Best Baking Recipes – Kiwi Baking

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Spicy Apple Cake Recipe

December1

This recipe was recommended and passed on to me as an old family favourite. It originally came as having one cup of sugar but I’ve reduced that to suit my taste.

Ingredients:

  • 1 cup peeled and chopped apple
  • 3/4 cup sugar
  • 125 gm melted butter
  • 1 beaten egg
  • 1  1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/2 cup sticky raisins

Method:

Place the chopped apples in a mixing bowl and sprinkle with the sugar. Stir and let stand for 5 minutes.  Blend the melted butter and beaten egg into the apple.  Sift the dry ingredients together and stir into the mixture until just combined.  Add the raisins and nuts.  Turn the mixture into a greased 8 x 3in (20 x 6.5cm) baking tin and bake at 180 degrees C for 50 to 60 minutes or until cooked.   Cool before turning out of the tin.  When cool, sprinkle with sugar.

posted under cakes | 5 Comments »

Sultana Cake Recipe

June20

This is a nice plain cake. It is light in texture and the lemon and vanilla give it a subtle lift.

Ingredients:

  • 8 oz/230 gm butter
  • 3/4 cup sugar
  • 3 eggs
  • 2  1/4 cups sifted flour
  • 1 teaspoon baking powder
  • 1  1/2 cups sultanas
  • 1/2 cup milk
  • 1 teaspoon vanilla essence
  • grated rind of 1/2 lemon

Method:

Beat the butter and sugar to a cream. Add the eggs one at a time and beat each one in till nicely mixed. Add the flour and baking powder combined. Mix in well and then add the fruit and again, combine well. Measure a half a cup of milk and add the vanilla essence and gradually pour the liquid into the batter, mixing well as you go. Put the cake into a greased 8 x 3in (20 x 6.5cm) tin and bake at 325 F/160 C for 55 – 60 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Leave on a wire rack to cool and then store in an air-tight container.. Turn on to a wire rack to cool. Sprinkle sifted icing sugar on top and store in an air-tight container.

posted under cakes | 4 Comments »

Cherry and Walnut Cake Recipe

May14

Ingredients:

  • 8 oz/225 gm butter
  • 1 cup sugar
  • 3 beaten eggs
  • 1.5 cups sifted flour
  • 1 teaspoon baking powder
  • 1/2 cup chopped walnts
  • 1/2 cup chopped glace cherries

Method:

Cream the butter and sugar then add the beaten eggs and mix. Add the dry ingredients and then the walnuts and cherries. Grease a small round tin and pour the mixture in. Bake at 350F/180 C for about an hour (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time).  Place on a wire rack to cool and then ice with plain or lemon icing. Store in an air-tight container.

Icing:

  • 2 oz/50gm butter
  • dash of hot water
  • enough icing sugar to mix until firm
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Madeira Cake Recipe

February28

This is a traditional madeira recipe brought up to date with yoghurt which helps to make the cake lighter. The little bit of lemon added gives it an extra twist.

Ingredients:

  • 7 oz/200 gm butter
  • 3/4 cup sugar
  • Grated rind of half a lemon
  • 3 eggs
  • 1/2 cup plain unsweetened yoghurt
  • 1 ¾ large cups sifted flour
  • 1 teaspoon baking powder

Method:

Beat butter and sugar. Add the lemon rind. Beat the eggs well until thick. Add the eggs and then the yoghurt and stir in. Finally add the sifted, combined dry ingredients. Pour into a small round tin (8 1/2 in/21 cm). Bake at 350 F/180 C for 50 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Turn on to a wire rack to cool. Ice with lemon icing and store in an air-tight container.

Icing:

  • 2 oz/50 gm butter
  • 1 cup sifted icing sugar
  • 1 dessertspoon lemon juice
  • a dash of boiling water

Mix all the ingredients together to form a firm paste.

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Maureen’s Orange Cake Recipe

January25

Ingredients:

  • 2 cups sifted flour
  • 4 teaspoons baking powder
  • 1  1/2 cups sugar
  • 4 teaspoons orange rind
  • 1 cup milk
  • 3  1/2 oz/100 gm melted butter
  • 3 beaten eggs

Method:

Combine the flour and baking powder and add to a bowl with the sugar and orange rind. Mix well.  Add the milk and then the melted butter and eggs. Fold gently together, only to mix. Bake at 350 F/180 C for 40 to 45 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Turn on to a rack to cool and then ice.

Icing:

  • 2 tablespoons butter
  • 1 tablespoon boiling water
  • 1 teaspoon grated orange rind
  • 1 cup sifted icing sugar

Mix icing to a smooth paste.

posted under cakes | 6 Comments »

Christine’s Banana Cake Recipe

January17

Ingredients:

  • 3  1/2 oz/100gm butter
  • 1 cup sugar
  • 2 beaten eggs
  • 1 teaspoon sodium bicarbonate in a little milk
  • 2  1/2 mashed bananas
  • 1  1/2 cups of sifted flour
  • 1 teaspoon baking powder
  • 1/2 cup coconut

Method:

Cream the butter and sugar in a bowl. Beat the eggs and add to the bowl. Add the bicarb and milk mix and then the mashed bananas. Combine the dry ingredients and mix well.  Pour into a 8 in/220 cm tin and bake at 180 C/350 F for 30 – 40 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Leave to cool on a rack and then store in an air-tight container.

Icing:

  • 2 oz/50gm butter
  • dash of hot water
  • enough icing sugar to mix until firm

When cool ice cake and if the icing is fluffed up it looks more exciting!

posted under cakes | 2 Comments »

Carrot Cake Recipe

January17

This carrot cake is to die for! It is a move away from the traditional oil based variety and with the mixed fruit and pineapple it is transformed into something special.

Ingredients:

  • 5 oz/150gm butter
  • 1 cup sugar
  • 4 cups grated carrot
  • 3 eggs
  • 2 cups sifted flour
  • 2 teaspoons baking soda
  • 1/2 cup coconut
  • 1 x 14 oz/400 gm packet fruit mix (including glace cherries)
  • 1/2 cup crushed pineapple

Method:

Cream the butter and sugar in a large bowl. Add the carrots and the beaten eggs. Combine the dry ingredients and add to the bowl and then add the fruit mix. Lastly put the crushed pineapple in a cup and press down hard with a spoon and drain off the juice so that there is a good 1/2 cup of the pineapple. Mix well.  Grease a 9 in/240 cm tin and put mixture in. Bake for 1 hour at 180 C/350 F (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time).  Leave to cool on a rack and then ice. Sprinkle with remaining grated orange peel left over from the icing. Store in an air-tight container.

Icing:

  • 2 oz/50gm butter
  • 3 oz/75gm cream cheese
  • 1 tablespoon grated orange rind (keep additional grated rind from one orange for decorating)
  • 1 cup icing sugar

Soften the butter and cream cheese and mix until it is a smooth paste. Add the grated orange rind and then sift the icing sugar into the bowl. Mix until it is nice and smooth.

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