Throwback Thursday – Orange and Sultana Cake

This week’s trip down memory lane is a SUPER quick and easy orange and sultana cake.  After a week of Liam deciding he doesn’t want to sleep in his big boy bed (in reality it’s still his cot, just with one side rail removed) and the subsequent crankiness and tantrums, I was after a recipe that wouldn’t take up too much time.

I find that most of the McAlpins cakes require creaming. This one is different, all the ingredients are just popped in together, mix, and you are all done.  It certainly isn’t the best cake I’ve ever made. But for little time and ingredients it needs, it will do the job for a quick arvo tea.

 

1 heaped cup self raising flour

1 cup castor sugar

Juice & rind of 1 orange made up to 1/2 a cup by adding milk

1 tablespoon melted butter

1 egg

1/2 cup sultanas

 

* Place all ingredients together in a bowl and mix for 3 minutes

* Pour into greased cake tin (I used a loaf tin) and bake in a moderate oven for 25 minutes

That is seriously all there is to it!!

Super simple

Super simple

Throwback Thursday – Tropical Cake

As Summer is creeping up on us (the weather we’ve had this past week makes it feel like it’s already here!), a lot of summer fruits are making their way into our basket.  This week I bought some wonderful looking passionfruit – my first for the season, and it seemed there was no better time to make this Tropical Cake from the McAlpins recipe book.

To date, I have followed the recipes from this book to the letter, resisting the urge to tweak with additional ingredients.  I admit to caving with this cake by adding two of my favourite ingredients – vanilla and coconut, because really you can’t go wrong with these two great flavours?  Let me know what you think!

 

Tropical Cake

 

8 oz self raising flour

pinch of salt

4 oz butter or margarine

6 oz castor sugar

2 eggs

2 passionfruit

1 banana

3 tablespoons of milk

My additions:

1 teaspoon vanilla essence

2 tablespoons coconut

 

  • Sift flour and salt
  • Cream butter and sugar, beat eggs in gradually
  • Mix in sifted ingredients alternately with milk
  • Lastly mix in pulp of the passionfruit and banana
  • Turn into a greased tin lined on bottom with paper (I used a 20cm round tin)
  • Bake in a moderate oven 40 – 50 minutes (I baked mine for 35 mins in a 170 degree fan forced oven
  • When cold ice with passionfruit icing and decorate with pieces of cherry

 

Passionfruit Icing

  • Boil the skins of the passionfruit in just a little water for a few minutes. Use some of this liquid to mix the icing sugar and you will get a pale pink icing flavoured with passionfruit

* Sift 4oz icing sugar into a bowl and add liquid gradually (approx 1 tablespoon) to make it the consistency required.

Throwback Thursday – Chocolate Whirl Cake

Yikes…  it’s Wednesday afternoon and I’ve just realised I haven’t baked anything for Throwback Thursday!  Luckily the McAlpins recipes are all pretty simple,  combine that with a happy baby and a big boy at kindy and the crisis is averted!

This reminds me of a much simpler version of the rainbow cakes we used to have as kids (this may be a project for the weekend).  The cake itself is quite plain, but the chocolate ‘whirl’ and butter icing provide the kick that it needs.

chocolate whirl cake copy 2

Click here for conversion table

8 oz (2 teacups) self raising flour

pinch of salt

4 oz margarine (I used unsalted butter)

6 oz castor sugar

1/2 teaspoon vanilla essence

3 eggs

4 tablespoons milk

1 tablespoon coca blended with 2 tablespoons of boiling water

  • Sift flour and salt
  • Cream margarine/butter and sugar and beat in eggs gradually
  • Mix in sifted ingredients alternately with milk and vanilla essence
  • Turn into a greased tin lined on bottom with paper (I used a 20cm round tin)
  • Pour the blended cocoa on the top and stir it around with a knife
  • Bake in a moderate oven for 50 – 60 minutes (I baked my cake for 35 minutes at 170 degrees in a fan forced oven
  • When cold, ice the top with Chocolate Butter Icing

