Reporting in to say I made the Cappucino Cake today - I don't really eat my own baking (I'm more of a savoury person) but the other half has already demolished about a quarter of it so it must be good!! sorry I'm not sure what page it's on, probably near the start of the thread and it was really easy to make so I fully recommend it!
jenna68,
Nov 4, 4:18am
p... p
jenna68,
Nov 7, 5:29pm
pp... pp
rkcroft,
Nov 11, 4:08am
Best Ever Cupcakes.... 2 eggs, cream, 1 tsp vanilla essence, 3/4c caster sugar, 1 c self raising flour. Crack eggs into a 250ml measuring jug then fill to the top with cream. Transfer to a bowl and beat with electic beaters for 1 minute. Add vanilla and sugar, beat 3 minutes. Fold in flour gently with wooden spoon. Spoon mix into 12 muffin tins lined with paper cases. Bake @ 180°C for approx, 15-20mins until light golden and cooked. Cook and ice with your favourite icing.
jenna68,
Nov 14, 7:24pm
y... y
cookessentials,
Nov 15, 6:02am
Easy Apple Fruit Cake This cake has all the flavours of Christmas but wont take ages to make. You can decorate it any way you like. Makes a great wedding cake too. 200g butter , softened plus extra for greasing 200g dark muscovado sugar 3 eggs , beaten 1 tbsp black treacle 200g self-raising flour 2 tsp mixed spice 1 tsp baking powder 2 eating apples , grated (approx 100g each) 300g mixed sultanas and raisins
cookessentials,
Nov 15, 6:03am
Cont..... Heat oven to 180C/fan 160C. Butter and line the bottom of a deep, round 20cm cake tin with greaseproof paper. Beat the first seven ingredients together in a large bowl (electric hand- beaters are best for this), until pale and thick. Using a large metal spoon, gently fold in the fruit until evenly combined. Spoon the batter into the tin and bake for 50 mins-1 hr or until the cake is dark golden, springy to the touch and has shrunk away from the tin slightly. A skewer inserted into the centre will come out clean when it's ready. Cool completely before decorating. Will keep, wrapped in an airtight container or iced, for up to a week, or can be frozen un-iced for up to a month - defrost fully before decorating.
maitredee,
Nov 16, 5:23am
bump ....
juliewn,
Nov 16, 12:36pm
That sounds delicious Pam.. yum! and.. bumping for Puhapatch
rkcroft,
Nov 19, 4:12am
Madeira Cake... 175gm softened butter, 3/4c caster sugar, 3 large eggs, 1 3/4 cups self raising flour, 3T blue top milk (must not be trim), zest of 1 lemon. Cream butter and sugar until light & fluffy. Add in eggs 1 at a time. Sift in flour, then fold in milk and lemon zest. Spoon batter in lined 20cm round tin and bake @ 180°C for 35-40 mins.
jenna68,
Nov 21, 8:06pm
e... e
jenna68,
Nov 27, 5:34pm
well I didn't need to look lol marcs kindly gave me one which was lovely I am told (made it for a gift), also found on TM one with no butter from Mackenzie, so am going to try that one and report back (of course it may already be in this thread!):o)
valentino,
Dec 2, 3:01am
Heaps of great recipes in here especially for this time of the year.
Cheers.
jenna68,
Dec 4, 8:32am
o... o
doree36,
Dec 8, 9:03pm
special cake for the Christmas "do" ...Baileys Liqueur Cake (This is best served the day it is made as a dessert cake. It is very rich.) Ingredients: 125g butter, melted; 1 cup sugar; 2 eggs; 1 cup Baileys Irish creme liqueur; 2 cups flour; 4 tsp baking powder. Method: Preheat oven to 180 C. Mix together melted butter, sugar and eggs and mix well. Add liqueur and sifted flour and baking powder. Gently mix together. Pour into a lined 20 cm cake pan and bake for 45 minutes. Topping: 300ml cream, whipped; 1 TBS coffee; 1 TBS hot water; 2-3 TBS Baileys Irish creme liqueur. When cake is cool top with combined whipped cream, coffee dissolved in hot water, and Baileys liqueur. A GOOD TIME WILL BE HAD BY ALL!!
davidt4,
Dec 9, 8:53am
valentino - threads now last for a year after the last posting, so no need to bump.If no-one has posted on a thread for 12 months I think it's safe to assume that there's no interest!
valentino,
Dec 13, 6:39am
Bumping as not coming up in search function, hmmm
phalo,
Dec 25, 6:16am
b... ump....
jenna68,
Dec 27, 7:24pm
v... v
wron,
Jan 5, 6:55am
Was on last page! Saving
cookessentials,
Jan 5, 9:15pm
That cake sounds divine Doree hope you had a great Christmas.
rotamad3,
Jan 5, 10:22pm
bunp .
valentino,
Jan 10, 12:21am
Highlander Cheesecake 2 cups biscuit crumbs, 100g butter melted, 1/4 cup water, 1 tablespoon gelatine, 250g cream cheese, 1 can Highlander condensed milk, 1/4 cup lemon juice, fresh or canned fruit and a glaze (recipe in following post). Combine the the biscuit crumbs and butter, mix thoroughly and press over the base and sides of a 23cm flan tin. Chill until the crust is firm. Place water in a shallow bowl and sprinkle gelatine over and stand for 5 minutes or until gelatine swells. Heat gently over hot water until the gelatine dissolves, cool. Beat cream cheese until soft, gradually add condensed milk then the gelatine and lemon juice. Pour into the crumb crust. Chill until set. To serve, decorate with fruit. Glaze if desired.
valentino,
Jan 10, 12:25am
Glaze for Highlander Cheesecake if desired. 1/2 cup canned fruit syrup or sweetened fruit juice, 2 teaspoons arrowroot and 1 tablespoon brandy. Heat the fruit syrup in a small saucepan until boiling. Combine the arrowroot and brandy and stir into the syrup. Cook, stirring constantly until the mixture thickens. Spoon the glaze over the fruit. Allow to cool and serve.
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