Rumbie Cakes

Buyer: Amanda Zingwiro (amandakzing@gmail.
com)
Transaction ID: j-n3ej4k2a7b59a7f
Buyer: Amanda Zingwiro (amandakzing@gmail.com)
About This Cook Book

B aking is one of those things I was taught to do at a very
tender age and much like riding a bicycle, I never forgot how to
do so. The recipes in this book are mostly what my mum shared
with me and now I’m sharing with you. There are also some reci-
pes which I have come up with myself. They are simple yet the
outcome is amazing.
The cakes in this ebook will work for just about any occasion
from birthdays to anniversaries and other such celebrations or
no occasion at all! For the times when you just feel like baking
and having something with your cuppa or dessert.
I prepared all these cakes in my home kitchen and those who

tasted every single one of them enjoy them all to the last crumb
and still wanted more! So here’s hoping that as you replicate this
in your own kitchen and the aroma feels your house, those who
shall taste them will also savour them to the very last bite!
Nothing beats the taste of home baked goodies! From the preps,
aroma and digging in! All in a day’s work :)
Enjoy!
Yours Truly
About rumbie
Rumbie runs a popular food blog found at the url http://www.

zimbokitchen.com which launched from Harare back in 2012.
She has a passion for cooking and baking and specializes not
only in traditional dishes but also variants of traditional dish-
es as well as fusion dishes done in a Zimbabwean context.
She is a loving wife and dedicated mother of 3 won-

derful young daughters who are already learn-
ing the ropes of great culinary skills. She runs culi-
nary classes from her home kitchen from time-to-time.
copyright information
Copyright © 2014 by Rumbie C. Shoko
All rights reserved. No part of this publication may be shared,

reproduced, distributed, or transmitted in any form or by any
means, including photocopying, recording, or other electronic
or mechanical methods, without the prior written permission
of the publisher.
A single license is issued to the purchaser/buyer of this ebook.

The licensee’s name is stamped on the ebook. By purchasing
a copy of this and other ebooks you are helping Rumbie con-
tinue sharing her passion for Zimbabwean cooking.
For permission requests, write to the publisher, addressed “At-

tention: Permissions Coordinator,” at the address below.
service@zimbokitchen.com
other cookbooks by rumbie
These ebooks and

new ones to be added
in future are available
in Rumbie’s online
book store found at
http : / / c o o kb o o k s .
zimbokitchen.com
Page 5 CAKES VOLUME 1 BAKING MADE EASY WITH RUMBIE

table of contents
1 Buttermilk strawberry cake 8
2 traditional fruit cake 10
all at once lemon cake 12

3
14
4 tasty peanut butter cake
simply delicious red velvet cake 16

5
18
6 rich egg-free chocolate cake
7 scrumptious vanilla cake 20
22
8 easy to make coffee loaf
luscious baobab fruit cake 24

9
scrumptious carrot cake 26
10
11 simple banana and chocolate cake 28
12 good old plain tea cake 30
13 banana loaf 32
orange cake 34
14
36
15 Cinnamon cake
38
16 Streusel vanilla cake
17 ginger sponge cake 40
18 chunky chocolate beetroot cake 42
19 sultana cake 44
20 black forest cake 46
caraway seed loaf 48

21
22 buttermilk apple cake 50
23 pineapple and banana cake 52
24 mixed spice and pecan cake 54
22
25 pineapple and vanilla cheese cake 56
26 madeira cake 58
27 poppy seed loaf 60

buttermilk strawberry cake
ingredients I love cakes, I love baking and

170g (3/4 cup) caster sugar I especially love experiment-
170g (3/4 cup) unsalted butter/ marga- ing when baking and discover
rine
220g (1 3/4 cup) self raising flour new flavours that work togeth-
3 eggs er. This cake is lovely. The tex-
300ml (1 1/4 cup) buttermilk
200g (1 cup) fresh strawberries (cubed)
ture is perfect and soft to the
2 tsp vanilla essence touch and when you bite into it,
it could almost “melt” in your
equipment mouth if possible. The great
thing I also love about this cake
10inch round baking tin, Measur- is that it’s dead simple to do.
ing scale, Measuring jug, Measuring
spoons, Mixing bowl, Electric hand
mixer/Wooden spoon, Sieve
10 Servings, baking time 40min

