Spiced Apple Cake

Robyn seems to like this baking lark, because her name comes up the most frequently on the cake calendar. None of us are about to complain though, because she’s right good at it. Her spiced apple cake feels healthy, tastes great, and has the requisite sugar and butter loading required of a Cake Club regular. Read on and salivate.

Tea Time Apple Spice Cake

2x large Granny Smith apples,
1 cup white sugar 100gm butter,( just melted, and just warm)
1 egg;
1 1⁄2 cups plain flour
1 teasp baking soda
1 teasp cinnamon
1⁄2 teasp nutmeg
1⁄2 teasp allspice

Preheat oven to 180 C.
Peel and thinly slice apples and place in a mixing bowl
Sprinkle sugar over apple
Melt butter and beat egg into it
Pour butter mixture over apple
Add flour, baking soda, and spices to the mixture
Mix well
Bake for 45 mins approx, or until cake is cooked and golden.

Published in: on November 6, 2011 at 20:38  Leave a Comment  

Crazy Cake

Robyn’s first offering for 2011 was the aptly named Crazy Cake. This almost breaks the rules of Cake Club as it doesn’t contain any butter, but there is quite a lot of sugar and quite a lot of oil, so it probably isn’t very good for you anyway so we let her off.

1 1/2 cups flour
2 Tbsp cocoa
1 tsp cinnamon
1 tsp ginger
1 tsp baking soda
1 tsp salt
1 cup sugar
1/2 cup oil
2 Tbsp vinegar
1 tsp vanilla essence
3/4 cup water

Line a 20 cm square tin with baking paper, and grease and lightly flour the sides.

Measure the dry ingredients and sift together in a large bowl. Measure the oil and add to the bowl without stirring. Add the other wet ingredients, and stir well with a fork until smooth.

Pour into the tin and bake at 190°C for 30-40 minutes. Leave to cool in the tin for 5 minutes, then turn out onto a rack. Dust with icing sugar or cover with chocolate butter icing, and enjoy!

Published in: on February 20, 2011 at 20:55  Leave a Comment  

Burns Cake-Supper

January 26th this year happened to fall on a Tuesday, and what better way to celebrate the great Scots poet Rabbie Burns than with cake in his honour? The Sweet Haggis was piped in on kazoos, Irn-Bru and whisky made the rounds and shortbread and cranachan finished everyone off nicely.

Sweet Haggis

Pen borrowed the cake recipe from here for the basis of the sweet haggis.

Ingredients
1 1/2 cups boiling water
1 cup rolled oats
1/2 cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon black pepper
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 bag chocolate buttons
1 bag mini-marshmallows
1 bag chopped nuts

Preheat the oven to 175°C. Line a 23 cm round cake tin.
Pour boiling water over oats, mix well, and allow to cool.
In a larger bowl, combine the butter, sugars, eggs, flour, baking soda, spices, and salt. Add the cooled oatmeal mixture, and stir to combine.
Pour batter into pan.
Bake for 35 minutes and allow to cool.

Crumble the cake into a large bowl. Add the chocolate, marshmallows and nuts, and stir to combine. Microwave as much of the mixture as you can fit into the microwave, for just long enough to make the chocolate and marshmallows go sticky. Squash the entire mixture into your substitute sheep’s stomach – clingfilm/gladwrap can be used if you can find a wide enough roll – and leave overnight to congeal. Pipe in the haggis and enjoy!

Recipes for Shortbread and Cranachan to follow.

Published in: on February 20, 2011 at 20:32  Leave a Comment  

Nutty Orange Pumpkin Cake

One of our newest members has been proving her mettle of late, this week serving up a culinary delight with not just one but two titian ingredients never before used as the basis of Cake Club concoctions. This monster proved a great success with the cakers and disappeared in double quick time; combined with nuts and a healthy icing top, it came in line for multiple compliments to the chef for both aesthetic and appetizing attributes. Robyn’s report follows.

Ingredients
300 g butter
1 cup soft brown sugar
2 tbsp grated orange ring
4 eggs
3 cups grated pumpkin
1/2 cup mixed nuts (originally macadamia nuts) finely chopped
2 cups flour
2 tsp cinnamon
1 tsp mixed spice
4 tsp baking powder
1/2 cup milk
4 tbsp oil

Cream butter, sugar and orange ring, add eggs and beat well. Add the remaining ingredients and mix well. Pour into two well greased or lined baking tins (20-22 cm). Bake for 35-40 mins at 175°C, then cool on a wire rack.

Sour cream orange frosting
3 cups icing sugar
2 tsp grated orange rind
orange juice
orange liqueur (optional – Cointreau or Grand Marnier)
toasted nuts for decoration

Blend all icing ingredients (except nuts) to a spreadable consistency. Cover one cake, then layer with the other cake and cover with remaining icing. Sprinkle with nuts.

The Cake Club were also very taken with the cake box in which Robyn’s cake was delivered; complete with snap lock lid and cake slice, it aroused some jealousy and also the suggestion that the club acquire their own box, and pass it round to the next baker on the list. This would, of course, mean finishing the cake completely without fail every week, so that there are no leftovers to complicate the box relay. So, no problems there.

Published in: on October 20, 2010 at 19:26  Leave a Comment  

Lebkuchen

Perhaps due to the frost of midwinter slowing down the typing fingers of cake clubbers, recipes have been oozing in at a gentle pace of late. However, a flurry of catching up is upon us, starting with Tom’s excellent Lebkuchen. This was a large cake, and although delicious, it even managed to defeat one of the best turn outs of the Cake Club so far. Tom’s report follows.

Ingredients
1.5 cups of Sugar
4 eggs
500g Honey
4 tsp baking powder
4 cups of flour
250g Ground Hazelnuts
250g Ground Almonds
100 Almonds (Silvered)
1 Lemon rind

Spice mix
4 tsp Cinnamon
4 tsp Cloves
3 tsp ginger
2 tsp nutmeg
2 tsp cardamom

Heat and mix, butter, sugar and honey in a large pot.
Add spice mix and lemon rind when warm, stir and allow to cool.
Add eggs first and then flour, while stirring (it takes a while so a mixer might help).
Add nuts and mix.
Spread mix into a relatively low baking dish (about 5cm high, it doesn’t rise much).
Bake for approx. 15 mins (this seems to vary – test with a knife).

Note. This makes a very big Cake and you could easily halve it if you didn’t have a whole Cake Club to feed!

Published in: on July 4, 2010 at 21:27  Leave a Comment