Panasonic NN-CD989S Cookbook page 45

DESSERTS AND BREADS
SPICE NUT CAKE
2 cups sifted all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1 tsp salt
3 ⁄ tsp baking soda
4
3 ⁄ tsp ground cloves
4
3
⁄ tsp ground cinnamon
4
1 ⁄ cup shortening
3
3 ⁄ cup brown sugar
4
1 cup buttermilk or sour milk
3 eggs
1
⁄ cup finely chopped walnuts
2
Grease and flour two 9 x 1
pans. Place Oven Rack on Ceramic Tray. Sift
together first seven ingredients. Add shortening,
brown sugar and buttermilk. Mix until all flour is
moistened. Beat 2 minutes at medium speed in an
electric mixer. Add eggs, beat 2 minutes more, stir in
nuts. Pour batter into prepared pans. Place pan on
Oven Rack. Bake one layer at a time.
To Cook by Convection Cooking: Press Auto
Convection Button five times, then Start. Cool
10 minutes, remove from pans. Cool completely.
To Bake: Preheat oven at 325˚F (165˚C). Bake
30 - 35 minutes, or until toothpick inserted near
center comes out clean. Cool 10 minutes, remove
from pans. Cool completely.
Makes: 1 loaf
HOT-MILK SPONGE CAKE
1 cup sifted all-purpose flour
1 tsp baking powder
1 ⁄ tsp salt
4
1
⁄ cup milk
2
2 tbsp butter
2 eggs
1 cup sugar
1 tsp vanilla extract
Grease 9 x 9 x 2" (23 x 23 x 5 cm) square pan. Place
Oven Rack on Ceramic Tray. Sift together flour,
baking powder and salt. Heat milk and butter until
butter melts; keep hot. Beat eggs until thick and
lemon coloured about 1 minute on high speed of
electric mixer. Gradually add sugar, beating
constantly at medium speed for 4 - 5 minutes. Add
sifted dry ingredients to egg mixture; stir just until
blended. Stir in hot milk mixture and vanilla, blend
well. Pour batter into prepared pan.
To Cook by Convection Cooking: Press Auto
Convection Button five times, then Start.
To Bake: Preheat at 325˚F (165˚C). Bake
30 - 35 minutes, or until toothpick inserted near
center comes out clean.
To Complete: Cool in pan 10 minutes, remove from
pans. Cool completely.
Makes: 9 - 12 pieces
A
500 ml
250 ml
5 ml
5 ml
3 ml
3 ml
3 ml
80 ml
180 ml
250 ml
3
125 ml
1
⁄ " (23 x 4 cm) round cake
2
A
250 ml
5 ml
1 ml
125 ml
30 ml
2
250 ml
5 ml
LOAF POUND CAKE
3 ⁄ cup butter or margarine
4
1
⁄ tsp grated lemon peel
2
3 ⁄ cup sugar
4
1 tsp vanilla extract
3 eggs
1 1 ⁄ cups sifted all-purpose flour
4
1
⁄ tsp baking powder
2
1 ⁄ tsp salt
4
Grease the bottom of a 9 x 5 x 3" (23 x 13 x 7.5 cm)
pan. Place Oven Rack on Ceramic Tray. Cream
butter and lemon peel, gradually add sugar,
creaming until light, about 6 minutes at medium
speed on an electric mixer. Add vanilla then eggs,
one at a time, beating well after each. Stir dry
ingredients; stir in. Pour batter into prepared pan.
Place pan in oven rack.
To Cook by Convection Cooking: Press Auto
Convection Button six times, then Start.
To Bake: Preheat at 300˚F (150˚C). Bake
55 - 60 minutes or until toothpick inserted near
center comes out clean.
To Complete: Cool in pan. Sift confectioners' sugar
lightly on top.
CARROT CAKE
2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3 cups finely shredded carrots (9) 750 ml
1 cup cooking oil
4 eggs
Grease and lightly flour a 13 x 9 x 2" (33 x 23 x
5 cm) baking pan. Place Oven Rack on Ceramic Tray.
In a large mixing bowl, stir together flour, sugar,
baking powder, baking soda, salt and cinnamon, add
carrot, oil and eggs. Mix until moistened, beat at
medium speed of electric mixer for 2 minutes. Pour
into prepared pan. Place pan on Oven Rack in oven.
To Cook by Convection Cooking: Press Auto
Convection Button six times, then Start.
To Bake: Preheat at 300˚F (150˚C). Bake
55 - 60 minutes, or until toothpick inserted near
centre comes out clean.
To Complete: Cool in pan 10 minutes, remove from
pan. Cool completely.
Makes: 12 - 15 servings
- 44 -
A
180 ml
180 ml
310 ml
A
500 ml
500 ml
250 ml
2 ml
5 ml
3
2 ml
1 ml
5 ml
5 ml
5 ml
5 ml
4