Bumping as not coming up in search function, hmmm

valentino - 2010-12-13 19:39:00

Autumn time makes me want to make cakes! This is such a great thread.

lindylambchops1 - 2011-03-19 22:46:00

found this in the local paper a couple of years ago, very nice -
Orange Pulp Cake
2 medium oranges
4 large eggs
2 cups raw sugar
1 cup oil
1 cup white flour
1 cup wholemeal flour
2 tsp baking soda
1 tsp cloves
1 cup walnuts, chopped
1 cup coconut
Place whole oranges in a large pot of water. Bring to the boil then reduce to a simmer for about an hour. Drain & cool. Place in processor & process until really pulpy. Set aside. Combine flours, baking soda & cloves, set aside. Process eggs & sugar for 2 minutes. While processor is running, pour in oil slowly. Pulse in the orange pulp, walnuts & coconut alternately with the dry ingreds. Bake @ 180° C in around tin for an hour.
Ice with cream cheese icing.
Icing:
2 cups icing sugar
50gr softened butter
50 gr lite cream cheese
1 tsp vanilla
Beat all these ingreds together until smooth & pale in colour. Spread onto cold cake. Can decorate with orange rind & chopped walnuts.

And also -
Carrot & Orange Cake
1 cup oil
1 cup brown sugar
2 eggs
1 tab vanilla ess
grated rind 2 oranges
1 tsp baking soda
2 cups grated carrot
½ -1 cup sultanas (or chopped dates)
3 cups whole meal flour
1 tab mixed spice
2 baking powder
1 cup plain yoghurt

Mix together oil, sugar, eggs, vanilla, orange rind, yoghurt. Then add carrot & mix through. Add sultanas then dry ingreds (making sure baking soda is well dissolved). Bake in a sprayed round cake tin @ 160°C for approx 1 hour or till skewer comes out clean.
Ice with a cream cheese icing - adding a little orange juice to combine. Can decorate with a little orange rind, chopped walnuts, slivered almonds, & chopped apricots sprinkled around the perimeter of the cake.

macandrosie - 2011-03-20 17:51:00

Bumping for knivng69

juliewn - 2011-05-19 20:29:00

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cookessentials - 2011-06-14 13:56:00

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indy95 - 2011-06-14 17:16:00

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cookessentials - 2011-06-20 15:29:00

oks, heres one for you all to try!!

mmMmm . . . . . . mmmmMMmmmmm is all I can say!!

Dutch Apple Cake

125g Butter
1 C Sugar
2 Eggs

1 1/4 C smooth WARM apple sauce

2 C Flour
1 tspn BS
1/2 tspn Salt
1 1/2 tspn Cin
3/4 tspn Cloves
2 Diced Apples
1 C Raisins
1 C Nuts of your choice

Mix butter, sugar and egg for a few mins.

SLOWLY mix in Warm apple sauce.

Add dry ingredients and mix in.

Add raisins, chopped apple and nuts.

Bake 180 45 mins approx normal bake

This is a winner in this house and goes sooo fast!!
I double it and freeze 1 :) Have made it with maca nuts and walnuts so far. I have even added speculaas spice and not added the cin and cloves. Both are winner on taste!!
Enjoy :)

Edited by lx4000 at 3:42 pm, Mon 20 Jun

lx4000 - 2011-06-20 15:42:00

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cookessentials - 2011-06-21 10:54:00

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cookessentials - 2011-09-06 19:52:00

I didn't even know this thread existed. What a fabulous resource. Soooo many new recipes to try, where to start...

splitty - 2011-09-09 15:17:00

JO SEAGERS BIG BIRTHDAY CHOCOLATE CAKE
For the cake
3c sugar
3c flour
3tsp b powder
3tsp b soda
3 eggs
1.5c sour cream
3/4c cocoa
1.5c strong coffee (can be instant)
2tsp vanilla essence

For the glaze
200g dark chocolate
50g butter
1TBS golden syrup

Oven @ 180C
Spray a 28-30cm springform tin with baking spray,and line the base with baking paper.
Place all the cake ingreds in food processor or large mixing bowl and mix well.
Pour into the prepared tin and bake for 70 -75 mins.
Cool on a wire rack.

