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BAKING
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 Guidlines
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, cur-
rants, 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
