How To make New Zealand Rock Cakes
1 c All-purpose flour
1/2 ts Salt
1/2 c Butter or margarine
1/2 c Sugar
Seedless raisins 2 tb Orange marmalade *
1 Egg; beaten slightly
Recipe by: TERRY HARRIS (FASA32B) * (look in the jelly section in a store or international/gourmet food sections) Preheat overn 425 degrees F. Sift flour & salt into mixing bowl, blend in butter /or margerine using clean hands until it is like fine bread crumbs. Add sugar, rasins, & marmalade & mix well with spoon. Add egg & blend in flour mixture until stiff & rocky. The mixture must be stiff, or it will lose shape when baking. Pull off golf ball size chunks of dough & drop on cookie sheet about 1 inch apart. Do not smooth out dough pieces. Bake in oven for 15 mins. until lightly browned. Remove from oven & turn rock cakes bottom side up to cool. Served as a snack with milk or tea. Rock cakes is one of the oldest know written New Zealand recipes & dates back to 1861. The dough should be made as rough as possible. They were popular tea-time treats of the original English settlers. Serves 6-8. Terry Harris -----
How To make New Zealand Rock Cakes's Videos
Cake Pudding | Perfect for beginners | New Zealand
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How To Make Healthy Christmas Fruit Cake
It is almost the season of pine trees and candy canes. If there's one thing I do every time December rolls around, its make my delicious Christmas fruit cake.
There's no denying that Christmas cake can be known for being extremely dry and well... unedible. Nothing dampens a festive mood quite like a rock-hard Christmas cake.
If you live in Australia, New Zealand or the UK, the idea of eating Christmas fruit cake after a festive spread makes a lot of sense. I grew up on Christmas cake and was absolutely ecstatic when I finally cracked how to re-create my childhood treat without the use of sugar and gluten.
This Christmas fruit cake is the bee's knees! This recipe is perfect for those who are looking for an iconic way to top a festive feast!
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HOW TO MAKE ROCK CANDY FOR A GEODE CAKE │ NO BAKE ROCK CANDY / SUGAR CRYSTAL TUTORIAL │ CAKES BY MK
Finding rock candy / sugar crystals for cake decorating can be a challenge! The good news is, they're super easy to make yourself at home. In this tutorial, I'll be showing you guys how to grow your own rock candy and how to use them to make a gorgeous geode cake! :)
The ratio of sugar to water for the thick sugar syrup is 3 parts sugar to 1 part water. In this video I used 3 cups of sugar and 1 cup of water :)
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Mary Berry's Christmas Cake | delicious. Magazine
Mary Berry's classic Christmas cake is one of the most popular recipes on our website. The rich fruit cake is studded with plump dried fruits and finished with a good dash of brandy.
Serves
Ingredients:
425g currants
250g each sultanas and raisins
300g glacé cherries, quartered, rinsed and drained
150g ready-to-eat dried apricots, snipped into small pieces
75g mixed candied peel, roughly chopped
4 tbsp brandy, plus extra for pouring
300g plain flour
1 tsp ground mixed spice
½ tsp freshly grated nutmeg
300g softened unsalted butter, plus extra for greasing
300g dark muscovado sugar
5 medium free-range eggs
1 tbsp black treacle
Finely grated zest of 1 large lemon
Finely grated zest of 1 large orange
60g whole unblanched almonds, roughly chopped
Method:
1. Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.
2. Preheat the oven to 140°C/fan120°C/gas 1. Put the remaining ingredients except the almonds in a large bowl. Beat with a hand-held electric mixer until well combined. Stir in the nuts and the soaked fruit with any soaking liquid.
3. Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper (see Golden Rules). Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
4. Bake for 4-5 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
5. When the cake has cooled, remove the baking paper disc, pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp brandy.
6. Decorate the cake with glacé fruit, marzipan or ready-to-use icing. Tie a ribbon around the cake if you like before serving.
Find the full recipe here:
How To Make A Magic Jello Cake | Jello Island Cake
Welcome to Epic Confections! I make weekly videos for your enter-taint-ment!
Join Mark to learn step by step how to create this super cool magic jello cake! with a few laughs, shadiness, mild inappropriate slurs and of course epic realness! Mark will teach you how to properly cut, fill, stack and create your gorgeous cake! So let's get creative and have some fun! Let's Do It!
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This week is a cake collab with Dan from Mancake and Lorelie from Cakes with Lorelie! They have created some epic jello cakes so make sure to check out their videos and subscribe!
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New Zealand cookies
Gingerbread cookies performing the Haka