Banana cake

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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.

Banana bread

1/4 cup milk
1 teaspoon lemon juice
2 very ripe bananas
60g butter (softened)
1 cup white sugar
2 cups SR flour
2 eggs

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.

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Hummingbird cake

Hummingbird cakeHere’s another recipe out of the same book I got the cinnamon teacake recipe – and this one’s a winner too…

 

Hummingbird cake

  •  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.

 

Cinnamon teacake

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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.

Cinnamon Teacake

60g butter, softened
1 teaspoon vanilla extract
2/3 cup caster sugar
1 egg
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.

Kel’s chocolate cake

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….

 

Chocolate cake

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

pinch salt

 

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.

Lemon cake

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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!!!

 

Lemon Cake

125g butter, softened

2 tsp finely grated lemon rind

1 & 1/4 cups caster sugar

3 eggs

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!

 

Wedding cake for dummies

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!