Mom’s Apple Cake

6 apples

1 tablespoon cinnamon
 

5 tablespoons sugar

2 3/4 cups flour, sifted


1 tablespoon baking powder


1 teaspoon salt


1 cup vegetable oil


2 cups sugar


1/4 cup orange juice


2 1/2 teaspoons vanilla


4 eggs


1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.

Yule chocolate log

Ingredients
butter , for greasing
5 eggs
140g light muscovado sugar
100g self-raising flour
25g good quality cocoa powder such as Green & Black's or Oxfam Fairtrade
caster sugar , for dusting


285ml/9½fl oz carton double cream
450g fondant chocolate , such as Lindt Lindor
icing sugar , for dusting


Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.
Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.

Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.

Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.

To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hr. Chop the remaining chocolate, spoon a third of the icing into a bowl, then stir them together to make the filling.
Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help you, then set on a board.

Cut a thick diagonal slice off one end of the cake. Transfer the larger piece of cake to a board or flat serving plate. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump (as photo). Spread remaining icing over the cake, then dust with icing sugar to serve.

Sjokolade koek

1 K Koekmeel
1 K Strooisuiker (½ K vir die meelmengsel en ½ K vir die sous)
¼ K Kakao
4 T Bakpoeier (2 T vir die meelmengsel en 2 T vir die eiermengsel)
¼ T Sout
4 Eiers (eierwitte en eiergele geskei)
½ K Olie
½ K Kookwater
1 T Vanielje
1 Blik Idealmelk (vir sous)
1 Blok gewone sjokolade (vir sous)

Metode - Meelmengsel:
1. Gooi die koekmeel, kakao, ½ K strooisuiker, 2 T bakpoeier en sout bymekaar.
2. Meng apart die olie en kookwater saam. Meng dit dan by die droë bestanddele.
3. Klits die 4 eierwitte en 2 T bakpoeier apart.
4. Meng apart die 4 eiergele en vanielje saam.
5. Meng nou die eiergeelmengsel en die eierwitmengsel saam.
6. Meng nou alles saam.
7. Bak in 'n gesmeerde oondvaste bak teen 180 grade vir ongeveer 25 - 30 minute.

Sousmengsel:
Doen solank die volgende terwyl die koek bak:

1. Smelt ½ van die blik Idealmelk saam met die ander ½ K strooisuiker in 'n kastrol.
2. Gooi hierdie mengsel egalig oor die warm koek sodra dit uit die oond kom.
3. Laat koek nou afkoel.
4. Smelt dan die blok sjokolade en die res van die blik Idealmelk saam en gooi egalig oor die afgekoelde koek. (Heerlik ook as 'n nagereg opgedien saam met room / roomys.)

Chocolate icing

Ingredients:
1/4 cup melted butter (not margarine)
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 tsp. vanilla extract
1/4 tsp. salt
3 cups confectioners sugar

Gather the ingredients needed. You will also need a large mixing bowl, a beater and a spatula.

In the large bowl, combine the butter and cocoa powder. For a better consistency, do not use margarine in place of butter. Beat these ingredients on a medium speed until mixed thoroughly.

Next, add in the milk, vanilla extract and salt. Beat at medium speed until smooth.

Gradually add in the confectioners sugar, continuing to beat a medium speed until the icing is smooth and creamy. For a thinner icing, add 1/2 teaspoon of milk while beating.

Caramel Nut Cake

Ingredients

360g flour
5ml salt
30g Huletts White Sugar
10g (1 packet) instant dry yeast
40g brick margarine
1 large egg, beaten
145ml lukewarm water
30ml brick margarine, melted

CARAMEL SAUCE:
90g brick margarine
70g Huletts SunSweet Brown Sugar
60ml honeyB 100g walnuts, chopped

