skip to main |
skip to sidebar
Ingredients:
8 oz. flour
4 oz. honey
2 eggs
3 oz. butter
3 oz. sugar
1 tspful baking powder
How to make honey cake:
- Cream the butter and sugar, and add the beaten eggs gradually.
- Beat in the honey and, lastly add the sieved flour and baking powder.
- Put in a prepared shallow cake tin and bake in a moderate oven for about 45 minutes.
Ingredients:
3/4 cup butter
3/4 cup sugar
1 tbsp honey
3 eggs
2 cups self-rising flour
4 tsp baking powder
2/3 cup milk
1/2 tsp almond extract
CREAM FILLING
1/4 lb butter
1 1/2 cups icing sugar
juice of 1/2 lemon
FUDGE ICING
1/4 lb butter
1 tbsp honey
3tbsp milk
2cups icing sugar
flaked almonds and chocolate curls, to garnish
How to make fudge cake:
- Pre-heat oven to 400(F)
- Cream butter and sugar until light and fluffy.
- Add honey and eggs, beating well.
- Sift flour and baking powder and add to butter mixture alternately with milk and almond extract.
- Divide mixture between 3 I inc greased and lined cake pans.
- Bake for 19-20 minutes or until cooked when tested.
- Remove from pans to cake rack and allow to cool.
- To make cream filling, beat utter and icing sugar together with lemon juice.
- Sandwich cake layers together with cream mixture.
- To make fudge icing, combine butter, honey and milk in saucepan.
- Gently heat until butter melts, then heat until nearly boiling.
- Remove from heat and sift in icing sugar, beating until icing thickens.
- Spread icing over top of came and allow to drizzle down the sides.
- Cool and decorate with almonds and chocolate curls.
Ingredients:
.jpg)
8 oz. plain flour
3 oz. margarine
pinch of salt
4 tspful baking powder
3 oz. sugar
1 tsp vanilla essence
about 1/2 cup milk and water
How to make eggless cake:
- Mix flour, baking powder and salt.
- Mix in the margarine, add the sugar and vanilla and mix to a dropping consistency with the milk and water.
- Turn into a greased 7 inch tin and bake in a moderate oven for 3/4 to 1 hour.
Ingredients:
75 gms chopped glace cherries
110 gms currants
50 gms chopped mixed peel
110 gms golden raisins
50 gms ground almonds
225 grms butter
225 gms castor sugar
3 eggs
3 tblsp blanched almonds
Grated rind of one lemon
1 tsp cherry
350 gms plain flour
110 gms raisins
How to make dundee cake:
- Grease and line a 18cm cake tin.
- In a bowl mix together golden raisins, peel, ground almonds, currants, raisins and cherries.
- In a separate bowl beat the butter till soft then add castor sugar and the lemon rind and beat till light and fluffy.
- In a separate bowl beat the eggs together and then gradually add to the creamed mixture, beating well after each addition.
- Mix the flour and the baking powder in a separate container and sift it well and add to the creamed mixture along with the cherry and all the dried fruits mix together earlier.
- Pour this mixture into the greased tin, try to create a hollow in the center and cover that center with the almonds.
- Bake this cake for 2 1/2 - 3 hours at 325 degrees F or till a skewer pricked into the center of the cake comes out clean.
- When done cool the cake in the tin for 15 minutes and then let it cool completely on a wire rack.
Ingredients:
4 oz. cornflour
1 oz. flour
2 oz. castor sugar
2 oz. butter
1 tspful baking powder
1 egg
Little milk
How to make cornflour cake:
- Cream the butter and sugar, and add the egg beaten with a little milk.
- Then add the sieved cornflour, flour and baking powder.
- Put into a prepared cake tin and bake in a moderate oven for about 1 hour.
Ingredients:
6 cups Fine Wheat Flour (Maida)
2 tsp Baking Powder
1 tsp Sodium Bicarbonate (Khaane Wala Soda)
1 tsp Salt
4 cups Sugar
1 1/2 cup unsalted Butter
6 big sized Eggs
3 tsp Almond Essence
3 tsp Vanilla Essence
2 cups Butter Milk (Mattha / Chhaach)
5 1/2 cups Coconut (Khopra/Narial)
For Icing
900 gms Cream Cheese (Hung Curd)
1 1/2 cup unsalted Butter
2 tsp Vanilla Essence
1 tsp Almond Essence 1Kg 400 gms Icing Sugar, sifted
How to make coconut cupcakes:
First preheat the oven at 160 degrees.
Grease a tin and place pape cases on it.
Mix flour, baking powder, soda and salt.
Beat and cream suagar and butter.
Add eggs one at a time.
Now mix the essences.
Next add the flour alternatively with the buttermilk.
Mix half of the grated coconut.
Fill the paper cases with the mixture.
Bake them for 25 - 30 minutes or till they are golden in color.
For icing beat the cream cheese, butter, sugar and the essence till smooth and creamy.
Place a layer of this icing on the bakes cupcakes and sprinkle some coconut on them.
