Carrot Cake with Cream Cheese Icing

I love baking - it's wonderful to be able to get lots of different ingredients and put them in a big bowl, make a batter and cook only to find the outcome to be a moist soft cake that just screams homemade. I can walk passed cakes in shop windows but seldom manage to resist something that has been freshly baked with love and effort.

On a recent trip to Ikea in Springvale Alex was upset that there was no longer any carrot cake in the cafe - it was one of her (and my) favourite treats from the cafe.  We have to stop at the cafe which is half way (it's actually half way in every Ikea store) as it's really hard work shopping at Ikea.  This time she had a princess cake after her meatballs so she was still happy.

I decided, after reading so many versions of carrot cake over the years, that I give it a go and treat Alexandria to her favourite cake of all time.  Unsure on which was the best recipe to use as there are so many different ones out there strangely a recipe popped up in my Facebook news feed and thought this is the one that I am meant to cook.  So thanks to Canadian Living Magazine I present to you Carrot Cake with Cream Cheese Icing.

The cake is so moist - every mouthful was a pleasure to eat.  The combination of carrots, pineapple and walnuts mixed with the cinnamon and the nutmeg was heaven and actually reminded me of days long ago when I was visiting my gorgeous friend Debbie and her family in Mississauga, Canada.  Ahhhh memories......

The velvety cream cheese icing was delicious with a hint of real vanilla.  I don't ever use the imitation vanilla essence. I always use Queen Natural Vanilla Concentrate Extract.  It is a lot stronger and half the quantity is only needed.  It has a nicer and more noticeable natural vanilla taste than the artificial flavour of the essence.  Once you use it in baking you will not use the essence again.

Sprinkled with some more crushed walnuts and you will really enjoy treating yourself to this delicious cake..... 

Carrot Cake with Cream Cheese Icing

(Recipe sourced from Canadian Living Magazine)

Serves: 10 -12

2 cups plain flour

2 teaspoon baking powder

2 teaspoon cinnamon

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon nutmeg

3/4 cup granulated sugar

3/4 cup packed brown sugar

3 eggs

3/4 cup vegetable oil

1 teaspoon vanilla

2 cups grated carrots

1 cup drained crushed canned pineapple

1/2 cup chopped walnuts (or pecans if preferred)

250 gram package cream cheese, softened

1/4 cup butter, softened

1/2 teaspoon vanilla

1 cup icing sugar

1/4 cup crushed walnuts for decoration (if desired)

Grease and line a 22 cm round cake tin (or 2 smaller ones) set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in center of 180°C oven for 40 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack.

In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake.

Sprinkle with crushed walnuts for decoration.

(Click here for a printable version of this recipe)

Chocolate Stout Cake with Baileys Irish Cream Cheese Icing

While purchasing Stout for another recipe, my husband was questioned by the Irish salesman if he was planning to drink the stout. 

My husband replied "No we are using it to marinate pork ribs in."

The salesman said "oh the best cake I have ever eaten was a Chocolate Stout Cake".

Of course Noel came home and told me of this conversation and then, needless to say, I was on a baking mission.....  Chocolate Stout Cake!!

As usual Google produced so many different versions of this cake so I ended up combining a few ideas from here and there.....

The result - MAGNIFICENT!!  A little fiddly to make but definitely worth the effort.

Even hubby sent me a Facebook message telling me "this is one of the yummiest cakes I have eaten and is in my top 5 of all time favourites, so moist and a great balance  of chocolate flavour without the sugar overload and icing/frosting marries perfectly with the sponge, would it work with vanilla sponge?  Another reason why I love you so much xxx :)"

Chocolate Stout Cake with Baileys Irish Cream Cheese Icing

Serves: 12

1 cup Stout or Guinness beer

350 grams butter

100 grams cocoa powder

400 grams caster sugar

2/3 cup lite (fat reduced) sour cream

2 eggs

1 tablespoon vanilla extract

2 cups plain flour

2½ teaspoon bicarbonate of soda/baking soda

500­ grams sifted chocolate icing mixture

100 grams sifted icing sugar

250 grams reduced fat cream cheese, at room temperature

1/4 cup Baileys Irish Cream (or to taste)

Preheat oven 180 degrees Celsius.

