DADEL LEMOENKOEK
1 koppie sagte botter
1 koppie suiker
1 eetlepel gerasperde lemoenskil
2 eiers, geklits
2 koppies koekmeel
⅔ koppie suurmelk
1 teelepel koeksoda
1 koppie dadels, opgesny
½ koppie kersies
¼ koppie koekmeel
1 teelepel bakpoeier
Meng die sagte botter met die suiker, voeg die lemoenskil by en meng deur.
Voeg die eiers by en meng. Meng die suurmelk en koeksoda, plaas eenkant.
Voeg die koekmeel om die beurt met die suurmelkmengsel by die eiermengsel en meng deur.
In ‘n aparte bak, voeg die gesnyde dadels, kersies, ¼ koppie koekmeel en bakpoeier bymekaar en vryf goed deur.
Meng die dadelmengsel saam met die eiermengsel.
Skep die beslag in ‘n gesmeerde ringpan, ek spuit dit met kleefwerende kossproei.

Bak die koek in ‘n voorverhitte oond by 180ºC vir 40 min, toets.
Wanneer die koek gaar,  giet die volgende stroop oor.
Meng saam:
¾ koppie strooisuiker
¾ koppie lemoensap
Plaas die koek terug in oond vir 5 min, skakel die oond af.
Verwyder die koek uit die oons en laat afkoel.
Nota –  ek het die resep by my moedertjie gekry en sy weer by ‘n vriendin se vriendin.
Resep en foto: Marietjie Nel

CHOCOLATE PAN CAKE
2 cups self raising flour
125 g butter
1 cup water
2 eggs
1 teaspoon bi-carb of soda
1 teaspoon vanilla
2 cups sugar
pinch of salt
1/2 cup oil
1/2 cup cocoa
125 ml buttermilk (karringmelk)

Sift flour, sugar and salt together.
Heat butter, water, oil and cacao in a bowl in microwave until boiling.
Allow to cool down.
Add flour mixture and mix well.
Mix karringmilk and bi-carb together.
Beat eggs and mix into karringmilk.
Pour into greased oven pan.
Bake at 200C for 25 mins or until baked.

Icing:
5 tablespoons butter
2 tablespoons cocoa
1 teaspoon Vanilla
1 and a 1/2 cups icing sugar
3 desertspoons karringmilk

Heat butter, karringmilk and cocoa to boiling point.
Remove from stove.
Sift in Icing sugar and add vanilla.
Mix well.
Pour the HOT icing over the HOT cake.
Allow to cool down and cut into squares.

BRON- Diane Roode Hancox

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HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING
Photo: (with permission from) Brunhilda Venter
FOOD LOVERS RECIPES
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1½ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
½ cup chopped pecans

Cream Cheese Frosting
1 x 230 g  package cream cheese, softened
½ cup butter or ½ cup margarine, softened
1 (500 g) package powdered sugar, sifted
1 teaspoon vanilla extract

Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Do not beat…just stir them in. Pour batter into 3 greased and floured 9″ round cakepans. Bake at 350ºF  (180ºC) for 25-30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle ½ cup chopped pecans on top. Store in refridgerator.

Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy.
Stir in vanilla.

SJOKOLADE FUDGE EN ROOMKOEK
Smeer panne
Oond 180°C
Los 30 ml kakoa in 240 ml lou water op (los uit vir wit koek) 
6 groot eiers, geskei
500 ml koekmeel
250 ml suiker
10 ml bakpoeier, sif dit 3 maal

Meng die eiergele, ¼ koppie olie, en kakoa mengsel goed saam en meng met droë bestanddele.
Klits eierwit styf, voeg 5 ml bakpoeier en ½ teelepel sout by en klits vir ‘n rukkie tot alles gemeng is.
Vou in by res met metaallepel.
Ek het groter panne gebruik en vir net 25 minute gebak, maar as jy standaard panne gebruik 45 minute tot 1 uur.

Room versiersel:
250 ml room, styf geklop
200 g sjokolade, gesmelt en afgekoel en vou in by room met metaallepel

Ek het klaar gemaakte sjokolade fudge versiersel gebruik, maar karamel is lekkerder!
Versier koek met versiersel/karamel dan ‘n laag room en dan herhaal op boonste laag! Enjoy!

