Mud cake

Mud Cake


3 cups (750ml) flour
1 ½ cups (375ml) sugar
2 tsp (10ml) baking soda ( bicarb)
½ cup (125ml) unsweetened cocoa
2 tsp (10ml) vanilla
2/3 cup (200ml)canola oil
2 Tbs (50ml) vinegar
2 cups (500ml) water



Sift dry ingredients into large mixing bowl. Whisk together liquid ingredients and quickly stir into the dry mixture. Pour into a greased 13” by 9” pan and bake at 350 for 30 minutes.

Pound cake

Pound Cake:


Mix together and let stand to get sour:

1 cup (250ml) milk
2 tsp (10ml) vinegar

Beat together for 3 minutes:

2 cups (500ml) sugar
1 cup (500ml) butter or margarine
4 eggs
1 tsp (5ml) vanilla
1 tsp (5ml) almond essence

Sift together and add to beaten mixture along with the sour milk:

3 cups (750ml) flour
 ½ tsp (3ml) baking soda (bicarb)
½ tsp (3ml) baking powder
1 tsp (5ml) salt

Beat for 2 minutes. Pour into 2 greased loaf pans and bake at 300ºF (160ºC) for 60 minutes. Cool in pans for about 10 minutes before turning out.

Gingerbread

My Moms Gingerbread


3 cups (750ml) flour
1 cup (250ml) sugar
3 tsp (15ml) ground ginger
 2 tsp (10ml) ground mixed spice
1 cup (250ml) canola oil
1 tsp (5ml) baking powder
1 cup (250ml lukewarm water
1 cup (250ml) golden syrup or corn syrup
3 eggs
1 tsp (5ml) baking soda (bicarbonate of soda)



Dissolve the baking soda in ¼ cup of water and place that with all the ingredients into a large bowl. Beat together for 5 minutes. The mixture will be very runny, and that’s OK. Grease two loaf pans and divide the mixture between them. Bake at 350ºF (180ºC) for about 50 minutes, or until a wooden skewer comes out clean with no dough attached.

Option for date loaf:

Leave out the ginger and stir in 1 cup (250ml) chopped dates just before pouring into the pans.