Spray and line a 23cm (9") spring form pan or cake tin.

Melt 250 grams butter into the Guinness in a saucepan over low heat.  Whisk in the cocoa and sugar and take the saucepan off the heat.

Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.

Whisk in the flour and bicarb until combined.

Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.  Leave to cool completely in the tin as it is quite a damp cake and could collapse.

To make the icing cream the butter and icing sugar together until well mixed.  Add the cream cheese in cubes slowly until incorporated.

Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.

Spread over top of completely cooled cake.

(Click here for a printable version of this recipe)

Banana Bread Supreme

Banana bread is a really treat especially as it is often made using lots of butter or oil but this Banana Bread Supreme contains no dairy at all and is not only very easy to makes it's delish. 

Only a handful of ingredients sees this mixed together within minutes.  The riper the bananas the more intense the flavour.... so I tend to let my bananas sit on the bench until the skin is black and the bananas very soft.

Served hot or cold you will be amazed by this Banana Bread.

Banana Bread Supreme

(recipe sourced from Best Recipes)

 

Serves: 12

ProPoints per serve: 2

 

3 ripe medium bananas, mashed

2 tablespoons golden syrup

1/4 cup caster sugar

1 egg

1 cup self-raising flour

1 pinch salt

1 tablespoon cinnamon sugar

Heat oven to 180C and grease and line the base of a loaf tin.

Mash bananas in a medium sized bowl, then add golden syrup.

Add caster sugar and mix well.

Add egg, sifted flour and salt and lightly mix until just combined.

Pour mixture into loaf tin and lightly sprinkle with cinnamon sugar.

Bake for 30 minutes or until a skewer inserted into the middle comes out clean.

 

 

 

(click here for a printable version of this recipe)

Pineapple, Lime and Coconut Cake

Ok so again another apology for the lack of blogging....

I know that I haven't been blogging of late but we have just been seriously "out of control" busy! My work has been complete madness with many nights staying in motels leaving Noel and the kids to look after themselves.

The year is drawing to a close and there is end in sight for the madness.  Needless to say I am going to take a little time today to catch up on some things that I have cooked in the fleeting days of being at home... being a wife to my incredibly supportive husband, Noel, and a mother to my two wonderfully rounded yet quirky at times children, Oliver and Alex - instead of a career lady.

Strange as this sounds, I actually do need to sit, relax and allow the creative side of me roam free.  I adore nothing more than cooking and eating, and then of course there is the blogging side of my life where I enjoy sharing all of our culinary adventures with those that take the time to read our blog.

With that said please enjoy my catch up blogs and with determination I will endeavour to be a little more regular in the future.......

This cake is a perfect recipe to start off with.  A deliciously light sweet treat which I will put my hand up and admit that the flavour combination of the sweet pineapple and tangy lime is incredible. 

Topped with a cream cheese frosting and sprinkled with toasted shredded coconut each slice was like a little piece of paradise.

Pineapple, Lime and Coconut Cake

(recipe sourced from WW Magazine November 2013)

 

Serves: 12

ProPoints per serve: 6

 

cooking spray

100 grams reduced fat margarine

1/2 cup caster sugar

2 teaspoons finely grates lime rind

2 eggs

440 gram can crushed pineapple in natural juice

2 cups self raising flour

200 grams extra light cream cheese

1 tablespoon icing sugar, sifted

1 teaspoon coconut essence

1 tablespoon shredded coconut

Preheat oven to 180 degrees Celsius.

Lightly spray a 20cm round cake tin with cooking spray and line the base with baking paper.

Using electric beaters, beat the margarine, sugar and lemon rind in a bowl until light and fluffy.  Add the eggs, 1 at a time, beating well after each addition.

Drain the pineapple and reserve 1/2 cup of the juice.  Stir the pineapple and reserved pineapple juice into the egg mixture.  Gently fold in the flour.  Spoon into prepared tin. 

Bake for 45 minutes or until a skewer inserted in the centre comes out clean.  Set aside to stand in tin for 5 minutes before turning out onto a wire rack to cool completely.

Combine the cream cheese, icing and coconut essence in a bowl. Spread over the cake and sprinkle with the coconut.

