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107
107
Baking
Fruit Cake
ingredients
175 g (6 oz) butter
175 g (6 oz) dark brown sugar
1 lemon, grated
3 eggs, beaten
225 g (8 oz) plain our
10 ml (2 tsp) ground spice
225 g (8 oz) raisins
225 g (8 oz) sultanas
50 g (2 oz) glace cherries
50 g (2 oz) chopped mixed nuts
15 ml (1 tbsp) treacle
45 ml (3 tbsp) brandy
Dish: 1 x Pyrex
®
mixing bowl
1 x 20 cm (8 inch) soué dish
greased and lined
Accessory: none
1. Cream butter and sugar until light and uffy. Mix in the lemon rind.
Beat in the eggs
2. Fold in the our, spice and the rest of the ingredients. Spoon
mixture into soufe dish
3. Cook on Low microwave for 20 minutes.
Pineapple, Cinnamon and Raisin Mufns
ingredients
Makes 12
100 g (4 oz) self raising our
100 g (4 oz) wholemeal
self-raising our
3.75 ml (¾ tsp) bicarbonate of soda
pinch salt
5 ml (1 tsp) ground cinnamon
150 ml (¼ pt) sunower oil
2 eggs
75 g (3 oz) golden caster sugar
125 g (4 ½ oz) carrots, grated
225 g (8 oz) canned pineapple
chunks, crushed
100 g (4 oz) raisins
Dish: 2 x medium Pyrex
®
bowls
2 x 6 hole mun tin
12 mun cases
Accessory: Enamel tray
1. Preheat the oven on Convection 180 ºC with enamel tray.
2. Sieve the ours, bicarbonate of soda, salt and cinnamon into a
bowl.
3. In a separate bowl, beat together the oil, eggs and sugar. Add the
grated carrot, crushed pineapple and raisins.
4. Pour the oil mixture into the our mixture and stir together until just
blended.
5. Put the mixture into the individual mufn tins lined with mufn
cases, cook on enamel tray in two separate batches on
Convection 180 ºC for 20-25 minutes per batch.
Chocolate and Almond Cake
ingredients
100 g (4 oz) butter
100 g (4 oz) caster sugar
2 eggs, lightly beaten
100 g (4 oz) self raising our
50 g (2 oz) cocoa powder
50 g (2 oz) ground almonds
100 ml (3 ½ . oz) whole milk
60 ml (4 tbsp) golden syrup
Topping:
50 g (2 oz) butter
25 g (1 oz) cocoa powder, sifted
200 g (7 oz) icing sugar
5 ml (1 tsp) milk
Dish: 1 x 20 cm (8 inch) Pyrex
®
soue dish, greased and lined
2 x large Pyrex
®
mixing bowls
Accessory: none
1. Cream together butter and sugar. Gradually add egg. Add our,
cocoa powder, ground almond, milk then syrup.
2. Pour into a Pyrex
®
dish. Cook on Medium microwave for 8
minutes.
3. Cream butter until soft and gradually add cocoa powder and icing
sugar. Lastly adding milk as required.
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