Taieri Recreational Tramping Club

2 eggs
2 tblspns sugar
2 tglspns flour
1/2 tspn cream of tartar
1/2 tspn baking soda.
Salt

Beat eggs and sugar until thick.
Add dry ingredients.
Bake in 12 deep patty tins 12 minutes 160C

125 g butter
1 egg
1 tsp BP
1 dessertspoon cocoa
125 g sugar
175 g flour
Pinch salt
Few drops vanilla essence

Mix and bake in moderate oven 20 minutes in sponge roll tin.
When cold, spread with raspberry jam and topping.
Topping:
125 g butter
50 g sugar
Add tsp gelatin dissolved in 3 tblsps boiling water.
Add pinch of cream of tartar and vanilla essence.
Beat till thick and creamy and spread on cake.
When set, ice with chocolate icing.

125 g butter
2 eggs
1 tsp vanilla
0.75 cup self-raising flour
1 tsp baking soda
0.75 cup caster sugar
3 very ripe small bananas
Half cup chopped walnuts
0.75 cup plain flour

Mash bananas finely with a fork (you should have 3/4 cup mashed banana).
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add bananas and vanilla. Combine well.
Stir in walnuts, then sifted flours and soda in two lots.
Mix well.
Spread mixture into 20 cm well greased ring tin.
Bake i moderate over 40 minutes or until cooked when tested.
Stand a few minutes.
Cool on wire rack.
When icing this cake:
I put coffee essence into butter icing and it is just a little different and a nice flavour.

250g butter
500g wholemeal self-raising flour
2 kg mixed fruit (this sounds a lot, but is what makes the cake moist)
1 egg
250 g brown sugar

Put 2 cups milk in a pot with 1 tblsp golden syrup and bring almost to boil.
Add 1 tsp baking soda.
Leave aside to cool.
Rub the butter into flour and sugar.
Add 2 kg mixed fruit.
Beat egg into milk mixture and add essence almond, lemon, rum, brandy (your taste).
Bake in tin 25 cm x 25 cm x 6 cm with lined baking paper.
Cook slow oven 100 C for about 2 hours.
When cooked, turn oven off and if possible leave in oven overnight.

125g butter
2 medium-sized apples grated with skins on.
1 egg
1 tsp baking soda
1 tsp allspice
1 cup sugar
1.5 cups flour
2 tsps cinnamon
1 tsp salt

Melt butter, add apples, then sugar and egg.
Mix well.
Stir in dry ingredients.
Put into a greased and (lined on the bottom) tin.

Topping –
25g melted butter
0.5 cup rolled oats
0.5 cup brown sugar
1 tsp cinnamon

Mix all ingredients together and spread over mixture.
Bake 40-45 mins at 180 C.
Serve warm with cream.

If any left over, can be used as a cake.

2 eggs
125g butter
1 heaped tsp cream of tartar
1 level tsp baking soda
1 lemon or orange
1 teacup sugar
1 cup flour
1/2 cup milk.
Beat eggs and sugar well.
Add grated rind and 2 tsps lemon juice.
Add sifted flour and cream of tartar.

Meanwhile, bring milk and butter to boil.
Add baking soda, then add hot mixture to ingredients in bowl.
Mix gently.
Bake in 20cm cake tin or sponge roll tin 20-30 mins at 180c.
Ice with lemon butter icing using remaining lemon juice.