method
1. Preheat oven to 180 degrees Celsius. Get together all the ingre-
dients you’ll need to use
2. Wash and cut your fresh strawberries into cubes. Grease your
baking tin.
3. Put all the ingredients into the bowl save for buttermilk and
strawberries. Beat until well combined and smooth (Do not
over-mix)
4. Add buttermilk and beat until it’s incorporated well and creates
a drop-consistency batter. Add the cubed strawberries and fold
them in gently. Again do not over mix.
5. Pour batter into greased cake tin and level out the surface.
6. Bake in preheated oven for 40 minutes or until skewer comes
out clean. Wait at least 15 minutes before attempting to take the
cake out of the tin. Dust with a little icing sugar and enjoy your
cake
If you’re in Zimbabwe, you can use lacto/amasi in place of buttermilk (that’s what I used here
and didn’t have to make my own) It’s actually not difficult to make your own though. One of the
ways to make your own buttermilk is to add 1-2tbps lemon juice to every 250ml fresh milk. Let
it stand for about 5 minutes before using, and there you have it, your homemade buttermilk!

Traditional Fruit Cake
This
ingredients
is the traditional celebra-
tion cake- the fruit cake. It’s popu-
lar in its different renditions such as
100g glace cherries Christmas cake and wedding cakes.
250g cake mix (this is mixed fruit, not to be con-
fused with cake pre-mixes)
250g raisins Of course some of those who are
100g currants
2 1/2 tbsp marmalade wedding these days are opting for a
80ml rum/brandy more modern and not so tradition-
250g margarine/butter
2 tsp mixed spice al option and go for cakes such as
1 1/2 tsp lemon rind the black forest, red velvet, choco-
1 1/2 tsp orange rind
late, etc. Nothing wrong with that!
4 eggs
300g plain flour
225g old fashioned brown sugar Only that you obviously won’t be able to
2 tbsp extra rum/brandy
keep the cake for your first born child as
equipment
3 mixing bowl, hand mixer, wooden spoon, sieve,
is tradition here! Anyway, enough with
that! This cake is much easier to pre-
measuring cup, teaspoon, tablespoon, pastry
pare than you think. Let’s get right to it.
brush, 10 inch round baking tin, baking/Grease-
proof paper, cling wrap 12 Servings, baking time 3 hrs

method
1. The first stage of preparing this cake is the soaking of the fruit. Gather all the fruit
(100g glace cherries; 250g cake mix (this is mixed fruit, not to be confused with cake
pre-mixes); 250g raisins and 100g currants) 2 1/2 tbsp marmalade and 80ml rum/
brandy.
2. Put the fruit, marmalade and rum/brandy in a large mixing bowl.
3. Use a wooden spoon or tablespoon to give a good mix until everything is combined
well.
4. Cover with cling wrap and soak the fruit in the rum/brandy overnight or for 8-1 2
hours. Soaking helps with the flavour and maturing of the cake. If you have time this
can even be done a whole month or 2 weeks ahead!
5. The next stage is to prepare the cake. Gather together the rest of the ingredients you’ll
need. These include 250g margarine/butter; 2 tsp mixed spice; 1 1/2 tsp lemon rind;
1 1/2 tsp orange rind; 4 eggs; 300g plain flour; 225g old fashioned brown sugar and
2 tbsp extra rum/brandy.
6. Put the butter/margarine, orange and lemon rind in a bowl.
7. Using the hand mixer, mix until smooth (not more than 2 minutes).
8. Add the sugar. Beat until just combined.
9. Add the eggs one at a time, beating until well incorporated after each addition.
10. Pour this creamed mixture into the bowl with soaked fruit.
11. ift the flour and mixed spice together in a separate bowl. Add the sifted flour to the
bowl with the soaked fruit and creamed mixture. At this point you will need to pre-
heat your oven to 140 degrees Celsius/ 250 degrees Fahrenheit/ 130 degrees Celsius
in a fan assisted oven.
12. Use a wooden spoon and gently fold in the flour and mix until all the ingredients are
combined evenly.
13. Line your baking tin with 3 layers of baking/grease-proof paper, leaving about 5 cm
above the edges.
14. Bake in preheat oven for 3 to 3 and a half hours or until skewer inserted comes out
clean.
15. When cake is done, use a pastry brush and gently brush the cake with the extra 2 tbsp
rum/brandy. This is so that the cake remains moist inside and also continues with the
maturing/preserving process.
16. Immediately cover the cake with foil paper and leave it as is overnight.

