Pecan coffee cake

Pecan coffee cake

pecan cake

Its almost the weekend and you are gongto need a cake to make Dad, so give this one a go. Its really easy and tastes fantastic.

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Carrot cup cakes

Carrot cup cakes

carrot cup cakes

Carrot Cake Cupcakes

These are really great and can be eaten with or without the icing. Spoil the kids this weekend!

Cup cakes

2 cups flour
2 cups sugar
3 cups finely shredded carrots (a food processor is great for this)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup sunflower oil
4 large eggs

Icing

100g soft butter
100g smooth cream cheese
2 cups icing sugar
1 teaspoon vanilla essence

The process

Sift all the dry ingredients into a large bowl.

Add the finely grated carrot, oil and eggs and mix together at a low speed with an electric beater until combined.

Then mix at a high speed for about 3-4 more minutes.

Place paper liners into the muffin dish and fill each one 3/4 full.

Bake at 180 celsius for 20 minutes. (check with a toothpick, if it comes out clean they are done)

Leave to cool while you make the icing

Icing

Beat the cream cheese and the butter together until completely combined and smooth.

Add the icing sugar in 2 parts and beat on a low speed until combined.

Add the vanilla essence and beat on a high speed for about 1 minute.

Load it onto the cooled cup cakes.

Here is the best cream cheese icing recipe that can also be made as a chocolate cream cheese icing.

Victoria sponge cake

victoria sponge cake recipeOnce you have made a cake like this and heard the mmmm’s and been thanked so many times it gets embarrassing, you will keep it in your arsenal for those difficult situations or just because you love you friends to enjoy themselves. The first time I ate one of these cakes it was made by my sister in law at the time who still amazes me with incredible food every now and then 🙂

This really is one of those cakes that never ever dissapoints, so folks, print it, save it, bookmark it, but do not forget this recipe, you will be thanking me in time to come 🙂

What you need

For the cake:
225g very soft butter
225g caster sugar
1 teaspoon vanilla extract
4 large eggs
200g self-raising flour
25g corn flour
3-4 tablespoons milk
2 x 21cm sandwich tins, buttered
Caster sugar to dust the cake

The filling

2-4 tablespoons of desired jam
1 punnet of raspberries or strawberries
125ml double cream

The process

Preheat the oven to 180 degrees Celsius. Line the cake tins with grease proof paper.

Cream the butter and sugar; add the vanilla and then the eggs. Add a spoonful of flour in between each egg addition.

Fold in the rest of the flour and the corn flour.

Add the milk and pour the mixture into the prepared cake tins.

Bake for about 25 minutes, until the cakes are beginning to come away at the edges. Leave the cakes in their tins for 10 minutes before turning out onto a wire rack to cool completely.

Place one of the cakes onto a plate, right way up and spread the jam. Scatter the berries on top of the jam.

Whip the cream until it’s thick, but still soft and spread over the jam and berries. Place the other cake on top of the cream and sprinkle with the caster sugar.

Perfect chocolate cake

Perfect chocolate cake

Perfect chocolate cake

Perfect chocolate cake

We all need a bit of a choclate fix from time to time and for those worried about your heart and the extra few pounds you are bound to put on during winter, here is a special one for you.

What you need

5 tablespoons cocoa
Quarter cup boiling water
2 teaspoons vanilla essence
16 egg whites
2 teaspoons cream of tartar
365g cater sugar
1 cup cake flour
1ml salt

Chocolate icing recipes

The Process

Mix cocoa and boiling hot water until a smooth paste forms. Add the vanilla.

Beat egg whites in a bowl just until they start foaming. Add cream of tartar and beat until soft peaks form.

Beat in sugar, a quarter cup at a time, until the mixture looks like a glossy, thick meringue.

Spoon 1 cup of the egg mixture into the cocoa mixture and blend in.

Sift flour and salt over remaining egg mixture and fold in. Add the cocoa mixture and blend in.

Pour batter into an ungreased loose-base chiffon tin 25cm in diameter. Tap the bottom of the tin to
release any air bubbles.

Bake at 180 degrees Celsius for 40 minutes. The cake will rise above the rim of cake tin and a few cracks will form.

Leave cake in the tin to cool. When completely cool, cut cake around edges and push base of tin to release the cake, dust with icing sugar or cocoa powder.

Low cholesterol chocolate cake

chocolate cake

We all need a bit of a choclate fix from time to time and for those worried about your heart and the extra few pounds you are bound to put on during winter, here is a special one for you.

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Date loaf

date loaf recipe

Winter is baking time, I really love the smell of baking coming from the kitchen and if you are following this site you may need to get a gym contract.

