Sunbeam LC9000 185g butter, room temperature 1 cup caster sugar, ½teaspoon vanilla essence 3 eggs

Sweets and Desserts continued

Basic Butter Cake

Serves: 8-10

185g butter, room temperature

1 cup caster sugar

½teaspoon vanilla essence

3 eggs

2 cups self-raising flour ¼ cup milk

1.Preheat oven to 180°C. Grease and line a

23cm cake pan.

2.Using the large processing bowl fitted with the large universal ‘s’ blade, process butter, sugar and vanilla until well combined. Scraping down the sides of the bowl if necessary.

3.Add eggs to the mixture and process until combined. Add the flour and milk and continue to process until just combined.

4.Pour mixture into a prepared cake pan. Bake for 40-50 minutes or until cooked.

5.Allow to cool in the pan before turning onto a wire rack.

Moist Date and Walnut Cake

Serves: 8-10

300g dates, deseeded

1 teaspoon bicarbonate soda

1 ½ cups hot water

125g butter, room temperature ²⁄³ cup brown sugar

1 teaspoon vanilla essence

2 eggs

2 cups self raising flour

1 cup walnuts, chopped

1.Preheat oven to 180°C. Grease and line a 22cm cake pan with baking paper.

2.Using the small processing bowl fitted with the small universal ‘s’ blade add dates, bicarbonate soda and water. Set aside for 10 minutes.

3.Using the large processing bowl fitted with the large universal ‘s’ blade process the butter, sugar and vanilla until light and creamy. Scraping down the sides of the bowl if necessary.

4.Add eggs, one at a time, making sure to mix well after each addition.

5.Process date mixture until smooth. Add to butter mixture with flour and walnuts. Stir to combine.

6.Pour mixture into prepared pan and bake for 40-45 minutes or until cooked.

Turn cake out onto wire rack to cool.

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