Welsh Bara Brith

The name of this bread sounds intriguing! It is a traditional bread levened with baking powder.
This 'bara' or bread originated in the Welsh countryside and 'brith' means spotted or freckled.

I love the texture of the 'bread' with a hint of orangy marmalade. It is not rich nor crumbly like a fruit cake. This will be on my list of frequently baked goodies!

Ingredients: (for 23cm x 13cm loaf pan)

2 tea bags infused in 310ml boiling water for 10 minutes

A
170g mixed dried fruits, chopped
170g currants
45g diced dried pinapple
160g light brown sugar

B
440g plain flour
2 teaspoons baking powder

½ teaspoon bicarbonate soda
2 teaspoons cinnamon powder
¾ teaspoon salt

C
1 large egg, lightly beaten
 ½ cup sour cream
1 tablespoon unsalted butter, melted
3 tablespoon marmalade

1. Remove tea bags and add all the dried fruits and sugar(A) and stir well. Cover and let stand for 1 hour to plump the fruit.

2. Place ingredients B in a mixing bowl and mix well.

3. Add the soaked fruit mixture and C to the flour mixture. Mix well. 

4. Pour batter into greased and lined loaf pan and baked in a preheated oven 165deg C for 1 to 1½ hours. Remove and cool on rack.

 Earthquake occurred during baking!

 Love the tight texture! Fruits don't fall apart!

Will add nuts the next time!

Banana Cake 1 & 2

Why Banana Cake 1 & 2?
I tweaked the recipe for the second batch of banana cake and baked it in cupcake cases!
The recipes varied slightly but the method is the same for both.
There's a difference in texture and taste!


Ingredients for Banana Cake 1                           

200g butter                                                            
160g caster sugar                                                  
4 eggs                                                                   
4 tablespoons evaporated milk                            
1 teaspoon vanilla extract
                                    
250g plain flour                                                                                             
1 teaspoon baking powder                                      
1 teaspoon bicarbonate soda
                                       
3 ripe Delmonte bananas, mashed
                              
50g walnuts, chopped                                                                                                
                                                                                       

Ingredients for Banana Cake 2

100g butter + 90 ml canola oil / corn oil
150g caster sugar
4 eggs
2 tablespoons evaporated milk
1 teaspoon vanilla extract

220g plain flour
30g cake flour
1 teaspoon baking powder
1 teaspoon bicarbonate soda

 4 ripe bananas ('ang bak chio'), mashed
 60g walnuts, chopped



1. Preheat oven to 170deg C.

2. Sift flour, baking powder and baking soda together.

3. Cream butter and sugar till light and creamy.

4. Add eggs, one at a time to mix well. (Add oil if using recipe 2 before the eggs)

5. Add milk and vanilla extract. Mix well.

6. Add flour in three portions.

7. Lastly add mashed bananas  and walnuts and mix well.

8. Bake in greased and lined loaf tin for 40 mins or cupcake cases for 25 to 30 mins.

I used three 12cm x 10cm disposable aluminium baking tins for recipe 1 and 22 (4.5cm base) cupcake cases for recipe 2.
I had one banana left which I sliced and used it as topping for the cupcakes.

Banana Cake 1

Slightly heavier, more moist and richer!

Banana Cake 2

Lighter and less sweet!

Whipping Cream Cake

This recipe is taken from "Piece of Cake". I was attracted to the name of the cake. As I read on, I muttered to myself, "Yup, it's definitely a piece of cake!" Lol!
The book title is so apt because every recipe simply requires using only one mixing bowl. It means you 'dump' all the ingredients in, mix, bake and voila! A cake is baked!


Ingredients:

2¼ cups plain flour
1½ cups caster sugar (I used 1 cup)
2 teaspoons baking powder

¾ teaspoon salt

4 large eggs
1½ cups heavy cream / whipping cream ( I used whipping cream)

2 teaspoons vanilla extract

1. Whisk flour, baking powder, sugar and salt.

2. Add eggs, cream and vanilla to the flour and beat at medium speed for about 1 minute.

3. Stop to scrape the bottom and side of bowl and beat on high speed for 2 to 3 minutes.

4. Bake in a greased 10-inch / 25-cm bundt tin in preheated oven 170deg C for 45 to 50 minutes.

5. Remove to cool on rack before slicing.

The texture is dense as in a pound cake. It has a nice taste and I find it quite addictive!