Caramel Mud Cake

This cake is a twist on the normal dark or white chocolate mud cake, but is just as delicious.

It is really easy to make and requires minimum expertise. 

• 185g butter, chopped coarsely
• 150g white chocolate, chopped coarsely
• 1 cup firmly packed brown sugar
• 1/3 cup golden syrup
• 1 cup milk
• 1 1/2 cups plain flour
• 1/2 cup self raising flour
• 2 eggs, beaten lightly

1. Preheat oven to moderately slow. Grease and line deep 22 cm round cake pan.
2. Combine butter, chocolate, sugar, golden syrup and milk in medium saucepan; stir over low heat, without boiling, until smooth. Transfer mixture to large bowl; cool for 15 minutes.
3. Whisk in flours, then egg; pour mixture into prepared pan.
4. Bake cake in moderately slow oven about 1 1/2 hours.
5. Stand cake in  pan 10 minutes, then turn onto wire rack, cool.

Serves 12

Storage

Cake will keep for up to 1 week in an airtight container at room temperature.

Source: The Australian Women's Weekly

Rich Fruit Cake

A traditional blend of fruits soaked in rum and orange produces a moist cake which is ideal as a Christmas cake if covered with marzipan and royal or fondant icing, or with a selection of exotic glace fruits.

• 675g mixed dried fruit
• 85g glace cherries, cut in half
• 5 tablespoons rum
• grated zest and juice of one unwaxed orange
• 150g butter, softened
• 150g soft dark brown sugar
• 3 eggs
• sieve together: 175g self-raising flour and 1 teaspoon ground mixed spice and 50g ground almonds

1. In a bowl, place the dried fruit, glace cherries, rum and zest and juice of the oranges. Stir well, cover and leave overnight.
2. Cream together the butter and sugar until soft. Beat in the eggs, then stir in flour, ground mixed spice and ground almonds, combine well.
3. Gradually stir in the fruit mixture, ensuring it is thoroughly mixed.
4. Place in a greased and lined 20cm(8 inch) round cake tin, smooth the top.
5. Bake at 140 C for 2 1/2 - 3 hours until dark golden and firm to the touch.
6. Leave the cake in the tin for at least 30 minutes before removing it to a wire rack to cool completely.

Makes 16-24 slices

Source: Cakes and Biscuits

Tip

After spreading mixture evenly into pan, the cake can be decorated with blanched whole almonds, pecans and walnuts. The cooked cake when hot, can be brushed with a little melted orange marmalade to give a glace. 

Apple & Date Muffins

• 2 1/4 cups self-raising flour
• 2/3 cup firmly packed brown sugar
• 75g butter, melted
• 3/4 cup buttermilk
• 1 egg
• 1 medium carrot, grated
• 1 medium green-skinned apple,peeled, grated
• 1/3 cup finely chopped pitted dried dates

1. Preheat oven to 180 C. Line a 12-hole (1/3 cup) muffin tray with paper cases.
2. Combine flour and sugar in a large bowl. Whisk butter, buttermilk and egg in a jug; pour into dry ingredients. Stir until just combined (dont overmix). Fold in carrot, apple and dates.Spoon mixture into prepared holes.
3. Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Cool in tray for 5 minutes; transfer to a wire rack to cool completely.
4. Top cooled muffins with orange icing.

Orange Icing

Makes for 12 muffins

• 1 1/2 cups icing sugar
• 20g butter, melted
• 2 tablespoons freshly squeezed orange juice, approximately

Sift icing sugar into medium bowl. Stir in butter and enough juice to make a smooth icing. Spread icing on cooled muffins. 

• You will need 3/4 cup grated carrot and 1/2 cup grated apple.
• You can replace apple with 1/2 cup grated pear; replace dates with 1/3 cup chopped sultanas
• To store, keep in an airtight container for up to 3 days or in a freezer for up to 3 months.

Makes 12

Source: recipes+