Plain Cakes

Five Plain Cakes

Anna's Recipe File

Chicken and Fish

Lamb, Beef and Venison

	Plain Cakes
	Tarts
	Fruit Cakes

Beat-and-Bake	Carrot Cake	Dutch Ginger Cake
German Cake	Chocolate Cake and its Special Icing
Also see Ruth's Big Chiffon Cake

beat and bake cake

This is Pat Bonnard’s recipe. She also used it to make batches of cup cakes when the children were small.

1.5 cups flour

2 tsp. baking powder

2 eggs

3/4 cup sugar

1/2 cup milk

125gr butter

1tsp vanilla

Put all ingredients in mixing bowl, beat well.

Makes one medium cake (bake at 180C for 30 min) or drop spoonfuls into paper cupcake holders and bake for 15 - 20 mins until done.

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In the early 70s, my friend Patsy made the best carrot cake in town. She never actually refused to give the recipe to anyone, she just conveniently never got around to doing so. Eventually Barbara, another friend, became tired of being stonewalled, so she offered to baby-sit Patsy’s children. Once she had the run of the house, she Stole the Secret Formula and gave it to everybody else.

1 cup sugar

3/4 cup olive oil

3 eggs

1/4 tsp. salt

1 and 1/3 cup flour

1.5 tsp. baking powder

1.5 tsp. bicarb (baking soda)

1.5 tsp. cinnamon

2 cups finely grated carrots

1/2 cup chopped walnuts

icing:

125gr butter

500gr icing sugar

125 gr. cream cheese

1tsp vanilla

Beat together sugar, oil and eggs.

Add flour, baking powder, salt, bicarb and cinnamon.

Fold in the carrots and walnuts.

Bake for 1 hr at 350F or 180C

Icing:

Cream butter and icing sugar together.

Add cream cheese and vanilla gently by hand.

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dutch ginger cake

I was given this recipe by Bronwen, the acquisitions librarian at the Nunawading library. Bronwen always brought this when we had a special morning tea for some festive occasion.

1.75 cups plain flour

1 cup caster sugar

125 gr glace ginger

1 egg (beaten)

150gr butter (melted)

30gr blanched almonds

Sift dry ingredients together. Add ginger.

Mix in the melted butter and beaten egg.

Press into well greased 20cm pie plate or sandwich tin.

Brush with milk, decorate with almonds.

Bake in moderate (180C) oven 30 - 40 minutes, cool in tin.

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Janet who lived across the road from us in, baked this cake for birthdays, which came around pretty often as she had five daughters.

You have to use the special icing - see next recipe.

List 1

2 cups flour (500 ml)

2 cups sugar (500 ml)

List 2

1cup water (250 ml)

1/2 cup buttermilk (125ml)

1/2 cup oil (125ml)

125 gr butter

50 ml cocoa

pinch of salt

List 3

2 beaten eggs

1 tsp bicarb

1 tsp vanilla

Mix together ingredients in 1

Boil together ingredients in 2 and add to first mixture.

Add ingredients in 3 to mixture, and beat well.

If the mixture is not well beaten in the last stage, the cake will be soggy in the middle.

Bake at 180C for 35-40 min for 2 layer tins,

180c for 55-60 min if using 1 square or deep round tin.

Allow cake to cool completely and cover with Special Chocolate Icing.

special chocolate icing

This works equally well on any chocolate cake.

	60 gr butter
	30 ml milk
	5 ml vanilla
	1 tablespoon cocoa (heaped)
	2 tablespoons icing sugar (heaped)
	4 more tablespoons icing sugar

Boil ingredients together.

Remove from heat and beat in the extra four tablespoons icing sugar.

Pour over cold cake.

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My friend Liselotte Schultze got this recipe from her mother-in-law in Germany. Her husband was particularly fond of this cake and so was her dachshund Heinz, a.k.a. Harry. Lise reckoned Harry was the more appropriate name for an Australian-born dog, never mind his lineage.

250gr soft butter

300ml white sugar

2 eggs

250gr plain flour

1/2 tsp bicarb

1/2 tsp cream of tartar

pinch of salt

200ml milk

125ml cinnamon sugar

1/2 cup chopped nuts

Preheat oven to 180C and spray a shallow baking dish approx 30 x 25 x 5 cm.

Cream sugar and butter. Add eggs one by one, beating each one in well.

Sift dry ingredients together, and add them to the mixture alternately with the milk.

Spoon into baking dish, smooth the top and sprinkle with cinnamon sugar and nuts.

Bake about 40 min or till done. Leave to cool and then cut into squares.

Serve lukewarm or cold.

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