recipescakes

               CAKES, BISCUITS AND ROLLS

Orange Cinnamon Rolls
1 sachet dry yeast                                         1/2 cup warm water
1 tablespoon grated orange rind                     1/2 cup orange juice
1/4 cup sugar                                                  1 teaspoon salt
1 small egg                                                      1 tablespoon (level) soft butter
3-3 1/2 cups plain flour

Disolve yeast in warm water in large mixing bowl. Add rind, juice, sugar, salt, egg, butter and 1 1/2 cups
flour. Beat with an electric mixer on low speed for 1/2 minute, then on medium speed for 2 minutes. With a
knife stir in enough remaining flour to make the dough easy to handle. Cover with a cling wrap and let
stand in a warm place till double in size, about 1 1/2 hours. Using enough flour to stop the dough sticking
roll out to a rectangle about 20cm x 45 cm. Spread with 2 tablespoons soft butter and sprinkle with 1/4 cup
sugar mixed with 2 teaspoons cinnamon. Roll up from a long side, pinching the edge into the dough to seal
it. Cut into 2.5 cm wide slices with a sharp knife. Place on a well greased baking sheet about 1/2 a cm apart.
Let rise until double (30 minutes) then bake in a preheated oven 180C until the rolls are golden brown,
25-30 minutes. While still warm ice with 1 cup icing sugar mixed with 1 tablespoon orange juice and 1/2
teaspoon vanilla.

Boiled Fruit Cake
1 cup sugar                                                               3/4 cup water
3 cups mixed fruit (soaked over night in in 1/2 cup sherry)
2 teaspoons mixed spice                                         1 teaspoon bi-carbonate of soda
125gm butter                                                           1 cup self raising flour
1 cup plain flour                                                      2 eggs beaten
1/2 cup sherry extra (if to be used as a christmas cake)

Place in a large pot, water, sugar, fruit & sherry, spice, butter and bi-carbonate of soda.
Bring to the boil stirring constantly. Remove from heat and cool 10 minutes. Stir in eggs,
then fold in flours. Pour into a deep cake tin, lined sides (5cm higher than tin) and bottom
with baking paper. Place another piece of baking paper over top and bake in moderate oven 1
hour or till cooked when tested with a skewer. Stand in tin 15 minutes before turning onto
cooling rack.
When cool pour extra sherry over the top and wrap in cling wrap. Turn once a day for 1
week. This cake is delicious served warm with custard.

   Carrot Balls
1 packet plain biscuits                                          1/2 kg carrots
1 cup sugar                                                            1/4 cup nuts
1/2 lemon finely grated                                          50 gm butter softened
1 teaspoon vanilla essence                                    1 cup dessicated coconut

Peel and grate the carrots. Place in a saucepan with the sugar. Cook over low heat till the carrots are tender,
stirring frequently. Finely crush the biscuits and add to the carrots. Mix well. Mix in the softened butter,
vanilla, nuts and grated lemon. Roll into balls about the size of a walnut and toss in coconut. Chill for 2
hours before serving. Can be frozen for up to 2 months in a freezer container.

Frangipani Pie
Pastry (make first):
1 cup plain flour                          1 tablespoon icing sugar
90 gms butter                                 1 egg yolk
1 tablespoon lemon juice approximately

Mix flour and icing sugar in a bowl and rub in butter. Add egg yolk and enough juice to bind the ingredients.
Knead on a lightly floured surface till smooth. Cover and refrigerate 30 minutes. Roll out between 2 sheets of
paper until it is large enough to line a 23 cm pie dish. Lift into dish gently and trim excess pastry.
Refrigerate a further 20 minutes. Blind bake in moderately hot oven 10 minutes. Remove paper and rice
and bake for a further 7 minutes. Cool.

Filling 1: (Make these 2 fillings at the same time)
1 1/2 cups milk                            1/3 cup castor sugar
1/4 cup cornflour                          1/4 cup water
1 coconut                                      1 teaspoon vanilla essence

Place milk, sugar and blended cornflour and water in a pan and stir over medium heat until mixture boils and
thickens. Remove from heat and stir in coconut and essence. Spread half over cooked pastry base.

Filling 2:
450 gm crushed pineapple             2 egg yolks
1/4 cup cornflour                            1/4 cup water

Combine undrained pineapple, egg yolks, and cornflour blended with water in a pan. Stir over medium heat
until mixture boils and thickens. Spread over coconut filling. Top with remaining coconut filling.

Topping:
3 egg whites                                   1/2 cup castor sugar

Beat egg whites with electrice mixer till soft peaks form, and gradually beat in sugar. Beat till each addition
is dissolved before adding more. Spoon over pie and bake moderate oven 10 minutes or till light golden
brown. Cannot be frozen.