LIGHT FRUIT CAKE

INGREDIENTS

• 1 cup butter
• 1 1/2 cups raisins
• 1/2 pound chopped candied citron
• 1/4 pound almonds
• 3/4 cup maraschino cherries, drained
• 2 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons rosewater
• 1 teaspoon lemon zest
• 1 1/4 cups white sugar
• 4 eggs
• 1 1/2 tablespoons lemon juice

• METHOD
• Wash and dry raisins. Cut peel in paper-thin strips. Blanch almonds, and slice lengthwise.
• Slice cherries in half. Combine fruit and nuts in large bowl, and add 1/2 cup of the sifted flour; mix until fruit is well coated.
• Grease and line cake pans with 3 layers of heavy waxed paper, or 2 layers brown paper.
• These round pans are at least 3 inches deep. The small pan is 6 inches across, and the medium size pan is 9 inches across. Grease again. Preheat oven to 275 degrees F (135 degrees C).
• Cream butter until fluffy; add extracts and lemon rind. Gradually add sugar, mixing until creamy. Beat eggs until light and lemon-colored, and add into creamed mixture. Beat together well.
• Sift together remaining 2 cups flour with the baking powder and salt. Add these dry ingredients alternately with fruit and nut mixture, folding in gently until well combined. Stir in lemon juice.
• Turn batter into prepared cake tins, filling 2/3 full and spreading batter evenly. Bake small cake for 1 1/2 hours, and the medium size cake for 2 hours. Remove from oven. Allow to stand in tin 5 minutes. Turn cake out on wire cake rack to cool.

FRUIT CAKE

INGREDIENTS

• 2 cups packed brown sugar
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 2 tablespoons ground cinnamon
• 2 tablespoons ground cloves
• 2 tablespoons ground allspice
• 2 tablespoons ground nutmeg
• 4 eggs
• 2 tablespoons lemon zest
• 2 tablespoons vanilla extract
• 1/2 cup brandy
• 1 1/2 cups raisins
• 1 1/2 cups chopped nuts
• 1 1/2 cups dried mixed fruit
• 1 1/2 cups butter, melted
• 1 3/4 cups brandy

• METHOD
• Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
• In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
• Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.
• Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.

CREAMY CHOCOLATE CUPS CAKE

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract
• FILLING:
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup sugar
• 1 egg, lightly beaten
• 1/8 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup chopped walnuts

• METHOD
• In a large mixing bowl, combine the dry ingredients. Add the eggs, water, oil, vinegar and vanilla; mix well. Pour into 18 greased or paper-lined muffin cups.
• For filling, beat cream cheese and sugar in another mixing bowl. Add egg and salt; mix well. Fold in chocolate chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle with nuts. Bake at 350 degrees F for 25-30 minutes.

CREAM CHEESE POUND CAKE

INGREDIENTS

• 1 (8 ounce) package cream cheese
• 1 1/2 cups butter
• 3 cups white sugar
• 6 eggs
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract

• METHOD
• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour.
• A toothpick inserted into center of cake will come out clean.

STRAWBERRY MUFFINS

INGREDIENTS

• 1/4 cup canola oil
• 1/2 cup milk
• 1 egg
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 1 3/4 cups all-purpose flour
• 1 cup chopped strawberries

• METHOD
• Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
• In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar.
• Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
• Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

EGGLESS SPONGE CAKE

INGREDIENTS

• 1/2 tin condensed milk (200gms)
• 2 3/4 cups plain flour (280gms)
• 1 tsp baking powder
• 1/2 tsp baking soda (soda bicarb)
• 2 tsp icing sugar
• 1/2 cup butter melted (60gms)
• 1/2 tsp vanilla essence
• 100 ml milk
• 100 ml soda water

• METHOD
• Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep aside.
• Pour condensed milk in a bowl. Add the butter, and beat well till smooth.
• Add the flour spoon by spoon, mixing into the condensed milk mixture.
• In between, add milk as required if the butter begins to get too stiff. [Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter].
• Once all the flour is used up, beat the batter as above till light (5-7 minutes). Add the soda and mix gently till smooth.
• Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.
• Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes).
• Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Or serve warm with tea.

