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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!