Cakes, Hints, Apple Tea Cake, Dundee Cake

CAKES

The Slow Cooker bakes deliciously moist cakes.

•Ring tins are best used, as they cook quicker and more evenly.

•Results are not as brown or crisp as baked in a conventional oven.

Cakes are best baked on a small wire rack. This elevates the cake to allow better heat circulation.

125g butter or margarine

3/4 cup caster sugar

1 teaspoon vanilla essence

2 eggs

2 cups self raising flour pinch salt

1/2 cup milk

1 Granny Smith apple, peeled, cored and sliced cinnamon

brown sugar

1.Pre-heat the Slow Cooker on High for 15 minutes. Grease and line an 18cm round or ring cake tin.

2.Using a food processor or mixer, cream butter and sugar with vanilla essence until light and creamy. Gradually add eggs.

3.Fold in flour alternatively with the milk. Place into prepared tin and arrange apple slices on top of batter. Sprinkle with cinnamon and sugar.

4.Place into the Slow Cooker elevated on a wire rack. Cover and cook on High for 3 - 31/2 hours or until cooked through.

250g butter or margarine

3/4 cup caster sugar

grated rind of two oranges 5 eggs

21/4 cups plain flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup almonds, roughly chopped

3/4 cup sultanas

3/4 cup currants

1/4 cup cherries, halved

1/4 cup orange juice extra whole almonds

1.Pre-heat the Slow Cooker on High for 15 minutes. Grease an 18cm round cake tin and line with two thicknesses of greaseproof paper.

2.Using a food processor or mixer, cream butter and sugar with the orange rind until light and creamy. Gradually add eggs.

3.Combine flour, baking powder and fruit and add to creamed mixture alternatively with the orange juice.

4.Place into prepared tin and decorate the top with whole almonds.

5.Place into the Slow Cooker elevated on a wire rack. Cover and cook on High for 4 - 5 hours.