Method


Mix the flour, salt and sugar together. Add the instant dry yeast and mix.
Rub the margarine into the flour with fingertips.
Add the beaten egg and enough lukewarm water to form a dough.
Knead the dough for 10 minutes until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
Prepare the sauce by placing the margarine, sugar and honey into a saucepan and bring to the boil over a low heat, stirring constantly until the sugar has dissolved. Add the chopped walnuts and pour half of the sauce into a greased 20cm round cake tin. Set aside the remainder.
Knock the dough down and roll out into a rectangle of 30cm x 40cm.
Spread the rest of the sauce evenly over the dough and roll the dough into a roll starting at the widest end.
Cut the roll into eight equal slices. Place one slice, cut side down, in the centre of the tin, and arrange the remaining seven slices around it.
Brush with melted margarine, cover with greased plastic and allow to rise in a warm place until double in volume, about 25 - 40 minutes.
Bake in a preheated oven at 180ºC for 30 minutes.

Huletts Chocolate Cake

Ingredients

4 eggs, separated
170g Huletts White Sugar
60ml (4 Tablespoons) cocoa
60ml warm water
75g butter (brick margarine), melted
2ml vanilla essence
160g flour
10ml (2 teaspoons) baking powder
30g (± 5 teaspoons) Huletts White Sugar

ICING FOR DECORATION:
150g butter (brick margarine)
280g Huletts Icing Sugar
A few drops vanilla essence
12.5ml hot water
45ml (3 Tablespoons) cocoa, sifted
Chocolate vermicelli
Strawberries (optional)

Method


Prepare moderately hot oven (190ºC).
Grease two 20cm baking pans.
Blend the egg yolks and the 170g sugar till thick and smooth.
Blend the cocoa with the water and add the butter (margarine) and vanilla essence separately.
Pour into the egg mixture and continue beating till well blended.
Fold in sifted flour and baking powder.
Separately whisk the egg whites and add the 30g of sugar and beat until soft peaks form.
Fold into the cake mixture.
Pour into baking pans, bake for approximately 35 minutes.
Turn out on cooling rack to cool.
ICING:
Cream butter (margarine), sugar and essence together, then slowly beat in the water and cocoa.
Sandwich the cooled cakes with a little of this and spread the remainder over the top and sides. Press vermicelli onto the sides and sprinkle on top of the cake. Add chocolate truffles or fruit (strawberries or black cherries are nice) if desired.

Sponge Cake

Ingredients

3 eggs, separated
15ml (1 Tablespoon) lemon juice
140g (±175ml) Huletts White Sugar
25ml hot water
140g (±250ml) cake flour
5ml (1 teaspoon) baking powder
Pinch of salt

Method


Beat the egg whites till stiff but not dry. Beat in the lemon juice and half the sugar. Beat till the sugar dissolves.
Using the same beater, without rinsing it, beat the egg yolks till light and thick. Add the hot water and beat continuously.
Add the rest of the sugar little by little, beating well after each addition.
Fold the egg yolk mixture into the whites. Sift together the flour, baking powder and salt, then sift in layers over the egg mixture and fold in lightly using a spatula. Repeat until all the dry ingredients have been folded in.
Divide the batter between 2 greased 23cm diameter sandwich cake tins.
Bake at 180ºC for approximately 35 minutes, till golden brown. Loosen the cake and turn out on a cooling rack.

Chocolate Swiss Roll

Ingredients

200ml flour
45ml (3 Tablespoons) cocoa
10ml (2 teaspoons) baking powder
Pinch of salt
4 eggs
15ml (1 Tablespoon) lemon juice
25ml (5 teaspoons) water
200ml Huletts White Sugar

CHOCOLATE BUTTER ICING:
Cream together ¼ cup butter, 1 cup Huletts Icing Sugar, 25ml Cocoa

Method


Preheat the oven to 200ºC. Grease and line a 22cm x 35cm Swiss roll tin.
Sift together the flour, cocoa, baking powder and salt.
Beat the eggs until light and foamy, then beat in the lemon juice and water. Add the sugar gradually and beat to dissolve. The mixture should be very thick and pale.
Sift the dry ingredients over the egg mixture and fold in lightly with a spatula.
Pour the batter along into the prepared tin. Level lightly if necessary.
Bake for 10 - 12 minutes, then turn out onto a slightly damp cloth and pull the paper off carefully. Cut off the crisp edges to make the rolling easier.
Roll up and wrap in the cloth. Leave for a minute or two, and then remove the cloth and allow to cool on a cooling tray. Spread a thin layer of the butter icing over the cake before rolling up again, and decorating as desired.

