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Simplicity Chocolate Cake (Laurel L)
From a 1960s Australian cookbook: “Quick, easy & extremely good!”
3 tbs butter
2 tbs cocoa
1 cup SR flour
1 cup sugar
1/2 cup milk
2 eggs
1/2 tsp vanilla essence
Melt the butter
Put all the ingredients into a bowl and pour the melted butter on top
Beat really hard for 3 minutes
Pour the mixture into a prepared tin and bake in a moderate oven
Baking time will depend on the size and shape of your tin
Take care not to over-cook this cake and it will be deliciously moist and fresh days after it is baked
Top with chocolate icing, or with whipped cream sweetened and flavoured with vanilla or rum, and covered with grated chocolate or nuts
- Good quality Dutch cocoa for best results
- Can be cooked in muffin cases
Boiled Fruitcake (Jan Sapir – updated)
375g Mixed Dried Fruit
1 cup water (or Scotch, Sherry or Rum) – I never use water!
125g butter
125g sugar
1 tsp mixed spices
1 tsp bicarbonate of soda
2 eggs beaten
125g plain flour (sifted)
125g self-raising flour (sifted)
425g crushed pineapple (drained)
Mix together fruit, Scotch, butter, sugar and mixed spices. Bring to boil and simmer for 1 minute. Allow to cool. Heat oven to 180C. Grease and line 7″ tin (square or round)
When mixture cooled, add remaining ingredients and mix well. Pour into tin and bake for 75 minutes, reducing heat to 160C after 15 minutes. Cool before removing from tin. Enjoy!