FRUITY TEA CAKES
1 cup mixed fruit medley
3
⁄
4
cup light brown sugar, lightly packed
2 tablespoons butter
1 cup boiling water
2 eggs
2
1
⁄
4
cups self-raising flour
1 teaspoon cinnamon
1
⁄
2
teaspoon mixed spice
icing sugar, for dusting
1. In a mixing bowl, combine the fruit,
sugar, butter and water on speed 1, mix
well, cool slightly.
2. Gradually add eggs, flour and spice into
fruit mixture until well combined, using
speed 3.
3. Spread the mixture into a greased and
lightly floured 20cm loaf pan.
4. Bake in a moderate oven 180ºc for 45
minutes or until golden brown.
5. Cool in tin for 5 minutes, turn out and
cool on rack.
6. Dust lightly with icing sugar.
SPEEDY BANANA LOAF
125g butter, melted
1
⁄
2
cup sugar
2 eggs
2 bananas, peeled and mashed
1 teaspoon vanilla essence
1
1
⁄
2
cups self-raising flour
1 teaspoon grated lemon rind
1
⁄
2
cup milk
1. Cream butter and sugar in a mixing
bowl, until creamy and fluffy, on speed 4.
2. Add eggs gradually and mashed bananas.
3. Add alternatively the milk, flour and
lemon juice.
4. Beat on speed 3 for 5 minutes.
5. Pour into a lightly greased 23cm loaf pan.
6. Bake in moderate oven 180ºc for 25-30
minutes or until golden brown. Cool in pan
for 5 minutes before removing from pan.
7. Place onto wire rack to cool.
15
TEA CAKES
