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Archive for April, 2012


Papayas are now coming into season, so it’s a great time to tryout this amazing Papaya Nut Cake Recipe.

Papaya Nut Cake Ingredients:

  • 4 oz (113 g) shortening
  • 8 oz (227 g) granulated sugar
  • 4 oz (113 g) dark brown sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • ½ tsp almond essence
  • 6 oz (168 g) walnuts, chopped, plus extra for decorating
  • 1 lb (454 g) hard yellow papaya (papaw), grated
  • 1 small soft ripe papaya (papaw), mashed
  • 14 oz (396 g) plain flour
  • 4 ½ tsp baking powder
  • 1/8 tsp mixed spice
  • 2 tbsp dark molasses
  • 1 tsp baking soda
  • 2 tbsp vegetable oil
  • 1 tsp cinnamon

How to Make Papaya Nut Cake:

  1. Cream the shortening and sugars until light.Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond essence, nuts and shredded and mashed papaya.
  2. Sieve the flour, baking powder and mixed spice together and gradually add to the egg mixture to make a stiff batter. Combine the molasses, baking soda, oil and cinnamon with 1 tablespoon water.
  3. Gently fold into the cake batter. Pour into a 9 x 9 x 1 ¾ -inch (22.5 x 22.5 x 4-cm) cake pan. Sprinkle some chopped walnuts over the top. Bake at 350°F for 50 minutes.

Serves:8

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Sweet potato biscuitSweet Potato Dumb Bread Ingredients:

  • ¼ tsp salt
  • 4oz (113 g) flour
  • 2 tsp baking powder
  • 3 tbsp margarine
  • 12 oz (340 g) sweet potato, grated
  • about 4 tbsp milk

How to Make Sweet Potato Dumb Bread:

  1. Sift the dry ingredients together and cut in the margarine. Add the grated sweet potato. Add enough milk to make a soft dough. Turn onto a floured board and knead gently.
  2. Shape into balls and flatten into biscuit-shaped rounds. Place on a greased baking sheet and bake at 425°F for about 15-20 minutes, until cooked.

Serves:8

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