Sharp R580d(K) Californian Apple Crunch, Australian Fruit Cake, Baked Apples, Chocolate Cake

Page 57

DESSERTS

CALIFORNIAN APPLE CRUNCH

Serves 6-8

800 g can pie apple

11/2 cups White Wings buttercake mix

150 g hard butter, cut into thin slices

3 tablespoons brown sugar

3 tablespoons coconut

3 tablespoons crushed nuts

1 teaspoon cinnamon

1.Place pie apple in a shallow casserole dish.

2.Sprinkle evenly with dry cake mix.

3.Layer sliced butter over cake mix, covering completely.

4.Combine last 4 ingredients and sprinkle over sliced butter.

5.Cook for 10-12 minutes on HIGH.

6.Serve warm with whipped cream.

AUSTRALIAN FRUIT CAKE

Serves 4-6

1 kg mixed fruit

1 cup plain flour, sifted

1 cup brown sugar

1 teaspoon baking powder

250 g butter, chopped

salt

 

2 tablespoons brandy

1/2 teaspoon nutmeg

 

4 eggs, lightly beaten

1 teaspoon cinnamon

 

2 teaspoons parisienne essence

2 tablespoons brandy, extra

1.Combine the first 4 ingredients in a large bowl. Cover and cook for 5 minutes on HIGH, stirring once. Allow to cool slightly.

2.Stir in eggs and parisienne essence, followed by dry ingredients.

3.Pour into a greased 20 cm cake container.

4.Cook for 10-12 minutes on MEDIUM.

5.Using a 3 cm foil strip, place around the outside of cake plastic container. (This will prevent the outside from overcooking before the centre is cooked.)

6.Cook a further 10-12 minutes on MEDIUM.

7.Stand 5-10 minutes before turning out.

8.Pour over extra brandy. Decorate with extra glacé fruits if desired.

BAKED APPLES

Serves 4

3/4

cup walnuts

4 large apples

1/4

cup brown sugar

2 tablespoons lemon juice

2 teaspoons mixed spice

30 g butter, melted

1.Place walnuts, sugar and mixed spice in a blender or food processor, process until nuts are finely chopped.

2.Peel and core apples, brush with lemon juice.

3.Brush apples with butter. Toss in walnut mixture until evenly coated.

4.Place in base of a 20 cm pie plate. Fill centre of apples with any remaining walnut mixture.

5.Cook for 4-6 minutes on HIGH. Allow to stand for 5 minutes.

6.Serve with whipped cream.

CHOCOLATE CAKE

2 cups sugar

1/2 cup oil

3/4 cup cocoa

13/4 cups plain flour

1 teaspoon baking powder

2 eggs

11/2 cups milk

2 teaspoons vanilla

ICING

 

125 g butter

125 g philadelphia cheese

1 cup icing sugar

2 dessert spoons cocoa

1 dessert spoon rum

 

1.Combine all ingredients together in a large bowl.

2.Beat together for 3 minutes on HIGH.

3.Pour into a greased microwave safe gugelhopf container.

4.Cook for 20-23 minutes on MEDIUM. Allow to stand 5-10 minutes before turning out.

5.Allow to cool before icing.

ICING

1.Beat ingredients together till light and creamy.

2.Ice cake when cool.

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