Pineapple Carrot Cake

Pineapple Carrot Cake

best-carrot-cake

Pineapple carrot cake

This has got to be one of the best carrot cake recipes I have ever come across and well worth the effort. It is very moist and you can use either the glaze type icing or the icing from the carrot cup cake recipe which makes it very rich and a perfect comfort food.

What you need

Step 1 ingredients

2 Cups sugar
1 Cup sunflower Oil
3 Eggs
1 Can pineapple crushed (420g)
2 Cups grated carrots
2 Cups sultanas
1 Teaspoon vanilla essence
2 Cups roast pecan nuts (optional)

Step 2 ingredients

3 Cups flour
2 Teaspoons baking powder
1 Teaspoon salt
1 Teaspoon cinnamon
1 Teaspoon baking Soda

The process

Preheat your oven to 180 Celsius.

Add all of the step 1 ingredients to a large bowl and mix until well blended and set aside.

Now sift all on the step 2 ingredients onto a plate or piece of baking paper twice and add to the mixture in the bowl in 3 lots and combine.

Take a cake tin and spray well with spray and cook or grease with some soft butter.

Bake for 1 hour in the middle to ower section of your oven.

Remove and let the cake cool for about 20 minutes before turning out.

Allow to cool completely and ice with your preferred icing. *(I used the cup cake icing) If you like icing in the center like I do, use a bread knife to slice it, smear a layer in the center, replace top layer and ice the top and sides.

Glace icing

Boiling water
1 teaspoon finely grated lemon rind
Juice of 2 large lemons
3 cups icing sugar

Add the icing sugar to a bowl and pour in a little boiling water (enough to wet the sugar) and mix to a paste. Add the rest of the ingredients and combine well to a loose consistency.

Drizzle over the cake.

Strawberry swiss roll

Strawberry swiss roll

swiss roll recipe

Swiss roll

These are probably the easiest to make of all cakes, the rolling can be a bit difficult but well worth it and you can add whatever you like to fill it, from jam to cream to chocolate. Be sure to have a little extra caster sugar to spread onto the rolling paper before you start to stop it from sticking. Swiss rolls look great, taste great and are a favorite of so many.

What you need

¾ cup self raising flour
3 eggs
½ cup caster sugar (125g)
Strawberry jam
Caster sugar for dusting
The process

Heat the oven to 190 Celsius. Lightly oil a baking tray and line the bottom with grease proof paper, allowing the paper to extend on the ends (you need this to turn out the cake).

Sift the flour twice into a large mixing bowl.

In another bowl beat the eggs with an electric beater very well. (they should be pale and fairly thick – about 5 minutes) Add the sugar slowly beating on high until the mixture has a sheen.

Add to the flour and fold in with a metal spoon. Do this quickly and don’t over mix, you want the flour to be distributed evenly not mixed in completely so if you see a few white lines, don’t worry too much about it.

Pour into the baking tray and spread evenly with the back of a spoon or a baking spatula.

Bake for 10 minutes in the oven until lightly browned and the cake has shrunk slightly from the edges. This can take 12 minutes depending on your oven.

Place a clean cloth on your counter, cover with grease proof paper and cover the grease proof paper with a thin layer of caster sugar to stop the cake from sticking when you roll it.

Turn out onto the sugared paper while still hot. Now take a slightly damp, clean dish towel and place it over the cake while it cools. This will stop it from cracking when you roll it up.

Spread a thick layer of jam and using the cloth as a guide, roll the cake, then sprinkle over a little more caster sugar to finish it off.

Thats it, a perfect strawberry swiss roll.

Coconut cake

Coconut cake

coconut cake

Coconut cake

Dreaming of tropical destinations? Give this simple tropical inspired cake a go, It’s fantastic. The cake is a great moist cake recipe that you may want to print and keep one side an perhaps use a granadilla topping.. you get the idea. When you find a great cake recipe keep it.
What you need

1 ½ cups self raising flour
1 cup caster sugar
125g melted butter
2 eggs
½ cup desiccated coconut
Finely grated rind of 1 lemon
1 cup milk

Icing
1 ½ cups icing sugar
Grated rind of ½ a lemon
60ml lemon juice
1 cup desiccated coconut

The process

Line a lightly buttered 20cm baking tin with grease proof paper and heat the oven to 180 Celsius.

