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– 90 –
Cakes, Slices and Biscuits
C
ARAMEL
B
ANANA
C
AKE
Makes: 1 × 20 cm ring cake
Ingredients:
125
g
butter, softened
¾ cup brown sugar
2 eggs, lightly beaten
1 cup mashed banana
1½ cups self-raising fl our
1 teaspoon bicarbonate of soda
¾ cup sour cream
1 tablespoon milk
½ cup pecans, roughly chopped
Caramel Icing:
40
g
butter
½ cup brown sugar
2 tablespoons sour cream
¼ cup pecans, roughly chopped
1½ cups icing sugar
Method:
To Cook by Oven:
Preheat oven to 180 °C. Cream butter and sugar
until light and fl uffy. Beat in eggs until combined. Stir
in banana. Fold in sifted dry ingredients alternately
with sour cream and milk. Stir in pecans. Pour into
greased 20 cm ring pan. Place on metal tray and
cook for 45 minutes or until cooked. When cool,
spread with caramel icing.
Caramel Icing:
Melt butter and brown sugar on High for 2 minutes.
Stir until well combined. Do not boil. Add sour
cream, stir in icing sugar. Spread over cooled cake.
Decorate with pecans.
Q
UICK
M
IX
C
HOCOLATE
C
AKE
Makes: 1 × 20 cm ring cake
Ingredients:
1 cup self-raising fl our
1 cup caster sugar
2 tablespoons cocoa
3 tablespoons butter, softened
2 eggs
⅓ cup milk
Method:
Sift all dry ingredients into a bowl, add butter, eggs
and milk. Beat with a wire whisk for 1 to 2 minutes.
Grease a 2-litre plastic ring mould and line with
paper towel. Pour mixture into mould and cook on
Medium-High for 5 to 7 minutes. Stand covered for 5
minutes before turning out. Cool on a wire rack.
Tip: To soften butter cook on Medium for 10 to 15
seconds.
V
ANILLA
P
OPPY
S
EED
C
AKE
Makes: 1 × 20 × 10 cm loaf pan
Ingredients:
125
g
butter, softened
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1½ cups plain fl our
½ cup sour cream
¼ cup poppy seeds
Lemon Icing:
40
g
butter
1½ cups icing sugar
1 tablespoon lemon juice
Method:
Preheat oven to 180 °C. Grease and paper line a
20 × 10 cm loaf pan. Cream butter, sugar and
essence until light and fl uffy. Beat in eggs, one at a
time until combined. Stir in half the sifted fl our and
sour cream and then remaining fl our, sour cream
and poppy seeds. Spread mixture into prepared pan.
Place on metal tray and cook for 50 to 60 minutes.
Stand for 10 minutes before turning onto wire rack.
Spread cold cake with icing.
Lemon Icing:
Beat butter until light, stir in icing sugar and lemon
juice.
C
OCONUT AND
A
PRICOT
C
AKE
Makes: 1 × 20 cm round cake
Ingredients:
1 cup chopped dried apricots
1 cup apricot nectar
125
g
butter, softened
⅔ cup raw sugar
2 eggs, separated
1½ cups self-raising fl our
1½ cups coconut
Method:
To Cook by Oven:
Preheat oven to 170 °C. Place apricots and nectar
in a small bowl. Cook on High for 3 to 5 minutes.
Grease and line a deep 20 cm round pan. Cream
butter and sugar until light and fl uffy. Beat in egg
yolks, one at a time until combined. Stir in coconut
and half the sifted fl our and apricot mixture. Stir in
remaining fl our and apricots. Beat egg whites until
soft peaks form. Fold into mixture and spread into
prepared pan. Place on metal tray and cook for 50
to 60 minutes. Allow to stand for 10 minutes before
turning onto rack to cool.
F00039M10QP_CB.indd 90F00039M10QP_CB.indd 902012-6-18 13:56:222012-6-18 13:56:22
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