All at once Lemon cake
ingredients This has got to be THE easiest

and quickest cake I’ve made yet!
1 3/4 cups Self-raising flour As the name suggests, you just
1 cup castor sugar
1 tsp Lemon rind put in the ingredients all at once,
2 tbsp lemon juice give a quick mix and put gently
120g margarine/ butter
it into the oven and you’re done!
185 ml fresh milk
1 tsp lemon essence
2 large eggs It’s that simple. Works great when
3/4 tsp baking powder
Pinch of salt
you’re feeling “super-tired” as my lit-
tle girls would say. Okay let’s get to it.
equipment
8 inch Loaf tin, Measuring cups, Measuring
scale, Measuring cups, Measuring spoons,
Mixing bowl, Electric hand mixer/Wooden
spoon, Sieve 7 Servings, baking time 45 min

method
1. Preheat oven to 160 degrees Celsius/ 310 degrees Fahrenheit/ Gas

Mark 3. Get your ingredients ready.
2. Sift the flour together with the salt and baking powder into your
mixing bowl. Add the rest of the ingredients in any order you
wish :)
3. Mix until everything is well combined.
4. When batter is ready, grease and line your loaf tin with grease-
proof paper. Put your batter into the tin and bake for at least 45
minutes or until skewer comes out clean. And your lemon cake is
ready.
5. Allow to cool before you apply any icing (if you’re planning on
doing so). Here I used fresh cream frosting and sprinkled some
extra lemon rind on top.

Tasty Peanut butter cake
ingredients Prior to this, I had never made

a peanut butter cake before. I had
200g margarine heard of something like a pea-
200g castor sugar
3 tbsp peanut butter nut butter cake but had not come
1 cup unsalted peanuts (chopped) around to hear how you make it. So
2 eggs this really is my own way of doing
400g self raising flour
1 tsp baking powder
it which I’m now sharing with you.
240ml fresh milk It did taste very good! It will work
great as a dessert with some custard
on a cold day or ice-cream on a hot
equipment day. You may also have it at ran-
10inch baking tin, Mixing bowl, Sieve,
dom times with a cuppa or drink
Electric hand mixer/wooden spoon, if you’re not a fan of hot beverages.
Measuring scale, Measuring jug, Mea-
suring spoons, Measuring cups
10 Servings, baking time 45 min

method
1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas

Mark 4. Get you ingredients ready. These are castor sugar, eggs,
unsalted peanuts, peanut butter, self-raising flour, baking powder,
milk and margarine. Put margarine in your mixing bowl and us-
ing a hand held mixer, mix until it is lighter in colour. Add 3 tbsp
peanut butter and mix until it is combined well.
2. Add sugar and mix until light and fluffy. Add eggs and mix then set
bowl aside.
3. Sift flour into a bowl, add 3/4 of the chopped peanuts to it and mix
until it’s well combined. Take set aside bowl and add half the flour
and half the milk.
4. Mix well then switch to using a wooden spoon. Add the rest of the
flour and milk and mix well. Grease your baking tin and pour your
peanut butter batter into the cake tin. Bake for 40-45mins or until
skewer comes out clean when inserted into cake.
5. Cook cake on cooling rack for 15 minutes before removing it from
the tin. When cake is still slightly warm, spread some peanut butter
on top and sprinkle the remaining chopped peanuts on top. Enjoy!

Simply delicious Red Velvet cake
ingredients The red velvet cake is one of the best rated

cakes by some Zimbabweans along side oth-
1 cup butter/margarine ers such as black forest, carrot cake, chocolate
2 cups old fashioned brown sugar and so on. Along the way, many people have
2 large eggs been wondering and asking how to make this
2 1/2 cups cake flour particular cake so I hope this will help. The
250ml lacto/buttermilk thing that makes this cake be coined red VEL-
10ml vanilla essence VET is basically because of its velvety texture.
1 tbsp cocoa powder
2 tbsp red food colouring This texture’s acquired by the reaction be-
1/2 tsp bicarbonate of soda tween bicarbonate of soda, also known
1 tbsp apple cider vinegar as baking soda and apple cider vinegar
as well as the use of buttermilk/lacto as
equipment we shall see in the instructions. This also

means if you do not have red food colour-
ing you can use any colour you have, say
10inch round baking tin, Measuring cups, blue and name the cake blue velvet cake.
Measuring jug, Measuring spoons, Mixing
bowl, Sieve, Electric hand mixer/Wooden
spoon,, Fork, Small bowl