Foto en resep:  Barbara Bullock

HUMMINGBIRD CAKE / CUPCAKES
Cake Batter:
1 ½ cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 large eggs, lightly beaten
1 ¾ cups mashed ripe bananas (about 4 large)
1 (8-oz.) can crushed pineapple (do not drain)
¾ cup canola oil
1 ½ teaspoons vanilla extract
Glaze:
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Prepare Cake Batter: Preheat oven to 350° (180°C). Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
Bake at 350°F (180°C) for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 tablespoon milk in a food processor until well blended. Add remaining 1 tablespoon milk, 1 teaspoon at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Nota:  Hummingbirdkoek muffins gebak. Roomkaasversiersel met papawersaad pampoenpitte en cranberries. (Koekresep gevat, 30 – 35 min gebak. 40 muffins gekry en dit vries goed)
Ek vat roomkaas, bietjie kaneel, bietjie versiersuiker en ‘n proppie vanilla. Ek maak dit nie so soet nie.
Hemel op aarde!
Foto en resep geplaas deur Charne de Jager

MAKLIKE PIESANG KOEKERIGE BROOD

Chef raak lus en bak….
Meng saam tot romerig:
1 koppie botter
2 koppies suiker

Meng saam:
4 eiers
8 piesangs (gerasper)

Sif by piesang mengsel:
3 koppies meel
2 teelepels bakpoeier
(ek grind sout by)

Spat so eetlepel Amarula by en wees avontuurlustig en rasper 2 fris wortels by en ‘n paar gekapte neute.  Ons skrik mos nie. Bak met liefde vir ‘n uur op 160°C.

Om ‘n donkerder kleur met piesang brood te kry, voeg Bicarb of Soda by, my resep en foto het ‘n halwe teelepel gekry.

Ek verkies om die piesang te rasper want al die ander bestanddele whisk ek in, geen elektriese menger nie, ek het juis hierdie tegniek gebruik omdat ek my Chefs oplei en hulle moet die passie van bak ondervind, die piesang vee maklik van die rasper af, die vurk metode bly maar eenvoudig huishoudelik, bak & geniet.

BRON- Tinus Pretorius

BRIDGETTE’S CHOCOLATE CUPCAKES – CAKE
Here’s my recipe. Let me know how you like the end product:-) It is very delicious and the cupcakes are light and airy.
2 cups white sugar
1 ¾ cup cake flour
¾ cup cocoa
7½ ml baking powder
7½ ml baking soda
5 ml salt
1 cup milk
½ cup oil
2 eggs
10 ml vanilla essence
1 cup hot water
Sieve all the dry ingredients in a bowl.
Mix all the liquid ingredients and eggs except the hot water.
Add the liquid mixture to the dry ingredients & mix with electric mixer for about 4 minutes.
Add the hot water and use a metal spoon to fold into batter.
Mixture is very runny. Use to make cupcakes or a layer cake.
Double the mixture for a sheet cake.
Makes 24 cupcakes.

Recipe:   Brigette Storey
Photo:  Hannelie Muller

LIME VELVET CAKE
makes 1 triple layer cake
Lime Syrup
zest and juice of 5 limes
200 g sugar
250 ml water

Cake
180 g butter
300 g brown sugar
3 large eggs
3 egg yolks
315 g self-raising flour
180 ml buttermilk
zest of 2 limes
125 ml lime syrup
2 drops green food colouring

Icing
235 g cream cheese
30 ml melted butter
2,5 ml vanilla essence
180 g icing sugar
lime zest to garnish

Preheat oven 170 C, crease and line 3 x 20 cm cake tins
For the lime syrup , put the lime zest , juice , sugar and water in a pot and simmer till the sugar has dissolved. Set aside to cool.

For the cake batter, beat the butter and sugar till fluffy, add the eggs and yolks.
Add the flour and buttermilk, lime zest, cooled lime syrup and food colouring.
Spoon into cake tins and bake about 35 min.
For the icing. Beat the cream cheese and butter until smooth, add the vanilla and icing sugar and beat further.
When the cakes have cooled, spread the icing between the layers and top with more icing. Garnish with lime zest

BRON- Hanlie Oosterhuis