Friday, July 14, 2006

Birthday cake

I also baked a cake for my husband's birthday. Again, using available ingredients in the kitchen, I was able to bake a cake called Eggless, Milkless, Butterless Cake. I modified the recipe from (2004).

1 c brown sugar
1 c waer
1/3 c vegetable oil
1 tsp cinnamon powder
1 tsp sesame seeds
1/2 tsp salt
2 1/4 c all-purpose flour
1 tsp baking soda
1 1/4 tsp baking powder
1/2 c chopped cashew nuts

1. Combine sugar, water, oil, sesame seeds, cinnamon and salt in a microwavable glass bowl. Stir. Put in microwave at medium heat for 3 minutes. Take out and stir. Cool.
2. Measure flour, baking soda and baking powder, and sift together.
3. Gradually stir dry ingredients into sugar mixture. Beat well. Add the cashew nuts . Pour batter into a greased pan, preferably an 8 x 4 inch loaf pan.
4. Bake at 165 degrees C for 30 minutes (if pan is square or rectangle and bigger than 8 x 4 inch). if using the loaf pan, bake for 165 degrees C for about 1 hour.

Mocha frosting (adapted from the recipe for mocha filling):
1/4 c butter
1 c sugar
1 tbsp coffee powder mixed with 1-2 tbsp milk
1 tbsp cocoa

Cream butter until light and fluffy. Add sugar alternatively with milk and coffee mixture and cocoa. Blend well.

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