Sift the flour into a mixing bowl and then add all of the rest of the ingredients. Mix it well until smooth.

Pour into the baking tin, shake it about gently until evenly distributed and smooth on top.

Bake for 40-45 minutes, checking after 40 minutes that a toothpick inserted into the center comes out clean.

Remove and set aside for about 10 minutes, then remove from the tin and allow to cool on a wire rack.

Icing

Combine all of the ingredients together and mix to a smooth consistency. Ice liberally and dig in.

Cupcakes

Cupcakes

cupcakes

cup cakes

This is for Rethabile – Have a great party! There are few things that invoke happy childhood memories than those icing topped little buttons of pure joy. You get the idea, fancy them up with all kinds of things, even jelly babies or chocolate buttons. (makes 12)
What you need

150g room temperature butter
150g caster sugar
175g self raising flour
3 eggs
2 tablespoons cocoa powder
1 teaspoon vanilla essence

The process

Pre-heat the oven to 180 Celsius and place cupcake holders into a muffin tin

Beat the eggs lightly in a mixing bowl, then add all of the rest of the ingredients. (no need to sift the flour)

Beat with an electric beater for about 2 or 3 minutes, until light and creamy.

Fill the cupcake holders evenly, about ¾ full.

Bake for 20 minutes until they have risen and are firm on top.

Allow to cool in the muffin tray before icing

Here is an icing recipe and remember to be liberal with the spinkles, smarties, jelly tots etc.

And another icing recipe

Chocolate cake in a dish

Chocolate cake in a dish

chocolate

This recipe was given to me some years ago when I needed a hot chocolate dessert for a special family occasion.. Thank you again Rozanne. It is great as a dessert or as a cake. (8 servings)

What you need

2 ½ cups flour
1 teaspoon bicarb of soda
2 teaspoons baking powder
Pinch of cream of tartar
3 tablespoons drinking chocolate

3 eggs
1 ¼  cups sugar
2 teaspoons vanilla essence
175g margarine
1 cup plain yogurt

Sauce
1 ¼ cups milk
75g butter
1 cup sugar
6 tablespoons drinking chocolate

The process

Sift together all of the dry ingredients into a large bowl.

In another bowl, cream together the sugar and margarine, add the eggs, yogurt and vanilla essence and mix together.

Add the flour mixture mix to combine well.

Pour into a rectangular 2 liter or so oven dish and bake at 190 Celsius for 40 minutes.

Sauce

When the cake is almost done, add the sauce ingredients to a pot and bring to the boil, then remove from heat.

Remove the cake from the oven, poke a few holes into it with a knife while still hot and pour over the hot sauce.

Serve straight away with some fresh whipped cream or ice cream as a dessert or let it cool and serve as a super moist and delicious cake.

If you like this you are gonna love the Malva pudding.

Chocolate fudge icing

Chocolate fudge icing

chocolate fudge frosting

Chocolate fudge icing

This icing is probably the most decadent icing I have ever made and for chocolate lovers not worried about calories or fat, you are going to love it. Use it on the chocolate cake recipe, the easy chocolate cake or the chocolate brownie recipe. It makes enough for the top and middle of a regular 20cm or so cake.

What you need

150g milk chocolate grated
150ml thick cream
125g light brown sugar
65g butter in small pieces
1 teaspoon vanilla essence

The process

In a pot on a medium to high heat add the cream and sugar and stir until the sugar has melted. Turn up the heat and allow the mixture to boil (don’t stir it) and allow to boil for 3-4 minutes until the mixture has thickened and is a distinct caramel color.

Remove from the heat, add the chocolate, vanilla essence and butter and stir until it has all melted.

That’s it, spoon the hot icing into a bowl and allow to cool for a while and then place in the fridge for about 30 minutes.

Chocolate heaven…

I hadn’t make a cake yet so just put it between 2 Marie biscuits and I tell you there is something to be said for simple!

Chocolate icing for the perfect choclate cake

Chocolate icing for the perfect choclate cake

Chocolate Frosting

Lynn asked for chocolate icing recipes for the perfect chocolate cake and I can’t believe I hadn’t added them, so here they are. Since this posting, I have also used it on a few other cakes including the Hot milk chocolate layer cake. This cake you just have to try.

