Sunbeam MX1000K Carrot and Date Cake, ½ cup vanilla yoghurt, Lemon Ginger Cake, Cups plain flour

Recipes (continued)

Carrot and Date Cake

1 ½ cups brown sugar

¾cup 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

½cup 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.

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