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Ingredients
100 g (4 oz) currants
100 g (4 oz) sultanas
100 g (4 oz) raisins
50 g (2 oz) whole almonds, blanched and
chopped, reserve 6 whole for decoration
225 g (8 oz) butter or margarine
225 g (8 oz) soft brown sugar
grated rind of one lemon
4 eggs
275 g (10 oz) plain flour
100 g (4 oz) chopped mixed peel.
Dundee Cake
Dish: 20 cm (8") round tin, greased and lined Oven Accessory: glass turntable +
metal tray
1. Mix the chopped nuts, fruit and flour together.
2. Cream the fat, sugar and lemon rind until pale and fluffy. Beat in the eggs one at a time.
3. Fold in the flour, fruit, peel and nuts. Spoon mixture into tin and hollow out the centre slightly.
Split the reserve almonds, and arrange on top. Cook on Combination: Convection 160°C +
WARM power for 55 - 60 mins.
Ingredients
100 g (4 oz) soft margarine
100 g (4 oz) caster sugar
2 eggs, beaten
115 g (4
1
/
2
oz) self raising flour
2 ml (
1
/
4
tsp) salt
3 ml (
1
/
2
tsp) mixed spice
15 ml (1 tbsp) Camp coffee essence
30 ml (2 tbsp) milk
10 ml (2 tsp) black treacle
50 g (2 oz) chopped walnuts
Icing:
50 g (2 oz) soft margarine
225 g (8 oz) icing sugar
15 ml (1 tbsp) Camp coffee essence
15 ml (1 tbsp) water
15 ml (1 tbsp) milk
Coffee Walnut Cake
Dish: 18 cm (7") round cake tin, greased and lined Oven Accessory: glass turntable +
metal tray
1. Cream margarine and sugar until light and fluffy. Gradually add the eggs. Fold in the dry
ingredients. Add coffee essence, milk, treacle and walnuts. Stir well.
2. Spoon into tin and cook on Combination: Convection 160°C + WARM power for
25-30 mins. Cool. Cut in half.
3. Beat all icing ingredients together until smooth. Sandwich cake together with half the icing and
spread the remainder over the top. Decorate with whole walnuts.
Ingredients
75 g (3 oz) self-raising flour
75 g (3 oz) porridge oats
50 g (2 oz) dark muscovado sugar
75 g (3 oz) butter
For the Topping:
25 g (1 oz) butter
3 eggs, beaten
175 g (6 oz) light muscovado sugar
150 g (5 oz) raisins
75 g (3 oz) dessicated coconut
1 lemon, grated rind plus 30 ml juice
Lemon and Raisin Flapjacks
Dish: 21 cm x 23 cm (8" x 9") Pyrex® dish, greased Oven Accessory: glass turntable +
metal tray + low rack
1. Place the flour, oats and sugar in a bowl and rub in the butter. Press the mixture into the
greased dish and press until smooth.
2. Cook on HIGH power for 3 mins. or until firm. Allow to cool.
3. Place the butter in a small bowl and cook on HIGH power for 30 - 60 seconds or until
melted.
4. Mix all the topping ingredients together.
5. Pour over the base and cook on Combination: FAST-BAKE 250°C + Grill 3 + SIMMER
power for 8 - 9 minutes or until firm and golden brown. Divide into equal pieces and allow to
cool.
BAKING