(click here for a printable version of this recipe)

Little Passionfruit Cakes

I know it's once again been a long time!!  Since my last post I have managed to clock up over 3000kms with work travel not to mention surviving weekends that have been jam packed with commitments!!  Sorry...   :(

Little Passionfruit Cakes... looked delish as soon as I turned to the page in the cookbook. I knew that my family would love these no end.

Very easy to make these little cupcakes turned out light and moist and definitely full of flavour. While there is apple puree in the recipe it wasn't a distinct taste - but you could definitely tasted the passionfruit.

Great for lunchboxes if you have any left!!

Little Passionfruit Cakes

(recipe sourced from WW Just Say Yum Cookbook)

Serves: 24

ProPoints per serve: 2 

75 grams reduced fat spread

1/2 cup caster sugar

1 teaspoon vanilla bean extract

1 medium egg

1 1/3 cup self-raising flour, sifted

1/2 cup buttermilk

1/3 cup apple puree

1/4 cup fresh passionfruit pulp

1 tablespoon icing sugar

Preheat oven to 180°C or 160°C fan-forced.

Line two 12-hole (2 tablespoon/40ml capacity) mini muf f in tins with paper cases.

Using electric beaters, beat spread, caster sugar and vanilla in a medium bowl until light and fluffy. Add egg and beat until combined. Fold in flour and buttermilk, alternately, until combined. Fold in apple puree and passionfruit pulp.

Spoon mixture into paper cases. Bake for 10–12 minutes or until cooked when tested with a skewer.

Stand cakes in tins for 5 minutes before turning out onto a wire rack to cool.

Dust with icing sugar just before serving.

TIP: Despite its name, buttermilk is quite low in fat. If unavailable you can use skim milk mixed with 1 teaspoon of white vinegar or lemon juice.

(Click here for a printable version of this recipe)

Raspberry and Coconut Cup Cakes

These muffins came from a recipe for an actual cake but needing something for lunchbox treats I decided to split between cup cake cases. I have cooked this cake before and it went down a treat so I knew these cup cakes wouldn't fail either.

The flavours are magnificent - enjoyed by all kids in our household including the big kids. The coconut isn't overpowering and the fresh berry taste is just sweet enough.

An interesting twist with using frozen berries is that by tossing the frozen berries in cornflour actually prevents them from 'bleeding' too much juice into the mixture and making the cakes soggy.

I have to tell you that they don't last very long in our place.

Raspberry and Coconut Muffins(recipe adapted from Weight Watchers Cook Tasty Cookbook)
Serves: 24
ProPoints per serve: 3
1 3/4 cups self raising flour
1 cup caster sugar
1 cup desiccated coconut
100 grams reduced fat butter or spread, melted
3 eggs, lightly beaten
1/2 cup skim milk
1 teaspoon vanilla extract
200 grams frozen raspberries
2 teaspoon cornflour

Preheat oven to 180 degrees Celsius.

Line two muffin trays with 24 cases.

Combine the flour, sugar and coconut in a medium bowl.

Stir in the melted butter, eggs, milk and vanilla.

Place the berries in another medium bowl. Add the cornflour and toss to coat the berries.

Spoon on spoonfull of mixture into each case. Sprinkly with half the berries. Top with remaining cake mixture and the remaining berries.

Bake for 30 - 35 minutes or until cooked when tested with a skewer. Remove from oven and let stand for 5 minutes before turning out onto a wire rack to cool.

(click here for a printable version of this recipe)

Apricot and Cardamom Coconut Slice

Baking is something that I enjoy doing but to be honest don't do enough of it. I think it's partly due to me not being a sweet tooth and in the past with working 6 days a week I really haven't had time.

Now I have stopped working Saturday's I am finding more time to do things including baking. So today, after football had finished we came home and while the kids were playing I whipped up a cake that I had seen in this month's Weight Watchers Magazine.

Not only did the name of the slice intrigue me but so did the ingredients. I have used yoghurt in a cake mix before but cardamom was something that I have only used in a savoury dish.

This cake was not only moist but quite creamy in flavour and I really enjoyed the touch of spice that the cardamom left.