Yoghurt Cake

Ingredients

125g (½ cup) butter
185ml (¾ cup) Huletts White Sugar
2 egg yolks
2ml (½ teaspoon) bicarbonate of soda
125ml (½ cup) natural yoghurt
2ml (½ teaspoon) baking powder
250ml (1 cup) cake flour
Pinch salt
3 egg whites, beaten until stiff
5ml (1 teaspoon) vanilla essence
50g dark chocolate
30ml (2 Tablespoons) milk

TOPPING:
60g (4 Tablespoons) butter
125ml (½ cup) Huletts White Sugar
45ml (3 Tablespoons) cream
125ml (½ cup) desiccated coconut
2ml (½ teaspoon) vanilla essence

Method


Cream butter and sugar, and beat in egg yolks. Dissolve bicarbonate of soda in yoghurt, add to creamed mixture with dry ingredients. Fold in egg whites and vanilla essence.
Pour into 20cm diameter springform pan. Pour over melted chocolate dissolved in milk. Bake at 180ºC for about 40 minutes.
TOPPING:
Boil butter, sugar and cream for 2 minutes. Remove from heat and add coconut and vanilla essence.
Spread over baked cake. Put under grill for a few minutes, until lightly browned. Cool in pan.

Date Cake

Ingredients

250g pitted dates, chopped
5ml (1 teaspoon) bicarbonate of soda
250ml (1 cup) boiling water
180g butter or brick margarine
375ml (1½ cups) Huletts White Sugar
30ml (2 Tablespoons) Huletts Golden Syrup
2 eggs
15ml (3 teaspoons) vanilla essence
780ml (3 cups & 2 Tablespoons) flour
15ml (3 teaspoons) baking powder
125ml (½ cup) finely chopped nuts (to decorate)

Method


Place chopped dates and bicarbonate of soda in a bowl, pour over the boiling water. Leave to cool.
Cream the butter, sugar and syrup until light and fluffy. Add one egg at a time, beating well after each addition. Beat in the vanilla essence.
Stir in the flour and baking powder until thoroughly mixed.
Lastly fold in the cooled date mixture. Spoon the mixture into a 20cm x 26cm greased and lined cake pan.
Bake at 180ºC for 50 - 60 minutes or until a skewer inserted into the centre comes out clean. This cake can be served plain or iced with either a vanilla butter icing or cream cheese icing.

Coffee and chocolate cake

Ingredients
2 cups (8oz) self raising (cake) flour
8oz softened butter
1 cup (8oz) castor (fine grained) sugar
4 large eggs
4 level tbs cocoa powder
1/2 tsp salt

Filling
3oz softened butter
1-1/2 cups (6oz) confectioners (icing) sugar
2 tsp instant coffee powder
2 tbs hot water

Method
1. Preheat the oven to 350 deg F (180 deg C). Grease and line two 8 inch cake pans with non-stick paper.

2. Sift the flour and sugar. In a separate bowl, beat the butter and when completely soft, beat in the sugar.

3. Beat the eggs together in a jug then beat into the butter and sugar a little at a time. If the mixture starts to curdle add a little of the flour.

4. Blend the cocoa powder with a very little cold water in a small dish or jug until it forms a soft but not runny paste.

5. Alternately beat the flour and cocoa paste into the butter, egg and sugar mixture until well combined. Evenly divide the mixture between the two prepared cake pans and level the surfaces. Bake for about 30 minutes or until a thin knife or skewer comes out clean.

6. When cooked, turn out on to wire racks and remove the paper.

Filling
6. Dissolve the coffee powder in the hot water and put aside to cool.

