CAKE:

• 3 medium eggs.
• 2 cups of grated carrots.
• 1 ¼ cups of unbleached all-purpose flour.
• 1 cup of whole wheat flour.
• 1 cup of unsweetened apple sauce.
• ¾ cup of packed brown sugar.
• ½ cup of vegetable oil.
• ½ cup of raisins.
• ½ cup of walnut pieces.
• 2 teaspoons of baking powder.
• 2 teaspoons of cinnamon.
• 1 teaspoon of pure vanilla extract.
• 1 teaspoon of baking soda.
• ¼ teaspoon of nutmeg.

FROSTING:

• 5 oz of cream cheese.
• 1 ½ cups of icing sugar.

Directions:

In a suitably sized mixing bowl, combine both the all-purpose flour, whole wheat flor, baking powder, cinnamon, baking soda, nutmeg, raisins and walnuts. Whisk together the carrots, apple sauce, sugar, vegetable oil and eggs; then gently stir into the flour mixture.

Transfer to an oiled 9inch spring-form pan and bake at 350°F (175°C) for 60 minutes.

While the cake is baking, begin preparing the frosting by mixing your desired amount of starsol icing sugar into the cream cheese.

Once the cake is cooked, allow to cool then add the frosting.

• 2 1/2 C + 2TB whole wheat pastry flour.
• 1 1/2 tsp baking soda.
• 1 1/2 tsp cream of tartar.
• 1 1/2 tsp cinnamon.
• 1/4 tsp ground nutmeg.
• 1 1/2 C honey.
• 1/3 C frozen pineapple juice concentrate, defrosted.
• 2 tsp vanilla
• 2 egg whites, unbeaten.
• 1 1/2 C grated, peeled carrots.
• 2 4 oz. jars carrot baby food puree.
• 1 C raisins.
• 2 egg whites, lightly beaten.

Directions:

Preheat oven to 325F.

In a large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg.

Set aside.

In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots.

Stir into flour mixture and mix until just blended.

Stir in raisins.
Gently fold in lightly beaten egg white mixture.

Spoon batter into two 9″ round nonstick baking pans.

Bake at 325 degrees for 40-45 mins or until toothpick comes out clean.

Cool on wire racks for 20-30 mins and remove from pans.

• 10 ounces of wholemeal flour.
• 8 ounces of walnut pieces.
• 4 ounces of sugar.
• 1 cup of milk.
• ½ cup of cooking oil.
• 1 teaspoon bicarbonate of soda.
• One lemon’s worth of freshly-squeezed lemon juice.

Directions:

Mix together all of dry ingredients.

Add the milk and oil and mix thoroughly.

Add the lemon juice.

Bake at 375°F (190°C) for about 30 minutes.

Serve as desired.

• 2 lb of strawberries.
• 10 oz frozen pound cake, thawed and sliced.
• 1 egg yolk, beaten.
• 3 cups of milk.
• ½ cup of granulated sugar.
• ½ cup of sliced almonds, toasted.
• ½ cup of seedless raspberry jam.
• ¼ cup of cornstarch.
• 3 tablespoons of orange juice.
• 1 teaspoon of vanilla.

Directions:

Mix together sugar, cornstarch and milk in a saucepan.

Cook over a medium heat for about 10 minutes, stirring, until mixture comes to boil.

Boil for 1 minute; then remove from heat.

Add ½ cup of this mixture to the beaten egg yolk; then return the mixture to saucepan, beating thoroughly.

Cook for 3-4 minutes.

Add the vanilla and set aside to cool.

Place the slices of pound cake along the bottom of a large dish.

Spread slices with the raspberry jam.

Slice the strawberries and place over jam.

Drizzle orange juice over the strawberries.

Spread custard over top; then sprinkle with almonds.

Cover and refrigerate.

• 1 ½ cup of cake flour.
• 1 teaspoon of baking powder.
• 1 cup og sugar.
• 1/3 cup of cold water.
• 8 egg whites.
• 1 teaspoon of lemon extract.

