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Recipes
Cake Recipes
[15 Bake only]
(SD-2501)
[14 Bake only]
(SD-2500)
Bake cakes and teabreads.
:
Timer cannot be used
Use menu 15 (SD-2500: 14) for
these recipes.
This menu is not suitable for
all types of cake, such as
Victoria sandwich or those
that require going into a hot
oven.
Always use our tablespoon and
teaspoon measure in these
recipes.
The cake is made according
to the recipe in a separate
mixing bowl and then baked
inside the bread pan.
Mix the ingredients in a
bowl.
Line the bottom and
sides of the bread pan
with baking parchment
and pour in the mixture.
• Make sure that the
kneading blade is
removed from the bread
pan before the cake
mixture is added.
• Ensure that the cake
mixture is kept inside
the baking parchment.
Set the Bread Maker.
(P. 18)
• The maximum baking
time is 1 hour 30 mins.
Apple and Ginger Cake
Menu ‘15’ (SD-2500: ‘14’) (1hr 5min)
Butter 100 g (4 oz)
Golden Syrup 200 g (8 oz)
Self Raising Flour 300 g (11 oz)
Baking Powder 3 mL (
1
⁄
2
tsp)
Ground Cinnamon 3 mL (
1
⁄
2
tsp)
Ground Cloves 3 mL (
1
⁄
2
tsp)
Medium Sized Eggs, beaten 2
Tart Dessert Apples
e.g. Granny Smiths, grated
2
Preserved Stem Ginger, drained and finely
chopped
75 g (3 oz)
Demerara Sugar 1
1
⁄
2
tbsp
Warm the butter and syrup until just melted.
1
This can be done on the hob or in the
microwave oven. (High power for 1 min).
Sieve the flour, baking powder and spices into
2
a bowl. Add the syrup mixture and the beaten
eggs.
Add the grated apple and the chopped ginger
3
and mix well.
Remove the kneading blade from the bread
4
pan and line the bottom and sides with baking
parchment.
Place the mixture in the bread pan, being
5
careful to ensure that the mixture is inside the
baking parchment.
Carefully sprinkle the Demerara sugar on top
6
of the mixture.
Select menu 15 (SD-2500: 14) and enter 1hr
7
5 mins on the timer.
After baking test with a skewer to see if the
8
cake is cooked. If the cake does require extra
time, select menu 15 (SD-2500: 14) again
and enter a further 3–5 mins on the timer. If it
is still just slightly sticky this will cook through
during the stand period.
Take the bread pan out of the Bread Maker
9
using oven gloves. Leave to stand for
5–10 mins before removing from the bread
pan and allowing to cool.
Banana and Walnut Loaf
Menu ‘15’ (SD-2500: ‘14’) (55min)
Soft Light Brown Sugar 50 g (2 oz)
Butter 75 g (3 oz)
Egg, medium 1
Plain Flour 225 g (8 oz)
Baking Powder 2 tsp
Grated Rind 1 lemon
Lemon Juice 1 tbsp
Medium Bananas, peeled & mashed 4
Walnuts, roughly chopped 50 g (2 oz)
Walnuts, finely chopped 15 g (
1
⁄
2
oz)
Cream the butter and sugar together until soft
1
then beat in the egg.
Add the sieved flour and baking powder
2
together with the lemon rind and juice.
Add the mashed bananas and the roughly
3
chopped walnuts and mix to a soft
consistency.
Remove the kneading blade from the bread
4
pan and line the bottom and sides with baking
parchment.
Place the mixture in the bread pan, being
5
careful to ensure that the mixture is inside the
baking parchment.
Carefully sprinkle the finely chopped walnuts
6
on top of the mixture.
Select menu 15 (SD-2500: 14) and enter
7
55 mins on the timer.
After baking test with a skewer to see if the
8
cake is cooked. If the cake does require extra
time, select menu 15 (SD-2500: 14) again
and enter a further 3–5 mins on the timer. If it
is still just slightly sticky this will cook through
during the stand period.
Take the bread pan out of the Bread Maker
9
using oven gloves. Leave to stand for
5–10 mins before removing from the bread
pan and allowing to cool.
•
Delicious spread with butter.
