Another cake recipe adapted from A Taste of Oregon. It’s a great cookbook, especially since all the baking measurements are in cups and I don’t have a set of scales. You can also add walnuts or pecans, although I don’t usually have them in my cupboard.
Mix together 2/3 cup brown sugar and 2 eggs; add 1/2 cup oil and stir thoroughly. Sift in 1 cup flour, 1 1/2 tsp baking powder, 1 tsp cinnamon, 1 tsp garam masala, 1/2 tsp nutmeg and 1/2 tsp salt, and combine. Stir in 1 1/2 cups grated carrot and 1/3 cup raisins; if the mixture is too dry (you’re struggling to stir in all the flour) add a little milk, 1 tbsp at a time, until the mixture is fully combined but still thick. Pour into a 9-inch cake tin or separate into muffin cases, filling the cases 2/3 of the way up. For the cake, bake at 180°C for 45 minutes to 1 hour. For the muffins, bake at 220°C for 5 minutes to create round muffin tops then turn down to 180°C for 10-15 minutes for the muffins.
This recipe was adapted from a recipe in A Taste of Oregon. It went down well with my new housemates! To stop the mixture from curdling, make sure that all your ingredients are at room temperature before you start cooking.
Beat together 1/4 cup margerine and 1/3 cup sugar until well combined and fluffy-looking. Beat in 1 egg until well combined. Sift together 1 1/4 cup flour, 1 1/4 tsp baking powder, 1/4 tsp salt, 1/4 tsp nutmeg and 1/2 tsp cinnamon, then add to the wet mixture and combine. Slowly mix in 1/3 cup milk then fold in 1 200g pack of blueberries. If using paper cupcake cases, grease them with a little margerine (silicone cases won’t need greasing) and fill almost to the top with the mixture. Bake at 220°C for 5 minutes to create a rounded muffin-top, then turn the oven down to 180°C and bake for a further 15-20 minutes, or until a knife comes out of the centre of a muffin clean. The muffins will keep for several days in an airtight container.
Adapted from a recipe in an Oregon cookbook given to me by my friend Rebecca. There’s no explanation given as to why it’s “mother’s” potato cake…
Preheat the oven to 180°C. Peel and dice 1 medium potato and boil in lightly salted water for 15 minutes or until well cooked. Drain, rinse with cold water, and mash thoroughly. Pack 1 cup with the mashed potato and eat the rest while you make the cake. Cream together 2/3 cup sugar and 75g (1/3 cup) butter, then mix in 2 eggs. Having all the ingredients at room temperature helps to prevent curdling. Add the mashed potato, 1/4 cup cocoa powder and 1/4 cup milk, stirring thoroughly. Sift into another bowl 1 cup flour, 1 tsp baking powder, 1 tsp cinnamon, 1 tsp nutmeg and 1/4 tsp salt. Gently blend the wet and dry ingredients, then pour into a greased cake pan and bake for 40 minutes to an hour, until cooked through but still slightly squidgy.
Keeps in an airtight container for a few days. You can also use instant mashed potato.