Melt the dark chocolate,butter and golden syrup together and mix til smooth.Carefully level the top of the cake with a sharp knife,then spread with the chocolate glaze.

bev00 - 2011-09-12 22:39:00

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cookessentials - 2011-09-16 17:02:00

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elliehen - 2011-09-18 11:41:00

Thankyou all for your fabulous and taking time to put them up

kiwirose1 - 2011-09-18 14:13:00

It sure is Cookessentials ... is the other cake thread still alive?
For choc cake lovers - another awesome cake, makes a good size too. Its rich but actually quite light due to the buttermilk. I
1 3/4 C Plain Flour
3/4 Cocoa
1 Tsp Baking Powder
1 Tsp Vanilla Essence
1 C Black Espresso Coffee (strong - and cooled til warm)
2 C Sugar
2 Tsp Baking Soda
2 Eggs
1 C Buttermilk
1/2 Oil (not olive)

Sift dry ingred and add sugar. Whisk eggs to break them up. Add all wet ingredients to dry - DO NOT OVERMIX.
Bake in a lined tin, it rises a fair bit so do not fill past halfway up the tin.
Cook long and slow - about 1 hour at 160-170c.
Ice this with chocolate ganache.

bev00 - 2011-09-20 22:00:00

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elliehen - 2011-09-24 20:16:00

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jane40 - 2011-09-25 18:05:00

fantastic recipes !!

girl251 - 2011-10-02 11:41:00

Whizz cake BANANA CAKE - No melting, no mashing, and no creaming. Place in kitchen whizz: 1 1/4 cups sugar, 100gr butter, 1/2 cup milk, 2-3 bananas, 2 eggs, 1 tsp vanilla and blend till smooth. Add: 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt. Bake in lined 23cm tin in moderate oven 40-50 minutes until cake springs back when touched. Leave in tin 5-10 minutes before turning out

bev00 - 2011-10-07 00:00:00

Bump, it isn't a year old yet but it might disappear

ingies - 2012-03-25 03:01:00

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cookessentials - 2012-05-01 16:03:00

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indy95 - 2012-11-29 16:35:00

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indy95 - 2012-12-03 14:15:00

Someone looking for this thread....

valentino - 2013-04-30 15:36:00

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cookessentials - 2013-04-30 15:54:00

cookessentials wrote:

Valentin-
o, you gem. I had looked and looked for this great thread but to no avail. Thank you.

Thank you Pam, used your username in the search to find this.

Cheers.

valentino - 2013-04-30 15:57:00

cookessentials wrote:

Valentin-
o, you gem. I had looked and looked for this great thread but to no avail. Thank you.

Ummm - using the keyword "cake" would have produced it in the search function. You are usually very good at that cooks.

uli - 2013-04-30 16:05:00

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cookessentials - 2013-04-30 16:15:00

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cookessentials - 2013-04-30 16:15:00

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cookessentials - 2013-04-30 16:18:00

cookessentials wrote:

tried that and Cakes but still could not find it. Anyway, it is here which is great as there are just so many tied and true recipes on here and always helpful. Someone was after a good carrot cake recipe the other day, so now they wont have to go searching!

I am glad that the recipes are "tied and true" - to what are they tied I wonder? Also why are these recipes "always helpful"?

Never mind - I am sure lots of people will find some "cakes" they like - even if they were unable to access the recipes via the search function...

uli - 2013-04-30 20:18:00

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cookessentials - 2013-04-30 20:19:00

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elliehen - 2013-04-30 20:20:00

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cookessentials - 2013-04-30 20:32:00

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cookessentials - 2013-04-30 20:56:00

cookessentials wrote:

As the saying goes, you cannot teach an old dog new tricks elliehen

Seems to be increasingly true with personal experience of being in this zone.

