Mama's Carrot Cake by Rosette Lobo

Ingredients

1 1/2 cup of flour
1 1/2 cup of sugar
3/4 cup oil
3 eggs
3/4 cup of cashew nuts
2 tsp of cinnamon
1 tsp salt
2 cups grated coconut.

Method

First beat the eggs & sugar.
Then add the flour & oil little by little.
Add the nuts.
Lastly add the carrots & bake for 45mins.

Baking time is as per the oven on the gas flame (not the electric one)

Thank you Rosette for sharing your mom's recipe!

Karen's Crumb Date Cake

Crumb Mixture
1 1/2 cups quick cooking rolled oats
1 1/2 cups clour
1 cup brown sugar
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup butter or margarine

Date filling
1 lb chopped dates
3/4 cup water
3 tbsp brown sugar
1 tbsp lemon juice

Crumb mixture: Mix together in a large bowl - Oats, flour, brown sugar, baking powder, baking soda and salt.
Using hands rub butter onto dry mixture until it becomes like crumbs.
Put hald the mixture into a greased 8inch square pan, save the other half for top.

Date filling - In a saucepan, cook dates with water and sugar till soft. Let cool.
Stir in lemon juice. Spread filling over crumb layer and sprinkle with remaining crumbs. Pat lightly
Bake at 350 Deg for 2-30 mins.
Cool and cut into squares.

Carrot Cake by Yvonne Pereira

Ingredients
2 cups of flour
2 cups sugar
1 1/4 cup of refined oil
4 eggs
1 cup nuts
2 tsps of cinnamon powder
2 tsps baking powder
1 tsp salt
3 cups grated carrot

Method
Beat eggs, sugar, flour and oil slowly to the batter.
Add the nuts and the grated carrots
Bake for 45 minutes for 375 Deg.

Fruit Cake from Karen's recipe book

Ingredients
130 grams flour
90 grams sugar
90 grams butter
2 eggs
1/2 tsp Baking powder
Soak 160 grams of nuts, raisins, candied peel, tutti fruiti for 2 hours in rum
4 tbsp Caramel
1/2 tsp Caraway seeds
1/2 tsp each of nutmeg, clove, cinnamon

Method

Sieve Baking powder, spices. Prepare batter. Add rest of the ingredients and add flour.
Bake for 1 hour 15 minutes at 375 Deg.

Happy Cake by Lonet Vaz Pereira

Ingredients

1 pound cake flour (3 cups)

1 pound eggs (six)

1 pound (4 sticks) unsalted butter, softened

1 pound (2 ¼ cups) sugar

2 teaspoons vanilla

½ tsp salt

½ cup buttermilk

½ tsp baking soda

1 tsp baking powder

Method

Preheat oven to 325 F. Grease and flour Bundt or tube pan. Beat butter until light and gradually add sugar, vanilla and eggs one at a time. With mixer on low, add buttermilk. Sift together all the dry ingredients and add slowly. Pour batter into pan and bake for about 1 hour and 20 minutes, until a thin blade or toothpick comes out clean. Allow cake to cool for 15 to 20 minutes in pan. Then gently remove it, and serve at room temperature with fresh fruit or lemon curd. Makes 12 servings

Irish Cream Cake by Lonet Vaz Pereira

Ingredients

½ cup finely chopped pecans

½ cup finely shredded coconut

1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

4 eggs

¼ cup water

½ cup vegetable oil

¾ cup Irish Cream Liqueur

½ cup butter

¼ cup water

1 cup white sugar

¼ cup Irish Cream Liqueur

Method

Preheat oven to 325 F. Grease and flour a 10 inch bundt pan. Sprinkle chopped nuts and coconut evenly on bottom pan.

In a large bowl, combine cake mix and pudding mix. Mix in eggs, ¼ cup water, ½ cup oil and ¾ cup Irish Cream liqueur. Beat for 5 minutes on high speed. Pour batter over nuts in pan.

Bake for 60 minutes or until toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan while you prepare the glaze. To make the glaze, combine butter, ¼ cup water and 1 cup sugar in small pan. Bring to boil and continue boiling for 5 minutes stirring constantly with a whisk. Remove from heat and whisk in ¼ cup Irish cream.

Invert the cooled cake onto a serving platter. Prick top and sides of cake. Spoon glaze over top and brush onto sides until glaze is absorbed.

Mazurek (thin cakes) by Lonet Vaz Pereira

Ingredients

½ cup pure unsalted butter

4 ounces baking chocolate melted

1 cup sugar

3 eggs

1 tsp vanilla

¼ tsp salt

2 tbsp milk

2 cups flour

Icing made from 1 cup powdered sugar and 1-3 tbsp milk

chopped walnuts or pecans for garnish

Method

Preheat oven to 350F. Cream butter, add melted chocolate and sugar and mix well. Stir in eggs, one at a time. Stir in vanilla, salt and milk. Gradually add flour and mix well. Spread in a greased 15 x 10 x1 inch pan and bake for about 20 minutes. Drizzle with icing and sprinkle with chopped nuts

Buttermilk Chocolate Cake by Joshni Pereira

Ingredients

1 tsp cornstarch
180gm all purpose flour
275gm sugar
1tsp baking soda
60g cocoa powder
1tsp baking powder
½ tsp salt
1 tsp vanilla
75 ml light oil or melted butter
140 ml buttermilk
2 eggs
130 ml prepared coffee

Method

Preheat over to 325F. Line pans with parchment paper.

Sift dry ingredients together into the bowl of a stand mixer, followed by remaining ingredients stir until the mixture is smooth.

Pour batter into pans and bake at 325F for 20-25 minutes.

Lemon Cake by Joshni Pereira

Ingredients

2/3 cup all purpose flour
¼ tsp baking soda
¼ cup soft unsalted butter
2/3 cup sugar - 3 Tbsp reserved
2 eggs separated
1 ½ tbsp lemon juice
1 tsp vanilla
1 ½ tsp lemon zest
¼ cup sour cream

Method

Preheat over to 325F. Line pans with parchment paper.

Place butter & sugar - reserving 3 tbsp.
Cream very well on medium speed until butter is light an pale in colour.
Add yolks one by one, mixing well after each addition.
Sift dry ingredients together and add half to the creamed butter & yolks.
Cream just to combine add sour cream with vanilla, lemon juice and zest, making sure to scrape down sides of bowl.
Add remaining flour and cream just until the mixture come together.
In a separate blow whisk the egg whites and reserved sugar to soft peaks & fold gently, into cake batter.
Pour batter into pans and bake at 325F for 20-25 minutes.