Life has been a little busy this year and its been ages since I’ve posted anything…
Thought I’d get back in the game and post a favourite recipe of mine – Banana bread. I usually bake this as a whole cake in a loaf pan, but picked up these cute paper cake cups and tried them out.
This is a fantastic way of using up those overripe bananas.
1/4 cup milk
1 teaspoon lemon juice
2 very ripe bananas
60g butter (softened)
1 cup white sugar
2 cups SR flour
Combine milk and lemon juice in a small bowl. Place peeled bananas in a large bowl and mash them. Add sugar, sifted flour, lightly beaten eggs, softened butter & milk and lemon juice mix. Mix together until smooth. Place in a well-greased cake tin. Bake in a slow oven for 1 3/4 hours or until cooked. Cool in tin for 10mins before turning out onto a wire rack to cool. I usually don’t ice this, but it is lovely with a cream cheese frosting for something special!
Variation – add some chopped walnuts to the mix.
If making into smaller cakes, you will need to adjust the cooking time.
Here’s another recipe out of the same book I got the cinnamon teacake recipe – and this one’s a winner too…
- 440g can crushed pineapple in syrup
- 1 cup plain flour
- ½ cup SR flour
- ½ tsp bi-carb soda
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 cup firmly packed brown sugar
- ½ cup desiccated coconut
- 1 cup mashed banana
- 2 eggs, lightly beaten
- ¾ cup vegetable oil
Cream cheese frosting
- 30g butter, softened
- 60g cream cheese, softened
- 1 tsp vanilla
- 1 ½ cups icing sugar
Preheat oven to 180°C. Grease a deep 20cm square cake pan; line base with baking paper. Drain pineapple over medium bowl, pressing with back of spoon to drain. Reserve ¼ cup of the liquid. Sift flours, bi-carb soda, spices and sugar into a large bowl. Stir in pineapple, syrup, coconut, banana, egg and oil. Pour into prepared pan. Bake for about 40mins. Stand cake in pan for 5mins before turning out onto a wire rack to cool. Spread cold cake with frosting.
Cream cheese frosting – Beat butter, cream cheese and vanilla until light and fluffy. Gradually beat in icing sugar.
Now this is my new favourite cake recipe! Hubby calls it a doughnut cake…
I found the recipe in a Women’s Weekly masterclass cookbook in the library. It takes just 30 minutes to cook.
60g butter, softened
1 teaspoon vanilla extract
2/3 cup caster sugar
1 cup SR flour
1/3 cup milk
15g butter, melted, extra
1 teaspoon ground cinnamon
1 tablespoon caster sugar, extra
Preheat oven to 180°C. Grease a deep 20 cm round cake tin. Line base with baking paper. Beat butter, vanilla, sugar and egg in a bowl with an electric mixer until light and fluffy. Stir in sifted flour and milk. Spread mixture into pan; bake in oven for about 30 mins. Stand cake in pan for 5 mins before inverting onto a wire rack. Brush hot cake with melted butter. Sprinkle with combined cinnamon and sugar. Serve warm.
This is the easiest chocolate cake recipe… I’ve been making this since I was about 8 or 9 I think.
The recipe calls for dessertspoon measurement but they’re pretty hard to find these days – roughly 2 tablespoons should be about right if you don’t have dessertspoons….
1 & 1/2 cups S.R flour
3/4 cup sugar
1 cup milk
1 tablespoon melted butter
1 egg, lightly beaten
3 & 1/2 dessertspoons cocoa
1/2 teaspoon bi-carb soda
Put all ingredients into a mixer and beat until well combined. Pour into a lined cake tin. Bake in a pre-heated oven (150 degrees C) for one hour.
When cooled, top with chocolate icing and sprinkles (if you want to!)
To make this into a simple chocolate pudding cake, use only 1 cup of flour.
I love this recipe! It’s such an easy cake to make and turns out so beautifully every time!
I got this recipe out of a Super Food Ideas mag a couple of years ago and it’s become one of my absolute favourites!!!
125g butter, softened
2 tsp finely grated lemon rind
1 & 1/4 cups caster sugar
1 & 1/2 cups S.R flour
1/2 cup milk
1/4 cup lemon juice
Preheat oven to 180 degrees C. Grease a deep 20cm round cake pan. Line base with baking paper. Beat butter, rind and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour, milk and juice in two batches. Beat until well combined. Pour mixture into pan. Bake in oven for about 50 minutes. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.
Icing – I usually ice this with a simple lemon icing. You could use cream cheese frosting if you want to go a little fancy, but the simple icing is lovely…
I don’t use measurements to make icing but here’s the basics…
Add some icing sugar to a small bowl, add a small teaspoon of softened butter, a dash of vanilla essence, and a dash of hot water (no more than 1/2 teaspoon) and some grated lemon rind. Mix together with a spoon until combined. The mixture will seem quite dry but comes together nicely at the end. If the mixture is too dry, add a little more water. If it’s too runny, add more icing sugar.
Variations – you could use oranges instead of lemons. I’ve thought of doing this, but the lemon is so lovely, I’ve never tried!
When hubby and I got married a couple of years back, we did it on a budget… After looking at prices of wedding cakes, I decided I could easily save a hundred bucks by doing it myself. And I was pretty happy with the results!
So, I got a couple of packets of Green’s Mud Cake mix and premade these and froze them. The day before our wedding I defrosted them. I sliced off the top to make them both flat, then used some sugar water to paste them together. I then covered them in the icing (Orchid White Icing in a packet – rolled out) using more sugar water and a bit of warmed apricot jam spread all over the cake to stick. Once that all came together, I trimmed the edges and placed it on a nice shiny silver cake board. The ribbons I got from a news agent and the silver rings and deco came from Spotlight! All up the cake came to about $25.
I do have a lovely recipe for a choc mud cake – but at the time decided a cake mix was better as it consistently turns out every time and my cake recipe has on occasion come out a little too dry due to a temperamental oven!