Cake and Sugar
5 Recipes on Melting Method
Fruit Cake
Ingredients:
6 ounces of hard margarine or butter oz 6 ounces brown sugar oz 12 ounces of sultana raisens pt half a pint of water oz 12 ounces cake and pastry flour tsp half a teaspoon of nutmeg tsp 1 and a half teaspoons of mixed spice tsp 3 quarters teaspoon of bi-carb soda lg 2 large eggs
Method:
Line a 7 inch cake pan square or round. Place margarine, sugar, sultanas, and water in a saucepan. Stir over low heat until sugar and margarine have melted, bring to boil and boil for 3 mins. Remove from heat and allow to cool to luke warm. Sieve flour, bi-carb and spices into a bowl.
When fruit mixture is cool add to flour mixture and add 2 beaten eggs, mix thorougly. Leave to rest in pan until warm then turn out.
Peanut Cake
Ingredients:
Self raising flour - 12 ozs (3 cups)
Golden syrup - 2 tbls
Brown sugar - 3 oz ( ½ cup)
Butter - 3 oz ( 1/3 cup)
Milk - 2 tbls
Crunchy peanut butter - 6 oz ( ¾ cup)
Eggs - 3
Pinch of ground cinnamon
Method:
Sift the flour and cinnamon into a bowl. Gently melt the sugar, syrup and butter in a pan over low heat. Add the milk. Make a well in the centre of the flour. Pour in the syrup mixture. Add peanut butter and beaten eggs. Beat until smooth. Line two 1 lb loaf tins with grease proof paper. Pour into the prepared tins bake in a moderate oven at 325º F for 40 – 50 minutes or until a skewer inserted into the centre comes out clean. Cool slightly in the tins before turning out onto a wire rack. Makes two 1 lb loaf cakes.
NY Times Blender Cheesecake
Ingredients:
1 env. unflavored gelatin
1 tbsp. lemon juice
Yellow peel of 1 lemon
1/2 c. hot water or milk
1/3 c. granulated sugar
2 egg yolks
8 oz. cream cheese
1 heaping c. crushed ice
1 c. sour cream
Crumb crust (see below)
Method:
1. In an electric blender
Fruit Cake
Ingredients:
6 ounces of hard margarine or butter oz 6 ounces brown sugar oz 12 ounces of sultana raisens pt half a pint of water oz 12 ounces cake and pastry flour tsp half a teaspoon of nutmeg tsp 1 and a half teaspoons of mixed spice tsp 3 quarters teaspoon of bi-carb soda lg 2 large eggs
Method:
Line a 7 inch cake pan square or round. Place margarine, sugar, sultanas, and water in a saucepan. Stir over low heat until sugar and margarine have melted, bring to boil and boil for 3 mins. Remove from heat and allow to cool to luke warm. Sieve flour, bi-carb and spices into a bowl.
When fruit mixture is cool add to flour mixture and add 2 beaten eggs, mix thorougly. Leave to rest in pan until warm then turn out.
Peanut Cake
Ingredients:
Self raising flour - 12 ozs (3 cups)
Golden syrup - 2 tbls
Brown sugar - 3 oz ( ½ cup)
Butter - 3 oz ( 1/3 cup)
Milk - 2 tbls
Crunchy peanut butter - 6 oz ( ¾ cup)
Eggs - 3
Pinch of ground cinnamon
Method:
Sift the flour and cinnamon into a bowl. Gently melt the sugar, syrup and butter in a pan over low heat. Add the milk. Make a well in the centre of the flour. Pour in the syrup mixture. Add peanut butter and beaten eggs. Beat until smooth. Line two 1 lb loaf tins with grease proof paper. Pour into the prepared tins bake in a moderate oven at 325º F for 40 – 50 minutes or until a skewer inserted into the centre comes out clean. Cool slightly in the tins before turning out onto a wire rack. Makes two 1 lb loaf cakes.
NY Times Blender Cheesecake
Ingredients:
1 env. unflavored gelatin
1 tbsp. lemon juice
Yellow peel of 1 lemon
1/2 c. hot water or milk
1/3 c. granulated sugar
2 egg yolks
8 oz. cream cheese
1 heaping c. crushed ice
1 c. sour cream
Crumb crust (see below)
Method:
1. In an electric blender