PINEAPPLE CAKE

INGREDIENTS

• EGGLESS SPONGE CAKE (using 1/2 tsp pineapple instead of vanilla essence)
• 3-4 slices canned pineapple (or fresh)
• 8-10 canned or glaced cherries
• 3-4 tbsp butter icing white
• 4 tbsp butter icing yellow
• 2 tbsp whipped cream
• 1 tbsp powdered sugar

• METHOD
• Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle both the parts with the syrup from canned pineapple (about 1 tbsp each half).
• If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and 1 tbsp sugar. Boil it covered for 5 mins. Cool. Use as for canned.
• Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and cream over a tray of icecubes, till it forms soft peaks. Do not over beat. Fold in pineapple. Save a tablespoon for decoration.
• Layer it over the lower half cake. Place other half on top spread the yellow icing all over top and sides. Smoothen out with a knife dipped in hot water.
• Decorate with white icing, cherries and saved pineapple bits. Chill for 1/2 hour before serving.

CAKE AND JELLY SURPRISE

INGREDIENTS

• EGGLESS SPONGE CAKE
• 1 packet strawberry jelly
• 10-15 fresh strawberries
• 2 cups water
• paper15" x 6" strip of wax or thick butter paper
• 1/2 cup biscuits crumbled

• METHOD
• Slice the cake in 3 horizontal parts. Take a bowl in which the cake fits perfectly. (use the tin used for baking the cake).
• Place the butter paper strip all along the inside border vertically. Let the ends overlap.
• Place the lower part of the cake into the tin keeping the butter paper strip up and around it.
• Boil the water, add jelly crystals, stir and dissolve well. Put half the mixture in the freezer to chill. When thickened but not set, beat with a spoon and pour on to the layer of cake in the tin.
• Sprinkle a third of the biscuits crumbs on it. Place the centre layer of cake on top.
• Put in the chiller for jelly to set. Also place remaining jelly mixture in freezer to thicken save 1 tbsp for top. Repeat as for above. Cover with top layer of cake. Pour the remaining jelly (1 tbsp) over it, spread. Sprinkle remain crumbs, decorated with chopped strawberries. Chill for the topmost layer to set.
• To serve very carefully insert a wide spatula under the bottom layer. Hold the butter paper tight around the cake and transfer to a cake plate. Carefully peel off butter paper. Serve immediately with or without vanilla ice-cream.

CHOCOLATE MOUSSE

INGREDIENTS

• 3 tbsp cocoa powder
• 2 tbsp cornflour
• 8 tbsp sugar
• 4 cups milk
• 1 1/2 cups cream
• 2 tbsp sweetened whipped cream (chilled)
• 3 tsp gelatine
• 6 cherries (glaced, blanched, canned, fresh, any)

• METHOD
• Put 3 tbsp water in a small saucepan. Sprinkle gelatine over it.
• Do not stir. Keep aside.
• Mix coco and cornflour in 1/2 cup milk.
• Boil remaining milk with sugar, for 5 minutes.
• Add cocoa paste gradually, stirring continuously.
• Cool for 3-4 minutes. Cool a little.
• Warm the soaked gelatine over very low flame, stirring. Do not boil.
• Mix into the milk and stir. Chill till thick but not set.
• Beat with hand beater till smooth. Gently mix in cream.
• Pour in individual mousse cups. Set in freezer.
• Once set transfer to fridge compartment.
• 15 minutes prior to serving, ice a swirl of whipped cream on each with an icing gun.
• Sprinkle a pinch of cocoa powder. Top with a cherry.
• Transfer to freezer.

