37
garnish
inserted into the cake comes out clean.
Allow the cake to cool in the tin before
turning it out.
CA 08 Fruit Cake Metal
Cake tin
1cups Brown Sugar
1 ½ cups All-Purpose
Flour
1 ½ tsp Baking Soda
1 tbsp Ground Cinnamon
1 tbsp Ground Cloves
1 tbsp Ground Allspice
1 tbsp Ground Nutmeg
2 Eggs
1 tbsp Lemon Zest
1 tbsp Vanilla Extract
1/2 cups Raisins
1/2 cups Chopped Nuts
1/2 cups Dried Mixed
Fruit
1 ½ cups Butter, melted
In a large bowl, mix sugar, flour, soda,
spices, eggs, lemon zest, vanilla, fruit,
nuts and melted butter.
Pour the mixture over a greased pan.
Bake the mixture for about an hour or
until a tester comes out clean.
Cool it on a wire rack and wrap it in a
foil.
CA 09 Eggless
Cake
Metal
Cake tin
1/2 tin (200 grams)
condensed milk
140 gms self raising flour
1 tsp baking powder
1/2 tsp baking soda
60 ml melted butter or
margarine
1 tsp vanilla essence
Sieve the flour, baking powder and
soda bi-carb together.
Mix the flour mixture, condensed
Milk, melted butter, essence and 75 ml.
water and beat well.
Pour the mixture into a greased and
dusted cake tin and bake by selecting the
menu.
The cake is ready when it leaves the
sides of the tin and is springy to touch.
CA 10 Sponge
Cake
Metal
Cake tin
Eggs -6, sugar-1 cup,
lemon juice-1tbsp, 1/2 tsp
grated lemon rind,1 cup
flour.
Separate the whites and yolks of the eggs,
beat the yolks until thick and lemon
colored, add sugar gradually, then add the
lemon juice and rind.
Cut and fold in the sifted flour and cut and
fold in the stiffly beaten egg whites.
Bake in an ungreased pan in a very
moderate oven.
Bake until the cake is puffed, has lost its
shine, and springs back when gently
pressed.
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