Apricot and Cardamom Coconut Slice

(recipe sourced from Weight Watchers Magazine August 2010)

Serves: 16
Points per serve: 3 1/2

cooking spray

1 1/2 cups caster sugar

110 grams reduced fat butter

2 x 200 gram tubs Neslte Diet Apricot yoghurt (reduced fat)

1 1/2 cups self raising flour

1/2 teaspoon ground cardamom

1 x 400 gram can Weight Watchers Halved Apricots, drained, coarsely chopped

1/4 cup rolled oats

1/4 cup shredded coconut

2 tablespoons brown sugar

Preheat oven to 180 degrees Celsius.

Lightly spray and line a 20 cm square slice tin with cooking spray and line with baking paper.

Beat sugar and butter in a large bowl with an electric mixer for 3 minutes or until creamy. Add eggs one at a time, beating well between each addition. Stir in apricot yoghurt until well combined. Fold in the flour and cardamom.

Spoon into prepared tin and smooth top. Arrange apricots evenly over top. Combine rolled oats, coconut and sugar in a small bowl. Sprinkle dry ingredients over apricots.

Bake for 30 - 35 minutes or until golden brown and cooked when tested with a skewer. Remove slice from oven and stand for 5 minutes before turning out. Cut into 16 squares.

(click here for a printable version of this recipe)

Party Pinata Cake

Alexandria is turning 9 on Thursday but had her party early. Every year I let the birthday person choose the cake that they would like and Alex decided that she wanted a Party Pinata Birthday Cake. Infact Alex has been eyeing this cake off for several years but has always chosen a different cake so I had a feeling that it would be this one I was making this year before she told me.

The cake recipe is actually from The Australian Women's Weekly Kid's Birthday Cake Cookbook, which has so many cake recipes in there and trust me, a cookbook worth buying especially if you are the birthday cake maker for kids young and old!

Although you cannot see the cake itself, it is actually decorated in chocolate butter cream (chocolate frosting) topped with lollies and then enclosed in a chocolate shell which is also decorate. Sounds hard but the cake wasn't too much of a challenge to make and the decorating although looking simple was probably the most fiddly part of the process.

Needless to say Alex enjoyed cracking open the casing with a hammer to expose the bounty of lollies hidden. As she hit the casing lollies flew off landing all over the table and then it was a scramble with her and her friends to eat the lollies off the table - I am actually not sure how many of them ate the actual cake!!

Party Pinata Cake
(recipe adapted from The Australian Women's Weekly Kid's Birthday Cake Cookbook)

For the sponge:
3 eggs (at room temperature)
1/2 cup caster sugar
1/4 cup cornflour
1/4 cup plain flour
1/4 cup self raising flour
1/4 cup jam, your choice of flavour

For the chocolate butter cream icing:
125 grams unsalted butter, softened
1/3 cup cocoa powder
1 1/2 cups icing sugar
2 tablespoons milk

For chocolate shell:
1/2 teaspoon vegetable oil
450 grams milk chocolate melts

Pinata fillings/decorations:
2 bags (approximately 20) gold coins
100 grams various milk buds
100 grams fruit chew/jubes
50 grams milk chocolate
50 gram packet Smarties
200 gram packet giant Smarties
5 ladybirds
5 bumblebees
** note you can decorate with any lollies of your choice
toy hammer, for cracking pinata

Preheat the oven to 180 degrees Celsius.

Grease and line 2 20cm round cake tins.

Beat eggs in a small bowl with electric mixer for about 8 minutes until thick and creamy. Add sugar, 1 tablespoon at a time, beating after each addition until sugar dissolves. Transfew the mixture into a large bowl.

Sift dry ingredients together three times then sift evenly over egg mixture. Fold gently. Spread cake into prepared cake tins and cook for 10 - 12 minutes or until cake is cooked. Remove carefully from tins and cool on a wire rack.

Meanwhile beat butter in a small bowl with electric mixer until as white as possible. Sift together the cocoa powder and half the icing sugar. Gradually beat icing sugar and cocoa mix into the butter along with the milk. Beat in the remaining icing sugar.

Grease a large pudding basin (make sure it's bigger than the cake) with vegetable oil and place in the freezer for 10 minutes. In a small glass bowl over a simmering saucepan of hot water, melt the milk chocolate melts, stirring continuously until all smooth. Ensure the bottom of the glass bowl does not come into contact with the hot water. Remove pudding basin from the freezer and working quickly, place the melted chocolate in the basin. Swirl melted chocolate around to coat the inside of the bowl completely and evenly. Continue swirling until chocolate begins to set and stops flowing. Return bowl to freezer and freeze until chocolate is set completely.

