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CAKES
The Slow Cooker bakes deliciously moist cakes.
Hints:
• Ring tins are best used, as they cook quicker
and more evenly.
• Results are not as brown or crisp as baked in
a conventional oven.
Cakes are best baked on a small wire rack.
This elevates the cake to allow better heat
circulation.
Apple Tea Cake
125g butter or margarine
3
/
4
cup caster sugar
1 teaspoon vanilla essence
2 eggs
2 cups self raising flour
pinch salt
1
/
2
cup milk
1 Granny Smith apple, peeled, cored and sliced
cinnamon
brown sugar
1. Pre-heat the Slow Cooker on High for 15
minutes. Grease and line an 18cm round or
ring cake tin.
2. Using a food processor or mixer, cream butter
and sugar with vanilla essence until light and
creamy. Gradually add eggs.
3. Fold in flour alternatively with the milk. Place
into prepared tin and arrange apple slices on
top of batter. Sprinkle with cinnamon and
sugar.
4. Place into the Slow Cooker elevated on a
wire rack. Cover and cook on High for 3 - 3
1
/
2
hours or until cooked through.
Dundee Cake
250g butter or margarine
3
/
4
cup caster sugar
grated rind of two oranges
5 eggs
2
1
/
4
cups plain flour
1 teaspoon baking powder
1
/
4
teaspoon salt
1
/
2
cup almonds, roughly chopped
3
/
4
cup sultanas
3
/
4
cup currants
1
/
4
cup cherries, halved
1
/
4
cup orange juice
extra whole almonds
1. Pre-heat the Slow Cooker on High for 15
minutes. Grease an 18cm round cake tin and
line with two thicknesses of greaseproof
paper.
2. Using a food processor or mixer, cream butter
and sugar with the orange rind until light
and creamy. Gradually add eggs.
3. Combine flour, baking powder and fruit and
add to creamed mixture alternatively with
the orange juice.
4. Place into prepared tin and decorate the top
with whole almonds.
5. Place into the Slow Cooker elevated on a
wire rack. Cover and cook on High for
4 - 5 hours.
19
Recipes.