- #1694216BJB September 7, 2018 at 12:30 pm
Raw Rhubarb Cake Ingredients 1 1/2 cups brown sugar… 1/2 cup butter… 1 egg…
1/2 tsp salt… 1 cup buttermilk, (1c milk, 1t vinegar)…1 tsp baking soda… 1/2 tsp baking powder… 1 tsp vanilla… 2 1/4 cups flour… 1 1/2 cups chopped rhubarb. Topping… 1/4 cup sugar…1 tsp cinnamon…1 tsp nutmeg…
Cream sugar, butter, egg and salt. Stir in sour milk, baking soda, baking powder, vanilla and flour. Add rhubarb and beat well. Pour into well greased 9 x 13 cake pan. Sprinkle with topping. Bake at 180C for 35 minutes or until tester comes out clean.#1694294BJB September 8, 2018 at 8:03 am
Mix and melt banana cake:
Melt 150g butter
Add ¾ c sugar, 2 eggs and 1 teaspoon vanilla essence. Mix well.
Sift 2 c flour, 2 tsp baking powder and ½ tsp baking soda on top of melted ingredients in the pot. Mix carefully then slowly add ½ c milk and 1c (about 2) mashed bananas.
Pour into well greased and lined 20 cm ring tin and bake at 180°C for 30 – 40 minutes.
Ice with chocolate icing once cold.#1695127BJB September 14, 2018 at 7:48 am
1 cup coconut
1/2 cup milk
250 grms butter
1 cup sugar
soak the milk and coconut for 2 hours
then cream the butter and sugar with 2 beaten eggs add the coconut mixture along with 2 cups self raising flour stir well. Grease and line the bottom of a 6 inch round or square cake tin and cook at 350 degrees for 1 hour#1695128BJB September 14, 2018 at 7:54 am
1 1/4 Cups Self Raising Flour
1 Cup White Sugar
1/2 Cup Coconut
1/2 Cup Milk
1 Teaspoon Almond Essence
Pinch of Salt
1 : Melt the butter.
2 : Mix all the other ingredients in basin and pour over the melted butter.
3 : Beat really hard for 3 minutes with a hand beater or for the same time with an electric beater.
4 : Bake in a moderate oven 190oC for 35 to 40 minutes.
Coconut Cake No 2.#1696815BJB September 26, 2018 at 8:00 am
85g unsalted butter, at room temperature
¾ cup (165g) caster sugar
2 cups (300g) plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 cup (240g) light sour cream or I used plain yoghurt
2 tablespoons coffee essence or strong black coffee
Preheat oven to 180°C or 160°C fan. Grease and line base and sides of two 25cm x 8cm bar pans.
Using an electric beater, cream butter and beat in sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Add sour cream.
Add, dry ingred.Mix
Take out 1/3 mix and add coffee to then add 2 diff mixes to pan and swirl for nice look.
Bake for 45 minutes, until a skewer inserted comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Make a coffee icing, melted butter, coffee, icing sugar and a bit boiling water.#1701435BJB November 6, 2018 at 12:40 pm
Marmalade Loaf Cake:
175g (6oz) butter
175g (6oz) soft light-brown sugar
2 eggs, lightly beaten, at room temperature
125g (4½oz) dark, coarse-cut marmalade
finely grated zest of 1 orange
juice of ½ orange
175g (6oz) brown self-raising flour
Butter and base-line a loaf tin measuring 22 x 12 x 6cm (8 x 4¼ x 3in).
Beat the butter and sugar in a food mixer until light and fluffy. With the machine running add the egg a little at a time, beating well after each addition, then beat in the marmalade, zest and juice. Sift the flour and add the bran from the sieve back into it. Fold into the batter with a metal spoon. Scrape into the tin and smooth the top.
Bake in an oven preheated to 180°C/350°F/gas mark 4 for 35 minutes. A skewer inserted into the middle should come out clean. Leave for 10 minutes, then turn on to a wire rack, peel off the paper and set the right way up. Leave to cool (though it is lovely, if rather crumbly, when still warm).#1702622BJB November 18, 2018 at 8:09 am
Rhubarb Slice Cake No 2:
125 g soft butter
1 cup sugar
1 teaspoon vanilla extract
1/2 cup milk
1 1/4 cups flour
1 teaspoon mixed spice
2 teaspoons baking powder
6 stalks rhubarb – I always put a lot more!
1/4 cup brown sugar
1/2 teaspoon mixed spice
1/4 teaspoon ground nutmeg
70 g packet slivered almonds
Preheat oven to 180 C.
Place butter, sugar, eggs, vanilla, milk, flour, spice, nutmeg and baking powder in a mixing bowl.
Beat on low speed to combine, increase speed and mix on medium for 3 minutes.
Pour into a baking paper lined 20 x 30 cm, deep cake tin.
Chop rhubarb into 2 cm pieces and place over surface of batter.
Sprinkle over topping.
Bake for 50-60 minutes or until the cake springs back when touched.
Serve warm or cold with whipped cream.
Slightly different to the one, further up.
Lots of Rhubarb, around now. Good way to make use off ….#1707067BJB January 8, 2019 at 6:10 pm
Rhubarb Custard Cake:
3/4 cup sugar
120g melted butter
1 tsp vanilla extract
3/4 cup plain flour
2 cups lukewarm milk
1 1/2 cups rhubarb, cut into 2cm chunks
icing sugar to dust
whipped cream or yoghurt to serve
1. Preheat oven to 190°C. Grease and line a 20 x 20cm cake tin with baking paper.
2. Separate the eggs into two mixing bowls. Beat the egg yolks and sugar until pale.
3. Add the melted butter and vanilla extract, beating for 2 minutes, then stir in the flour until combined.
4. Slowly add the warm milk, beating until all the ingredients are well mixed.
5. In the other bowl, beat the egg whites until they form stiff peaks.
6. Gently fold the egg whites into the egg yolk mixture a third at a time.
7. Pour the batter into the cake tin and scatter over the chopped rhubarb. It will sink into the cake as it bakes.
8. Bake for approximately 1 hour or until the top is lightly golden and doesn’t wobble.
9. Cool and dust with icing sugar, then serve with whipped cream or yoghurt#1707688BJB January 14, 2019 at 12:36 pm
Herald Chocolate Cake
125 g butter
2 dsp golden syrup
2 c flour
3 tab cocoa
2 ½ tsp baking powder
1 c sugar
1 tsp vanilla essence
2 tsp baking soda
1 ½ c milk
Melt butter and syrup, stand until just warm.
Mix baking soda & milk
Sift flour, cocoa, baking powder and salt into mixer bowl. Add eggs, sugar, essence and milk mixture, beat 2 minutes. Beat in butter mixture briefly.
Pour into lined 24 cm tin, bake 180 C 45 min. Cool 5 min in tin before turning out.#1711192BJB February 13, 2019 at 8:06 am
• Rhubarb and Sour Cream Cake
60g butter, room temperature
1 1/2 cups brown sugar, firmly packed
1 tsp vanilla
1 tsp baking soda
1 tsp salt
4 cups rhubarb, cut to 1.5 cm lengths
250g sour cream
1 1/2 tablespoons melted butter
1/2 cup sugar
1 tsp cinnamon
Preheat oven to 180C
Grease 23 cm round tin
Cream butter and sugar add eggs, vanilla
Add sifted flour, baking soda, salt
Then add rhubarb and sour cream
Put in tin and sprinkle on topping
Bake 40-45 minutes or until cooked
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