Panasonic A883 Operating Manual page 94

Mocha Carrot Cake
Serves: 4 to 6
Ingredients:
1 cup self-raising flour
1 /
teaspoon bicarbonate of soda
2
1 /
cup caster sugar
2
1 /
cup crushed pineapple
2
1 cup grated carrot
3 /
cup chopped pecan nuts
4
60 g chocolate
2 eggs
1 /
cup oil
3
Icing:
60 g cream cheese
20 g butter
1 /
1 cups icing sugar
2
1 tablespoon lemon juice
1 /
cup chopped pecan nuts
4
Method:
In a bowl place flour, bicarbonate of soda, sugar, pineapple,
carrot and pecan nuts. Place chocolate into a small bowl and
cook on MED HIGH for 40 to 60 seconds, stir halfway through
cooking. Add chocolate, eggs, and oil to flour mixture and mix
until well combined. Pour into a greased microwave safe ring
dish and cook on MED HIGH for 6 to 8 minutes. Allow to stand
covered for 5 minutes before turning out to cool. Beat together
all icing ingredients except pecan nuts. Spread icing over
cooled cake and sprinkle with pecan nuts.
To Cook by Combination:
Prepare as above. Pour into a 25 cm cake tin. Place on Metal
Tray. Cook on Combination: Convection 170°C + Low Power for
25 to 35 minutes.
Chocolate Fudge
Makes: 25 squares
Ingredients:
300 g dark chocolate pieces
1 can (400 g) condensed milk
1 cup chopped nuts
Method:
Grease and line a 20 cm square dish. In a 2-litre jug, place
chocolate pieces and condensed milk. Cook on HIGH for 2 to 3
minutes. Stir. Mix in chopped nuts. Pour into prepared dish.
Chill until set cut in squares.
92
MC
Rich Fruit Cake
C
Serves: 6 to 8
Ingredients:
1.5 kg mixed dried fruit
1 /
cup chopped glacé pineapple
4
1 cup slivered almonds
250 g butter
1 cup brown sugar
2 teaspoons cinnamon
2 teaspoons mixed spice
1 /
cup sherry
2
1 /
cup water
2
3 eggs lightly beaten
1 tablespoon golden syrup
2 teaspoons parisienne essence
1 teaspoon grated lemon rind
2 teaspoons grated orange rind
1 /
cup orange juice
2
3 /
1 cups plain flour
4
1 /
cup self-raising flour
3
1 /
teaspoon bicarbonate soda
2
Method:
Grease a deep 23 cm round cake pan. Line the base and sides
with two thicknesses of greaseproof paper, bring the paper 5
cm above the edge of the pan. Combine fruit, almonds, butter,
sugar, spices, sherry and water in a large bowl. Cook on HIGH
for 15 minutes, stir half way through cooking. Allow to cool
slightly. Preheat oven to 150°C. Add eggs, golden syrup,
parisienne essence, rinds and juice to fruit mixture. Stir in
remaining ingredients. Spread mixture evenly into the pan.
Place on Metal Tray and cook for 1
cooked. Cover cake with foil. Allow to cool in pan about 1 hour,
before turning onto a wire rack.
1 /
to 2 hours or until cake is
2