Decadent cakes

I thought I would share the recipes from the cakes that were brought to our activity the other night. They were SO good. My favorite is the orange cake but all of them were very good. I don't even want to know the nutritional facts on the chocolate one. There is a reason it's so delicious! By the way, caster sugar is just fine baking sugar.


Orange Cake

1 c. butter
2 tbsp grated orange rind
1 1/2 cups caster sugar
4 eggs
1 1/2 cups self-raising flour
1/2 cup plain flour
3/4 cup orange juice

Beat butter , rind and sugar till light and fluffy.
Add eggs, fold in flours and juice. Pour mixture into
pan, bake in moderately slow oven (325) about 1 hr 10 mins.

Icing - butter, powdered sugar and orange juice

*For dairy/gluten free: use nuttelex (butter substitute) and
spelt flour, powdered egg replacer


Rich Chocolate Cake

(9 oz) butter
(7 oz) dark cooking chocolate
1 1/2 cups hot chocolate (original recipe uses coffee, you could also use water)
1 lb/2 cups caster sugar
1 1/2 cups) plain flour
1 teaspoon baking powder
3 tablespoons cocoa powder
2 eggs
2 teaspoons natural vanilla extract

Preheat oven to 350 F. Grease and line a 25 cm (10 in) springform tin. Put the butter, chocolate and hot chocolate (or coffee or water) in a saucepan over low heat and cook until the chocolate has melted. Add the sugar and stir to dissolve. Remove from heat and pour into a bowl. Whisk in the dry ingredients, then add the eggs and vanilla. Whisk to combine. Pour the batter into prepared tin and bake for 1 hour. Allow the cake to cool in the tin before removing and icing.

Indulgent Chocolate Icing

Melt 7 oz dark chocolate with 5 fl oz cream in a small saucepan over low heat. When they have combined to form a smooth sauce, remove from the heat and cool. When the icing is just warm, drizzle it over chocolate cake.



Banana Pineapple Cake

2 Tbsp butter
1 cup sugar
1 egg
½ of 14 oz can crushed pineapple (keep juice)
1 ½ large bananas, mashed
1 ½ c plain flour
1 tsp bkg powder
1 tsp bicarbonate soda
3 tsp ground ginger
125 g (1/2 c) crystallized ginger (opt), chopped very small

Cream butter and sugar. Add egg. Stir in pineapple and mashed bananas. Sieve dry ingredients together then add to the wet mix. Add crystal ginger and 2 tablespoons pineapple juice. Pour into round cake pan and bake 375 degrees for 45 minutes. Dust with icing sugar.