Yep, recently celebrated my retirement status.

Cheers everyone.

valentino - 2013-05-01 07:51:00

Some lovely recipes here. Thanks to everyone.

willman - 2013-05-01 08:10:00

Quince Date and Walnut Cake
Like carrot cake, the "quince" flavour is masked.
Ingredients
3/4 cup self-raising flour
3/4 cup wholemeal flour
1 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1 cup white sugar
4 medium eggs
1 cup sunflower or canola oil
1 tsp Vanilla essence
1/3 cup chopped walnuts
2 cups grated Quince....[wipe the fluff off do not peel].
3/4 cup chopped dates
juice and finely grated lemon peel from 1 lemon

Cream Cheese Icing
125g cream cheese, softened
50g butter, softened
2 1/2 cups Chelsea Icing Sugar or Lemon Flavoured Icing

Method

Preheat the oven to 180°C. Sift flours, spices and soda into a large mixing bowl. Add all remaining ingredients and stir with a wooden spoon until just combined, don't beat.
Line a 20 x 23cm cake tin (6 cm deep) with baking paper and grease well. Pour the cake mixture into the prepared tin and smooth the surface. Bake for 1 hour. The cake is cooked when a skewer is inserted into the centre of the cake and the skewer comes out clean. Remove from the oven and cool then remove from the cake tin and peel away the paper.
Spread the top of the cake with cream Cheese Icing.

Cream Cheese Icing
Beat all the ingredients together until smooth Icing consistency. Spread over top of cake.
I will put a pic up in my blog later when its iced

http://jumpingjellybeans-jellybeans.blogspot.co.nz/

Edited by pickles7 at 8:40 am, Wed 1 May

pickles7 - 2013-05-01 08:38:00

Carrot Cake
The "carrot" flavour is masked in this cake.
Ingredients
3/4 cup self-raising flour
3/4 cup wholemeal flour
1 tsp mixed spice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1 cup Chelsea Raw Sugar (blitz in your food processor for smaller crystal size)
3 large eggs
1 cup sunflower or canola oil
1 tsp Vanilla essence
3/4 cup chopped walnuts
2 cups grated carrot
1/2 cup sultanas or raisins
2 Tbsp desiccated coconut

Cream Cheese Icing
125g cream cheese, softened
50g butter, softened
2 1/2 cups Chelsea Icing Sugar or Lemon Flavoured Icing

Method

Pre-heat the oven to 180°C. Sift flours, spices and soda into a large mixing bowl. Add all remaining ingredients and stir with a wooden spoon until just combined, don't beat.
Line a 20 x 23cm cake tin (6 cm deep) with baking paper and grease well. Pour the cake mixture into the prepared tin and smooth the surface. Bake for 1 hour. The cake is cooked when a skewer is inserted into the centre of the cake and the skewer comes out clean. Remove from the oven and cool then remove from the cake tin and peel away the paper.
Spread the top of the cake with cream Cheese Icing.

Cream Cheese Icing
Beat all the ingredients together until smooth Icing consistency. Spread over top of cake.
A pic of the texture of this cake can be seen in my blog mentioned above in the Quince cake recipe.

Edited by pickles7 at 8:44 am, Wed 1 May

pickles7 - 2013-05-01 08:40:00

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cookessentials - 2013-05-01 10:23:00

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elliehen - 2013-05-01 11:20:00

Of course, we all still got to keep going, everyday life ensures this.

Cheers all.

valentino - 2013-05-01 12:17:00

Now try this for a real treat and it is a very large cake... courtesy of Ripe.

