Sunday, 19 February 2012

Cream Cheese Fruit Cake

Last weekend i tried this recipe for my friend's tea party. Its a superb treat of taste and a perfect blend of rich fruits and the moisture of cream cheese go so good together. I am sure you will definitely love it..! 

90 gm butter
125gm of cream cheese
2 teaspoons grated lemon rind
3/4 cup castor sugar
2 eggs
1 cup / 125gm sultanas 
3/4 cup chopped raisins 
3/4 cup currants
1 cup quartered glace cherries
3/4 cup chopped glace apricots
3/4 plain flour
1/2 cup self-raising flour

Line  a deep 20cm round cake pan with 2 sheets of paper.
Cream butter, cream cheese, rind and sugar in small bowl with electric mixer until light and fluffly. Beat in eggs quickly one at a time, beat only until combined. Transfer mixture to large bowl, stir in fruits and sifted flours in 2 lots. Spread mixture into prepared pan, bake in moderately slow oven for about 1 1/2 hours. Cover with foil, cool in pan. Remove foil and pan, wrap cake in plastic wrap. 
The best thing about this recipe is that you can keep this cake for about a month without loosing its taste and freshness, if stored in a cool dark place. ENJOY :) 

Friday, 17 February 2012

Oaty Coconut Slice

This is an amazing, easy and yummy healthy treat for everyone in the family! I am sure this will hit your favorite list!

Things you will need:

1cup rolled oats
1 cup plain flour
3/4 cup coconut
3/4 cup raw sugar
125gms butter
2 tablespoons honey
2 tablespoons water
1/2 teaspoon bicarbonate of soda


Grease a 25cm x 30cm Swiss roll pan.

Combine oats, sifted flour, coconut and sugar in large bowl. Combine butter, honey and water in saucepan, stir over heat until butter is melted, stir in soda, pour into dry ingredients; stir until combined. Press mixture evenly into prepared pan. Bake in moderate oven for about 25minutes, cool in pan before cutting.

Keeping time: 2 days

Thursday, 16 February 2012

My Best Coconut Slice Ever

You will need:

90gm butter
1/2 cup castor sugar
1 egg
1/3 cup self-raising flour
2/3 cup plain cake flour
1/2 cup raspberry jam

For Topping:

2 eggs
1/3 cup castor sugar
2 cups coconut


Grease a 19cm x 29cm square pan or you can use lamington pan.

Cream butter, sugar and egg in small bowl with electric mixer until light and fluffy; stir in sifted flours in 2 batches. Spread mixture evenly over base of prepared pan. Spread evenly with jam, then topping. Bake in moderate oven for about 35 minutes. Cool in pan, cut when cold.


Beat eggs lightly with fork in bowl, beat in sugar and coconut.


Substitute apricot for raspberry jam if you like, and use 1 cup of coconut and 1 cup of packaged ground almonds instead of 2cups of coconut.

You can keep this slice for 3-4 days.


Wednesday, 15 February 2012

Frosted Chocolate Cake

I created this recipe for my relative's birthday, everybody loves its too much and several asked for the recipe:) try and post your comments!


125gm butter
3/4cup cake flour
3/4 cup self raising flour
1/3 water
3/4 milk
3/4 cocoa powder
3 eggs, seperated
1 tsp vanilla essence


90gm dark chocolate
30gm butter
1 cup icing sugar
100ml of double cream (approx.)


1. Preheat oven at 180 C. Grease a 21cm round cake pan.
2. Cream butter, essence and sugar in a small bowl until light and fluffy, beat in egg yolks.
3. Transfer mixture to a large bowl. Add in blended cocoa, milk and water and then sifted flours.
4. Beat egg whites in a small bowl until soft peaks form. Fold in the above mix in two lots.
5. Pour in the baking pan and bake on moderate oven for about 45 mins.
6. Use a skewer to check if its coming out clean. Col on a wire rack before frosting.