Orange Coconut Cake with Orange Icing

It's difficult getting a good Orange cake recipe. I have tried many in the past but they have turned out bitter or dense and unpleasant to eat.  today I attempted the Orange Coconut Cake with orange Icing page 48.

A light mixture, it is very easy to put together and makes a large amount of batter. I did not deviate from the original mixture. The cooking time is 90 minutes in a moderately slow oven. I was rather worried that this length of time may dry out the cake. I pulled the cake out after 80 minutes as the cake tester came out clean. It requires one to let it stand for at least 5 minutes before turning out.
Upon cutting I found the outer cake was quite crusty but the inside light and moist although crumbly when cutting. It wasn't overly sweet probably more on the bitter side leaving a residue taste on the tongue much later after tasting.
Viewing the Women's Weekly photograph the texture of both cakes are very similar so yes it is what you get. Possibly next time however,I would add a touch more sugar to balance the flavours.
I give it 3 stars and will continue to search for that elusive light, but delicious, orange cake.

Banana Sour Cream Cake with Chocolate Frosting

 Banana Sour Cream Cake with Chocolate Frosting p60

Three overripe bananas that nobody wants to eat! Why bake them in a cake of course?
Easy to make if you remember to put out your butter and eggs so they are at room temperature and easy to manipulate. I followed the recipe except for the sour cream I replaced with milk and I made a cream cheese frosting instead of chocolate. I used a 20cm square tin, totally lined.
The cake baked well and was moist and delicious to eat. It was taken to a family gathering and quickly demolished. I would certainly use this recipe again. 5 Stars

Moist Treacle Gingerbread

Moist Treacle Gingerbread page 74

My cake came out exactly if not better than the one shown in the book. I did make some adjustments by adding an extra small egg and tablespoon of flour to compensate for the egg. I used Golden Syrup as I didn't have treacle.

The cake is moist, soft and well balanced in flavour. Easy to do dry ingredients in one bowl mixed with the wet ingredients. Easy to do by hand or with a hand held beater. I used my pre loved aluminium  loaf pan that I picked up at the Salvos for $1.00  11cm x 24cm Plus I ensured it was well lined and to get an even spread of heat I wrapped a bake strip around the outside of the tin (this ensures a more level rising cake)

 

 The mixture itself is quite wet and I was worried that it wouldn't rise that well but it did. I give it 5 stars.

 

Cakes & Slices Cookbook

We all have a collection of the Australian Women's Weekly Cookbooks. Have you ever wondered if the recipes they show are in fact what you get when you follow their directions? I have.
Starting with the famous  Cakes & Slices cookbook I am going to create each recipe according to their directions and see if they look anything like the picture.

Would anyone else like to join me in the challenge. ? Posts your pics and comments.