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Marmalade cake

• Ingredients
• 
  
  • 225g (8oz) butter or margarine, softened
  • 225g (8oz) caster sugar
  • 4 eggs, beaten
  • 3 tbsp warm water
  • Pinch of salt
  • 225g (8oz) self-raising flour
  Filling and icing:225g (8oz) butter or margarine, softened
• 225g (8oz) caster sugar
• 4 eggs, beaten
• 3 tbsp warm water
• Pinch of salt
• 225g (8oz) self-raising flour

• 150g (5oz) butter, softened
• 300g (10 ½oz) icing sugar, sieved
• ½ tsp vanilla extract
• Orange peel, finely grated
• 4-6 tbsp marmalade

Method

1. Preheat oven to 190°C/375°F/Gas Mark 5. Grease two 20cm cake tins and line with baking paper.
2. Beat together butter/margarine and sugar until creamy. Add beaten eggs one at a time. Add warm water and salt. Mix in flour and beat well.
3. Pour half the mixture into each tin. Bake in the centre of the oven for 25 minutes, or until golden and risen.
4. Take sponges from tins and leave to cool on wire rack. Remove baking paper after cake has cooled.
5. Cream together butter and icing sugar until mixture is soft. Add two or three drops of vanilla essence and sandwich the sponge halves together with layer of marmalade and thin layer of buttercream.
6. Spread butter cream thickly on top of cake and sprinkle with orange peel.

Red Velvet Cupcakes

Ingredients

• 1/2 cup butter
• 1 1/2 cups white sugar
• 2 eggs
• 1 cup buttermilk
• 1 fluid ounce red food coloring
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking soda
• 1 tablespoon distilled white vinegar
• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

How To Make Aple Cake

Ingredients:
1 cup oil

2 cup sugar

3 cup flour1 tsp salt

1 tsp nutmeg

1 tsp cinnamon powder

1 tsp baking powder

3 eggs

1 tsp vanilla extract

1 cup chopped nuts

1 tsp cloves

1 cup baking soda

4 cups chopped apples

Glaze

2 tblsp milk

1/2 tsp vanilla essence

1/2 stick butter

1/2 cup brown sugar

How to make apple cake:
In a bowl mix the oil, eggs and vanilla extract together.

In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.

Add in the apples and the nuts.

Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F.

For the glaze mix all the glaze ingredients together and boil the mixture for one minute.

When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
Apple cake is ready.

How To Make A Chocolate Cake

ingredients

9 Eggs, separated, room temp.
1 tbsp. Rum, dark
1/4 tsp. Extract, vanilla
1/4 tsp. Cream of tartar
8 tbsp. Sugar
12 oz. chocolate, semi-sweet melted
6 tbsp. butter, unsalted, melted
3 tbsp. Cornstarch
2 tbsp. Cocoa, unsweetened
2 1/2 oz. Amaretti (about 10 Italian

macaroons), finely ground

preparation

1. Preheat oven to 375 F. butter and flour 3 9-inch round cake pans.
2. Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.
3. Beat in rum and vanilla.
4. Beat whites with cream of tartar to soft peaks.
5. Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.
6. Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.
7. Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.
8. Sift together cornstarch and cocoa; combine with ground amaretti.
9. Gently fold into the batter.
10. Divide batter among prepared pans.
11. Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.
12. Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.
13. ) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin.

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How To Make Christmas Cake

Ingredients

1 1/2 cups (12oz) raisins
2 cups (1lb) currants
1 1/2 cups (12oz) sultanas

1/2 cup (4oz) almonds
3/4 cup (6oz) mixed peel
1/2 cup (4oz) glace/candied cherriesgrated rind of half a lemon and the juice of 1 lemon
1 1/2 cups (12oz) unsalted butter
1 3/4 cups (12oz) moist brown sugar6 eggs3 cups (12oz) plain flour
1/2 level teaspoon cinnamon
1/2 level teaspoon nutmeg1 level teaspoon mixed spice1 level tablespoon black treacleat least 2 tablespoons brandy, rum or sherry as preferred plus extra to "feed" cake when baked.

Method
- Grease a 9-10 inch tin.- Cream butter, sugar and grated lemon rind until light and fluffy.- Beat in eggs, one at a time.- Mix dry ingredients together well.- Add to creamed butter etc.- Combine thoroughly.- Mix in the chosen alcohol and lemon juice (add a little extra if the mixture seems too stiff) to form a dropping consistency.- Turn into lined tin, ensure there are no pockets of air and the surface of the mixture is flat.- Tie a double band of brown paper around the tin - approximately 3 inches above the rim of the tin.- Place in oven one rung below the middle at 160 degrees centigrade - Bake for 2 hours and then reduce heat to 150 degrees centigrade for a further 1 1/2 - 2 hours.- Leave the cake to cool in the tin.- Remove paper and turn cake upside down and make holes with a steel knitting needle or cocktail stick.- Pour in extra spirit and leave cake upside down until the spirit has been absorbed.- Wrap the cake in fresh grease proof paper and leave for at least 48 hours before icing.- Before icing, the cake can be stored for up to 2 months wrapped in foil.- Keep "feeding" the cake with alcohol until you are ready to put almond icing and then royal icing onto it