Breads & Cakes

Pumpkin Bread Ingredients 8 oz wholemeal flour 3 tsp baking powder 4 oz of vegetable margarine 4 oz of raw cane sugar 1/2 lb cooked pumpkin 2-3 tbs milk 3 oz raisins 1/2 tsp freshly greated nutmeg Method
Sift the flour and baking powder. Cream the margarine and sugar together in a bowl. Mash the cooked pumpkin until smooth and add the creamed mixture. Fold in the sifted ingredients and moisten with the milk. Finally, stir in the nutmeg and raisins. Spoon the misture into a greased 2 lb loaf tin and bake for 30-45 minutes at 350 degrees f. Grater Cakes Ingredients 1 large coconut 3-4 slices fresh root ginger 1 1/2 pt (850 ml) water 1 lb (450 g) raw cane sugar Method
Peel and grate the coconut and the peeled fresh ginger. Pour the water into a large heavy based saucepan, add the coconut and ginger and simmer on a low heat until the water is reduced to about 1/2 pt (275 ml). Add the raw cane sugar and once dissolved boil hard stirring continually until the mixture becomes thick and, if a little is dropped into cold water, will harden imediately. Drop spoonfuls of this onto a lightly oiled tray and allow to cool. Molasses and Cornmeal Bread Ingredients 6 oz cornmeal 2 oz wholemeal flour 4 tsp baking powder 1/4 tsp freshly grated nutmeg 1/4 tsp ground cinnamon 4 oz vegetable margarine 2 tbs molasses 2 tbs milk 4 oz grated coconut Method
Sift the cornmeal, flour, baking powder and spices together in a bowl. Melt the vegetable margarine and molasses in a saucepan and pour on to the dry ingredients. Stir in the milk and grated coconut. Mix Well. Pour the mixture into a greased 2 lb loaf pan. heat the oven to 350 degrees f. and bake the bread for 35 - 40 minutes until well risen. Ital Banana Cake Ingredients 4 oz (115 g) vegetable margarine 3 large ripe bananas 2 tbs clear honey 8 oz (225 g) wholemeal flour 2 tsp baking powder 1/2 tsp freshly grated nutmeg 4-5 drops vanilla essence 2 oz (55 g) cashew nuts Method
Cream the margarine until soft. Peel the bananas. Slice 9 diagonal slices from one of the bananas and set aside. Mash the remaining bananas with a fork and beat this puree into the the margarine with the honey. Sift the wholemeal flourand baking powder and into the mixture. Add the freshly grated nutmeg, the vanilla essence and stir in the chopped cashew nuts. Grease an 8 inch (20 cm) square cake pan. Spoon the banana mixture and spread evenly. Top with the 9 slices of banana evenly spaced. Bake in a preheated oven at 180 degrees C (350 f) for 35 - 40 minutes. Cool and slices into 9 square pieces.