ORANGE CAKE

INGREDIENTS

• 1 cup orange juice
• 3 oranges segmented, peeled and deseeded
• 1 cup cream
• 3 1/2 tbsp powdered sugar
• 1 tbsp orange jam
• 1/2 gelatine
• 8-10 cherries (glaced, blanched or carred)

• METHOD
• Bake sponge cake with additions (orange essence and orange colour) .
• Mix 1/2 tbsp sugar in the orange juice. Cut cake in 2 horizontal halves.
• Soak them by sprinkling half the juice. Whip remaining sugar and cream till light and fluffy. Do not overbeat.
• Spread half the cream on the lower half. Put remaining in an icing gun. Keep in fridge.
• Save 8-10 segments of orange for topping. Spread remaining over the cream. Place other half cake on top.
• Sprinkle gelatine over remaining juice, keep for 2-3 minutes. Stir in jam, warm over slow fire till the solution has no crystals. Do not boil. Cool. Pipe a border of whipped cream.
• Pour gelatine in this boundary on the top. Allow to set in fridge.
• Decorate by arranged orange segment and cherries. Chill for 1/2 hour before serving.

EGGLESS CHOCOLATE SPONGE CAKE

INGREDIENTS

• 1/2 tin condensed milk (200gms)
• 2 3/4 cups plain flour (240gms)
• 40 gm cocoa
• 1 tsp baking powder
• 1/2 tsp baking soda (soda bicarb)
• 2 tsp icing sugar
• 1/2 cup butter melted (60gms)
• 1/2 tsp vanilla essence
• 100 ml milk
• 100 ml Coke or Thums Up

• METHOD
• Sieve flour, baking powder, baking soda, sugar, cocoa all together 2 to 3 times.
• Keep aside.
• Pour condensed milk in a bowl. Add the butter, and beat well till smooth.
• Add the flour spoon by spoon, mixing into the condensed milk mixture.
• In between, add milk as required if the butter begins to get too stiff. [Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter].
• Once all the flour is used up, beat the batter as above till light (5-7 minutes).
• Add the coke or Thums Up and mix gently till smooth.
• Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.
• Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes).
• Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Or serve warm with tea.

ALMOND NANKATHAI

INGREDIENTS

• 800 gms. plain flour
• 200 gms. almonds, powdered coarsely
• 500 gms. sugar powdered
• 500 gms. solidified ghee dalda
• 1/4 tsp. baking powder
• 1/2 cups broken bits of almonds or halved almonds
• 1-2 tbsp. warm milk if required

• METHOD
• If ghee if not solidified, then refrigerate for some time.
• Take in a large deep plate, run in circular direction with a flat palm.
• Rub enough to make ghee white, fluffy and light.
• Sieve baking powder with flour.
• Add sugar to ghee and mix till light.
• Fold in sieved flour, almond powder till well mixed.
• Sprinkle some milk if dough seems too dry to hold.
• Mix with a light hand.
• Do not knead too much or make dough gooey.
• Coarse dough will make better and lighter cookies.
• Shape in small rounds, arrange on baking sheet.
• Preheat oven to 200oC, before putting in cookies.
• Press on almond bit on each cookie in centre.
• Bake at 180C for 7-8 minutes or till very light golden.
• Remove, cool on a wire mesh or rack till completely cooled.
• Store in airtight container, in dry place.
• Note: One may even add milk when rubbing ghee and sugar.

CASHEW COOKIES

INGREDIENTS

• 400 gms. plain flour
• 400 gms. wheat flour
• 200 gms. cashews, powdered coarsely
• 500 gms. sugar powdered
• 500 gms. solidified ghee dalda
• 1/4 tsp. baking powder
• 1/2 cups broken bits of cashews or halved cashews
• 1-2 tbsp. warm milk if required

• METHOD
• If ghee if not solidified, then refrigerate for some time.
• Take in a large deep plate, run in circular direction with a flat palm.
• Rub enough to make ghee white, fluffy and light.
• Sieve baking powder with flours.
• Add sugar to ghee and mix till light.
• Fold in sieved flours, cashew powder till well mixed.
• Sprinkle some milk if dough seems too dry to hold.
• Mix with a light hand.
• Do not knead too much or make dough gooey.
• Coarse dough will make better and lighter cookies.
• Shape in small rounds, arrange on baking sheet.
• Preheat oven to 200oC, before putting in cookies.
• Press on cashew bit on each cookie in centre.
• Bake at 180oC for 7-8 minutes or till very light golden.
• Remove, cool on a wire mesh or rack till completely cooled.
• Store in airtight container, in dry place.
• Note: One may even add milk when rubbing ghee and sugar.

