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Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (7)
CAKE.
4. Select a Light CRUST colour and 750g loaf SIZE. Press “START”.
5. Allow to mix for 5-8 minutes, open lid and scrap down the sides of the bread pan with a plastic
spatula. Gently fold the mixture to ensure ingredients are well combined. Close lid and allow cycle to
continue.
Note: Check cake when the 5 minute beeper sounds and add time to the bake cycle as required.
Handy hints for optimum results.
• I t is normal for cakes to rise only 1/2 way up the bread pan. The texture should be nice and light.
• Due to the high sugar and fat content in cakes, we suggest you always use the Light crust colour
setting to prevent the side from burning.
• Avoid using double quantities of cake mix, the larger cake will not cook through and be dense in
texture in the breadmaker.
• We recommend the use of packet cake mixes, available from all supermarkets.
• Allow the cake to cool in the bread pan for at least 10 minutes before removing to a cooling rack.
• Loosen the sides with a plastic spatula and gently slide out.
Do not use Time Delay Setting when baking the cakes as the ingredients will spoil.
Apple & Pecan Cake
2 Apples, peeled and thinly sliced
165g (
3
/
4
cup) sugar
2 eggs
125g (
1
/
2
cup) butter, melted
3
/
4
cup pecans
90g (
1
/
2
cup) self-raising flour
90g (
1
/
2
cup) plain flour
1 teaspoon bicarbonate soda
1 teaspoon cinnamon, ground
1 teaspoon all spice, ground
Suggested Topping:
Dust with icing sugar
or drizzle with melted chocolate.
Carrot Cake
2 eggs
165g (
3
/
4
cup) brown sugar
1
/
2
cup olive oil
1
/
2
cup walnuts chopped
1
1
/
2
cups grated carrot
1
/
2
teaspoon cinnamon
90g (
1
/
2
cup) self-raising flour
90g (
1
/
2
cup) plain flour
1 teaspoon bicarbonate soda
Suggested Topping:
250g cream cheese
50g soft butter
2 tablespoons lemon juice
125g icing sugar
Whip all ingredients till creamy.
61
Cakes.