sugar

½ cup Milk

4 oz Margarine8 oz Self-Raising Flour

METHOD

Beat all the ingredients together until well mixed. Pour into 2 long loaf tins and one 7 inch round tin or in a 7 inch square cake/small loaf tin and 1 dozen patty pan tin or an 8 inch round tin and 1 dozen patty pan

tin. Bake in moderate oven.

~ 174 ~

Quick Lemon Cake*

INGREDIENTS

1 cup Sugar

1½ cups Self-Raising FlourFinely grated rind of 1 Lemon

2 oz EACH Butter and Margarine (or all margarine)

½ cup Milk2 Eggs

METHOD

Sift flour. Combine with sugar, lemon rind, add melted butter and margarine, eggs and milk. Beat for 5 minutes. Bake for 30 minutes in a moderate oven.

cakes.

Lemon Butter Cake

INGREDIENTS

1 cup Caster Sugar

2 Eggs4 oz Butter or Margarine

½ cup Milk

1½ cups Self-Raising Flour1 tbsp grated Lemon Rind

Lemon Glace Icing:

2 cups Icing Sugar2 tbsp Lemon Juice

1 tsp Butter or Margarine

METHOD

Melt butter over low heat; cool. Sift flour, add sugar and lemon rind. Stir in melted butter, lightly beaten

eggs and milk. Beat well for 5 minutes. Spoon mixture into greased deep 8 inch cake tin. Bake in

moderate oven for approximately 40 minutes. Cool and top with lemon glace icing.

For the icing, sift sugar into bowl, add melted butter and lemon juice. Beat until smooth.

~ 175 ~

cakes.

Light Pumpkin Fruit Cake

INGREDIENTS

3 tbsp Butter

½ tsp Vanilla Essence½ cup Brown Sugar

2 Eggs

1 tbsp Golden Syrup1 tbsp Brandy (optional)

¾ cup Mashed Pumpkin½ cup Mixed Fruit

½ cup Chopped Dried Apricots

2 tbsp Slivered Almonds1¼ cups Self-Raising Flour

METHOD

Beat butter, vanilla and sugar until smooth and creamy. Add one egg at a time and beat after each addition. Add syrup, brandy, pumpkin, mixed fruit, apricots and almonds. Stir to combine. Lastly fold in

flour. Pour into a greased loaf tin. Bake in a moderate oven for 45 minutes or until cooked.

~ 176 ~

cakes.

One Bowl Chocolate Cake*

INGREDIENTS

2 cups Self-Raising Flour, sifted

2 rounded tbsp Cocoa1½ cups Milk

Vanilla

1½ cups Sugar4 tbsp Melted Butter

2 Eggs

METHOD

Mix sifted flour, sugar and cocoa, add melted butter then milk, then eggs and vanilla. Mix for 2 minutes.

Put in ring tin for best appearance. Bake for approximately 45 minutes in a moderate oven.

~ 177 ~

One Bowl Orange Cake*

INGREDIENTS

1½ cups Milk

1 cup Sugar4 oz Soft Butter or Margarine

2 Eggs

½ cup Milk (or use Milk and juice of 1 Orange)Grated rind of 1 Orange

Pinch of Salt

METHOD

Put all ingredients in a large bowl and beat at a medium speed for 6 minutes. Bake in a moderate oven for

35-40 minutes.

cakes.

Orange and Date Cake

INGREDIENTS

4 oz Margarine

¾ cup Caster Sugar2 tsp grated Orange Rind

2 Eggs

1 cup Self-Raising Flour½ cup Plain Flour

½ cup Orange Juice4 oz Dates, finely chopped

METHOD

Combine butter, sugar, rind, unbeaten eggs, flour, orange juice in a small basin and beat at lowest speed

until combined. Add dates. Spread in an 8 inch tin and bake in a moderate oven for 40-50 minutes.

~ 178 ~

cakes.

Passionfruit Sponge

INGREDIENTS

4 eggs, separated

¾ cup Caster SugarPinch of Salt

5 oz Self-Raising Flour

1 dessertspoon Cornflour1 tbsp Butter

4 tbsp Hot Water

METHOD

Beat egg whites stiffly, then add sugar gradually, beating until dissolved. Add yolks and beat in. Sift flour,

cornflour and salt 3 times. Heat butter in hot water. Sift flour into eggs, pour hot liquid around the edge,

then fold both into egg mixture until thoroughly mixed. Bake in a very moderate oven for about 20 minutes or until until cooked. Ice with passionfruit icing.

~ 179 ~

cakes.

Quick Chocolate Cake*

INGREDIENTS

1 cup Sugar

1½ cups Self-Raising Flour2 tbsp Cocoa

Pinch of Salt

2 Eggs½ cup Milk

3 tbsp Melted Butter

METHOD

Sift sugar, flour, cocoa and salt into a bowl. Make a well in center and add remainder of ingredients. Beat

for 4 minutes. Bake for 30-35 minutes in a moderate oven. Ice with chocolate icing.

~ 180 ~

Quick Lemon Cake*

INGREDIENTS

1 cup Sugar

1½ cups Self-Raising Flour, siftedFinely grated rind of 1 Lemon

2 oz each of Butter or Margarine (or 4 oz Margarine)

½ cup Milk2 Eggs

METHOD

Combine sifted flour with sugar and lemon rind, then add melted butter and margarine, eggs and milk. Beat for 5 minutes. Bake for 30 minutes in a moderate oven.

cakes.