Easy chocolate icing

2 cups icing sugar
60g softened butter
3 tablespoons cocoa
3 Tablespoons hot milk

Add all of the ingredients to a bowl and whisk furiously until fluffy and uniform in colour.

Decadent choclate icing

180g 70% chocolate
250g room temp butter
1 egg yolk
1 teaspoon vanilla essence
1 1/4 cups icing sugar
1 tablespoon instant coffee(optional but really good)

Break the chocolate into pieces and melt over a double boiler, remove from heat.

In another bowl add the butter and beat on high until fluffy and yellow (3-4 minutes)

Add the vanilla and egg yolk and beat for another 3 minutes or so. Slowly add the icing sugar and beat on medium/low (or you’ll get it all over yourself) until smooth.

Dissolve the coffee in 2 teaspoons of hot water and add it, along with the chocolate to the mixture and mix until uniformly blended and smooth.

Strawberry Cream Cake

Strawberry Cream Cake

cream cakes

I was watching James Martin on tele and saw him make this simple yet so impressive cake. It’s the lazy entertainers perfect recipe that is sure to your friends singing your praises. You can use any berries really so long as they are sweet berries. I didn’t use the alcohol and the Strawbs I used were not sweet so I had to doctor them.

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Oreo cheesecake

Oreo cheesecake

oreo cheesecake

Oreo Cheesecake

This is the best of the many, many oreo cheesecake recipes and is really quite simple. Get ready for a lotta loving after you present this to your family…

What you need

Crust

20cm spring form baking tin

22 Oreos finely chopped
2 tablespoons butter melted

Filling

250g Philadelphia cream cheese or other firm cream cheese
3/4 cup sugar
3 eggs
1 teaspoon vanilla essence
5 or 6 oreos coarsely chopped

Topping


6-8 oreos chopped fairly coarsly

The process

Grease the bottom and sides of the baking tin well with a little butter or spray with spray and cook.

Melt the butter in a pot and add the finely chopped oreos and mix together well making sure that the oreos are coated.

Press into the bottom of the cake tin and set aside.

In a large mixing bowl add the cream cheese and sugar, beat with an electric beater for 1-2 minutes until creamy and well combined.

Add all of the  vanilla essence, beat again and then the eggs one at a time, beating for about 30 seconds between each addition(as soon as each egg is blended in, add the next).

Add the coarsely chopped oreos and fold them into the mixture.

Pour the mixture into the baking tin and bake at 180 Celsius for about 45-50 minutes or until firm to the touch.

Check on it after half and hour and if you see the top going too brown cover with tin foil.

Remove from oven and allow to cool.

Remove from the tin by sliding a knife around the edge before remove the sides. Sprinkle the rest of the chopped oreos over the top on their own, or add a little whipped cream.

Lemon cheesecake

Lemon cheesecake

cheesecake recipe

This is a seriously yummy cheesecake which is very easy to make. You can add fresh cream and preserved lemon peel to the top for a very impressive cake, but it’s really great is it is.


What you need

1/2 packet crushed tennis biscuits
125g butter
185ml caster sugar
1 tub cream cheese
60ml lemon juice
5 eggs separated
30g flour
30ml maizena

The process

Take a 20cm, loose bottom cake tin and grease well with butter on the bottom and sides. Toss in the crushed tennis biscuits, shake it around until the bottom is completely covered and press down lighlt. The place it in the fridge while you prepare the filling.

Mix the butter and caster together well, add the cream cheese, lemon juice and egg yolks and mix well with an electric beater.

Add the flour and maizena and give it another good mix.

In a separate bowl, whisk the egg whites until stiff(meringue consistency) and fold them into the mixture. You don’t want to mix them in, you just want to combine them with the mixture evenly using a metal spoon.

Remove the cake tin from the fridge and pour in the mixture.

Place in a pre heated oven at 180 Celsius for 15 minutes, then reduce the temperature to 150 Celsius and bake for a further 40 minutes.

The cheesecake should now be golden and firm to the touch.

Let it cool before removing the sides and dusting with cater sugar.