Chocolate Kahlua Cake
450g butter
450g brown sugar
1 cup golden syrup
6 eggs
1 ½ tsp vanilla
450g flour
1 cup cocoa
3 tsp baking powder
1 ½ cup milk
Cream butter, brown sugar and golden syrup.
Add vanilla and then eggs one at a time.
Sift together dry ingredients in a separate bowl, and then add to creamed mixture alternately with the milk.
Bake in a greased lined 26cm tin at 170 C for 40 mins or until stick comes out clean.
Pour ¼ to half cup of Kahlua over the cake (or more depending on your taste preference)
Top with chocolate ganache.
Ganache;

200 mil cream
2 tablespoons butter
230 grams chocolate chopped small.
A block of Choc whilst still sealed in package slammed a few times on the bench will break into smaller pieces.

Put cream and butter into saucepan and heat until just below boiling point.
Remove from heat add chocolate and stir until melted and all is smooth in texture.
Leave for a few minutes until it starts to thicken.
Place the cake on a large serving dish by inverting cake from rack.
Slowly pour over the Choc Ganache evenly all over the cake, allowing excess to drip or run down all sides.
Allow to set completely cooled, can be refrigerated.

Personal Hint; before inverting cake back to it’s base, spread a coating of ganache over bottom of cake, cut a piece of baking paper plus an extra cm overhang, allow the choc to set a little then flip or invert the cake onto a dish.
Once cake ganache is fully set – remove the paper somehow before slicing otherwise paper could make taking a slice out trickier.

Edited by valentino at 12:23 pm, Wed 1 May

valentino - 2013-05-01 12:22:00

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cookessentials - 2013-05-01 13:17:00

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cookessentials - 2013-05-01 16:32:00

APPLE AND CINNAMON CAKE
http://silviascucina.wordpress.com/2011/10/05/italian-apple-
and-cinammon-cake/ It looks pretty impressive!

Quotegardie (401 ) 4:31 pm, Tue 1 May #4

Raspberry & Custard Tea Cake

250g butter, softened
2 T finely grated orange rind
1 1/2 cups (330g) caster sugar
4 eggs
1 1/2 cups (225g) self-raising flour
1/2 cup (75g) plain flour
2 T fresh orange juice
1/2 cup (60g) ground almonds (almond meal)
150g fresh or frozen raspberries
1/4 cup (20g) flaked almonds
Icing sugar, thickened cream for serving (I didn't bother with this!)

CUSTARD:
2 T custard powder
1/4 cup (55g) caster sugar
1 cup (250ml) milk
20g butter, chopped
1 teaspoon vanilla extract

1. CUSTARD: Combine the custard powder and sugar in a small saucepan; gradually stir in the milk. Cook, stirring, until mixture boils and thickens. Remove from heat, stir in butter & vanilla. Press a piece of plastic wrap over the surface of the custard to prevent a skin forming
2. Preheat the oven to 170 deg C (150 deg fan forced). Grease a deep 22cm springform cake pan. Line base & side with baking paper.

3. Beat butter, rind & sugar in a large bowl with an electric mixer until light & fluffy. beat in eggs one at a time. Gradually fold in combined sifted flours, orange juice, then almond meal.

4. Spread two-thirds of the cake mixture into the prepared pan. Dollop small spoonfuls of custard over cake mixture. Spoon the remaining cake mixture over custard - carefully spread with a spatula to completely cover the custard. Sprinkle over raspberries, then flaked almonds.

5. Bake for about 1 hour 25 mins or until cooked when tested. Cool cake in pan. Transfer cake to cake stand & dust with sifted icing sugar. Serve with thickened cream if desired.

Suitable to freeze. Not suitable to microwave.

Quotedotty23 (158 )

Edited by bev00 at 7:26 pm, Thu 2 May

bev00 - 2013-05-02 19:24:00

Bumping because I have just found this and need more time to read all the wonderful recipes tempting me to start baking again.

aasha - 2013-05-04 22:03:00

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elliehen - 2013-05-04 22:41:00

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cookessentials - 2013-05-18 20:14:00