Boozy Cake
Menu ‘15’ (SD-2500: ‘14’) (55min)
Butter 125 g (4 oz)
Mixed Dried Fruit 300 g (11 oz)
Light Brown Soft Sugar 50 g (2 oz)
Juice of 1 Orange 45 mL (3 tbsps)
Zest of 1 Orange
Guinness
®
or Caffreys
®
120 mL (4floz)
Bicarbonate of Soda 5 mL (1 tsp)
Medium Sized Eggs, beaten 2
Plain Flour 200 g (7 oz)
Mixed Spice 8 mL (1
1
⁄
2
tsp)
Topping (flaked almonds) 15 g (
1
⁄
2
oz)
Topping (demerara sugar) 15 g (
1
⁄
2
oz)
Heat the butter, dried fruit, sugar, juice and zest of an orange
1
and Guinness
®
together until the fruit plumps up. This can
be done on the hob by bringing the ingredients to the boil,
stirring and then simmering for 10–15 mins or heating in the
microwave oven on High power for 8 mins, stirring twice.
Leave to cool for 10 mins, then stir in the bicarbonate of
2
soda, this will make the mixture foam.
Stir in the eggs, flour and mixed spice, and mix well.
3
Remove the kneading blade from the bread pan and line the
4
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
5
that the mixture is inside the baking parchment.
Sprinkle the flaked almonds and demerara on the top of the
6
mixture.
Select menu 15 (SD-2500: 14) and enter 55 mins on the
7
timer.
After baking test with a skewer to see if the cake is cooked. If
8
the cake does require extra time, select menu 15 (SD-2500:
14) again and enter a further 3–5 mins on the timer. If it is still
just slightly sticky this will cook through during the stand period.
Take the bread pan out of the Bread Maker using oven
9
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Fruit Tea Bread
Menu ‘15’ (SD-2500: ‘14’) (1hr 15min)
Mixed Dried Fruit 350 g (12 oz)
Chopped Dates 50 g (2 oz)
Chopped Walnuts 50 g (2 oz)
Chopped Cherries 100 g (4 oz)
Strong tea 300 mL (10 floz)
Butter 75 g (3 oz)
Medium Sized Eggs, beaten 3
Plain Flour 250 g (9 oz)
Bicarbonate of Soda 5 mL (1 tsp)
Place the fruit, dates, walnuts, cherries, strong tea and butter
1
together and heat until the fat has melted and the liquid is
hot. This can be done on the hob or in the microwave oven.
(High power for 3–4 mins)
Allow to cool slightly, then add eggs, flour and the
2
bicarbonate of soda. Mix well.
Remove the kneading blade from the bread pan and line the
3
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
4
that the mixture is inside the baking parchment.
Select menu 15 (SD-2500: 14) and enter 1hr 15 mins on the
5
timer.
After baking test with a skewer to see if the cake is cooked. If
6
the cake does require extra time, select menu 15 (SD-2500:
14) again and enter a further 3–5 mins on the timer. If it is
still just slightly sticky this will cook through during the stand
period.
Take the bread pan out of the Bread Maker using oven
7
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
Gingerbread
Menu ‘15’ (SD-2500: ‘14’) (45min)
Demerara Sugar 25 g (1 oz)
Butter 75 g (3 oz)
Golden Syrup 50 g (2 oz)
Black Treacle 75 g (3 oz)
Plain Flour 225 g (8 oz)
Ground Ginger 8 mL (1
1
⁄
2
tsp)
Baking Powder 8 mL (1
1
⁄
2
tsp)
Bicarbonate of Soda 3 mL (
1
⁄
2
tsp)
Salt 3 mL (
1
⁄
2
tsp)
Milk 150 mL (
1
⁄
4
pint)
Medium Sized Egg, beaten 1
Warm sugar, butter, golden syrup and treacle together until
1
just melted. This can be done on the hob or in the microwave
oven (High power for 1min).
Stir in all of the sieved dry ingredients.
2
Mix in the milk and the beaten egg.
3
Beat thoroughly with a wooden spoon.
4
Remove the kneading blade from the bread pan and line the
5
bottom and sides with baking parchment.
Place the mixture into the bread pan, being careful to ensure
6
that the mixture is inside the baking parchment.
Select menu 15 (SD-2500: 14) and enter 45 mins on the
7
timer.
After baking test with a skewer to see if the cake is cooked. If
8
the cake does require extra time, select menu 15 (SD-2500:
14) again and enter a further 3–5 mins on the timer. If it is
still just slightly sticky this will cook through during the stand
period.
Take the bread pan out of the Bread Maker using oven
9
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.