Sunshine Orange Cake

INGREDIENTS

4 oz Shortening (Butter or Margarine)

6 oz Caster Sugar8 oz Self-Raising Flour

6 tbsp Milk

1 EggGrated Rind of 1 Orange

METHOD

Beat shortening and orange rind, then add sugar and beat until creamy. Add egg and beat in. Then add flour and milk alternately. Bake in a moderate oven for 25-30 minutes.

~ 181 ~

cakes.

Xtra Apricot Shortcake

INGREDIENTS

1½ cups Wholemeal Self-Raising Flour

1 cup Desiccated Coconut½ cup Rolled Oats

½ cup Brown Sugar

415g can Baker’s Choice 100% Apricots¼ cup finely chopped Glace Ginger (optional)

1 Egg, beaten125g Butter, melted

2 tbsp extra Rolled Oats or Sunflower Seeds

METHOD

Preheat oven to 180C (160C if fan-forced). Mix all ingredients (except extra oats/sunflower seeds) together in a large bowl until combined. Spoon into a Teflon-coated or lightly greased 20cm x 5cm deep

cake tin. Sprinkle over extra rolled oats or sunflower seeds. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Remove, let stand for 10 minutes, then turn onto a wire rack to

cool.

*Variation: Omit oats or sunflower seeds and mix 2 tbsp natural yoghurt with 1 cup icing sugar and spread over cake

when cool.

~ 182 ~

icings.

icings.

Citrus Icing

INGREDIENTS

1 tsp grated Orange Rind

1 dessertspoon Butter or Margarine1 cup Icing Sugar

1 tsp grated Lemon Rind

METHOD

Beat butter or margarine with rinds. Add icing sugar gradually. Add orange juice to make spreading consistency.

~ 184 ~

Chocolate Icing

INGREDIENTS

1 cup Icing Sugar

1½ tbsp Cocoa1 tbsp Butter

Little Hot Water

METHOD

Mix all ingredients together. Use more water if you want the icing to be runny.

icings.

Coffee Butter Cream

INGREDIENTS

125g Butter

1 tbsp Milk1½ cups sifted Pure Icing Sugar

1½ tsp Instant Coffee

METHOD

Cream butter then gradually beat in icing sugar, milk and coffee.

~ 185 ~

Coloured Icing

INGREDIENTS

¾ cup Icing Sugar

1 tbsp Butter1 tsp Cocoa or 2-3 drops Pink / Green / Blue / Yellow Food Colouring

METHOD

Place ingredients into a bowl, add butter and pour on little hot water. Mix until smooth. Suitable for patty

cakes.

icings.

Cream Cheese Topping

INGREDIENTS

3 tbsp Butter

1½ tsp Vanilla3 tbsp Cream Cheese

8oz Icing Sugar

METHOD

Beat until smooth.

~ 186 ~

Fondant Icing (suitable for Christmas Cake)

INGREDIENTS

2 lb. Icing Sugar

¼ lb. Glucose2 unbeaten Egg Whites

Essence

METHOD

Sift icing sugar and egg whites. Mix in a little. Melt glucose in cup in boiling water. Add with essence to icing sugar until paste is formed. Turn on to “marble slab” or board dusted with icing sugar. Knead well.

Roll out to size of cake. Smooth with the palm of your hand.

*Can be halved.

icings.

Glace

INGREDIENTS

½ cup Icing Sugar

2 tbsp Lemon Juice

METHOD

Mix until smooth. Spread on hot cookies or cake.

~ 187 ~

Lemon Cheese

INGREDIENTS

1 cup Sugar

2 oz Butter1 whole Egg and 1 Egg Yolk

Granted rind and juice of 1 Lemon

METHOD

Beat eggs and sugar in top of double saucepan or heatproof bowl in saucepan with water. Add butter and lemon. Stir over heat until thickened.

icings.

Mock Cream

INGREDIENTS

2 dessertspoons Butter

Vanilla4 tbsp Icing Sugar

Little Cold Water

METHOD

Beat butter until soft. Add icing sugar. Add a little cold water and beat. Add vanilla and beat.

*A further small amount of water may be needed.

~ 188 ~

Royal Icing

INGREDIENTS

2 Egg Whites

1 lb. Pure Icing Sugar

⅔ dessertspoon Lemon Juice

⅔ dessertspoon Glucose

METHOD

Thin glucose in a cup heated in hot water. Beat egg whites until stiff. Add icing sugar gradually, Mix the glucose through then beat until thick. Add the lemon juice and mix. Ice the cake and smooth icing with a

knife heated in hot water.

icings.

Vanilla Icing

INGREDIENTS

1 cup Icing Sugar

15g Butter and Margarine½ tsp Vanilla

1-2 tbsp Hot Water

METHOD

Melt butter in hot water and add to icing sugar and vanilla. Beat until smooth. Spread over cooked cake.

*VARIATIONS:

Coffee: Add ¼ tsp Coffee Powder and whip until smooth.

Chocolate: Add 1 tsp Cocoa. Add any extra water gradually.

Orange: Use 1 tbsp Orange Juice and enough water to make it smooth and spreadable.

Lemon: As for orange icing, except use lemon juice.

ALL ABOVE SUFFICIENT FOR 1 CAKE.

~ 189 ~