Kate OSullivan carrot cake

Vanilla cupcakes

Holly's specialty:  Donna Hay "The new easy"

1 2/3 cups (250g) plain flour

1/2 tsp baking powder

1/4 tsp bicarbonate soda

1 cup (220g) caster sugar

125g unsalted butter, melted and cooled slightly

1 egg

3/4 cup milk

1/4 cup (60g) sour cream

2 tsp vanilla extract

Frosting

1/2 cup (125ml) single cream

250g White chocolate, chopped

1 tsp vanilla bean paste

Preheat oven to 160*.

Place flour, baking powder, bicarbonate and sugar in a bowl and mix to combine.

Add butter, egg, milk, sour cream and vanilla and whisk until just combined.

Spoon into muffin tin. Bake for 25-30mim till cooked. Cool on rack.

Frosting. Heat (but not boil) cream in saucepan. Add chocolate and stir until melted and smooth.

Put in bowl in fridge until just cool. Add vanilla and whist till soft peaks form. Spread on cakes

Easiest Banana Bread

Donna Hay "The new easy"

4 medium ripe bananas (1 1/2 cups mashed)

1/2 cup extra virgin olive oil

3 eggs

1 1/2 cups (265g) brown sugar

1 tsp vanilla extract

1 1/2 cups (225g) SR flour

1 tsp ground cinnamon

Preheat oven 180*

Place bananas in bowl and mash with fork.

Add oil,eggs, sugar and vanilla and mix to combine.

Add flour and cinnamon and mix until combined.

Pour into 21cm x 10 cm loaf tin with non stick paper.

Bake for 1 hour 10 min.

Allow to stand for 5 min until turning out to rack to cool.

Apricot Ginger Cake

Very quick and easy and great for morning teas. 

Base

250g butter melt and add

160g sugar dissolve and add

290g (2 cups) SR Flour

2 eggs (beaten)

Spread ⅔ mixture in a lined lamington (28cm x 18cm internal) tin.

Filling

1 tin pie apricots drained (you can get this in Woolies)

110g (½ cup) chopped 'naked ginger'

110g (½ cup)  sultanas

1 teaspoon cinnamon or mixed spice

Spread filling over base, then dot remaining mixture over the top - try to spread evenly.

Bake in a moderate oven (180 degreesC) for 45 minutes.

When cold, cut into squares and dust with sieved icing sugar.

Bung In Chocolate Cake- Sallys favourite simple chocolate cake

From Kate Bracks cookbook

2 cups self raising flour

1 1/2 cups caster sugar

1/3 cup cocoa powder2 eggs, lightly beaten

2 tsp vanilla 

1 1/3 cup milk

150g butter, melted

Icing

1 1/4 cups icing sugar

2 tbs cocoa powder

30 g butter, melted

1 tsp vanilla

2 tbs milk

Preheat oven to 180*c. Grese 23cm square tin.

Mix dry ingredients and stir. Add wet ingredients. Whisk gently until combined and continue whisking till smooth.

Pour into tin and bake for 40-50 min. Cool. Turn out of tin.

Coconut Cake

3/4 cup sugar

1 cup self raising flour

1 cup desiccated coconut

2 eggs

1/2 cup milk

125g butter, melted

Turn oven to 180*C

Combine dry ingredients. Add melted butter, eggs and milk.

Bake in square tin for 25-30 min

Variations:

Chocolate: add 2 tbsp cocoa

Coffee: add 1 tbsp instant coffee granules

Orange: add grated rind and juice of 1 orange: add the milk to orange juice to make 1/2 cup liquid

Jaffa: add as per orange and 2 tbsp cocoa to mixture

Chocolate banana bread

Chocolate Banana Bread
Chef: Bill Granger
0
Ingredients
300g (2 cups) plain flour
2 tsp baking powder
220g (1 cup) caster sugar
3 medium bananas, mashed
125g unsalted butter, melted
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup dark chocolate chips
Icing sugar, to dust
Method
Preheat oven to 180 C. Grease a 24x13x7cm loaf pan.
Sift the flour and baking powder into a bowl and add the caster sugar.
In a separate bowl, combine bananas, eggs, vanilla and choc chips. Add to dry
ingredients and stir until just combined. Pour into loaf pan and bake for 1
hour and 15 minutes. Dust with icing sugar and serve warm.
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Orange Drizzle Cake

Pineapple fruit cake

This recipe is quick, easy and has not failed me in 30 years!

1 cup sugar
1 can crushed pineapple (440gm)
500gm mixed fruit (I buy the ready mixed fruit but sometimes throw in some extra cherries, seeded raisins or chopped figs. I also add chopped nuts sometimes - especially at Christmas)
1-2 tsp. mixed spice
1 tsp. bicarb. soda
125gm butter
1 cup self raising flour
1 cup plain flour
2 large eggs - well beaten

Put the sugar, pineapple (including the syrup), fruit, spice, bicarb, and butter in a saucepan and bring to the boil. Boil for a maximum of 3 minutes. Leave until cold. Sift the flours and stir in the cold fruit mixture and the beaten eggs.
Cook in a large square cake tin lined with aluminium foil for 1 hour at a moderate oven and then reduce the heat to a moderately slow oven (350° down to 300°F, or 175° down to 150°C) until it is cooked. I cover the cake loosely with foil after about an hour to stop the top from burning.

Brolly's Fundraising Chocolate cake

This makes 2 very large cakes that last a few days and stays moist.

Place in a large pot:
4 cups water
2 cups rolled oats
500g butter
1kg sugar
1 1/2 cups cocoa
1 1/2 tbs bicarbonate soda

Heat until butter has melted. Cool.

Add
8 eggs
4 cups sr flour
500g choc chips (optional)

Place into well greased tins that have been lined with paper.
Cook in moderate oven for about 40 minute or until cooked.

Tea cake with Apricots

From Sally Wise's book "year in a bottle"

1 egg
3/4 cup sugar
1 1/2 cups self raising flour, sifted
1/2 cup milk
Finely grated zest of 1 lemon
1/4 cup lemon juice
60g butter, melted
750g preserved apricot halves,or peaches or pears, drained well
30g butter, melted extra
1 tsp ground cinnamon
3 tsp caster sugar

Preheat oven to 180'. Grease 20cm cake tin.

Whisk egg with sugar until well combined and creamy. Add flour, milk, lemon zest and juice and melted butter and whisk til smooth. Pour into prepared cake tin and smooth top.

Arrange apricot halves evely over top of cake in single layer. Place in oven and bake z30-40 min till cooked. Test with skewer. Leave in tin for 10 min, then take out of tin.

Brush top with melted butter and spri kle with cinnamon and sugar while cake still warm.

(need to refrigerate after has been standing for 4 hours)