Apple & Cinnamon Bundt

OK – another apple cake recipe – because I’ve got a ton of apples to use. Should have made cider…

What is the difference between a bundt and a Gugelhupf I hear you ask?
The only real difference between the two cakes is that traditionally a Gugelhupf uses yeast to rasie it, where as a bundt uses baking soda or baking powder.

So the recipe:

First – heat the oven to 160ºc (fan), and prep a 9″ bundt tin (grease it, flour it)

400g sugar (white or light brown, depending on the color cake you want.)
325g veg oil
2 tsp vanilla extract
3 eggs
375g flour
1tsp baking soda
2tsp cinnamon
1 tsp salt
3 medium apples, peeled, cored & diced

topping – cinnamon & icing sugar

Mix the dry ingredients, then add the wet ingredients, and fold in the apples. Add to the tin, and bake for 60mins until cooked through.

Carrot Cake

OK, its not just carrot. I found a version that added coconut and pineapple too – which helps with the texture and moisture. This is my take on that recipe. This version has no nuts (for Poppy) using sunflower seeds and pine-nuts instead. Its lovely & moist, and sweet. Lots of vanilla and cinamon.

The cake –

Dry:
250 g plain flour (2 cups)
400g sugar (2 cups) (white or light brown)
150g chopped ‘nuts’ – sunflower seeds, pine nuts or a mix
50g desiccated coconut
2 tsp bicarb of soda
1 tsp baking powder
1 1/2 tsp cinamon powder
1/4 tsp salt

Wet:
220g grated carrot (2 cups)
60g buttermilk (1/4 cup)
60g sunflower oil (1/4 cup)
240g drained crushed pineapple (1 can, drained)
3 eggs
1 tsp vanilla

For the cake – mix dry ingredients together, then add the wet and mix well. Cook in a 13×9 inch (33 x 23 cm) pan. Bake for 40-45 mins at 180ºc.

Whilst its still warm, and in the pan, add the buttermilk glaze, below:

Pour onto the hot cake. Once sunk in, cool the cake on a rack.

Once thoroughly cooled add the cream cheese frosting, below:

Buttermilk glaze
50g sugar (1/2 cup)
60g buttermilk (1/4 cup)
60g butter (1/4 cup)
2 tsp golden syrup

Bring the ingredents to boil, and simmer for 4 mins. Use hot to glaze the cake.

Cream cheese frosting:
180g soft cream cheese
120g softened butter
2 tsp vanilla
550g icing sugar

beat the butter and cream cheese together – much esier if theyre both softened. add the icing sugar and vanilla, and whip till its light(ish). spread onto the cake.

Banana cake

Line a bread tin and set the oven to 160ºc. Poppy first made this cake from a recipe she found. A couple of small changes, and suddenly a new favourite!

  • 140g softened butter (room temp)
  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g sr flour
  • 1 tsp baking powder
  • 2 very ripe bananas – mashed

Whip the butter and sugar together and add the eggs. fold in the flour, baking powder and bananas.

Get the mix into the oven as quick as you can to give the soda as much opportunity to make bubbles in your cake as you can . Cook for about 30 minutes, until a skewer comes out clean. Let it cool a fe minutes in the pan then turn out.

If you want to decorate the top you can add a little icing and or banana chips, or a little chocolate. it doesn’t need it though..

Cornflour Cake

One of my Auntie Gwen’s recipes. Like me, she liked to type up her recipes. She kept them in a green folder in the kitchen. I’ve not tried this cake, but it seems to have been worth saving from Gwen’s point of view.

4 oz butter
5 oz caster sugar
2 eggs
2 oz plain flour
2 oz Cornflour
1/4 tsp baking powder
Flavouring (Assume she means vanilla essence, or almond/orange/coffee?)
1 tbl milk

tin size – 5 1/2″ x 3 ” (Loaf?)

Cream together the butter & sugar, add the egg yolks one at a time and beat well. Stir in the flours, and baking powder gradually, and add the milk & flavouring. Whisk the egg whites to stiff, and fold into the mixture.

fill the lined tin, which should be prepared by greasing and sprinkling with a mix of 1 tsp sugar and 1 tsp flour.