method
1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark
4. Gather all the ingredients you’ll need to use together, ensuring that
everything’s at room temperature. Put the sugar and butter/margarine
in your mixing bowl and beat until light and creamy.
2. Add eggs one at a time, mixing well after each addition and set aside. Sift
flour and salt into a separate bowl. Take set aside bowl with creamed
margarine and eggs. Add about a third of the flour and mix.
3. Add half of the buttermilk/ lacto and mix. Add another third again of
the flour and mix. Add the last half of the buttermilk/lacto and mix
again. Add the final third of the flour and mix. Add vanilla essence,
mix and set bowl aside.
4. Take cocoa powder, add it to the red food colouring and mix to make a
paste using a fork which will break any lumps that may be in the cocoa
powder. Take set aside cake batter, add the cocoa and colouring paste
to the batter and mix until well combined.
5. Put the bicarbonate of soda in a jug/small bowl. Add the apple cider
vinegar. You will notice a chemical reaction taking place, immediately
add it to the cake batter whilst it is still effervescent.
6. Mix well but be careful not to over-beat the mixture. Get your cake tin
ready and grease it. Pour the red velvet cake batter into the greased tin.
7. Level the batter in the cake tin and bake for 40-45 minutes. When it
is done, place on cooling rack and allow to cool before icing it. Cut
the cake into half and put some icing in order to join the two halves. I
used fresh cream frosting here. Follow the link to learn how to make
it. Enjoy!

Rich egg-free chocolate cake
ingredients Now this chocolate cake is ab-

solutely delicious. Every bite is
1/2 cup cocoa powder
2 cups old fashioned brown sugar full of richness and the choc-
3 cups self-raising flour olatey taste is just amazing!
3/4 tsp salt
1 tsp bicarbonate of soda
Pinch Cream of Tartar If you’re allergic to eggs or
3/4 cup pure vegetable oil maybe you’ve run out of eggs
2 1/2 tsp vanilla essence
2 1/2 cups warm water but want to bake then this cake
2 tbsp white vinegar is your baby :) Let’s get started.
equipment
9inch Square cake tin, Measuring cups,
Measuring spoons, Mixing bowl, Sieve, 10 Servings, baking time 35min
Whisk

method
1. Preheat oven to 170 degrees Celsius/ 330 degrees Fahrenheit/
Gas Mark 3.
2. Measure your ingredients and get ready to start. Sift the flour,
cocoa powder, bicarbonate of soda, salt and cream of tartar
into your mixing bowl.
3. Add sugar and whisk until it is a uniform colour.
4. Add oil, vinegar, essence, water and mix. Mix until just com-
bined, be careful not to over-beat this. You want everything to
be just combined.
5. Grease and line your baking tin with grease-proof paper.
6. Pour your batter into the prepared tin and bake for 35-40 min-
utes or until skewer comes out clean. Enjoy your cake.

Scrumptious Vanilla cake

(made with brown sugar)
ingredients This recipe was handed down to me

from my mother when I was 10 years old.
200g margarine Back then I made it together with her
200g brown sugar and the recipe has since stuck with me.
400g cake flour I have made it for so many people who
2 tsp baking powder have all brought back the same report
1 tsp Vanilla essence “it’s very delicious, how did you make it?“.
1 tsp salt
1 cup fresh milk So am now sharing this recipe with you
3 eggs for you to also try and get the same feed-
back. You can literally use this recipe for
equipment any occasion from birthdays, to anni-

versaries or even a tea party. I hope you
and the ones you bake for will also like it!
22x23cm square baking tin, Measuring
scale, Measuring spoons, Measuring cups,
Mixing bowl, Sieve

method
1. Get you ingredients ready. Preheat oven to 160 Degrees Celsius/310
degrees F/ gas mark 3. Grease 9inch cake tin and dust it lightly
with flour then set-aside. Put sieve over bowl, measure flour and
put it into sieve, and add salt.
2. Add baking powder to the flour, sift the dry ingredients and set
aside. Take another mixing bowl and put margarine.
3. Add sugar to the margarine and mix until light and fluffy. Add
eggs one at a time and three table spoons of flour after each egg
and mix. Repeat process until all the eggs are finished.
4. Add the rest of the flour bit-by-bit simultaneously with the milk
until both flour and milk are finished. Check consistency. Remove
electric hand mixer and replace with wooden spoon then add Va-
nilla essence. Mix well.
5. Pour batter into set-aside greased cake tin. Put in pre-heat oven
and bake for 45 minutes. After 45 minutes use skewer to test if
cake is ready or if cake is well down. Skewer should come out clean
when poked into the cake. Put on cooling rack.
6. Cake is ready. Decorate the cake with butter cream icing as I did
here or fresh cream icing, whichever tickles your fancy

