Kerry-Anne’s Hot Milk Sponge
A lovely vanilla sponge, firm enough to be used with fondant. Bakes with a flat top.
Servings: 23 cm
- 125 g butter or margarine
- 1 cup milk
- 4 eggs
- 2 cups sugar
- 1 tsp vanilla essence
- 2 cups flour
- 3 tsp baking powder
- Preheat your oven to 180° C and prepare your baking tin.
- Bring butter and milk to the boil then switch off.
- Beat eggs and sugar until light and fluffy.
- Add the vanilla essence to the egg mixture.
- Sift flour and baking powder into a separate bowl.
- Add the flour and baking powder to egg mix and fold in with a metal spoon.
- Add the hot milk mix to egg mix and blend well.
- Bake for about 30-45 minutes or until knife comes out clean (cooking time depends on the size of your tin) usually between 30-45 min.
Moist Chocolate Cake
- 350 g Cake Flour
- 4 tablespoons Cocoa
- 2 teaspoons Bicarbonate of Soda
- 2 teaspoons Baking Powder
- 300 g Castor Sugar
- 4 tablespoons Golden Syrup
- 4 large Eggs
- 300 ml Oil
- 300 ml Milk
- Sieve together flour, cocoa, bicarb and BP. Stir in sugar.
- Mix together syrup, eggs, oil and milk and then add to the dry ingredients.
- Bake in large greased cake tin (or ring tin)
- Bake at 160˚C / 325˚F for approx. 1 hour (until skewer comes out clean)
- Cover with caramel or icing of your choice and enjoy!
Deluxe Christmas Cake
- 250 g cake mix
- 200 g currants
- 50 g prunes pitted and coarsely chopped
- 250 g dates coarsely chopped
- 250 g glace cherries
- 100 g mixed peel
- 100 g glace ginger
- 200 g nuts I use pecan but any will do – roughly chopped
- Zest and juice of one lemon
- Zest and juice of one orange
- 80 g chunky marmalade I sometimes use apricot jam here
- 100 g treacle sugar
- 125 g butter
- 200 ml water
- 3 eggs
- 50 ml espresso or 15ml instant coffee dissolved in a little water
- 250 g cake flour sifted
- 15 ml cocoa powder
- 5 ml baking powder
- Brandy for soaking
- Preheat the oven to 160°C. Grease and line a 22cm baking tin, make sure that your lining comes up the sides about 5cm above the top of the tin.
- In a big pot mix all the dried fruit, cherries, mixed peel, ginger and nuts. Add the zest and juice of the orange and lemon, marmalade, butter, sugar and water.
- Bring to the boil and give it a good stir to mix everything. Then let it simmer for 5 minutes.
- Leave it to cool, you should be able to hold the pot in your hands comfortably (or leave it overnight and finish off the following day). Once the mixture has cooled add the eggs and espresso and mix well. Sift the dry ingredients in and mix well again.
- Spoon the mixture into your tin and bake for about 2 hours. The cake should feel firm to the touch and a skewer should come out clean. If the cake I getting a bit dark on the top and not cooked through yet, cover the top with foil and turn down the heat slightly.
- When you take it out of the oven splash a good amount of brandy over the top while it is still hot. That should soak in quite quickly, after that you can remove it from the tin. You can eat the cake as is then, but it is definitely better if you keep topping up the brandy over the next few weeks.
- I usually wrap the cake in foil and plastic wrap and once a week I water it with another healthy splash of brandy (as much as it can soak up at a time), each time turning it over to get even distribution. After a couple of weeks you will see that it has become quite moist and can’t really absorb any more brandy. I usually know when it is done because it kind of puts out a dark sticky syrup at the bottom.
For a non-alcoholic version soak with apricot juice, however this does not preserve the cake so that eat within a couple of weeks. Happy cooking!
Julie’s Killer Brownies
These brownies are the ones that people keep coming back for, definitely my best recipe
Servings: 16 brownies
- 250 g butter
- 350 g dark chocolate
- 10 ml vanilla essence
- 10 ml coffee powder
- 3 eggs
- 225 g castor sugar
- 75 g self raising flour
- 150 g chocolate chips
- 175 g pecan nuts
- Butter and flour a 23cm square cake tin.
- Preheat the oven to 150°C.
