Recipes (continued)
CELEBRATION CAKES
Foundation Butter Cake
125g butter or margarine
1 teaspoon vanilla extract
¾cup caster sugar 2 eggs
2 cups self raising flour
1 cup milk
1.Preheat oven to 180°C and grease a 20cm round cake tin or similar.
2.Using the mixing bowl, break up shortening on ‘LO’ speed 1, add vanilla and sugar, and cream on speed 3 until light and creamy. Approximately 2 minutes.
3.Add eggs one at a time beating well between each addition.
4.Reduce to speed 1 and mix in sifted flour and liquid alternately. Be careful not to use high speeds as flour will go everywhere! Mix for
5.Scrape batter into prepared tin. Bake for
Variations to this recipe:
Upsidedown Peach cake
1.Preheat oven to 180°C. Grease and line a 20cm round cake tin.
2.Select 4 peaches. Cut each peach in half and remove their stones. Place cut side down in prepared cake tin. Sprinkle over 3 tablespoons white sugar and 20g chopped butter.
3.Follow steps 2 - 4 from the ‘Foundation Butter Cake’ recipe.
4.Spoon into cake tin. Level and bake for
5.Serve peach side up. Makes 1 cake.
Variation:
Fresh pineapple slices, mango halves, peaches, pears or apricots can be used. Well drained tinned fruits such as plums can be used as well. Frozen mixed berries also work well.
Serving suggestion: Serve cake cut into wedges and spoon a dollop of thick cream over the top.
Lemon or Orange Cake
Add the rind of one lemon or orange into the cake batter, and or with the addition of butter and sugar and fold 2 tablespoons of poppy seeds into the cake batter makes an interesting and tasty cake.
Coffee Crumble
Mix in 2 tablespoons of instant coffee powder into the cake batter. On top of the cake batter sprinkle with a mixture of 1 tablespoon butter, 2 tablespoons plain flour, 2 tablespoons sugar, ½ teaspoon of cinnamon and 2 tablespoons of instant coffee.
Chocolate Cake
60g unsweetened chocolate - melted and combine with milk from the recipe above and mix well into the cake batter before baking.
23