WALNUT COOKIES

INGREDIENTS

• 400 gms. plain flour
• 400 gms. rice flour
• 200 gms. walnuts, powdered coarsely
• 500 gms. sugar powdered
• 500 gms. solidified ghee dalda
• 1/4 tsp. baking powder
• 1-2 tbsp. warm milk if required

• METHOD
• If ghee if not solidified, then refrigerate for some time.
• Take in a large deep plate, run in circular direction with a flat palm.
• Rub enough to make ghee white, fluffy and light.
• Sieve baking powder with flours.
• Add sugar to ghee and mix till light.
• Fold in sieved flours, walnut powder till well mixed.
• Sprinkle some milk if dough seems too dry to hold.
• Mix with a light hand.
• Do not knead too much or make dough gooey.
• Coarse dough will make better and lighter cookies.
• Shape in small rounds, arrange on baking sheet.
• Preheat oven to 200oC, before putting in cookies.
• Bake at 180oC for 7-8 minutes or till very light golden.
• Remove, cool on a wire mesh or rack till completely cooled.
• Store in airtight container, in dry place.
• Note: One may even add milk when rubbing ghee and sugar.

CHOCOLATE COOKIES

INGREDIENTS

• 1 packet glucose biscuits
• 1 tbsp. cocoa powder
• 1 tbsp. walnuts crushed
• 1/2 tin condensed milk
• 1 tsp. cornflour
• 1 tbsp. butter, softened
• 4-5 drops vanilla essence
• 1/2 cup milk
• 1/2 cup coconut fine white flakes

• METHOD
• Put glucose biscuits in a plastic bag, crushed coarsely with rolling pin
• Make a paste of cornflour, cocoa and half the milk.
• Heat remaining milk to a boil, pour into cocoa paste, mix till well blended.
• Empty condensed milk, butter, essence into a large bowl
• Beat till light and blended.
• Add cocoa milk mixture, mix again.
• Add crushed biscuits and walnuts, mix well.
• On a clean dusted surface, press out mixture into a square.
• Mark out square piece with a knife.
• Allow to cool completely. Cut pieces fully.
• Place in a tray on greaseproof paper and chill till well set.
• Serve chilled. Store in refrigerator till required.

WHISKEY CAKE

INGREDIENTS

• 4 Eggs
• 1 cup Oil
• 1 cup Sugar
• 1/2 cup Coffee
• 1 Shot Glass Whiskey
• 2 cup Honey
• 1 tsp Vanilla Essence
• 3 1/2 cup Fine Wheat Flour (Maida)
• 1 tsp Baking Soda
• 3 tsp Baking Powder
• 1/4 tsp Salt

• METHOD
• In a mixer beat eggs, oil, sugar, whiskey, honey, and vanilla for three minutes.
• Then for 3 minutes at high speed.
• Sift the flour, baking soda, baking powder and salt.
• Slowly add the sifted flour in the mixer for 3 minutes at medium speed.
• Grease a 15 x 11 inch square pan.
• Pour the mixture in the pan.
• Baked the pan at 350 degrees for 1 hour and 10 minutes or till the tooth pick comes out clean from the center of the cake.