- In a glass or ceramic bowl mix the butter, chocolate, vanilla and coffee. Heat this in the microwave until melted. Set aside to cool slightly.
- In a separate bowl, whisk the eggs and castor sugar together. Fold in the self raising flour.
- To this mixture add the melted chocolate and butter, and mix well. Then fold in the chocolate chips and pecan nuts.
- Pour all this into the baking tin and bang a few times on the counter top to dislodge any large air bubbles.
- Bake in a slow oven for about 40 minutes. The mixture should have a defined crust on top and should not be wobbly, but it will still be slightly soft to the touch and a skewer will NOT come out clean.
- Remove from the oven and leave until completely cold (preferably over night) before cutting. Cut into squares and store in an airtight container.
The brownies can be stored for about a week in a Tupperware or about a month if frozen.
Kerry-Anne's Vanilla Cupcake Recipe
Kerry-Anne brought us the vanilla hot milk sponge and now a recipe for cupcakes - oil-based with buttermilk to ensure maximum moisture!
Servings: 24 Cupcakes
- 4 eggs
- 1 1/2 cup granulated sugar
- 1 tsp Vanilla essence
- 1 cup oil
- 2 1/2 cups flour
- 2 1/2 tsp baking powder
- 1 tsp bicarb
- 1 tsp salt
- 1 cup buttermilk
- Place the eggs, sugar and vanilla in a bowl and beat until foamy and pale.
- Mix in the oil and beat lightly again.
- In a separate bowl sift together the flour, baking powder, bicarb and salt.
- Gently, with a metal spoon fold in the flour a little at a time alternating with the buttermilk, ending with flour until all the ingredients have been added.
- Spoon the mix out using a 1/4 cup measure into paper cases.
- This mix makes about 24 large or 36 medium sized cupcakes.
- Bake in a hot oven 180° C for approximately 15 minutes.
Mixture can be halved or doubled.
Aneeka's Red Velvet Cupcakes
Perfect red velvet cupcakes but this recipe can also be baked as a cake
Servings: 24 cupcakes
- 2½ cups cake flour
- 1½ cups sugar
- 1 tsp salt
- 1 Tbsp cocoa
- 1 tsp bicarb
- 1½ cups oil
- 1 cup buttermilk
- 4 eggs
- 3 Tbsp red food colouring Moir's Crimson recommended
- 1 tsp white vinegar
- 1 tsp vanilla
For the icing:
- 100 g soft butter or Wooden Spoon Margarine if you want it to be white-white
- 125 g cream cheese Philadelphia recommended because it is nice and firm and not watery, which can cause the icing to split
- 2 cups icing
- 1 t lemon juice/ a little squeeze of a lemon to taste and/or 1 tsp vanilla
- Preheat your oven to 180° C, and prepare your muffin tin, by lining each with a paper case.
- In a bowl sift together the dry ingredients (flour, sugar, salt, cocoa and bicarb) and set aside.
- In another, larger, bowl mix all the wet ingredients (oil, buttermilk, eggs, food colouring, vinegar and vanilla).
- Add the dry ingredients to the wet ingredients, and combine.
- Spoon into your cupcake cases, filling each to 3/4 full. Bake for 18-20 minutes or until cooked through. Remove from the oven and set aside to cool.
For the icing
- Beat the butter and cream cheese together in an electric mixer until combined (about 3 minutes).
- Gradually add the icing sugar, beating all the while until it forms a smooth icing.
- The add the lemon juice and/or the vanilla to taste.
Sufficient for one cake or one batch of cupcakes
- 250 g butter room temperature
- 1 kg icing sugar
- 5 ml vanilla essence
- A little milk or water or cream
- Beat the butter in a large bowl with an electric beater or wooden spoon. Add the icing sugar a little at a time and beat well. Add the vanilla and thin the mixture out with a little milk or water to achieve a spreadable consistency.
- Add the icing sugar a little at a time and beat well.
- Add the vanilla and thin the mixture out with a little milk or water to achieve a spreadable consistency.
Flavour variations: coffee (mix a little instant coffee with hot water) lemon zest/juice orange zest/juice cocoa (heat the cocoa by mixing with boiling water to enhance taste and colour of cocoa) cream cheese (replace half of the butter with cream cheese) fruit purees (blend fruit and add in place of the water/milk/cream any other essences