1. Preheat oven to 180*C or 160*C fan. Grease & line base of a 22cm springform pan with non-stick baking paper.   Large sauce pan add dried fruit , nuts , rind/ juice , cinnamon , sugar , oil, juice pineapple & cocoa .
2. Simmer 5 minutes. Then take off heat allow to cool.
   Whisk together eggs add to wet ingredients . Add to dry ingredients with pineapple, mixing with a spatula until just combine.
3. Fill prepared pan,.Bake for 1 hr & 15- 20 mins , until a skewer inserted come out clan. Cool on a wire rack.
4. To make Topping : Combine water & orange juice to make up 1/2 cup total  &  sugar & cinnamon stick  in a small sauce pan. Stir on low heat for 1-2 mins , until sugar dissolves. Increase heat to high. Boil, without stirring, for 5 to 8 mins, until from pale golden caramel. Sprinkle the almonds over the top of cake. Pour caramel over almonds, allowing caramel to drip down side of cake.

]]> http://mumhomerecipes.com/cakes/last-minute-christmas-fruit-cake/feed/ 0 http://mumhomerecipes.com/cakes/easy-apple-sultana-crumble-cake/ http://mumhomerecipes.com/cakes/easy-apple-sultana-crumble-cake/#comments Tue, 08 Sep 2009 03:59:22 +0000 admin http://mumhomerecipes.com/?p=1031 This classic recipes is so Easy & Successful All done in the food processed  .
This is a all time  family favourite !!!
Or just dust with icing sugar on top  then packed in the kids lunch box for school.
Have some guest over for a cup of c0ffee then served cake with cinnamon cream.
All your guest will think you have gone to so much trouble by making this Easy Perfect Pear & Nut Crumble Cake ,this is our little secret….
185g unsalted butter , chopped or margarine
1 teaspoon vanilla essence
3/4 cup castor sugar
2 eggs
2 green apple, peeled & chopped
1/3 cup sultanas
1/4 teaspoon Cardamon
2 cups self-raising flour
1/3 cup orange juice
1/2 cup finely chopped walnuts
1/4 brown sugar, firmly packed
1 1/2 teaspoon cinnamon
Method :

• Preheat oven to moderate 180*C   /  360*F .Spray  with canola a deep 20 cm round tin Cake stand
• Place butter , essence, sugar & egg in food processor bowl .
  Using pulse action ,process for 1 minute or until mixture is light & creamy Add apples, & cardamom to bowl .
• Process for  15 seconds ,add the juice & flour process 20 seconds or until apple are finely chopped & mixture is thick & almost smooth.
• Spoon half the cake mixture into the prepare tin, sprinkle the sultanas on top of the cake, add the nut mixture on topped of the sultanas . Add rest of cake mixture sprinkle nut mixture on to cake then bake.
  Combine  walnuts & brown sugar & cinnamon in a small bowl.
• Great cake tins for novelty cake pan

• Preheat oven 18o*C / 360*F
• Grease cake tin Paderno World Cuisine 8.5 Inch Tin Square Cake Mold
• Place flour in food process bowl, add butter & caster sugar.
  Using pulse action,process for 20 seconds or until mixture is fine & crumbly.
  Add the eggs cream or yogurt & essences to bowl,process for ten seconds or until the mixture is smooth.
• Combine nuts brown sugar & cinnamon in a  Mixing Bowls
  Spoon half the cake mixture into the prepared tin: smooth surface.
  Arrange the pears on top of cake mixture & sprinkle with half the nut & sugar mixture on top of the pears
• Bake in oven ! hr or until skewer comes out clean.
• Served with butterscotch sauce & vanilla ice cream or cinnamon cream
  ( add 1/2 teaspoon cinnamon to whipped cream ) or dusted with icing sugar . Enjoy !!!!
• Trudeau Melamine Mixing Bowls, Set of 3
• Norpro 4-Piece Silicone Mini Flexible Pinch Bowl Set, Multicolored

Beautiful Banana & Fig Quickbread/Muffins
This healthy recipes is one my all time personal favourites, banana & fig muffins/ Quickbread is a taste made in heaven and is so full of flavour, this recipe can be dairy free too.
3 mashed rip bananas [about 1 cup]
6 rip fresh red figs or 1 cup dried figs
2 eggs
2 tablespoon cinnamon
1 1/2 cup milk or orange juice Water down [ juice can over power the figs ]
3 cups self -risen flour
1/4 cup caster sugar
1/4cup honey
1/4 cup flax seeds
1/4 cup sunflower seeds
sunflower seeds sprinkle on top as well
Canola Cooking spray
METHOD :

• Preheat oven 180*C (350*F)
• Mash the banana & figs using a Potato masher in a large Mixing Bowl add cinnamon , eggs, milk or buttermilk, honey & vegetable oil .Whisk together all these ingredients.
• On top of  the banana mixture sifted the flour  add the flax seeds & sunflower seeds,
  please don’t over mix.
  Just fold in the flour using a s Silicone Spatula until mixture is wet .
• If you think the mixture to dry: hard to fold the flour in then add 1/4 cup of milk in & fold the milk in.
  Pour into a grease loaf  tin Sprinkle with sunflower seeds on top  & push the seeds into the mixture ( so the seed do not fall off when you turn the loaf out )or muffin 12 cup With the muffin sprinkle with cinnamon sugar.
• Bake in moderate oven for 1 1/4 hrs .Stand 5 mins before turning  onto wire rack to cool Enjoy!
• TIP: Storage time 3 days Guaranteed the loaf will be eaten be then.
  Good for lunch Box for school Yes you can make this recipes into muffins .

