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Ingredients
150g (5oz) butter
10ml (2tsp) grated lemon rind
150g (5oz) packet of cream cheese
225g (8oz) caster sugar
3 eggs, beaten
100g (4oz) plain flour
100g (4oz) self-raising flour
150g (5oz) sultanas
150g (5oz) glace cherries
Dish: 20cm (8") round cake tin, greased and lined
Oven Accessory: anti-spark ring + wire shelf in lower
position
Cream together butter, lemon rind, cream cheese and
sugar until light and fluffy. Add eggs a little at a time
beating well after each addition. Fold in sifted flours,
sultanas and quartered cherries. Spread mixture into tin.
Place tin on the anti-spark ring and cook on
CONVECTION 160°C + WARM MICROWAVEfor 35-40
mins. or until cooked.
Fruity Cream-Cheese Cake
Ingredients
150ml (¼pt) sunflower oil
250g (9oz) wholemeal self-raising
flour
10ml (2tsp) baking powder
10ml (2tsp) cinnamon
5ml (1tsp) nutmeg
150g (5oz) light muscovado sugar
50g (2oz) walnuts, coarsely
chopped
125g (4½oz) carrots, grated
2 ripe bananas, mashed
2 eggs, beaten
Cream Cheese Topping:
225g (8oz) cream cheese
10ml (2tsp) honey
5ml (1tsp) lemon juice
chopped walnuts to decorate
Dish: 18cm (7") square tin, base lined
Oven Accessory: anti-spark ring + wire shelf in lower
position
Place all the cake ingredients in a large bowl and mix
well. Spoon into the lined tin. Place tin on anti-spark ring
and cook on CONVECTION 160°C + WARM
MICROWAVE for 40 mins. or until cooked and well risen.
Allow to cool in the tin. To make the topping mix the
cheese, honey and lemon. Decorate the cooled cake
with the cream cheese topping and walnuts.
Carrot Cake
Desserts & Baking
