Skip to main content


Recipe Courtesy - @AmarulaSA

  • 2½ cups (300 g) cake flour
  • 2 teaspoons (10 ml) baking powder
  • 1½ teaspoons (7,5 ml) bicarbonate of soda
  • 1 tablespoon (15 ml) mixed spice
  • 1 teaspoon (5 ml) salt
  • 4 large eggs at room temperature
  • 1¼ cups (312,5 ml) oil
  • 1¼ cups (300 g) castor sugar
  • 2 cups (500 ml) grated carrots
  • 1 cup (250 ml) well drained, grated fresh
  • pineapple or Granny Smith apples
  • 1 cup (250 ml) chopped pecan nuts
  • ¼ cup (62,5 ml) Amarula
  • ½ cup (125 ml) smooth apricot jam
  • Cream cheese icing:
  • ¼ cup (60 g) butter
  • 2 cups (250 g) sifted icing sugar
  • 1 tablespoon (15 ml) Amarula
  • 125 g cream cheese or smooth low-fat
  • cottage cheese – see tip below

  • crystallised pineapple slices and
  • pecan nuts
  • To prepare tin:
  • finely crushed Marie biscuits

  1. Sift dry ingredients twice.
  2. Beat the eggs until thick, add the sugar gradually (use an electric beater at high speed for about 3 minutes) until the mixture is very thick.
  3. Add the oil slowly and beat for another 2 minutes.
  4. Add carrots, pineapple, nuts, Amarula and apricot jam and mix by hand.
  5. Add the dry ingredients to the mixture and fold in with a spatula until well blended.
  6. Butter a 28cm diameter loose-bottomed spring form ring, an angel cake tin or 2 loaf tins*.
  7. Either line the base with baking paper or sprinkle with dry biscuit crumbs to coat lightly.
  8. Pour the mixture into the prepared tin and bake at 180°C (350°F) for 1 hour and 10 minutes.
  9. Allow to firm and cool in the tin for 10 minutes before turning out.
  10. *CAKE TINS: If using a 28cm spring form tin with a hole in the middle there will be a little too much mixture.
  11. Fill the tin two thirds full and bake the rest of the mixture in a muffin tin (will make ±6 muffins extra).
  12. Angel cake tin – the mixture fits fine.
  13. Loaf tin – use one very large loaf tin – 30cm x 10cm or 2 smaller ones.
  14. ICING: Cream the butter and gradually add the icing sugar.
  15. Gently stir in the Amarula and the cream cheese.
  16. Don’t over mix once the cheese has been added, as it is inclined to become watery.


Popular posts from this blog

EET-SUM-MOR® FUDGERecipe Courtesy - @Bakersbiscuits
ingredients 1 x 200 g packet of BAKERS Eet-Sum-Mor® biscuits250 g butter5 ml vanilla essence500 g icing sugar5 ml coffee granules45 ml cocoa powder1 beaten eggicing sugar (extra)

instructions Place the BAKERS Eet-Sum-Mor® biscuits on a board. Break or cut into coarse crumbs, leaving a few chunky pieces.Melt the butter and add the vanilla essence, icing sugar, coffee, cocoa powder, egg and mix well.Mix the biscuits into the butter mixture and pour into a 20cm square, greased baking dish.Dust liberally with the extra icing sugar. Chill in the fridge then cut into small squares.

No Bake Oreo Layer Dessert Recipe Courtesy - @Browneyedbaker
For the Crust:
1 (15.35-ounce) package Double Stuff Oreo Cookies½ cup (113 grams) butter, melted and slightly cooled
For the Cream Cheese Layer: 8 ounces ( 227 G)cream cheese1 cup (113 grams) powdered sugar1 (8-ounce)( 227 G) tub Cool Whip - ( Imitation whipped cream ) 

For the Pudding Layer: 1 (5.1-ounce)( 144 G )  box instant chocolate pudding ( Try Moir's instant pudding mix (choc) ) 3½ cups (840 ml) milk

For the Topping:
1 (8-ounce)( 227 G ) tub Cool Whip ( imitation whipped cream)

Make the Crust: Place the Oreo cookies in a large ziploc bag and crush with a rolling pin. The pieces should be in small crumbs, but still a little chunky, not completely fine crumbs.  Set aside ½ cup of the crumbs for the topping, then transfer the remaining crumbs to a 9×13-inch pan and use a fork to mash them up a bit.
Pour the melted butter over top and use the fork to combine, making sure that all of the crumbs are moisten…
Condensed Milk CakeRecipe Courtesy - @Africanbites
Ingredients 10 ounce 284grams unsalted butter3/4 cup 150grams granulated sugar5 large eggs2 cups 250grams all-purpose flour2 teaspoons baking powder.1 14 ounce can condensed milk or 396 grams1 teaspoon vanilla extract1 Tablespoon lime juice1 teaspoon grated nutmeg optional2-3 tablespoons lime zest
Instructions Pre-heat the oven to 160°C/325°F. Grease a 10 inch or Bundt pan generously with cooking spray and set aside.Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 3 minutes. Then add the condensed milk and mix for another minute.Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour and baking powder into the batter, and then add the grated lime zest& juice, nutmeg, and vanilla extract.Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.Pour batter into a greased cake pan. Tap pan …