Tag Archives: Cake

Crisp-Topped Vanilla Cake

CRISP-TOPPED VANILLA CAKE

This Crisp-Topped Vanilla Cake is quite unusual. I have never seen another recipe for this cake. When I did some research I found that the only recipe which had Crisp in the heading was an apple cake. So this one is definitely something different to try and share with others. Enjoy!

Ingredients:

90 g butter, softened
1 ¾ cups sifted self raising flour
¾ cup sugar
½ teaspoon salt
1 egg
¾ cup milk
2 teaspoons grated lemon rind
1 ½ teaspoons vanilla essence

Topping:

15 g (3 teaspoons) butter
1 teaspoon grated lemon rind
1 ½ tablespoons honey
¼ teaspoon vanilla essence
½ cup desiccated coconut
½ cup rolled oats
Pinch of salt

Method:

Place butter, flour, sugar, salt, egg and half the milk in a large bowl. Beat 2 minutes at medium speed with an electric mixer or blend well with a wooden spoon.
Add remaining milk, lemon rind and vanilla and beat 2 minutes longer. Turn into a greased loaf tin about 23 x 10 cm (9 x 4 inches) with the base lined with greased grease-proof paper and bake in a moderately hot oven 190°C (375°F) for 30 minutes or until a skewer inserted in the center comes out clean. When cake is ready spread topping over it, turn oven down to 180°C (350°F) and return cake to the oven  for 10-15 minutes or until the topping is golden.

Topping:

Cream butter, lemon rind, honey and vanilla. Add remaining ingredients and mix well.

Hints:

You can substitute the grease-proof paper with non-stick baking paper if that suits.
The cake can be kept in an airtight container in the cupboard for approximately 3 days.

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Chocolate Ripple Cake

A plat of Chocolate Ripple Cake

Chocolate Ripple Cake

CHOCOLATE RIPPLE CAKE

Serves 15

The Chocolate Ripple Cake is an Aussie classic. Extremely easy to make, or rather put together. An ideal introduction to recipes for the kids. You can also be a bit adventurous and experiment too. I like to use Raspberry jam between the biscuits along with the cream. Enjoy!

Ingredients

1 x 250 g packet Choc Ripple biscuits
1 teaspoon caster sugar
vanilla essence
300 ml cream

Method

Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
Cover the log thickly and entirely with the remaining cream. Place in the refrigerator for at least 6 hours to set.

Before serving, decorate log with grated chocolate, if desired.
To serve, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice. Serve with seasonal berries, if desired.
To add extra flavor to the cake, brush the biscuits with a liqueur of choice before sandwiching together, or add a splash of liqueur to the cream before whipping.

Hints

Spread a layer of Raspberry or Strawberry jam on each biscuit before spreading on cream.
Sandwich 3 biscuits into an individual serving bowl or glass.

Source:

Arnotts

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Tropical Date and Rum Cake

Tropical Date and Rum Cake

Bundt Cake

A Tasty Tropical Date and Rum Cake

This recipe came from a magazine dated 1986. I can’t believe I have not only had it that long, but I haven’t made it either. This will have to change! However I must admit, I want to make everything I see and there isn’t enough time. So I might leave it up to you to make this one. Let me know how it works out, will you? This recipe has a few ingredients, and you may have to shop for some of them. The recipe though, seems rather easy to pull together.

Tropical Date and Rum Cake Recipe

Ingredients

185g butter
1 teaspoon vanilla essence
¾ cup brown sugar, lightly packed
2 eggs
1 cup plain flour
½ cup self raising flour
½ cup coconut
¾ cup finely chopped dates
¼ cup pineapple juice
2 tablespoons dark rum

Method

Cream butter, vanilla and brown sugar until light and fluffy
Add eggs one at a time, beat well after each addition
Stir sifted flours into creamed mixture, then coconut, dates, pineapple juice and rum
Spread mixture into a greased and base lined 20cm ring tin (bundt cake pan)
Bake in a Moderate Oven 40 minutes
Cool in tin then turn out when cooled

Hints

Freezes well up to 3 months if wrapped well
Not suitable for microwave cooking
Use baking paper to line bottom of tin
If you don’t have a ring pan place a small ramekin dish in the center of a round cake pan

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Cherry Chip Cake Recipe

Perfect for Christmas with an unusual combination of ingredients

I found this recipe for Cherry Chip Cake in an old magazine. The magazine probably dates back to the 80 s by the look of it. What I found interesting was that the name of the food editor was Vo Bacon.  She is no spring chicken according to the photo.  I would hazard a guess that Ms. Bacon is probably in food heaven by now. This recipe was amongst others with a Christmas theme. So keep this one in mind for the holiday season. As  Ms. Bacon stated, “finish your holiday dinner on a high, sweet note with a super cake, pie or pudding. This final touch will make it another Christmas long remembered by everyone including family and friends”.

Cherry Chip Cake Recipe

Makes 1 loaf

Ingredients

3 eggs
1 cup sugar
1½ cups flour
1½ teaspoons baking powder
¼ teaspoon salt
1 cup choc bits
2 cups pecan nuts, chopped
1½ cups coarsely chopped pitted dates
1 cup maraschino cherries, halved

Method

In a bowl beat the 3 eggs then stir in the cup of sugar
Sift together in a bowl flour, baking powder and salt
Add the choc bits, pecan nuts, dates and cherries, mix well
Fold in the egg sugar mixture
Turn into a lined 23 x 13 x 7 loaf pan
Place a small pan of water on bottom oven rack, then bake at 160° C (325° F) for 1-1¼ hours on middle oven rack
Do not over-bake
Remove from oven and cool for 10 minutes in pan, then remove from pan and place on a wire cooling rack

Hints

Can be made in two smaller loaf tins
Try freezing
Great for afternoon tea

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