How to Satisfy Everyone..

Feed them Beer Cake!

A family recipe, courtesy of my Grandma, who was taught to cook by her MIL, who was of Germanic ancestry. A passing mention of this excellent way to use up 'leftover' beer (or even those unfortunate beverages that were put in the freezer to chill and ended up freezing solid and taking two days to defrost on the side of the sink) at snb got quite a large audience (I wonder why?? knitters and alcohol?? neverrrrr!) so here it is!

**Beer Cake**

Set oven to 190 *C (400*F), grease and line a lamington tin, or double to make two 8" round cakes.

2 cups Self Raising Flour
1 small cup sugar
1/2 teaspoon of salt
pinch grated nutmeg
1/2 cup of sultanas } I just use about two-thirds of a cup of mixed dried fruit
some citrus peel }
3 tablespoons of butter
1 egg
1 cup of beer

Mix dry ingredients, then add fruit while mixing slowly. Add butter, beat until the mixture resembles breadcrumbs. Beat the egg in the cup of beer, and mix in until just combined. Spread batter out in the tin. Sprinkle with a thick layer of streusel (crumble) topping before baking.
Bake about 1/2 hour - makes a reasonably dense but beautifully textured cake. Cut into squares in the tin (there is no way to get it out before slicing - all that beautiful topping leaps off in every direction if you try). Use small plates to serve it, so that you can lick the crumble topping up afterwards! It also freezes very well. (handy, because otherwise it might all be eaten in about two days and then you'd feel like making more, which would be naughty).

Streusel topping (like crumble topping)
1/2 cup Plain flour
1/3 cup sugar
1/2 teaspoon cinnamon
pinch salt
enough butter to rub in to make breadcrumbs - start with a tablespoon, add more if needed.
(you can do this in the food processor, but it usually needs more butter)
Top

Magic Microwave Wicked Chocolate Cake

I have lots to report, but before I do, here is something to keep you going:
while hunting through my finances folder (no idea, don't ask) I found my copy of this recipe that Mum passed on. It's a really nice chocolate cake that takes about 15 mins from mix to eat, excellent for those Must. Have. Cake. moments.
Rather than fight with bl*gger formatting, I've uploaded the recipe to GoogleDocs, so you can all download a copy at will!
Magic Microwave Wicked Chocolate Cake
Let me know if it won't open for you, and I'll publish it some other way.
Enjoy!
(now, where's me cuppa and maybe a teeny little slice of cake???)
:>

Top

Yumminess

For Kate, a recipe for Fruit Sponge, courtesy of the NMAA Cooks: Recipes for Busy Mothers cookbook.

Set oven to moderate (170~190*C).
Choose your favourite deep pie or casserole dish, half-fill with fruit (canned-and-drained, stewed or fresh soft fruits). I used a couple of sad apples, several apricots, and 700 gms v. sad raspberries. (Don't ask me about checkout chicks who put the berry punnets at the bottom of the shopping bag.) Whack it in the oven to warm up while you mix the sponge topping.

Sponge Topping
1 cup wholemeal SR flour (or preferred mix of plain and wholemeal)
1/2 cup sugar
1/2 cup milk
1 egg
90 gm butter, melted.

Sift flour and sugar into large bowl. Add milk and egg and blend the heck out of it with whatever handheld blender you have (mine's a stick blender). Give it one more blitz to mix in the melted butter. Spread over the top of the hot fruit and bake 190*C for 30 mins (lower the temp for fan-forced).
Violà!!
Serve with cream, or custard, or vanilla ice-cream, or plain yoghurt if you feel like going all conscientious. Seriously good pud.
Top