7. Beat the butter until soft then add the sugar a little at a time until pale and fluffy.

7. Beat in the cooled coffee mixture.

8. When the cake is comletely cold, spread the filling on one half and then sandwich the two pieces together. Dust the top with a little confectioners (icing) sugar.

Vanilje koek

Vir die koek het jy nodig:
500 ml strooisuiker
4 groot eiers
250 ml olie
5 ml vanilla-geursel
750 ml meel, gesif
15 ml bakpoeier
250 ml melk
klapper

Vir die sjokoladeversiering het jy nodig:
500 ml suiker
250 ml kookwater
45 ml kakaopoeier
15 ml botter of margarien

Koek:
Klop die strooisuiker en eiers in 'n menger tot dit lig en donsig is
Voeg die olie en vanilla-geursel by.
Voeg die gesifte meel en bakpoeier alternatiewelik by met die melk.
Gooi die mengsel in 'n plat koekpan en bak by 180ºC vir 25 - 30 minute of tot die koek goudbruin is.
Laat afkoel en sny in blokkies.

Sjokoladeversiering:
Verhit die suiker, kakao, botter en water tot dit begin borrel.
Laat afkoel en doop die vierkantige stukkies koek in die sous en rol in die klapper.

Yoghurt koek versiersel

125 g jogurt - na jou smaak
250 ml versiersuiker
knippie sout

Geursel indien verkies, gewoonlik 50 ml.
Meng alles saam. Voeg nog versiersuiker by indien nodig.

Sjokolade koek

750 ml koekmeel
20 ml bakpoeier
5 ml koeksoda
500 ml suiker
80 ml kakao
knippie sout
500 ml kookwater
250 ml olie
10 ml vanieljegeursel
50 ml witasyn

Sif die droë bestandele in ´n mengbak. Meng die vloeistowwe saam en gooi egalig by die ander bestandele en meng met ´n vurk. Gooi in ´n oondpan en bak by 180ºC vir 20 minute. Toets deur ´n skerp mes of speld daarin te steek wat moet skoon uitkom. Laat die koek in die pan koud word. Versier.

Botterkoek

170 g botter
1 koppie strooisuiker
2 koppies meel
3 eiers, geklits
2 teelepels bakpoeier
125 ml melk
sout

Klits die botter en suiker saam tot dit romerig is.
Voeg die eiers en melk by.
Sif die droë bestanddele saam. Voeg dit by die mengsel.
Voeg 2 eetlepels kookwater by die mengsel.
Gooi die mengsel in 'n dieperige koekpan wat gesmeer is en bak teen 190ºC tot gaar, ongeveer 1 uur.

Karamel vlakoek

4 eiers
25 ml mielieblom
250 ml meelblom
250 ml suiker
50 ml water
3 ml bakpoeier
3 ml sout

Klop eiergele, water en suiker saam. Sif droë bestandele en voeg by eiermengsel. Vou styfgeklopte eierwitte by en bak by 200C vir 15 - 20 minute.

Vulsel:
250 ml strooisuiker
125 g botter
500 ml melk
25 ml vlapoeier

Room suiker en botter Maak vla aan met kookmelk . Laat vla afkoel en klop botter mengsel by. Versiering: Braai 250ml suiker bruin in ´n stukkie botter en gooi bo-oor.

Carrot Cake

Ingredients:
# 2 cups all-purpose flour
# 1 1/2 teaspoons baking powder
# 1 teaspoon baking soda
# 1 teaspoon salt
# 2 1/2 teaspoons ground cinnamon
# 4 large eggs
# 1 cup vegetable oil
# 1 cup SPLENDA(R) Sugar Blend for Baking
# 2 3/4 cups shredded carrots
# 1 (8 ounce) can crushed pineapple, well drained
# 1 cup flaked coconut
# 1/2 cup chopped walnuts

Method:
# Preheat oven to 325 degrees F.
# Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
# Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
# Beat eggs, vegetable oil, and SPLENDA(R) Sugar Blend for Baking at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
# Pour batter into prepared cake pans.
# Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.