Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 1 ½ cups flour
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- 1 cup Chelsea White Sugar
- 3 eggs lightly beaten
- 1 cup buttermilk
- ½ cup chopped walnuts
- 1 cup sultanas
- 1 x 225g can crushed pineapple pieces drained
- 2 cups over-ripe bananas mashed
Cream Cheese Icing
- 100g cream cheese
- 2 cups Chelsea Icing Sugar
- grated rind and juice of 1 lemon
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
7
What did you think of this recipe?
Catherine
Very stodgy. Didn't think that I had over-mixed it. Wouldn't make again.
1
William Peter Crake
Made this today. It turned out awesome. Thanks
5
Unknown
Lovely moist cake! So far in a week I've made 3 of these for birthdays.
5
Phillipa
I chose this recipe as it is NZ based so I thought I could rely on quantities etc. I followed the recipe carefully, ensuring I didn't overmix the batter but it still came out like an uncooked stodgy school dinner pudding from years ago. Even after 20 more minutes cooking time it still retained its heavy stodginess.I probably wouldn't use this recipe again.
2
Pam England
Thought it very strange with no oil or butter in recipe. When cooked ( as per instructions ) it was stodgey and seemed uncooked. Flavourful very nice but don't think I would make again.
1
Gloria
Agree with previous reviews - very stodgy and wouldn't make again. After looking at the picture though it does look very heavy, however, I've had compliments from two people (out of 6) who absolutely loved it - best cake they've ever had - and asked for the recipe. No accounting for taste I guess. Of course, they might have just been being nice... It did remind me of the bread and butter pudding my mum used to make for dessert many moons ago.
1
JLM
I agree with the previous review, this cake was so stodgy. I love the idea of all the flavours but the stodgyness made it unedible. If I was to try this again I would add at least 1 teaspoon of baking powder to help combat the stodge but I doubt I will be trying this again.
1
Method
Sift flour, spices and soda into a large bowl, stir in remaining ingredients until just combined. Pour mixture into well-greased or baking-paper lined 25cm baking tin. Bake for 60 mins at 180°C. Let stand for 10 mins. Turn onto cake rake to cool. Spread with cream cheese Icing.
To make the icing, soften cream cheese, add Chelsea Icing Sugar and grated lemon rind. Mix, adding enough lemon juice, to get the right consistency to spread. Mix until smooth. Delicious served with a dollop of cream for afternoon tea.
Tip: Ensure that all ingredients are only slightly mixed to combine, over mixing will cause the cake to turn out rubbery and flat.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
7
What did you think of this recipe?
Catherine
Very stodgy. Didn't think that I had over-mixed it. Wouldn't make again.
1
William Peter Crake
Made this today. It turned out awesome. Thanks
5
Unknown
Lovely moist cake! So far in a week I've made 3 of these for birthdays.
5
Phillipa
I chose this recipe as it is NZ based so I thought I could rely on quantities etc. I followed the recipe carefully, ensuring I didn't overmix the batter but it still came out like an uncooked stodgy school dinner pudding from years ago. Even after 20 more minutes cooking time it still retained its heavy stodginess.I probably wouldn't use this recipe again.
2
Pam England
Thought it very strange with no oil or butter in recipe. When cooked ( as per instructions ) it was stodgey and seemed uncooked. Flavourful very nice but don't think I would make again.
1
Gloria
Agree with previous reviews - very stodgy and wouldn't make again. After looking at the picture though it does look very heavy, however, I've had compliments from two people (out of 6) who absolutely loved it - best cake they've ever had - and asked for the recipe. No accounting for taste I guess. Of course, they might have just been being nice... It did remind me of the bread and butter pudding my mum used to make for dessert many moons ago.
1
JLM
I agree with the previous review, this cake was so stodgy. I love the idea of all the flavours but the stodgyness made it unedible. If I was to try this again I would add at least 1 teaspoon of baking powder to help combat the stodge but I doubt I will be trying this again.
1
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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