Bernice Warner is a chef lecturer at Capsicum’s Nelson Mandela Bay campus and says this cake is always a hit with her guests and can be served with tea or coffee after lunch or dinner. Step into a ...

Grease 20-centimetre cake tin and line base with baking paper. Spoon in mixture, smoothing top. Bake for 40-60 minutes. Cool on rack. Turn out when cold. The best recipes from Australia's leading ...

Mum made a few variations of the cake including sometimes throwing in a drained can of pineapple, sometimes sherry, sometimes all, sometimes none. Below is a recipe that I have adapted from Mum’s ...

Grease and line a deep 20 cm (8 inch) square or 23 cm (9 inch) round cake tin. Mix one egg at a time into the fruit, then add the ... The best recipes from Australia's leading chefs straight ...

Add the eggs and self-raising flour. Stir in well and turn mixture into two 8 inch (buttered and floured) cake tins. Cook at 200°C for 15 minutes and then 150°C at for 45 minutes.

Well, I am really invoking autumn properly with this recipe. I love to always have a fruit cake in the press for unexpected visitors, so this recipe is a stable in my house! Recipe x8oz/225g ...

Grease a deep 20cm cake tin and line with greased brown paper or two layers of greased greaseproof paper. Set the oven at moderate (180°C) then place the dried fruit in a large saucepan with the ...

Old recipes are often the best recipes ... This is a traditional boiled fruit cake, so called because part of the mixture is boiled, not the cake itself. I consider it a Northern Ireland bake ...