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Cinnamon tea cake

Cinnamon tea cake

Cinnamon tea cake

Cinnamon tea cakes are perfect for weekends with lots of family… prepare for Christmas. It’s simple, quick and easy and if you love Cinnamon like I do, this is a real winner. It lasts well in a tin and the sugar on top just ads so much to the cake recipe that you must not leave it off under any circumstances.  Your mother in law will love you forever, I say no more.

What you need
60g unsalted butter, softened
125g cater sugar
1 egg, lightly beaten
1 teaspoon vanilla
90g self-raising flour
30g plain flour
125ml milk

Topping
20g unsalted butter, melted
1 tablespoon caster sugar
1 teaspoon ground cinnamon

The Process
Preheat oven to 180 degrees celsius and grease a 20cm shallow cake tin, line the base with baking paper.

Cream the butter and sugar in a bowl until light and fluffy. Gradually add the egg, beating well after each addition. Beat in the vanilla.

Fold in the sifted flours alternately with the milk, using a metal spoon. Stir until smooth.Spoon the mixture into the tin and bake for 30 minutes, or until a skewer comes out clean.

Leave in tin for 5 minutes before turning out onto a wire rack. Brush the warm cake with butter and sprinkle with sugar and cinnamon.

Chocolate Torte

Chocolate Torte

Chocolate torte

Chocolate torte

This Chocolate Torte recipe is such a rich and satisfying recipe that is seriously chocolatey and the middle is a little sunken, moist and just incredibly delicious. You will love this recipe, excellent to have around over the weekends.

What you need

250g plain chocolate broken into pieces

125g butter

1 teaspoon vanilla essence

6 eggs seperated

125g light brown sugar

250ml plain yoghurt

The process

Grease and line a 23cm spring form baking tin with greaseproof paper and lightly grease the paper as well, then heat the oven to 160 celsius.

In a pot over a low heat melt the chocolate and the butter and stir in the vanilla essence, set aside.

Whisk the egg yolks with 100g of the sugar, then fold in the chocolate mixture.

In a clean bowl, whisk the egg whites to soft peaks then gradually whisk in the remaining sugar, now fold in the yogurt. Gradually add to the chocolate mixture and fold in the egg white mixture.

Place the mixture into the tin and bake for 30 minutes at 160 celsius or until springy.

Remove from the oven and let it cool for about 10 minutes before eating. The center will sink slightly and leave a rich gooey chocolate center.

You can serve this hot as a dessert with a little flavoured cream, a teatime choclate cake or as an anytime chocolate snack.

Decadent chocolate cheesecake

Decadent chocolate cheesecake

Chocolate cheesecake

Chocolate cheesecake

This cheesecake is certainly not for those who count calories or are even slightly health concious. We have no idea how much fat or how many calories are in it but we do know how you will feel while eating it, Grrrrrrreat.

Crust

1-1 1/2 cups – chocolate biscuits, chocolate wafers or a combination that you like best. they must not have chocolate chips in them.
75 ml melted butter

Cheesecake

350g dark chocolate (70% cocoa) chopped
2 x 350g tubs of smooth cream cheese (full fat)
1 cup sugar
4 eggs (large)
pinch of salt
125ml strong hot coffee like expresso
2 teaspoons vanilla essence

Before you start

Preheat oven to 160 degrees C.

Springform baking tin – remove bottom of tin and cover with tin foil, reassemble tin.

Preparation

break up the biscuits by knocking them with a rolling pin or squeezing them between you fingers and mix together with the melted butter, then press quite firmly into the bottom of the baking tin and pop it into the fridge.

Melt chocolate in a bowl above a pot of simmering water until soft. Remove from the pot and stir until all the chocolate is melted and it is velvety smooth.

Take another bowl and empty both tubs of cream cheese into the bowl, beat on low for a few minutes or until soft, add sugar gradually beating all the time. Then add the eggs and beat well.  Add the vanilla essence, coffee and salt and beat on a slow speed  until beautifully combined. Add melted chocolate and beat for a few more minutes. Dont taste too frequently at this stage… theres a cake to make.

Get the cold crust from the fridge and pour the chocolatey heavenly mixture over the crust. Give it a little shake to even it out. Put it into a roasting pan with water an inch or 2 up the side.

Bake for 1 hour or until center is firm and switch off the oven. DO NOT REMOVE FROM THE OVEN just open the door and let it cool inside the oven. Don’t poke it or taste it – You can do it!

Once completely cooled put it in the fridge overnight (while I’m writing this I’m thinking that what we have to resist before we get to taste gives us the right to load on the calories – the stress of temptation must cost at least 1000 calories)

The next day

It’s finally time.

Loosen the edges with a knife, remove the sides of the tin and dive in!!!!! NO not yet. Take a vegetable peeler and shave some chocolate over the top, add some whipped cream if you like and then DIVE IN.

YES, YES, YES (Only eat out of earshot of the neighbours)