MyCakeResort Yummy Apple Cake

MyCakeResort Yummy Apple Cake

Ingredients 8" or 9" lined and greased cake tin 8oz or 226g margarine 4oz or 118g of vanilla sugar Grated rind of a lemon 1lb 10oz or 500g Self raising flour A pinch of salt Apple filling ingredient 3½ oz or 100g sugar 2½ lb or 1.14 kg cooking apples 3 - 4 cloves garlic Filling Peel, core and cut the apples into small chunks Add the sugar, 3 -4 cloves and a bit of water Cook until it's quite soft Set aside to cool down completely Steps Preheat oven to 180 degrees or gas mark 4 Put margarine and vanilla sugar in the cake mixer and mix well Add the lemon rind and mix Add the two eggs Mix in the flour and then beat with mixer until dough becomes stiff. Line the base of the tin with half of the mixture Add the cooled apple filling. Cover with the remaining mixture Let it bake in the oven for about an hour. Delicious!...
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MyCakeResort Crusting Buttercream

MyCakeResort Crusting Buttercream

2 lbs or 910 g icing sugar 4 oz or 113 g butter softened at room temperature 10 oz or 286 g vegetable fat or shortening eg. Trex(UK) or Crisco(USA) 2 Tbsp. clear vanilla extract 24 g (optional) 1/4 tsp. lemon or almond extract 1 g (optional) 2 oz or 57 g full cream milk pinch of salt to cut the sweetness (popcorn salt or finely grounded grainy salt) Put butter, vegetable fat and extracts into a cake mixer and mix till smooth (You can use a hand mixer) Add icing sugar and milk. Mix thoroughly for about 7 minutes and until smooth and creamy. Remember to use your spatula to catch stray scraps and ensure they get mixed in. The crusting is enough to cover two 8” cakes....
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MyCakeResort Special Jamaican Fruit Cake

MyCakeResort Special Jamaican Fruit Cake

This fruit cake will make a 6” and a 10” cake so you need two lined tins of these sizes. Fruit mixture Place a bag of mixed fruit in a plastic container that has a cover.   Pour in half a mug of rum and a lot of Ruby wine or sweet wine(like port) till your fruit is fully covered.  Since mixed fruit soaked in this mixture can last a long time, (years) you can soak as much as you want for use at other times.  Some people would say blend the fruits before covering with your wine and rum but I do not blend my fruit till I’m ready to use it in my cake.  This is my own method and the taste is still excellent.  The fruit should be soaked for a minimum of four weeks.  The longer it soaks the greater the taste!  There are quicker methods like boiling the fruit in this mixture but I prefer this old-fashioned method...
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