Creaming Method

25 07 2012

Soften the butter to room temperature. beat until turns white and add in the caster sugar little by little and continue beating with a wooden spoon until the cream is light. Add the eggs one by one.

Mix the dry ingredients ; plain flour and bicarbonate of soda together. Add this to the mixture of sugar, butter and egg little by little.

Add the essence of vanilla. Continue to beat and then add any fruit gently.





Birthday Cake

25 07 2012

Temp 220˚ C.

Quantities for an 8-9 inch ( 20-22 cm. ) tin :

250 g. butter

250 g. caster sugar

5 eggs

1/2 tsp. vanilla essence

375 g. plain flour

1 tsp. bicarbonate of soda

1/2 tsp. salt

1 kg. dried fruits

Mix according to Creaming Method. Do not beat a lot as the mixture should not be too light as there is a great deal of fruit to be added and held up. Grease the tin and then add up the mixture. Allow to cook in oven for 30 mins. Arriving at half -time, do check if it is cooking in the inside.