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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 on COMBINATION: CONVECTION 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
