We had an invitation to a friend's house this morning: "for bacon and egg rolls." Well, you should have seen the spread! A fruit platter, mangoes with a slice of lime (try that combo), stacks of BBQ'd bacon, eggs, sausages, warm bread rolls and hash browns. We washed it down with fresh coffee, tea and champas.
All eight children (5 yo down to 1 yo) sat for about 10 minutes on a picnic rug eating. That's got to be a record.
I decided late last night that I'd make a cake and hunted around for ingredients this morning. Here's the recipe for Donna Hay's carrot cake taken from Modern Classics Book 2.
Carrot Cake
1 1/4 cups brown sugar
3/4 cup vegetable oil
3 eggs
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1/2 teaspoon ginger (I had none soni used nutmeg & it was a generous teaspoon)
2 1/2 cups grated carrot (I used a large purple heirloom carrot and one small orange carrot)
1/2 cup chopped pecan nuts (I didn't have any but I didn't miss them)
1/2 cup sultanas
Preheat the oven to 180°c (350°F). Place the sugar and oil in the bowl of an electric mixer and beat for 2-3 minutes. Add the eggs gradually and beat well. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture.
Add the carrot, pecans and sultanas and mix until it is just combined. Pour the mixture into a greased 22cm (9 in) round cake tin lined with non-stick baking paper and bake for 55-60 minutes (I only needed 50 mins so keep a close eye on it but it will depend on your oven) or until cooked when tested with a skewer.
Serve the cake warm or cool completely and spread with cream cheese frosting.
Serves 8.
Cream Cheese Frosting
Process 250g (8 oz) softened cream cheese in a food processor until smooth. Add 1/3 cup sifted icing sugar and 1 1/2 tablespoons lemon (I used lime) juice and process until smooth.
Our dear host outdid me with a slab of her mother-in-laws sticky date pudding, ice cream and sauce made from jersey caramels!
All eight children (5 yo down to 1 yo) sat for about 10 minutes on a picnic rug eating. That's got to be a record.
I decided late last night that I'd make a cake and hunted around for ingredients this morning. Here's the recipe for Donna Hay's carrot cake taken from Modern Classics Book 2.
Carrot Cake
1 1/4 cups brown sugar
3/4 cup vegetable oil
3 eggs
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1/2 teaspoon ginger (I had none soni used nutmeg & it was a generous teaspoon)
2 1/2 cups grated carrot (I used a large purple heirloom carrot and one small orange carrot)
1/2 cup chopped pecan nuts (I didn't have any but I didn't miss them)
1/2 cup sultanas
Preheat the oven to 180°c (350°F). Place the sugar and oil in the bowl of an electric mixer and beat for 2-3 minutes. Add the eggs gradually and beat well. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture.
Add the carrot, pecans and sultanas and mix until it is just combined. Pour the mixture into a greased 22cm (9 in) round cake tin lined with non-stick baking paper and bake for 55-60 minutes (I only needed 50 mins so keep a close eye on it but it will depend on your oven) or until cooked when tested with a skewer.
Serve the cake warm or cool completely and spread with cream cheese frosting.
Serves 8.
Cream Cheese Frosting
Process 250g (8 oz) softened cream cheese in a food processor until smooth. Add 1/3 cup sifted icing sugar and 1 1/2 tablespoons lemon (I used lime) juice and process until smooth.
Our dear host outdid me with a slab of her mother-in-laws sticky date pudding, ice cream and sauce made from jersey caramels!
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