sweetliving
Recipes Banana fruit cake
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• 1 cup sultanas • 1 cup dates, chopped • 1/3 cup glacé cherries • 450g (16 oz) jar traditional fruit
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mince
• 175g (5.5 oz) butter, roughly chopped
• 2/3 cup firmly packed brown sugar • 2 teaspoons grated lemon rind • 2 tablespoons lemon juice • 1/3 cup brandy • ½ teaspoon baking soda • 3 eggs, lightly beaten • 1 cup mashed banana • 2 ½ cups all-purpose flour • 2 teaspoons baking powder 1. Combine fruit, cherries, fruit mince, butter, sugar, lemon rind and juice, and brandy in saucepan and stir over medium heat until butter is melted and sugar dissolved. Bring to boil, remove from heat and add baking soda. Allow to cool. 2. Preheat oven to 160 degrees C (325 degrees F). Grease a 23cm x 23cm (9 inch x 9 inch) baking pan, or use smaller round baking pans if giving cakes as gifts. Line base and sides with baking paper 3. Transfer mix to large mixing bowl. Add egg and banana and stir in. Sift in flour and mix. Pour batter into baking pan. 4. Bake for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. When cool, remove from pan.
Raspberry lime loaf
• 2 cups all-purpose flour • 2 teaspoons baking powder • ½ teaspoon salt • ¾ cup granulated sugar • 2 medium eggs • 1 ½ teaspoons vanilla extract • 3 tablespoons olive oil • 1 tablespoon lime zest • ¾ cup milk • 1 ½ cups raspberries, fresh or frozen 1. Preheat oven to 180 degrees C (350 degrees F). Grease or line a 20cm x 10cm (8-inch x 4-inch) loaf pan. 2. In a medium bowl, mix together flour, baking powder and salt. In a large bowl, mix together sugar, eggs, vanilla, olive oil and lime zest. 3. Add milk and half the flour mixture to large bowl. Mix well. Stir in the rest of the flour mixture. Add raspberries and pour batter into prepared baking pan. 4. Bake for 1 hour or until a skewer comes out clean when inserted into the centre of the loaf. Turn out onto a wire rack and cool completely before icing with lime butter frosting. Decorate with fresh raspberries.
Lime butter frosting
• 70g (2 ½ ounces) unsalted butter, room temperature
• 1 ¾ cups icing (confectioner’s) sugar • Pinch salt Page 38
sweetliving Issue 7
December 2013 - February 2014
• ½ teaspoon vanilla extract • 1 tablespoon lime juice • 1 teaspoon finely grated lime zest Beat butter with hand mixer until smooth. With the mixer on low speed, gradually beat in icing sugar. Scrape down the sides of the bowl. Add the salt, vanilla extract and lime juice and beat on high speed until frosting is light and fluffy, about 5 minutes. Add the lime zest at the end.
Gingerbread cookies • 125g (4 ½ oz) butter • 1/3 cup sugar • 1/3 cup golden syrup • 3 cups flour • ½ teaspoon ground ginger • 1 teaspoon cinnamon • 3 teaspoons baking soda • 1 egg • 1 teaspoons vanilla essence
1. Place butter, sugar and golden syrup in saucepan and heat gently until butter melts. Allow to cool, then add baking soda. 2 Add sifted flour and spices and mix well, then add egg and vanilla. Mix to form a soft dough. 3. Roll dough out thinly, cut into shapes then bake on a greased oven tray at 180 degrees C (350 degrees F) for 10 minutes. Cool on wire rack, then ice.
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