COCONUT CAKE
Ingredients
1/2 cup butter, 250 gm cream cheese
3 cups sugar, 6 eggs
1 tsp vanilla extract, 1 tbsp coconut milk
3 cups maida, 1/4 tsp baking soda
1/4 tsp salt, 2 cups grated coconut
Method
In a bowl, mix cream butter, cream cheese and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each. Beat in the extracts. Combine the flour, baking soda and salt and add to the creamed mixture. Fold in the grated coconut and coconut milk. Transfer to a greased and floured 10 inch tube pan. Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
HAWAII CAKE
Ingredients
2 cups white sugar, 1 1/2 cups margarine
1 1/2 cups chopped cahew nuts, 3 cups maida
2 bananas, peeled and diced , 3 eggs
500 gm crushed pineapple with juice, 1 tsp vanilla extract
1 tsp salt, 1 tsp baking soda
Method
Mix together sugar, margarine, flour, and bananas in a 13 x 9 inch pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas. Bake in a preheated 175 degrees C oven for 45 to 60 minutes or until cake tests done.
SPICE CAKE
Ingredients
1 cup butter, 3 eggs
1 tsp vanilla extract , 2 1/2 cups sugar
2 1/2 cups maida, 1 tsp baking soda
2 tsp ground nutmeg,1 tsp ground spices
1 tsp ground cinnamon, 1 tsp ground cloves
1/4 tsp salt, 1/2 cup chopped cashewnuts
Method
Preheat oven to 175 degrees C. Grease one 10 inch pan. Cream butter, beaten eggs and vanilla together. Sift the flour, sugar, baking soda, ground nutmeg, ground spice, ground cinnamon, ground cloves and salt together. Stir in some chopped nuts. Pour the batter into the prepared pan. Bake at 175 degrees C for 50 to 65 minutes or until a toothpick inserted in the middle comes out clean. Let it cool in a pan for 5 minutes then turn out onto a plate and sprinkle sugar.
SPECIAL FROS TED CARROT CAKE
Ingredients
4 eggs, 1 1/2 cups margarine
2 cups sugar, 2 tsp vanilla extract
2 cups maida, 2 tsp baking soda
2 tsp baking powder, 1/2 tsp salt
2 tsp ground cinnamon, 3 cups grated carrots
1 cup condensed milk, 1 cup chopped cashewnuts
1/2 cup butter, softened, 1 cup cream cheese, softened
4 cups sugar, 1 tsp vanilla extract
1 cup chopped cashewnuts
Method
Preheat oven to 175 degrees C. Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, margarine, sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, condensed milk, salt and cinnamon. Stir in the carrots. Fold in the cashewnuts. Pour into a prepared pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Frosting: In a medium bowl, combine butter, cream cheese, sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in the chopped cashewnuts. Frost the cooled cake.
SPECIAL APPLE CAKE
Ingredients
3 cups all-purpose flour (Maida)
1/2 tsp salt, 2 1/2 tsp baking powder
2 cups white sugar, 1 cup margarine
4 eggs, 1/4 cup orange juice
2 tsp vanilla extract, 3 apples - peeled, cored and sliced
2 tsp ground cinnamon
Method
Preheat oven to 175 degrees C. Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 2 tablspoons of the sugar together and set aside. In a large mixing bowl, combine the flour, salt, baking powder and sugar.
Stir in the margarine, beaten eggs, orange juice and vanilla. Mix well.
Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples and sprinkle with 1/2 of the cinnamon sugar mixture. Pour the remaining batter over the top and layer the remaining sliced apples and cinnamon sugar.
Bake at 175 degrees C for 50 to 65 minutes or until cake tests done.
BUTTER CAKE
Ingredients
1 cup unsalted butter, 3/4 cup white sugar
3 eggs, 1 cup maida, 2 tbsp dry milk powder
1 tbsp corn syrup or any other flavoured syrup
1/2 a lemon, juiced, 1/4 tsp salt, 1/2 tsp vanilla extract
1/4 tsp ground nutmeg, 1/2 tsp baking powder
Method
Allow butter to reach room temperature. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 175 degrees C for 40 to 55 minutes. Check if done by inserting a toothpick.
BRANDY & CHERRY CAKE
Ingredients
1 cup butter, 2 eggs
3 cups maida, 1 tsp salt
3/4 cup buttermilk,
1 cup cherries, pitted and halved
2 cups sugar, 50 gm unsweetened chocolate, melted
2 tsp baking soda, 1/2 cup brandy, 1/4 cup cherry juice
1 cup chopped cashew nut
Frosting
1 cup butter, 1 egg
100 gm squares of unsweetened chocolate, melted
4 cups sifted confectioners’ sugar, 3 tbsp milk
Method
Preheat oven to 175 degrees C. Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside. In a large bowl, cream 1 cup butter and sugar until light and fluffy. Add 2 eggs and melted chocolate. Add the flour mixture alternately with brandy, buttermilk and cherry juice. Mix until smooth, then fold in the cherries and chopped nuts. Pour batter into a 9x13 inch pan. Bake at 175 degrees C for 45 to 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Frosting: In a large bowl, combine 2/3 cup butter, 1 egg, melted chocolate, sugar and milk. Beat until smooth. Spread on top of cooled cake.
CHOCOLATE & COFFEE CAKE
Ingredients
2 cups all-purpose flour, 2 cups white sugar
3/4 cup unsweetened cocoa powder, 2 tsp baking soda
1 tsp baking powder, 1/2 cup margarine
1 cup milk, 2 eggs, 1 tsp vanilla extract
1 cup hot, strong coffee
Method
Preheat oven to 175 degrees C. Grease and flour a 9x13 inch pan. In a large bowl, stir together the flour, sugar, cocoa, baking powder and baking soda. Add the margarine, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee at the end. Spread evenly into the prepared pan. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean.
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