Once sponge is cooled place one sponge on the cake board, spread with jam and then sandwich together the other sponge. Cut a deep hollow circle in top cake. Cover completely with chocolate butter cream. Top with coins, chocolate buds and fruit lollies.

Carefully place the pudding basin with set chocolate shell over decorated cake. Using a hot cloth rub outside of the bowl until the chocolate shell slips out of the basin.

Melt the milk chocolate and working quickly secure smarties, ladybirds and bumblebees to the chocolate shell.

Allow the birthday person to break chocolate shell open with toy hammer.

Cake iced (frosted) and lollies scattered on top.

The plain casing.... lots of chocolate!! My kids were in heaven!

Before it got smashed with the hammer to find the cake and lollies.....

(click here for a printable version of this recipe)

Picau Ar Y Maen - Welsh Cakes & A Dash of Flavour's 200th Post! (plus a Giveaway)

Oliver and his class have just completed a "World Tour" assignment for school, in his project he chose 5 countries to visit. One of the country's Oliver chose to visit was Wales, my homeland. As a celebration of the class's World Tour, each student needs to take a plate/dish of either a parent's national dish or a dish from a country visited. Needless to say he wanted to take something Welsh for his plate and asked if we could make Picau Ar Y Maen ~ Welsh Cakes.

I was actually born in Wales but emigrated with my parents to Australia as a young child - in fact I have spent most of my life living here. Thankfully my parents, aunties and uncles kept a lot of welsh traditions continuing allowing my generation and future generations to learn a little about the country we were born or where our ancestors came from whilst living in the "land down-under". One tradition that has been hugely focused on was Welsh cooking and the cooking of traditional recipes. Recipes such as swp caws (cheese soup), cawl (broth), tatys popty (roast potatoes especially cooked with lamb bits), taffi triagl (trecle toffee) and not to forget my all time favourite ~ ffagodau a phys (faggots and peas) ~ especially when served with a double serve of mushy peas and lots of onion gravy, freshly ground black pepper and vinegar! mmmmmm!!

Welsh cakes are very easy to make and a favourite snack amongst the young and old. I say snack as they are not really a cake, a biscuit or dessert. Somewhat similar to a scone in texture but resembling a piklet or grill scone in appearance. Usually served with a cup of tea, they are sprinkled with a little caster sugar and maybe served with some butter. My opinion, they are best eaten as soon as the caster sugar is sprinkled and the welsh cake still warm... straight from the pan!

(a typical "old" welsh kitchen)

My nana used to cooked them on a griddle on her hearth (fireplace) as she had the traditional welsh open fireplace in her kitchen. Growing up I remember my aunty Maggie making these in her electric frying pan every time I stayed over. I still recall eating them while warm with the hint of spice and the sweetness of the currants making every bite a taste sensation. Not only do I still love them but my kids love these also.

Also a bit shout out to Ellie, at Almost Bourdain, who made Welsh Cakes the other day and they looked delightful!

Needless to say I spent the evening making Welsh Cakes, the first batch out of the pan were quickly gobbled up by two little monsters...... thankfully Oliver has some to take to school.

Welsh Cakes

makes approximately 40

points each: 2

250 grams self-raising flour
1 teaspoon baking powder
1/2 teaspoon ground mixed spice
125 grams butter
90 grams caster sugar
90 grams currants
2 tablespoons milk
1 egg, beaten

additional flour

cooking spray

butter for greasing
additional caster sugar for dusting

Sift the flour, baking powder, spice and salt together. Rub int he butter until the mixture looks like breadcrumbs. Add the sugar and currants. Add the beaten egg and enough milk to make a firm paste.

Roll out on a floured board to the thickness of 5mm and cut into rounds using a 2 inch pastry cutter for smaller cakes or a large cutter if you wish.

Coat a thick frying pan with cooking spray and a little butter. Cook the cakes over a gentle heat for three minutes on each side or until golden brown. Cool and sprinkle with caster sugar.