Cook at 175°c. Allow to partially cool in the tin before turning out.

Round Cake

This is one of Mary’s old recipes – found in a bag of clippings and free cookbooks. This one looks well used – the sheet of A4 has seem some action. I’ve not made this cake – bu couldn’t throw the page away without writing it up first.

Prepare a 7″ round cake tin.

7oz butter
8oz Caster sugar
5 eggs
10 oz plain flour
1/4 tsp salt
1 tsp grated nutmeg
3/4 tsp mixed spice
3/4 tsp cinnamon
16oz currents
8 oz Sultanas
6 oz Raisins
4 oz glacé cherries
4 oz mixed peel
4 oz chopped almonds
1 lemon rind grated
4 tbl sherry

Mix it all, and pop it into the lined tin.

Cook for 4 hrs – 1 hr at 150°c and turn down 10-15°c every hour. Top with paper to stop the cake drying out. Add a bowl or water to the bottom of the oven to keep it steamy and moist through cooking too.

Honey Banana Cake

Preheat the oven to 180°c and line 20cm round tin.

1/2 lemon
400g ripe bananas (weight in skins)
100g butter
100g caster sugar
2 large eggs
225g SR flour
pinch salt
50g desiccated coconut (hold back 12g for the top)
4tbl clear honey (3 in cake, 1 on top)

Grate the lemon rind and squeeze the juice. Peel the bananas and mash with the lemon juice.

Beat the butter and sugar until light and fluffy. Add the other ingredients and beat till smooth. Spoon into the tin and bake for 1 hour. Cool on a wire rack. Brush the top with 1 tbl honey and sprinkle with coconut.

Fat free chocolate cake

Fat free chocolate cake – its practically health-food.

50g cocoa
175ml hot water
200g plain flour
1/4 tsp salt
350g caster sugar
12 large egg whites (you can use the yolks for icecream making!)
1 tsp cream of tartar
raspberries and mint to decorate

for sauce:
225g raspberries
2 tbl clear honey

Preheat the oven to 180°c. Line a 23cm ring tin.

blend the cocoa and hot water. In another bowl mix 150g sugar, the flour and salt.

In a separate bowl whisk the egg whites a cream of tartar until stiff peaks. gradually whisk in the remaining sugar then fold in the flour mix.

Spoon into the prepped tin and spread level. Bake for 40 minutes until centre springs back when gently pressed. Allow to cool in the tin. Server with fruit and sauce.

Dundee Cake

Classic Granny cake. Not super rich, but be careful not to make too wet, or the fruit will sink! Preheat oven to 170°c and line a 7″(18cm) round tin

225g butter
225g caster sugar
1 tbl lemon rind, grated
3 eggs
250g plain flour
1 tsp baking powder
100g sultanas
100g currents
100g raisins
100g mixed peel
1tbl fine-cut marmalade
75g ground almonds
1tbl sherry
75g whole blanched almonds for topping

Whip the butter & sugar then add eggs, 1 at a time to prevent curdling. Add the flour and baking powder and mix, then add ground almonds, lemon, marmalade, sherry and fruit.

Add to the lined tin, making a slight hollow in the middle so that it rises to the level whilst cooking. Decorate the top with the almonds. Bake for 2 hrs and 15 minutes. Cool in tin for 15 minutes.

Everyday Chocolate cake

150g self-raising flour
1 tsp baking powder
40g cocoa
175g marg/butter
175g caster sugar
3 eggs

Filling:
75g butter
250ml evaporated milk
50g caster sugar
150g dark chocolate

Preheat oven to 190°c (less for fan oven) and grease & line 2 20cm cake tins.

Mix the flour, cocoa and baking powder in a bowl, add butter, caster sugar and eggs and whisk for 2-3 mins.

Spoon into the 2 tins equally (use scales!) and bak e for 20 mins.

for the filling – heat the butter, evaporated milk, sugar and chocolate in a pan until smooth. Cool then beat for 2-3 mins till thick. Use to top and sandwich the cake.