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Dish size/shape
Always use the exact dish size stated in the following recipes, otherwise cooking times and results will
be affected.
Eggs
The following recipes have been tested using medium eggs. Using a different size of egg may affect
cooking times.
Combination cooking.
DO NOT use spring form tins, use smooth, and preferably seamless metal cake tins.
Baking Guidelines
Celebration Cake
Dish: 20 cm (8") round tin, greased and lined
Oven Accessory: glass turntable + metal tray
1. Preheat oven on CONVECTION 140°C.
2. Prepare the tin by lining with a double layer of greaseproof paper on
the inside and tie a double band of brown paper around the outside.
3. Cream the butter and sugar until pale and fluffy. Add the eggs one
at a time, beating well after each addition.
4. Fold in half the flour using a metal spoon, then fold in the rest. Stir
in the almonds.
5. Mix in the sherry, and then add the peel, cherries, raisins, currants,
nuts, lemon zest, spice and vanilla. Stir in the baking powder.
6. Spoon mixture into the tin and spread evenly, removing all air
pockets. Make a small dip in the centre.
7. Place tin on metal tray and cook on CONVECTION 140°C for 2-2 ¼
hrs. or until a skewer inserted in the middle comes out clean. Leave
cake to cool in tin. When completely cold wrap well in cling film and
foil to store until ready to decorate. The cake will keep for several
months.
Ingredients
200g (7oz) butter or
margarine
200g (7oz) dark
muscovado sugar
200g (7oz) plain flour
4 eggs, beaten
50g (2oz) ground almonds
100ml (3½fl.oz) sherry
75g (3oz) candied peel
75g (3oz) glace cherries,
roughly chopped
250g (9oz) currants
250g (9oz) raisins
100g (4oz) pecan nuts,
broken into pieces
finely grated zest of 1
lemon
7.5 ml (1½tsp) mixed spice
2.5ml (½tsp) vanilla extract
2.5ml (½tsp) baking
powder