(click here for a printable version of this recipe)

~~o0O0o~~ ~~o0O0o~~ ~~o0O0o~~

Before I finish for this post.... although it is already long enough can you imagine my delight that this is in fact not only a lesson in me and my heritage but my 200th post? I was really excited about my 100th both but this goes without saying!! I never imagined my nerdy hobby that I kept a secret would become as big as it is not to mention be visited and followed by as many of you who have been kind to do so. I really appreciate you taking the time to pop in and I especially love the comments and the feedback that I receive. Thank you all so much......

To celebrate reaching the big 200, I have a cookbook to giveaway! It's the Australian Woman's Weekly Christmas, another Australian Woman's Weekly Publication - as I have mentioned before a Woman's Weekly is a household name here and well worth reading.


The Australian Women's Weekly (AWW) is an institution in itself here in Australia, a monthly magazine that covers all aspects of life - current topics, celebrities, beauty, fashion, health and of course cooking. The AWW have released countless cookbooks and seasonal magazine specials on specific cuisines etc. To be honest I own quite a few, okay a lot, of AWW publications.

All you have to do for your chance of receiving this cookbook is:

~stop by my blog

~ post a comment introducing yourself, your background

~ describe your favourite traditional family dish - one from your heritage/background - you know that one that you cook passed on by your mam or your grandmother or one that you have taken on as your own traditional country dish.

Your comment must be received by Monday 14th December 2009 by 12pm EST (don't forget that's my time here Down Under!!) so I can hopefully this to you by Christmas. Good luck!

~~o0O0o~~ ~~o0O0o~~ ~~o0O0o~~

Note: If you are not a registered blogger user you can still leave a comment anonymously but please email me (houseofmurray@bigblue.net.au) your contact details and copy of your comment just incase you are the lucky winner.

Carrot, Pineapple and Zucchini Cake

Not only did the ingredients in this cake make me raise my eyebrows but so did the taste!! I love carrot cake but the use of zucchini along with pineapple adds just a new dimension to the taste, texture and moistness to this cake.

Topped with lemon flavoured cream cheese icing it's definitely a cake that wants you to eat seconds.

Carrot, Pineapple and Zucchini Cake

(recipe source: WW Secrets Of Success)

Serves: 16
ProPoints per serve: 4

Points per serve: 2

cooking spray

1/4 cup (50g) reduced fat butter or spread

1/2 cup caster sugar

1 egg, lightly beaten

1 eggwhite

1 x 200g can crushed pineapple in juice

1 medium carrot (120g) peeled and grated

1 medium zucchini (150g) trimmed and grated

1 3/4 cup self raising flour, sifted

1 teaspoon bicarbonate of soda

1 teaspoon groung cinnamon

1/4 teaspoon ground nutmeg

125 grams light cream cheese

1/4 cup icing sugar mixture, sifted

1 teaspoon lemon juice

Preheat oven to 180 deg C.

Spray a 22cm square cake pan with cooking spray. Line base and sides with non-stick baking paper.

Using an electric mixer, beat spread and caster sugar until light and creamy. Gradually add the combined egg and eggwhite, beating until combined. Stir in the pineapple, carrot and zucchini. Stir if the sifted flour, bicarbonate of soda and spices.

Spoon cake mixture into pan, smooth surface. Bake for 35 - 40 minutes or until golden and cooked when tested with a skewer. Cool in pan.

Meanwhile, make cream cheese frosting. Using an electric mixer, beat cream cheese and icing sugar until smooth. Beat in juice.

Remove cooled cake from pan and spread frosting evenly over top of cooled cake.

Cinnamon Swirl Teacake

This cake really caught my eye when I visited Denise's blog, Keeper Worthy Recipes (a really good blog to read), and knew that it would be a recipe that I would be cooking sooner rather than later. So even before cooking dinner last night I had the cake mixed up and baking in the oven - priorities I know!! Even hubby was amazed!!

BUT I do need to, however, apologize for two things....

The first thing is the lack of icing... well not really. There is a lot of icing there but due to my impatience I think I put it on the cake while the cake was still too warm and it has therefore been absorb in the cake top! So please wait just those few extra minutes before icing.

Secondly I had to rush to get a photo as it was literally walking off the platter....

