Sultana Loaf

A handful of sultanas in every bite, this loaf with its subtle sweetness is sure to be liked by everyone, even the health conscious. 

• 125g butter, melted
• 2 1/3 cups sultanas
• 2/3 cup caster sugar
• 2 eggs
• 1/3 cup buttermilk
• 1/2 cup plain flour
• 3/4 cup self raising flour

1. Preheat oven to 160 C. Grease and line a loaf pan.
2. Stir ingredients in large bowl with wooden spoon until combined. 
3. Pour mixture into loaf tin. Bake about 30 minutes. Cool.

Choc-chip jaffa muffins

These muffins, with a hint of orange and a pop of chocolate, are ideal for breakfast and tea !

• 2 1/2 cups self raising flour
• 100g cold butter, chopped finely
• 1 cup caster sugar
• 1 1/4 buttermilk
• 1 egg
• 3/4 cup choco chips
• 2 teaspoons finely grated orange rind

1. Preheat oven to 200 C. Grease 12 hole muffin pan.
2. Sift flour into bowl, rub in butter. Stir in sugar, buttermilk and egg. Do not over-mix, mixture should be lumpy. Stir in choco chips and rind.
3. Divide mixture into pan holes. Bake about 20 minutes. Cool.

Makes 12

Ginger Cake with Citrus Frosting

Lemony, citrusy frosting hits the top note of this subtly spicy cake - will almost surely make you come back for more!

• 165g firmly packed brown sugar
• 110g plain flour
• 75g self raising flour
• 1/2 teaspoon bicarbonate of soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 125g butter, softened
• 2 eggs
• 160 ml buttermilk
• 1/4 cup golden syrup

Citrus Frosting

• 30 g butter, softened
• 1 teaspoon  finely grated orange rind
• 1 tablespoon lemon juice
• 1 cup icing sugar

1. Preheat oven to 170 C. Grease and line cake tin.
2. Sift dry ingredients into medium bowl. Add remaining ingredients; beat with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat about 2 minutes until mixture is smooth and paler in colour.
3. Pour mixture in pan, bake about 35 minutes. Cool

Citrus frosting

Using wooden spoon, beat butter and rind together in small bowl; gradually beat in juice and icing sugar.

Serves 10

Fairy Cakes with Jam filling

These unassuming cupcakes are spongy with a surprise gooey jam filling in the centre.  

• 110g butter
• 110g caster sugar
• 2 eggs
• 110g self raising flour
• 1 teaspoon baking powder
• 1/2 cup (75 g) strawberry jam

1. Heat oven to 180 C. Line a 12 hole muffin pan with paper cases.
2. Put all the ingredients into a mixing bowl and beat well for 2 to 3 minutes until mixture is well blended and smooth.
3. Spoon the mixture into the paper cases until one-third full. Add a good teaspoon of jelly and cover with cake mixture.
4. Bake 15- 20 minutes until the cakes are done and golden. Cool

Makes 12

Tip

• The strawberry jam can be substituted with any other jam of your choice. 

Source: Cupcakes and Bakes

Cinnamon Tea Cake

This delicious cake is extremely soft and fluffy, and tastes best when eaten warm. 

• 60g butter, softened
• 1 teaspoon vanilla essence
• 2/3 cup caster sugar
• 1 egg
• 1 cup self raising flour
• 1/3 cup milk
• 10g butter, melted, extra
• 1 teaspoon ground cinnamon
• 1 tablespoon caster sugar, extra

1. Preheat oven to moderate. Grease and line 20 cm round cake pan.
2. Beat butter, essence. sugar and egg in small bowl with electric mixer until very light and fluffy. This will take between 5 to 10 minutes.
3. Using wooden spoon, gently stir in sifted flour and milk. Spread mixture into pan.
4. Bake for about 30 minutes. When cake is done, turn onto wire rack, turn top side up and brush top with extra butter. Sprinkle with combined cinnamon and extra sugar.

Serves 10.

