METHOD 1. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
2. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon.
3. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
INGREDIENTS: 800 grams of flour 1280 grams of Brown sugar 576 grams of Vegetable oil 12 pcs of Egg 24gms of Cinnamon 8gms of Bicarbonate 8gms of Baking Powder 240gms of mixed fruit 240gms of cashewnut 1440gms of Carrot DIRECTIONS In a mixing bowl, whisk the egg add vegetable oil and brown sugar. Peel and grate the carrots. In another bowl, sift together flour, bicarbonate, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly cake pans, which have been generously greased Place in preheated oven and bake for 40 to 60 minutes.
MADEIRA CAKE
ReplyDeleteINGREDIENT
Butter 400
Margarine 400
Sugar 800
Flour 600
Self- raising flour 200
Egg 11pcs
Milk 4½ tbspn
Lemon essence (Optional)
METHOD
1. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.
2. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon.
3. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.
CARROT CAKE
ReplyDeleteINGREDIENTS:
800 grams of flour
1280 grams of Brown sugar
576 grams of Vegetable oil
12 pcs of Egg
24gms of Cinnamon
8gms of Bicarbonate
8gms of Baking Powder
240gms of mixed fruit
240gms of cashewnut
1440gms of Carrot
DIRECTIONS
In a mixing bowl, whisk the egg add vegetable oil and brown sugar.
Peel and grate the carrots.
In another bowl, sift together flour, bicarbonate, salt, and cinnamon.
Fold dry ingredients into wet mixture and blend well.
Fold in carrots and chopped nuts until well blended.
Distribute batter evenly cake pans, which have been generously greased
Place in preheated oven and bake for 40 to 60 minutes.