This cake was so moist and light. The cinnamon swirl amongst the plain butter cake was divine especially while still that little bit warm... thanks Denise!

Cinnamon Swirl Teacake
2 packets butter cake mix (or 1 box yellow cake mix)
4 eggs
3/4 cup vegetable oil
1 cup sour cream
1 cup brown sugar
1 tablespoon cinnamon
2 cups icing sugar
4 tablespoons milk

Preheat oven to 180 deg C (350 deg F).

In a large bowl mix the cake mix, eggs, vegetable oil and sour cream until completely combined. Pour batter into a greased 23cm x 30cm (9 x 13). Mix the brown sugar and cinnamon together and sprinkle over top of the entire cake. Swirl into batter with a knife. Bake for 40 minutes.

Remove from oven and allow to rest for 15 minutes before icing. To make icing mix together the icing sugar and the milk until smooth and well combined. Pour over warm cake

Raspberry Brownie Slice

Once again Alex wanted to cook something on Sunday and when she wants cook it's generally something sweet. After a short time flicking through some cookbooks she came across this recipe and with having all the ingredients at home it was full steam ahead.
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Raspberry Brownie Slice

Source: WW Easy Entertaining Cookbook

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Serves: 16

Points per serve: 2.5pts

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cooking spray

80g reduced fat butter

3/4 cup soft brown sugar

1/3 cup cocoa powder

1/2 cup skim milk

2 eggs, lightly beaten

1 1/4 cups self raising flour

1/2 cup dark choc bits

150g frozen raspberries

icing sugar to serve

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Preheat oven to 180 deg C. Spray and line a 19cm x 29cm slice pan.

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Place the butter, sugar, cocoa and milk in a small saucepan. Stir over a low heat stirring until smooth. Transfer to a large bowl and cool for 5 minutes.

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Stir the eggs, flour, choc bits and raspberries into the cocoa mixture. Spoon the cake mixture into the pan and bake for 45 - 50 minutes or until cooked when tested with a skewer. Stand for 10 minutes before turning out onto a wire racke to cool.

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Serve cut into squares and dusted with the icing sugar.

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Note: Store the brownies in an airtight container for up to 3 days.

Chocolate Fruit Cake

We made this cake at Christmas and while the decoration isn't as traditional as I would have done normally it definately stole the show sitting on my kitchen bench.

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We came accross this recipe watching an episode of Nigella Lawson's Christmas Special and from the minute she started preparing the ingredients Noel and I knew that it would be a hit in our house, especially with all the fruitcake loving relatives we have.

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This cake is so much easier than the normally pain-stakingly slow boiled fruit cake and the flavours just burst in your mouth beginning with the first mouthful. A very moist texture with a strong but subtle chocolate after taste.

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I couldn't save this recipe until the next festive season as it will be definately one I will be cooking throughout the year.

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Chocolate Fruitcake

Recipe from Nigella Lawson

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Serves: 12

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350g/12¼oz dried soft prunes, chopped

250g/8¾oz raisins

125g/4½oz currants

175g/6¼oz unsalted butter, softened

175g/6¼oz dark muscovado sugar or soft brown sugar

175ml/6¼fl oz honey

125ml/4½fl oz coffee liqueur (Tia Maria)

2 oranges, juice and zest only

1 tsp mixed spice

2 tbsp good quality cocoa

3 free-range eggs, beaten

150g/5¼oz plain flour

75g/2½oz ground almonds

½ tsp baking powder

½ tsp bicarbonate of soda

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For decoration (optional)

25g/1oz dark chocolate-covered coffee beans or chocolate-covered sultanas

edible glitter gold mini balls

about 10 edible gold stars

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Preheat the oven to 150C/300F/Gas 2.

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Line the sides and bottom of a 20cm/8in, 9cm/3½in deep, round loose-bottomed cake tin with a layer of baking paper. When lining the tin with the paper, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.

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Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for ten minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.

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After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and bicarbonate soda, and mix well with a wooden spoon or spatula until the ingredients have combined.

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Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1¾-2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.

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Place the cake in it's tin on a cooling rack. Once the cake has cooled, remove it from the tin.

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To decorate, place the chocolate-covered coffee beans/sultanas in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole of the cake. Sprinkle the edible glitter over the top of the cake.