Tip

• This cake benefits from aeration, so sifting the flour will help lighten the mixture.
• To change cakes flavor, substitute the vanilla essence for another essence, or with finely grated citrus rind or orange rind with butter mixture.

Source: The Australian Women's Weekly

Apple Cakes

This cake is really easy to make and the soft apples inside them makes it such a delight to munch into.

• 2 eggs
• 1/2 cup caster sugar
• 1 cup self raising flour
• 110g butter, melted
• 1 apple, peeled and diced

1. Heat the oven to 180 C. Grease a 12 hole muffin tin.
2. Whisk the eggs and sugar together in a bowl until light and fluffy
3. Gently fold in the flour and butter, followed by the apple.
4. Pour the mixture into the tin and bake for 15- 20 mins, until golden brown and a skewer inserted into one of the cakes comes out clean. Cool.

Makes 12

Source: Cupcakes & Bakes

Espresso cupcakes with cream cheese frosting

• 75g butter
• 2 1/2 cups plain flour
• 2 tsp baking powder
• 1 1/2 cups light brown sugar
• 1 egg, beaten
• 7 tbsp strong black coffee
• 3 tbsp buttermilk

For the cream cheese frosting

• 30 g butter, softened
• 80 g cream cheese, softened
• 2 tablespoons coffee concentrate
• 1 1/4 cups icing sugar

1. Preheat oven to 180 C. Line a 12-hole muffin tin with paper cases.
2. Melt butter. Sift the flour and baking powder into a large bowl. Stir in the sugar.
3. Stir the egg and melted butter together and then stir in the coffee and buttermilk. Gently stir into the dry ingredients until just combined.Spoon the mixture equally into the paper cases.
4. Bake in the oven for about 25 minutes until risen and springy to the touch. Cool.

Cream cheese frosting

Beat butter, cream cheese and coffee concentrate in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar until frosting is spreadable.

Makes 12

Cappuccino Bars

These chocolate bars with coffee flavouring are enhanced by the milk chocolate icing.

• 2 tablespoons coffee concentrate
• 1 tablespoon cocoa powder
• 225g butter, softened
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 1 teaspoon baking powder

For the frosting

• 115g milk chocolate
• 50g butter, softened
• 3 tablespoons milk
• 175g icing sugar, seived

1. In a large bowl, blend together the coffee liquid and the cocoa powder. Add all the remaining cake ingredients and, using a wooden spoon, mix together, until well combined. This should take about 2 -3 minutes. It is important not to overbeat the mixture.
2. Spoon the mixture into a shallow tin, smooth the top.
3. Bake at 180 C fro 35- 45 minutes until well risen and firm to the touch. Cool.
4. To make frosting, melt chocolate, butter and milk in a bowl over a pan of simmering water. Remove bowl from heat, beat in icing sugar until smooth. When cold, spread over top of cake and cut cake into bars.

Makes 12- 16 bars

Source: Cakes and biscuits

Carrot Cupcakes with Maple frosting

• 1/2 cup vegetable oil
• 3 eggs
• 1 1/2 cups self-raising flour
• 1 cup firmly packed brown sugar
• 2 teaspoons mixed spice
• 2 cups coarsely grated carrot (around 4 medium carrots)
• 3/4 cup raisins

maple frosting

• 30g butter, softened
• 80g cream cheese, softened
• 2 tablespoons maple syrup
• 1 1/4 cups icing sugar

1. Preheat oven to 180 C. Line 12-hole muffin pan with paper cases.
2. Stir oil, eggs, sifted flour, sugar and spice in medium bowl until combined.Stir in carrots and raisins.
3. Divide mixture among paper cases; bake about 30 minutes. Cool .
4. Meanwhile make maple frosting and  spread frosting over cakes.

maple frosting

Beat butter, cream cheese and syrup in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar until frosting is spreadable.

Tips

Iced cakes can be stored in an air tight container, in the fridge, for up to two days.

Makes 12

Source: The Australian Women's Weekly