PUMPKIN CAKE

INGREDIENTS

• 2 cup Pumpkin (Kadhu)
• 3 cup Sugar
• 1 cup Oil
• 3 Eggs
• 3 cup Fine Wheat Flour (Maida)
• 1/2 tsp Salt
• 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Cloves Powder (Lavang)
• 1 tsp Cinnamon Powder (Tuj/Dalchini)
• 1 tsp Nutmeg Powder (Jaiphal)

• METHOD
• In a blender, add pumpkin, sugar, oil and eggs.
• In a bowl sift flour, salt and baking powder and baking soda.
• Now mix the blended pumpkin and egg mixture to the dry ingredients and mix well.
• Pour the mixture in a wax paper lined 8" pan.
• Bake the pan in a preheated oven at 350F for 1 hour and fifiteen minute.
• When done take it out with the help of a knife and dust with powdered sugar.

CHOCOLATE CHERRY CAKE

INGREDIENTS

• 6 Eggs White
• 1 Chocolate Cake Mix
• 21 oz Cherry Pie Mix
• For Frosting:
• 2 Eggs White
• 1 1/2 cup Sugar
• 1/4 tsp Cream of Tartar
• 1/3 cup Water
• 1 tsp Vanilla Essence

• METHOD
• In a bowl mix egg whites, chocolate cake mix, cherry pie filling.
• Grease 9" X 13" pan and make a layer of flour on it.
• Pour the batter into the pan.
• In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.
• Take tthe cake out and cool it.
• To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.
• Then place this boiler on boiling water and again beat for 7 minutes. Remove from heat and beat for 2 minutes on high speed.
• Frost the cool cake with this mixture

PINEAPPLE UPSIDE DOWN CAKE WITH STRAWBERRY SAUCE

INGREDIENTS

• For Cake:
• 1 tin Pineapple
• 200gms Maida (Flour)
• 180 gms Sugar
• 120 ml refined oil
• 3 eggs
• 1 1/2 tsp Baking Soda
• For Sauce
• 15 - 20 Fresh Strawberries
• 4 tblsp Sugar
• 1/4 tsp Cinnamon Powder
• 1 tblsp Strawberry Jam

• METHOD
• Sauce:
• Chop the strawberries into tiny pieces.
• Heat 1 cup of water and add the chopped strawberries.
• Cook till the sugar gets dissolved and strawberries are soft.
• Add the cinnamon and stir.
• Cook on a low flame for a minute and then add the jam.
• Mix gently and cook for another minute and remove from flame.
• Cake:
• Beat the eggs till fluffy.
• Add the sugar and the oil and continue to beat with a hand blender or in a mixer till the mixture is smooth and the sugar has melted completely.
• More smooth the batter more soft the cake will be.
• Mix the baking powder in the maida and mix the sugar, oil and egg mixture slowly into the maida, taking care that no lumps form.
• Upside Down Cake:
• Grease a circular cake tin and lay out the pineapple pieces on the bottom of the tin.
• Pour the prepared batter gently on the the pieces and bake it in a preheated oven at 180C or till cake is done.
• To check if the cake is ready insert a tooth pick in the center of the cake if it comes out clean without any mixture coating, the cake is ready.
• Allow the cake to cool in the oven for 15 miutes.
• When the cake gets coool , invert the cake on a serving dish with the pineapple sides on the top.
• Top it with the strawberry sauce.

MARBLE CAKE

INGREDIENTS

• 120 gms melted Butter
• 160 gms Sugar
• 3 Eggs
• 200 gms Flour (Maida)
• 1/2 cup milk
• 60 gms Cocoa Powder
• 1 tsp vanilla Essence

• METHOD
• Mix the flour and the baking powder.
• Cream together the butter, essence and sugar.
• Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well.
• Now mix flour and milk alternately in the mixture.
• Mix well till the batter is smooth. Divide this batter into 2 parts.
• In one portion add cocoa powder.
• Grease and line a 8 inch baking tin. First pour 1 layer in the tin then the second and continue this process alternatively.
• Bake this tin in a preheated oven at 180 - 200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top.
• Cool the cake and invert it on a dish.