This Classic Recipe savory Cheesy & Poppy seeds Quick bread is so tasty and scrumptious and all the flavours just compliment each other.This quick loaf
“Tastes great ” toasted for breakfast & packed in the kids lunch box for school.
Enriches with goodness in this recipe. Great dipping in my salmon chowder!

• In a large Mixing Bowl add herbs & spice , eggs, milk or buttermilk,  ricotta & vegetable oil .Whisk together all these ingredients. On top of  the  ricotta mixture sifted the flour  add the poppy seeds, carrot & cheese please don’t over mix. Just fold in the flour using a s Silicone Spatula until mixture is wet .If you think the mixture to dry: hard to fold the flour in then add 1/4 cup of milk in & fold the milk in.

• Pour into a grease loaf  tin Sprinkle with poppy seeds or muffin 12 cup Bake in moderate 180*C ( 350*F) oven for 1 1/4 hrs .Stand 5 mins before turning  onto wire rack to cool Enjoy!
  TIP:  Storage time 3 days Guaranteed the loaf will be eaten be then.

Healthy but Nice Banana & Cinnamon Quick BreadThis healthy Quick & easy recipe can be Made into muffins or Quick bread .This cinnamon & banana loaf  tasty great when cut thick slice’s then toasted for breakfast. As well my children love take to school in there lunch box. “Guaranteed they eat the banana loaf  or muffins”Bake banana loaf to say ” thank-you “to some one special I love a good recipe.
So watch out for all Quick bread like Banana & fig , Orange & Banana , Humming Bird Cheese & poppy seeds & much more Quick breads !!
3 ripe banana ,mashed [about 1 cup]
2 eggs
2 tablespoon cinnamon
1 1/2 cup milk or buttermilk
2 tablespoons vegetable oil
3 cup self-raising flour, sift
1/2 cup caster sugar
1/4  cup flax seeds
sunflower seeds
METHOD: Mash the banana using a Potato masher in a large Mixing Bowl add cinnamon , eggs, milk or buttermilk & vegetable oil .
Whisk together all these ingredients.
On top of  the banana mixture sifted the flour  add the flax seeds, please don’t over mix.
Just fold in the flour using a s Silicone Spatula until mixture is wet .If you think the mixture to dry: hard to fold the flour in then add 1/4 cup of milk in & fold the milk in.
Pour into a grease loaf  tin Sprinkle with sunflower seeds or muffin 12 cup With the muffin sprinkle with cinnamon sugar.
Bake in moderate oven 180*C (350*F) for 1 1/4 hrs .Stand 5 mins before turning  onto wire rack to cool Enjoy!
TIP:  Storage time 3 days Guaranteed the loaf will be eaten be then.
If your are dairy free change the milk to apple juice .

Big Slab of Chocolate Mud Cake
This recipe Big Slab of Chocolate Mud Cake is good for celebrations and birthdays.
When you have to cook for large number of people You need a big slab Chocolate Mud Cake of indulgence, dark chocolate is ideal to celebrate the special occasion with friends,
Every one that eats my homemade mud cake has a celebration in there mouth with each mouthfuls they take.
Just think how much money you are saving when you make this Chocolate Mud cake yourself.
This recipe is so easy my children help me make it.
5oog butter
1/2 cups boiling water
600g dark chocolate dark chocolate broken into pieces
4 cups caster sugar
1 cup dark cocoa powder2 tablespoon oil
5 tablespoon instant espresso coffee or granule or ecco (free caffeine)
1 teaspoon bicarbonate of soda
2 cups plain flour
1 cup self-raising flour
6 eggs
5 teaspoon vanilla essence
canola cooking spray
Chocolate Ganache :
150ml thicken cream
30g unsalted butter
500g Cooking chocolate
METHOD:
Preheat oven on 150*C (300*F), spray with cooking oil on bake tray: Roasting tray or slab cake tray about 38cm wide and 35 cm( 15 inch x1o inch) deep with sufficient depth 11″-12.5″-14.5″ STAINLESS STEEL BAKING TRAY 3-PIECE SET
Need a deep bowl ( bowl about 38cm wide & 42cm deep SignatureSorrento10-Inch 120-Ounce Large Mixing Bowl, Tuscan Blue
Place in saucepan nonstick double boiler Double Balloon Whisk until then chocolate & butter has melted. In a other bowl sift the flours, cocoa, coffee and bicarbonate of soda into a large bowl. Stir in the sugar & make a well in the center. Add the combine eggs & vanilla essence, using a large metal spoon, slowly stir to incorporate the dry ingredients. Gradually stir in the melted chocolate mixture.
Pour the mixture into the tin & bake for 1 3/4 hrs. Test the centre with a skewer – the skewer may appear just slightly wet. Remove the cake from oven unless the centre looks uncooked, if the cake needs a little longer, give it an extra 5-10 mins. LEAVE the cake in the tin until completely cold, then turn out.
Chocolate Ganache: Place the cream & butter into a saucepan & slowly bring to boil remove from heat. Add the chocolate & stir until the chocolate has melted, Allow to cool slightly, then pour over the cake, place in the refrigerate.
STORAGE TIME : Keep in the fridge in a airtight container for up to 2 weeks .
TIP:Can be frozen for up to 2 mth

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