PUMPKIN CAKE
Preheat oven to 180°C
Grease a baking dish with the volume of 1L
125 g butter
125 g (150 ml) sugar
10 ml grounded cinnamon
3 eggs
140 g (250 ml) flour
15 ml baking powder
2 ml salt
400 g (750 ml) raw, grated pumpkin (butternut or marrow)
5 ml vanilla essence
Cream butter and sugar, add eggs one at a time.
Sift all the dry ingredients and add to the egg mixture.
Add the vanilla and the pumpkin, and mix well.
Put mixture into prepared baking dish.
Bake for 40 – 45 minutes. Test to make sure that it is cooked.
Recipe posted by Maritha Steyn

LEMOENBLOEISELS
(LEMOENKOEK)
6-8 porsies
200 g botter
250 ml (1k) suiker
3 eiers
10 ml (2 t) gerasperde lemoenskil
440 ml (1 ¾ k) koekmeelblom
Knippie sout
60 ml (6 e) mielieblom
10 ml (2 t) bakpoeier
190 ml ( ¾ k) melk
Sous:
250 ml (1 k) lemoensap
190 ml ( ¾ k) suiker
10 ml (2 t) gerasperde lemoenskil
Metode:
Room botter & suiker en voeg eiers een vir een by. Voeg lemoenskil en gesifte droe bestandele om die beurt met melk by. Skep in gesmeerde broodpan wat met koekmeelblom bestrooi is en bak vir 45 – 50 minute of tot mes droog uitkom by 170 grade C.
Meng stroop bestandele en verhit tot suiker opgelos is, maar moenie kook nie. Giet warm stroop oor warm koek. Laat afkoel voordat dit uit die pan gehaal word.
Resep geplaas deur Anina Kotze

RUVAN SE SMULLIGE SJOKOLADE KOEK
Foto en resep deur Ruvan Oree‎
FOOD LOVERS RECIPES
2 koppies koekmeel
2 koppies suiker
1 koppie warm melk
1 koppie kookolie
6 teelepels bakpoeier
6 large eiers geskei
10 ml vanilla essence
knippie sout
botter om plaat te smeer
1 koppie kakao

Sif droë bestanddele. Skei eiers en klits die geel. Gooi suiker by droë bestanddele. Scoult melk in pot. Voeg dan jou kookolie, eiergeel by die droë bestanddele. Voeg nou jou warm melk en vanilla essence ook by en roer met metaal lepel. Laastens voeg jou styfgeklopte eierwit by en vou dit in. Smeer pan met botter en bak vir ±45 minute op 180°C. Bak koek langer as 45 minute indien dit nog nat of baie klam binne is.

Versiering:
175 ml kakao
koppie botter
75 g versiersuiker
warm water

Room botter. Voeg versiersuiker bietjie bietjie by terwyl jy gedurig roer. Maak kakao met kookwater aan tot ‘n lekker stywerige pasta, nie klonterig nie. Voeg dan by versiersuiker mengsel en meng. Versier koek met cherries en choc versiersels of enige iets van jou keuse.

BEST BUTTERMILK CHOCOLATE CAKE EVER
Ok so die laaste Paar Dae sien ek net chocolate koek op fb.  En ja kry toe lus daarvoor soos in erg lus. Bak toe maar vandag die Karingmelk chocolate koek. Sy naam moet Verander word.
Flippen lekke koek.
2 cups sugar (400 grams)
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
½ cup vegetable oil
2 teaspoons vanilla extract

Chocolate Buttercream Frosting
Heat oven to 350°F (180ºC). Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
Pour batter evenly into prepared pans.
Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.
Notes:
This cake also pairs beautifully with a simple chocolate ganache.
2nd Photo and changes made by Leanne Card
Photo: Annatjie Heydenrych
Icing on photo:
http://www.foodloversrecipes.com/2016/05/swiss-buttercream-frosting/

PAPAWERSAADKOEK
250 g (275 ml) margarien
210 g (250 ml) strooisuiker
3 ekstra groot eiers
10 ml gerasperde lemoenskil
240 g (500 ml) koekmeel
10 ml bakpoeier
2.5 ml sout
80 ml papawersaad
5 ml Vanilla geursel
60 ml onversoete Lemoensap
Sous:
180 ml lemoensap
60 tot 125 ml suiker
Gerasperde lemoenskil na smaak
± 15 ml Sjerrie of van der Hum likeur opsioneel

Stel die oond op 180°C.
Room die botter tot lig en romerig.
Voeg die suiker geleidelik by en meng deurentyd.
Klop die eiers een vir een by.
Voeg die lemoenskil by en meng goed.
Sif die droë bestanddele twee keer saam en voeg dan die papawersaad by.
Voeg die vanilla geursel by die lemoensap.
Vou die droë bestanddele om die beurt met die lemoensap geleidelik by die eiermengsel in.
Skep in ‘n gesmeerde pan ( gat in die middel ) en bak vir 45 min. of tot gaar in die voorverhitte oond.
Sous:
Voeg intussen die bestanddele vir die sous bymekaar.
Meng goed, verhit tot kookpunt en prut ‘n paar minute.
Keer die koek dadelik op ‘n bord uit en giet die warm sous oor.
Bedien met mengsel van gelyke dele room en ongegeurde jogurt.
Bron: Lienie Struwig