Chocolate Butter Icing

3 oz icing sugar

1 oz butter

1 tablespoon cocoa

  • Sift sugar
  • Blend the cocoa into a thick paste with boiling water, mix in the icing sugar well
  • Soften the butter and work into the icing
  • Spread over cake or use for piping/decorating cakes

DSC_0869 copy 2

Coconut Biscuits

Looking through Mum’s tattered old recipe book, I came across a few recipes I can clearly remember from my childhood.  These biscuits were one of my favourites growing up. Nan would often send some back home with us after we had been up visiting her for the weekend.  Like a lot of Nan’s recipes, there are just a few ingredients and they are super easy.  They are incredibly light and it’s really hard to stop at one!  This batch made around 18 biscuits – and between 6 of us, there are only 3 left.

Tiff and Liam enjoyed the biscuits

Tiff and Liam enjoyed the biscuits

Click here for metric conversion table

4 oz butter

4 oz castor sugar

2 eggs

2 oz coconut

6 oz self raising flour

  • Preheat oven to 190 degrees
  • Cream butter and sugar
  • Add eggs one at a time and beat in
  • Add dry ingredients and beat on low speed until combined
  • Drop dessertspoons of mixture onto trays lined with baking paper (mixture will be quite runny)
  • Bake for 15 minutes or until a golden colour.  Cool on trays for 5 minutes and then transfer to wire racks.
  • Makes approx 18 biscuits
Yummy!

Yummy!

Throwback Thursday – Coffee Milk Cookies

One of the main things I am enjoying as I work through the McAlpins Recipe book, is the memories a lot of the recipes are bringing back.  Whilst I didn’t know the names of a lot of the treats my Nan used to bake, when I bite into some of the biscuits and cakes I have been making from her book, they take me straight back 20+ years ago to when we would spend every weekend at her place.

Honestly, I only made this recipe because I had a half full tin of condensed milk that I wanted to use up!

These cookies bought back a lot of memories which I loved, but I thought they needed a stronger coffee flavour – this may have something to do with my slight coffee addiction though.

Do you have any family recipes that bring back memories of your childhood?

Click here for metric conversion table

4 oz (1 teacup) self raising flour

pinch of salt

2 oz butter

1 oz castor sugar

1/4 teaspoon vanilla essence

2 tablespoons sweetened condensed milk

1 oz walnuts

1 dessertspoon coffee essence

* Preheat oven to 180 degrees

* Sift flour and salt

* Grind or chop walnuts finely.

* Melt butter, sugar and condensed milk, add coffee and vanilla essence.

* Mix in sifted ingredients and walnuts.

* Roll mixture into small balls, place on greased tray, allowing space for spreading

* Mark the top of each cookie with a knife

* Bake for 15 – 20 minutes

Coffee Milk Cookies

Throwback Thursday – Wholemeal Cinnamon Cake

Vanilla and Cinnamon – a winning combination in my opinion.  Whilst this isn’t a traditional tea cake, the taste and texture certainly reminded me of one.  The buttercream frosting was super simple to make and complemented the cake perfectly.  I omitted the sherry from the buttercream & went with vanilla instead.  Another great recipe from the McAlpins book.

For metric conversion, please click here

Yum...

Yum…

8 oz (2 teacups) wholemeal self raising flour

Pinch of salt

1 dessertspoon cinnamon

4 oz butter or margarine

5 oz sugar

1 tablespoon golden syrup

3 eggs

1/4 pint (6 tablespoons) milk

1/2 teaspoon vanilla essence

* Sift wholemeal flour, salt and cinnamon

  • Cream butter, sugar and golden syrup, beat in eggs gradually
  • Mix in sifted ingredients alternately with milk and vanilla essence
  • Turn into a greased 7 1/2 inch tin lined on the bottom with paper.
  • Bake in a moderate oven 50-60 minutes (I baked mine at for 30 minutes in a 160 degree fan forced oven)
  • When cold cover the top with butter cream and sprinkle with cinnamon

Butter Cream

5oz icing sugar

2 oz butter

sherry or vanilla flavouring

  • Sift sugar
  • Soften butter slightly and beat to a cream, using a wooden spoon (I chose to use my kitchenaid mixer!)
  • Add sugar by degrees, then flavouring, working in well.
  • Use as a filling or for piping on cake

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