Orange Carrot Fruit Cake

Ingredients
o 100g canola/sunflower oil
o 2 eggs
o 110g castor sugar
o 50ml freshly squeezed orange juice
o Grated rind of one orange
o 110g grated carrot
o 30g dried cranberries
o 25g chopped dried apricots
o 25g chopped walnuts
o 120g self-raising flour
o 1/4 tsp bicarbonate of soda

Method
Grease, line and grease a 20 x 7.5cm loaf pan and preheat oven to 175°C.

Sift flour and bicarbonate of soda to a mixing bowl.

Combine canola oil, sugar, eggs, fruit juice and orange rind in a measuring cup. Stir until sugar dissolves.
Pour mixture into the flour and add carrot, all the fruits and nuts. Use a wooden spoon to stir until well
blended.

Transfer batter into prepared loaf pan and bake for 35-40 minutes or until cooked through when tested
with a wooden skewer.

Eggless Orange Butter Cake

Ingredients
o 175g margarine or butter
o 135g soft brown sugar
o 1 tsp vanilla essence
o 100ml fresh milk
o 50ml orange juice
o Grated rind of 1 orange
o 225g self-raising flour
o 1 tsp baking powder
o 1/4 tsp bicarbonate of soda

Topping
 o 10g toasted almond nibs

Method
Grease sides and line the base of a 16cm square cake pan with greased baking paper. Sift together the
self-raising flour, baking powder and bicarbonate of soda; set aside.

Cream margarine or butter, orange rind, sugar and vanilla essence until light and fluffy. Combine milk and
orange juice and beat in alternately with sifted dry ingredients until well combined.

Turn mixture into the prepared pan and level the surface. Sprinkle the top with almond nibs.

Bake in a preheated oven at 175°C for 50 minutes until the surface is golden brown and cake is cooked
through when tested with a skewer.

Cool the cake in the pan for 10-15 minutes before turning out onto a wire rack to cool completely

Butter cake
Ingredients
o 250g butter
o 210g castor sugar
o 4 eggs
o 1 tsp vanilla essence
o 200g self-raising flour, sifted with 1/2 tsp salt
o 4 tbsp fresh UHT milk

Method
Grease and line a 20cm cake tin with greased greaseproof paper. Preheat oven to 170°C.

Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition
until mixture is light and fluffy. Add essence.

Fold in sifted flour gradually to mix. Finally stir in milk. Mix until well combined.

Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the centre.
This is to enable the cake to level up evenly during baking.

Bake in preheated oven for 55?60 minutes or until cooked through when tested with a skewer.