CHOCOLATE CAKE WITH PLUMS
The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mi…stake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn’t funny.
This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.
(25cm cake tin):
200 g of flour
150 g of butter
3 tablespoons of cocoa
120 g of brown sugar
15 ml of almond milk
100 g of dark chocolate
1 egg
1 teaspoon of baking powder
Plums
Heat the oven up to 180C. Smooth the cake tin with the butter and sprinkle with dark cocoa.
Put the butter, milk, sugar, cocoa and chocolate into the pan. Heat it until the chocolate is melted and all the ingredients have blended together well. Leave the mixture to cool down. Add the egg, flour and baking soda and mix them in. Put the dough into the cake tin. Wash the plums, cut them in half and remove the stones. Arrange the plum halves skin side down on top of the cake. Bake for 50 minutes. Sprinkle with caster sugar before serving.
Recipe and photo: Katarzyna Postuszny
https://www.home-madepatchwork.com/

VILLAGE CARROT CAKE
250 ml cooking oil
500 ml white sugar
3 eggs
750 ml cake flour
5 ml bicarbonate of soda
10 ml baking powder
10 ml cinnamon
3 ml salt
10 ml Vanilla essence
250 ml crushed pineapple (drained)
560 ml (2,5 cups) finely grated carrots
250 ml chopped pecan nuts (Optional)
Mix oil, sugar and eggs, beat for 3 minutes.
In another bowl, sift together all dry ingredients. Mix dry ingredients with oil/egg mixture.
Add vanilla, pineapple, carrots and pecan nuts.
Bake in 2 x 23 lined cake tins for about 45 min in pre-heated 180 oven. Allow to cool on wire racks
Bak in 4 klein foelie “broodpannetjies” BAK SELFDE hoeveelheid tyd.
ICING FOR VILLAGE CARROT CAKE:
250 ml castor sugar,
75g butter,
375 g (1,5 tubs) cream cheese,
5 ml vanilla,
250ml coconut,
175 ml finely chopped pecan nuts.
Mix all ingredients together (well, but do not overmix or it will result in a very soft runny icing) and spread icing between layers and over top and sides of cake.
WENK: As jy nie van klapper/coconut hou nie kan jy dit weglaat MAAR dan moet jy die roomkaas verminder anders sal die icing te slap wees.
Gewone botterversiersel met bietjie suurlemoensap werk ook goed.
Foto: Erna van der Merwe

ANGELA’S VANILLA SPONGE CAKE FOR LARGE CAKES
250 g sugar
4 eggs
150 ml oil
3 teaspoons vanilla essence
230 g cake flour
3 teaspoons baking powder
pinch of salt
250 ml buttermilk
Beat the sugar and eggs until light and fluffy and almost doubled in size. Add the oil and vanilla essence and beat some more. Sift together the cake flour, baking powder and salt and add to the batter. Add the buttermilk. This should make a large two-tier cake. (buttercream icing and fondant decorations)
Photo and recipe posted by Angela Woods Schubach

ROOIBOSTEE RINGKOEK
Beslag:
2 eiers
5 ml vanilla geursel
125 ml melk
200 ml suiker
425 ml koekmeel
10 ml bakpoeier
1 ml sout
120 ml sagte margarien
Sous:
200 ml sterk rooibostee
175 ml lemoensap
25 ml brandewyn
200 ml suiker
kersies
room

Klits die suiker en margarien saam tot romerig, voeg die eiers een, een by en meng goed.
Voeg die melk en vanilla by en meng deur.
Sif die meel, bakpoeier en sout saam en meng in by die beslag.  Meng goed sodat daar geen klonte is nie. Pasop vir “oorwerk”.
Indien die beslag te styf is, voeg nog bietjie melk by.
Skep in gespuite ringpan en bak  30 min by 180ºC of tot gaar toets. (Indien jy ‘n waaier oond gebruik, bak teen 170 ºC.)
Laat staan so paar minute in die pan en keer uit op ‘n opdienbord.
Verhit sous bestanddele saam. Druk gaatjies in die koek met ‘n tandestokkie en skep warm sous oor warm koek. Laat die sous lekker intrek, so skep maar stadig en wag voor die res van die sous oorgesit word.
Versier met kersies en room.
Enjoy!
Foto:  Rina Kleinhans

SABRINA’S MOIST ORANGE BUNDT CAKE
3 xl eggs
300 gr flour
250 gr sugar
2 tsp baking powder
3 medium oranges
1 teaspoon Vanilla essence
3/4 cup oil
Separate eggs. Beat the whites until stiff and set aside.
Beat the egg yolks and sugar until pale in colour, add the juice of the oranges and the zest and the vanilla essence and oil to the egg mixture. Mix well and gradually add your sifted flour and baking powder. Finally fold in your egg whites.
Bake at 160°C for 40 minutes. I decorated it with icing sugar mixed with a little orange juice and orange rind.
Photo and recipe posted by Sabrina Merli