4 eggs 1 ½ cups sugar 2 cups cooked pumpkin 2 cups flour ½ cup nuts 1 tsp baking soda ½ tsp baking powder 1 tsp cinnamon ½ tsp ginger ¼ tsp ground cloves ¼ tsp ground nutmeg

Mix together eggs and sugar and then add remaining ingredients. Bake at 175°C for 50 mins.

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1 cup flour 1 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 tsp cinnamon ½ tsp nutmeg ¾ cup sugar ½ cup vegetable oil 2 eggs 1 ½ tsp grated orange peel 1 tsp vanilla essence 1 cup grated zucchini ½ cup chopped nuts

Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large mixing bowl beat sugar, oil and eggs until well combined. Stir in orange peel and vanilla. Add flour mixture and nuts. Mix well.

Spread evenly in a square cake tin. Bake at 175°C for about 40 mins. Eat as is, sprinkled with icing sugar or iced with Orange Cream Cheese Icing.

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Thinly peeled rind of one orange
½ cup walnuts (posh option)
¼ cup butter – semi melted
1 ½ cups sugar
3 eggs
2 cups plain four
1 tsp baking powder
1 tsp baking soda
1 carton sour cream

Syrup:
½ cup sugar
¼ cup orange juice
1/3 cup Grand Marnier or Cointreau (posh options)

In a food processor, chop rind, walnuts (if using), butter and sugar on high speed. Add eggs and mix and then add remaining ingredients and mix well on medium speed.

Pour into a ring tin and bake at 175°C for about one hour. While the cake is cooling, make the syrup.

Combine the sugar and orange in a saucepan over heat and stir until the sugar is dissolved. Boil two minutes. Posh option – remove from heat and stand for one minutes before adding liquer.

When cooked allow the cake to stand for one minute before turning onto a rack. Place a plate underneath and spoon over the hot sauce until it is all absorbed. Post option – decorate with whipped cream and tinned mandarin slices.

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2 cups chopped apples (peeled)
2 eggs
2 cups sugar
1 cup vege oil
2 cups flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup of raisins or sultanas

Place all ingredients in a bowl in order listed. Mix just enough to blend. Pour into a greased tin. Bake for 1 hour at 350°F or 175°C. >

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Makes a great summertime cake!

3 cups flour
1 tsp baking soda
½ tsp salt
1 tbsp cinnamon
2 cups sugar (1 cup sufficient)
3 beaten eggs
1 cup vegetable oil
2 punnets of fresh strawberries

Combine the first five ingredients, mixing well. Chop strawberries into quarters and combine with the beaten eggs and oil. Add to the dry ingredients, mixing well. Pour batter into a greased and floured cake pan, loaf tin or muffin tins. Bake at 175°C for about 45 mins.

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