Monday, July 30, 2007


And so you never need to buy another packet mix again.

Check out the ingredients on a packet cake mix. Do you really need all that extra artificial crap? Really, truly, ruly, the butter and sugar is naughty enough. And packet mixes do taste like.. packet mixes.

My favourite cake recipe book is my Australian Womens Weekly Quick Mix cake book. With it, you never need to buy a packet mix again, ever! Because, seriously, how much harder is it to chuck a few ingredients in a mixmaster bowl. No creaming butter and sugar. No adding things slowly... no sifting flour, no complicated instructions. Chuck it all in one bowl, mix it up, chuck it in a cake pan and chuck that in the oven. Easy peasy.

Jeanie asked me for the recipe for the Golden Caramel Cake, so here is that one, plus the Lemon Delicious one I have possibly also mentioned in the past. I shall make a point of typing up some of our other favourites and adding them later.

(I guess some countries might need to convert this somehow to imperial measurements...all of these are metric cups. SR flour = Self Raising Flour, which is the flour with the rising agent added. ) * click on the pic to the right for the conversion tips from the book. [I never realised our tablespoons were different to even NZ !]

The baba tin is also called other names... which at the moment elude me - but essentially they are a ring tin with a molded base, so that the upturned cake has an attractive mold. I don't think mine is 21cm; I don't think it really matters.

Main tip is to make sure the butter is softened - you can't get away with slightly firm butter like you can when you are just creaming butter and sugar.


185g butter
¾ cup (150g) firmly packed brown sugar
2 eggs
1/3 cup (80 ml) golden syrup
1 ½ cups SR flour
½ cup plain flour
¾ cup milk

Grease 21 cm baba cake pan. Combine all ingredients in med bowl – beat on low speed till ingredients are combined, then on medium speed till mixture is smooth and changed in colour. Spread into prepared pan – bake mod oven about 45 mins – stand few mins before turning onto wire rack to cool.

* This is super yummy drizzled with melted chocolate. Fill the hole in the middle with strawberries, and serve with cream!


125g butter, chopped
2 tsp grated lemon rind
1 ¼ cups (275g) castor sugar
3 eggs
½ cup (125ml) milk
1 ½ cups (225g) SR flour
¼ cup lemon juice

Coat 21 cm baba cake pan with non-stick spray. Combine all ingredients in medium bowl of electric mixer, beat on low speed until ingredients are combined. Then, beat on medium speed until mixture is smooth and changed in colour. Pour and spread mixture into prepared pan. Bake in mod. Oven about 50 mins. Turn onto wire rack to cool.

Dust cold cake with sifted icing sugar if desired.

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awesome recipes!
I love making cakes, never could understand why people bothered with packet cakes.
I'll have to keep an eye out for that book
Oh wow - I am going to make that - it sounds so easy!

lol I had a stroganoff packet from some freebie some time ago, and decided to make it up last weekend. As I had more meat and mushrooms, decided to google the recipe to bulk the base - and discovered that there is absolutely no need for a quick solution to some recipes - they just ARE quick and easy.

Mmmm - contemplating rewarding V and 'Salina with this tonight...
I also love making cakes. That book sounds like a winner. I will have to keep my eye out for it or try on ebay or something. The WW cook books are excellent, aren't they?
A baba tin is what we call a Bundt pan in the USA. Wonderful things.

I love easy recipes- keep them coming!
Seeing as I seldom make desserts and have no great desire to become accomplished in that area, I am going to stick with mixes.

I'll visit all of you for homemade.

Haven't made it yet, Trace - but wondering how you were?

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