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Gingerbread
Dish: 18 cm (7") square tin lined with 2 strips of greaseproof
paper to form a cross shape.
Oven Accessory: glass turntable + metal tray
1. Sift the flour, salt, ginger, baking powder and bicarbonate of soda
into a bowl.
2. Place the sugar, butter, treacle and syrup in a bowl on the glass
turntable and cook on HIGH MICROWAVE for 1 min.
3. Whisk the milk and egg together. Make a well in the centre of the
dry ingredients and pour in the liquid and syrup, mixing thoroughly.
4. Pour the mixture into the cake tin. Place tin on metal tray and
cook on AUTO WEIGHT CAKE PROGRAM or on COMBINATION:
CONVECTION 160°C + SIMMER MICROWAVE for 15 mins. or until
just firm.
Ingredients
225g (8oz) plain flour
pinch salt
10 ml (2tsp) ground ginger
10 ml (2tsp) baking powder
3 ml (½tsp) bicarbonate of
soda
100g (4oz) soft brown
sugar
75g (3oz) butter or
margarine
75g (3oz) treacle
75g (3oz) golden syrup
150 ml (¼pt) milk
1 egg, beaten
Pecan Sour Cream Cake
Dish: 23 cm (9”) cake tin, lined with greaseproof paper
Oven Accessory: glass turntable + metal tray
1. Cream together butter, essence and sugar until light and fluffy.
2. Add the eggs a little at a time, beating well after each addition.
3. Stir in the soured cream and then fold in the sifted flours and soda.
4. Spread half the cake mixture into the prepared tin. Sprinkle over the
combined pecan nuts, brown sugar and cinnamon.
5. Cover with the remaining cake mixture.
6. Arrange the whole pecan nuts on the top. Place tin on metal tray
and cook on AUTO WEIGHT CAKE PROGRAM on
COMBINATION: CONVECTION 160°C + WARM MICROWAVE for
35-40 mins. or until cooked.
7. Pierce the top of the cake with a skewer and pour the maple syrup
over. Allow to cool in the tin.
Ingredients
250g (9oz) butter
5 ml (1tsp) vanilla essence
150g (5oz) caster sugar
2 eggs, beaten
284ml (10 fl.oz) soured
cream
225g (8oz) plain flour
75g (3oz) self raising flour
5 ml (1tsp) bicarbonate of
soda
100g (4oz) pecan nuts,
finely chopped
25g (1oz) brown sugar
3 ml (1/2 tsp) ground
cinnamon
100g (4oz) pecan nuts,
whole
60 ml (4tbsp) maple syrup
