Cake and Sugar

Topics: Cake, Cookware and bakeware, Butter Pages: 6 (1477 words) Published: January 18, 2014
5 Recipes on Melting Method
Fruit Cake

6 ounces of hard margarine or butter
oz6 ounces brown sugar
oz12 ounces of sultana raisens
pthalf a pint of water
oz12 ounces cake and pastry flour
tsphalf a teaspoon of nutmeg
tsp1 and a half teaspoons of mixed spice
tsp3 quarters teaspoon of bi-carb soda
lg2 large eggs


Line a 7 inch cake pan square or round. Place margarine, sugar, sultanas, and water in a saucepan. Stir over low heat until sugar and margarine have melted, bring to boil and boil for 3 mins. Remove from heat and allow to cool to luke warm. Sieve flour, bi-carb and spices into a bowl.

When fruit mixture is cool add to flour mixture and add 2 beaten eggs, mix thorougly. Leave to rest in pan until warm then turn out.

Peanut Cake

Self raising flour            - 12 ozs (3 cups)
Golden syrup                - 2 tbls
Brown sugar                 - 3 oz ( ½ cup) Butter                           - 3 oz ( 1/3 cup) Milk                             - 2 tbls Crunchy peanut butter   - 6 oz ( ¾ cup)
Eggs                             - 3 Pinch of ground cinnamon

Sift the flour and cinnamon into a bowl. Gently melt the sugar, syrup and butter in a pan over low heat. Add the milk. Make a well in the centre of the flour. Pour in the syrup mixture. Add peanut butter and beaten eggs. Beat until smooth. Line two 1 lb loaf tins with grease proof paper. Pour into the prepared tins bake in a moderate oven at 325º F for 40 – 50 minutes or until a skewer inserted into the centre comes out clean. Cool slightly in the tins before turning out onto a wire rack. Makes two 1 lb loaf cakes.

NY Times Blender Cheesecake

1 env. unflavored gelatin
1 tbsp. lemon juice
Yellow peel of 1 lemon
1/2 c. hot water or milk
1/3 c. granulated sugar
2 egg yolks
8 oz. cream cheese
1 heaping c. crushed ice
1 c. sour cream
Crumb crust (see below)

1. In an electric blender place the gelatin, lemon juice, peel and hot liquid. Cover and blend on high speed 40 seconds. 2. Add the sugar, egg yolks and cheese; cover and blend 10 seconds. Add the ice and cream, cover and blend 15 seconds. 3. Pour the mixture into 4 cup springform pan lined with a half a recipe for crumb crust and sprinkle with the remainder. Chill until set. CRUMB CRUST( Blender Method) :

15 graham crackers
1 tbsp. sugar
1/2 tsp. cinnamon
1/4 c. butter, melted
1. Break 5 crackers into quarters and place in the container of an electric blender. Blend to crumbs by flicking the motor on and off high speed 4 times. Empty the crumbs into a bowl and continue until all the crackers are crumbled. 2. Stir in the sugar and cinnamon. Add the melted butter and mix until all the crumbs are moistened. 3. Press the crumbs against the sides and bottom of a buttered springform pan or 9 inch pie plate. Chill before adding the filling.

Black Magic Cake

2 c. sugar
1 3/4 c. flour
3/4 c. Hershey's unsweetened cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. strong coffee
1 c. sour cream
1/2 c. vegetable oil
2 eggs
1 tsp. vanilla
Black Magic Frosting (below)

Preheat oven to 350 degrees. Grease either a 13x9 inch baking pan or a 12-cup Bundt pan. Sift the first 6 ingredients twice, into mixing bowl. In a 4-cup liquid measuring cup stir together the remaining ingredients. Using a mixer, add the liquid ingredients to the dry ingredients and mix until well blended. Pour into prepared pan and bake 45 minutes in 9x13 inch pan or 50 minutes in Bundt pan, or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Remove Bundt cake from pan. Food Processor Method: Preheat oven 350 degrees. Grease either a 13x9 inch baking pan or a 12-cup Bundt pan. Process the first 6 ingredients until combined, about 5 seconds. In a 4-cup liquid measuring cup, stir together the remaining...
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