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BAKING
Fruity Cream-Cheese Cake
Dish: 20 cm (8") round cake tin, lined
Oven Accessory: glass turntable + metal tray
1. Cream together butter, lemon rind, cream cheese and sugar
until light and fluffy.
2. Add eggs a little at a time beating well after each addition.
3. Fold in sifted flours, sultanas and quartered cherries and
spread mixture into tin. Place tin on metal tray and cook on
AUTO WEIGHT CAKE PROGRAM or on
COMBINATION: CONVECTION 160°C + WARM
MICROWAVE for 35-40 mins. or until cooked.
Ingredients
150g (5oz) butter
10 ml (2tsp) grated
lemon rind
125g (4½ oz) 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
Carrot Cake
Dish: 20 cm (8") square tin, base lined
Oven Accessory: glass turntable + metal tray
1. Place all the cake ingredients in a large bowl and mix well.
2. Spoon into tin. Place tin on metal tray and cook on AUTO
WEIGHT CAKE PROGRAM or COMBINATION: CONVEC-
TION 170°C + SIMMER MICROWAVE for 20 mins. or until
cooked and well risen. Allow to cool in the tin.
3. To make the topping cream the butter and cream cheese until
smooth. Stir in sieved icing sugar.
4. Decorate the cooled cake with the cream cheese topping and
walnuts.
Ingredients
150 ml (¼pt) sunflower
oil
250g (9oz) wholemeal
self-raising flour
10 ml (2tsp) baking
powder
10 ml (2tsp) cinnamon
5 ml (1tsp) nutmeg
150g (5oz) light
muscovado sugar
50g (2oz) walnuts,
coarsely chopped
125g (4½ oz) carrots,
grated
2 ripe bananas, mashed
2 eggs, beaten
Cream Cheese
Topping:
75 g (3 oz) butter
100 g (4 oz) cream
cheese
225 g (8 oz) icing sugar
chopped walnuts to
decorate
