Tag Archives: cake

Grandad’s Streusal Cake

27 Feb

My Mum had written this recipe into my into my book with very few instructions.  In fact, all it said was: this recipe is best made by hand, small cake or  I have doubled.

So…I double the recipe and make this big cake.  However I have only given you the single recipe because to be honest the cake was too big. I also just guessed the method and luckily it turned out pretty good.



3oz butter

¾ cup sugar

1 egg

½ cup milk

1 ½ cups flour

2 tsp Baking powder


2 Tbs melted butter

¾ cup of sugar

1 Tbs cinnamon

2 Tbs flour

1 cup chopped walnuts

Coffee Icing:


Oven: Preheat to 180.C


Start by making the filling.  Chop the walnuts and place them into a bowl with the cinnamon, flour and brown sugar.  Melt the butter and pour into the walnut mixture and stir to combine.

Then make the batter: In another bowl, cream the butter and sugar then add the egg.  Add the flour and baking powder then the milk.

Place half of the batter into a small cake tin.  Then evenly spread the walnut filling mixture on top.  Carefully spoon the remaining batter on top.



Adapted from: My Cookbook, handwritten by my Mother

Christmas fruitcake

29 Jan

My Dad makes this cake every year for Christmas.  My Dad, a builder by trade does a wonderful job of this cake and we all wait patiently until Christmas eve when we are allowed to cut into it.


1 Kg mixed dried fruit

½ cup booze (rum, brandy, sherry or what ever you fancy)

Soak fruit over night or up to 48 hours till fruit has soaked up all liquid

200g butter

2 cups flour

1 tsp soda

¼ cup golden syrup

½ cup milk

3 eggs

Oven: Preheat oven to 140.C


Put dried fruit into a large bowl.

Pour over brandy leave in a warm place for 24-48 hours till the fruit has soaked up all the liquid.

Cut or rub cold butter into flour, sugar soda using pastry cutter or food processor.

Measure golden syrup stir with the beaten eggs

Mix liquid and fruit and dry ingredients together.

Line 23cm tin

Bake at 140.c or 120.c for 2-3 hours

Cover top with brown paper when the top gets brown to stop it from getting too brown.


This is a great traditional Christmas cake with lots of flavour.  Dad usually covers the cake with white icing.  I am not a big fan of the thick icing so I just decorated mine with some dried fruit and toasted almonds.  I melted some apricot jam and brushed it over the fruit and nuts to give it a nice glaze and shine.

If you make your Christmas cake a good few weeks before Christmas you can really add to the flavour by giving the cake a bit of a drink every week or so.  By this I mean, to spoon over some booze onto the top of the cake and allow the cake to soak it up.  Dad does not do this, but I do!

Adapted from: My Dad, Denis.

Train Birthday Cake

28 Jan


I had great fun making this cake for my son’s first birthday.  I cake I used was my Dads Banana cake recipe and also the Chocolate Guiness cake.  The design came from the 1970’s Womans Weekly Birthday book.  This train cake is on the front cover.  If you are a kiwi kid of the 80’s you will know what I am talking about.

Chocolate Guinness Cake

1 Oct

Don’t worry about any other chocolate cake recipes.  This is the only one you will ever need.  It is definitely the cake they serve up in Heaven. Convinced? Good, now go and make it!


  • 250ml Guinness
  • 250g Butter
  • 80g Cocoa
  • 400g Sugar
  • 2 eggs
  • 1 tsp Vanilla essence
  • ¾  Cup Buttermilk
  • 280g Plain Flour
  • 2tsp Baking soda
  • ½ tsp Baking powder


  • 50g Softened Butter
  • 300g Icing sugar
  • 125g Cream cheese

Oven: preheat to 1.70.C  Then line a 23cm round cake tin with baking paper.  I just line the base of the tin by cutting a circle out of baking paper.


Place the Guinness and the butter into a saucepan and gently heat until the butter is melted.  Take the pan off the heat and stir in the cocoa and sugar in to the warm liquid. In a small bowl mix together the eggs, vanilla and buttermilk, then add to the mixture in the pan.

Sift together the remaining ingredients into a large bowl. Get you hand held electric beaters ready. (or if you are lucky enough to have a cake mixer use that with the paddle attachment.)  Pour in the contents of the pan and beat on the lowest speed and only until the mixture is all combined and has no lumpy bits.

Pour the batter into the prepared cake tin and bake for 45 mins or until a skewer inserted into the middle of the cake comes out clean.


Using your electric beaters, mix the softened butter and icing sugar together until it forms a crumbly type mixture.  Then on  a low speed add in the cream cheese and then increase the speed to make a light and fluffy icing.

When the cake is cool spread on the icing.  You should have enough icing to cover the whole cake, top and sides.  I like a thick icing so I just dumped it on the top of the cake.  You can even dust the icing with cocoa to give it a nice touch.  If you do this, make sure you use a sieve as you do not want large lumps of cocoa, just a light dusting.


This cake was AMAZING!!!!  So moist, rich and chocolatey.  My Husband thinks that it would be even better cut through the middle and filled with raspberries and fresh cream or cherries, much like a black forest Gateaux.   This cake is a big cake and it would be easy to turn it into a layercake and fill it with all sorts of creamy goodness.  The cream cheese icing goes well with this cake.

Adapted from: Cake Days Recipes to make everyday special by The Hummingbird Bakery.  It is their second book and it is a must buy book!

Sultana Cake

6 Aug

This is one of my favourite cakes.  It is full of sultanas and I love the almond flavour. I just made this cake to take around to my good friends in Singapore who have just had their second child.  I hope they like it as much as I do!


  • 2 cups sultanas
  • 250g butter, cut into small cubes
  • 1 cup sugar
  • 3 eggs, beaten
  • 1/2 tsp almond essence
  • 3 cups plain flour
  • 1 1/2 tsp baking powder

Oven: Turn oven to 160.c


Place sultanas in a saucepan and cover with water.  Bring to the boil then simmer for 15 mins.  This will make them nice and plump and juicy.  Drain thoroughly.  Add butter.  In a bowl beat sugar into eggs until well combined. Add sultana mixture and almond essence.  Sift flour and baking powder together.  Mix sifted ingredients into fruit mixture.  Use a spatular to place the mixture into a cake tin that has been covered with non-stick spray.

Bake for 1 1/4 hours.  After 1 hour use a skewer to check if it is cooked. If the skewer comes out clean it is done.


This cake is full of fruit and flavour.  I have made it numerous times and it is always a hit with friends and family.  Next time I may experiment by using a bit of ground almond in with the flour because I just love the almond flavour.

Adapted from: Edmonds Cookery Book