Monday, March 15, 2010

Cake Recipe

I found this recipe over at a blog I visit

Might whip a variation or two up today.

Basic Butter Cake Batter

125g (4 1/2 oz) butter

3/4 cup of sugar

1 tsp vanilla extract

2 eggs

2 cups self raising flour

1/2 cup milk

1.Beat the butter and sugar until creamy

2.Add the vanilla and eggs beating well

3.Add the flour and milk and beat well until well combined

4.Pour into a greased / lined tin

5.Cook on 180°C (350°C) for 45 minutes or until a skewer comes out clean


1.Add cocoa powder (1/4 – 1/2 cup + a little extra milk) for a basic chocolate cake

2.Add cocoa powder and substitute sour cream for the milk (add a little extra to get the right consistency)

3.Stir in about 100g of melted chocolate and 1/4 cup cocoa for a decadent chocolate cake

4.Add cocoa powder and liqueur for an adult cake

5.For (my fav) Black Forest Cake: add 1/2 cup cocoa powder and a teaspoon or 2 of kirsch. Bake as usual and cut the cold cake in half. Whip enough cream with a little kirsch to spread between layers, fold some tinned cherries into the cream, conserving the syrup. Dissolve some sugar in the syrup and more kirsch and drizzle over one layer of cut cake. Spread with cherry cream mix. Top with second cake layer, drizzle remaining syrup. Finish the cake off with plain whipped cream (or sweetened or add more kirsch ) and some grated chocolate.

6.Add a teaspoon or two of instant coffee when you cream the butter and sugar for a coffee cake

7.For mocha cake, add the coffee and substitute the milk for Tia Maria or Kalluha

8.For coffee and sour cream cake substitute the milk with sour cream.

9.For Rum and Raisin cake, substitute the milk with rum and throw in a handful or two of raisins.

10.Add one cup of mashed banana for banana cake

11.Add walnuts or other nuts for a banana nut cake or just a plain nut cake

12.For coconut cake add 1/2 tsp coconut essence, 1/2 cup desiccated coconut, 1 cup of sour cream and about 1/2 cup milk.

13.For lime and coconut cake, substitute the milk for some lime juice and leave out the essence.

14.Substitute sour cream or yoghurt for the milk and add 1/2 cup of lemon juice for lemon and sour cream cake

15.Use the above and add a little lemon zest and 1/2 cup poppy seeds for poppy seed cake

16.For orange cake substitute the milk with 1 cup of orange juice and add the zest of an orange and about 1/2 cup extra self raising flour

17.Substitute the milk with Greek yoghurt and stir in some frozen raspberries for raspberry swirl cake.

18.Or use any other kind of fresh or frozen berry

19.For apple cinnamon cake, substitute the milk with pureed apple and add a teaspoon or two of cinnamon. Or try chopped pear.

20.Or add dried or glace fruit like dried apricots, glace ginger, glace pineapple

21.For a denser cake, add 1/2 cup of ground almonds to any recipe.

22.For a variation, try ground hazelnut.

23.Add some grated carrot, grated zucchini, a handful of pumpkin seeds or some mashed pumpkin. Adjust the taste with spices.

24.For Madeira cake, add 1/2 cup of ground almonds and 2 tsp finely grated lemon or orange zest.

25.Stir in a tsp or two of cinnamon for cinnamon cake

26.Or try ground ginger for ginger cake.

27.Or a combination of spices, cardamom is my favourite.

28.For upside down cake line the base of the cake tin with tinned or fresh fruit such as pineapple or peaches or pears (or berries), sprinkle with brown sugar and pour the batter over the top. Add some of the tinned syrup to the batter for extra flavour

29.Add some honey for honey cake

30.or add maple syrup and substitute brown sugar for the white

31.Substitute the milk with peanut butter

32.Substitute the milk with strawberry jam

33.Add some dates and serve with caramel sauce for an easy sticky date pudding.

34.For a caramel self-saucing pudding, sprinkle the top of the batter with 1/2 cup of brown sugar mixed with a little cornflour and drizzle 1 cup of boiling water over the back of a metal spoon. Bake until cake part is cooked through.

35.For a chocolate self-saucing pudding, sprinkle the top of the chocolate batter with 1/2 cup of brown sugar and 2 tablespoons of cocoa powder, then drizzle 1 cup of boiling water over the back of a metal spoon.

36.Use a cup cake tin instead of a large tin for cup cakes (any variation)

37.Add choc chips

38.For a basic biscuit (cookie) recipe, substitute 1 cup of the self raising flour with 1 cup of plain flour and leave out 1 egg and the milk.

39.Use brown sugar instead of white for a more caramel taste

40.For cake disasters, make a trifle or serve with ice cream.

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