Directions:

Beat egg whites until fluffy adding sugar gradually. Beat egg yolk and add sugar. Add the batter mixture. Fold in the batter mixture to the beaten egg whites. Pour mixture to greased pan and bake.

• Rum.
• 1 lb butter or margarine, softened.
• 1 lb dark brown sugar.
• 12 eggs.
• 1 lb flour.
• 2 teaspoons of vanilla extract.
• 2 teaspoons of baking powder.
• 2 teaspoons of baking soda.
• 2 teaspoons of burnt sugar.
• 2 cups of fruit mixture.

Directions:

In a large bowl, cream butter and sugar together until pale yellow. Add two eggs at a time, mixing well after each addition. Add vanilla and burnt sugar. In a medium bowl, sift together all dry ingredients. Add slowly to the large bowl, mixing well. The batter will be very heavy. Add two cups of the fruit mixture. Mix well. Pour into well greased and floured cake tins. Bake at 350F for about an hour or until a knife inserted in the middle comes out clean.

Once the cake is cooled, pour about a quarter of a cup of rum over it. Cover tightly with aluminium foil. Check the cake every couple of days; if it has become dry, add more rum. Continue doing this for a month.

• 2 eggs.
• 1 1/2 cups of sugar.
• 2 1/2 cups of plain flour.
• 1 cup of buttermilk.
• 1 bottle of red food coloring.
• 1 1/2 cup of cooking oil.
• 1 teaspoon of vinegar.
• 2 teaspoons of cocoa.
• 1 teaspoon of baking soda.

Directions:

Preheat oven to 350F. Grease three layer pans and line with double thickness of wax paper. Mix dry ingredients together. Add remaining liquid ingredients. Mix until creamy and smooth. Bake for thirty minutes.

• 6 peppermint tea bags.
• 2 medium eggs, separated.
• 3 oz of chocolate.
• 2 cups of sugar.
• 2 cups of flour.
• 1 cup of water,
• ½ cup of butter, salted.
• ½ cup of plain yohgurt.
• 1 teaspoon of baking soda.
• 1 teaspoon of baking powder.

Directions:

Boil the cup of water in a small saucepan and add the peppermint tea bags.

Remove from heat and leave for 5 minutes.

Remove the tea bags, squeezing excess liquid into the pan.

Return the tea to a boil.

Place the chocolate and butter in a large bowl; then pour peppermint tea over the top.

Whisk until melted; then stir in sugar and egg yolks.

In another bowl, mix the baking soda and yohgurt.

Add to the chocolate and butter batter, and mix thoroughly.

Sift the flour and baking powder into the batter, and mix well.

In another bowl, whip the egg whites until stiff, then fold them into the batter.

Pour into a large baking pan and Bake at 350°F (175°C) for about 45 minutes.

Remove from oven.

Serve.

CAKE:

• 2 medium eggs.
• 1 stick of butter.
• 1 ½ cups of flour.
• 1 cup of milk.
• 1 cup of packed brown sugar.
• ½ cup of white sugar.
• 3 tablespoons of peanut butter
• 1 teaspoon of baking powder.
• 1 teaspoon of vanilla.

ICING:

• 1 ½ cups of powdered sugar.
• 2 tablespoons of milk.
• 2 tablespoons of peanut butter.
• 1 tablespoons of butter.
• 1 teaspoon of vanilla.

Directions:

CAKE:

Preheat your oven to 350ºF (175ºC).

Mix all of the ingredients together.

Grease and flour a suitably sized pan.

Spread the mixture into the pan.

Bake for 25-30 minutes.

ICING:

Mix all of the ingredients together well.

While the cake is still warm, spread the icing over top of the cake and allow to cool before serving.

• 100g butter.
• Juice of 2 oranges and grated peel (not the bitter white part).
• 100g grated almonds.
• 250g flour.
• 9g baking powder.
• 2 egg whites, beaten until foamy.
• 1/2 tsp salt.

Directions:

Mix all ingredients slowly, eggs last, fill mass in buttered baking form, then bake in 375F preheated oven for 45 min.

Notes:

Add warm orange marmalade on top, let cool and serve.