Easy to make Coffee Loaf
ingredients This simple cake loaf will es-

pecially hit the spot for the
100g margarine
100g sugar coffee lovers. Or if you’re not
200g self-raising flour really a fan of coffee and are
2 eggs
1/4 cup granulated coffee worried about caffeine, well
1 tsp baking powder don’t worry, use decaf :) .
60ml fresh milk, warmed up
1 tsp vanilla essence
You can have this with a
cuppa, warm milk or as
a dessert with some cus-
equipment tard or maybe ice-cream.
10x20cm loaf tin, measuring scale, measuring
spoons, measuring jug,, measuring cups, mix-
ing bowl

method
1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahren-
heit/ Gas Mark 4. Line your loaf tin with grease proof paper
and grease it then set aside. Get your ingredients ready. (I
used white margarine here but you can also use the ordi-
nary yellow margarine). Put margarine and sugar in mixing
bowl. Beat until light and fluffy. Add eggs coffee and vanilla
essence. Beat until everything is well combined.
2. Add sifted flour, 1 tsp baking powder and mix. Add warmed
up milk and mix again until all the ingredients are com-
bined well. Take set aside greased loaf tin and pour the bat-
ter into it. Bake for 40 minutes or until skewer comes out
clean. And you’re done, enjoy!!

Luscious Baobab Fruit Cake
In my quest to create Zimbabwean des-

ingredients serts I decided to play around with what
is known as the African super fruit, our
humble baobab fruit/ umkhomo/mawuyu.
180g butter/margarine
180g white granulated sugar This fruit is a power pack of nutrition. Ac-
cording to research, it has more Vitamin C
2 large eggs, beaten
than you would find in an orange (three times
360g self-raising flour, sifted
more to be precise). It also contains 50% more
3 tbsp baobab fruit pulp calcium than spinach and is loaded with
1 tsp baking powder anti-oxidants which help our bodies fight
450ml buttermilk off free radicals. (Free radicals cause prema-
ture aging and cancer amongst other things)
equipment Okay, so back to our recipe. The family ab-

solutely loved this cake. It’s quite simple and
10 inch baking tin or 2x 9 inch baking tins if you want an even more pronounced/sharp
Electric Hand mixer taste of the mawuyu, you can add a bit more
Wooden spoon of the pulp/powder. Let’s get started then.
Tablespoon
Measuring Jug
12 Servings, baking time 45 min

method
1. Gather your ingredients together. Preheat oven to 180 degrees Celsius/ 350
degrees Fahrenheit/ Gas Mark 5. What you’ll need includes 180g butter/
margarine; 180g white granulated sugar; 2 large eggs, beaten; 360g self-
raising flour, sifted; 3 tbsp baobab fruit pulp; 1 tsp baking powder and
450ml buttermilk
2. Using the electric hand mixer or wooden spoon, beat the butter/margarine
and sugar until light and fluffy.Add eggs one at a time and beat well after
each addition.
3. Put the baobab fruit pulp/powder into a measuring jug. Add lacto/butter-
milk and mix well.
4. Add a third of the sifted flour and mix.
5. Add half of the lacto/buttermilk infused with the baobab fruit pulp. Mix
until just combined. Do not over mix as this will result in a dry and hard
textured cake.
6. Add another third of the flour and mix until just combined. Add the re-
maining ha;f of the lacto/buttermilk and again mix. Finally, add the last
third of the flour and combine gently. Give a final mix with a wooden
spoon.
7. Get your baking tin and prepare your cake tin, this is when you grease it
with margarine/butter and dust it lightly with flour. We’re doing this to en-
sure that your cake does not stick to the tin when you want to take it out.
8. Pour the cake batter into the prepared cake tin. Bake in oven for about 40-
50 minutes or until the skewer comes out clean.
9. When cake is done, allow it to cool on the cooling rack. And your cake is
ready

Scrumptious Carrot Cake
ingredients Memories of my childhood home

flooded my mind as I was prepar-
1/2 cup (75g) raisins, chopped ing this cake. I first made this cake
1/2 cup (75g) sultanas, chopped in my teen years and it had been a
1 cup (100g) pecan nuts, chopped
while since I baked it. Every time
1 1/3 cup (230g) granulated brown sugar
2 1/2 cups (310g) self-raising flour I made it those whom I would
3 cups (300g) grated carrots have baked for would always com-
3 eggs pliment on how good it tasted.
1 cup (250ml) pure vegetable oil
1/2 tsp bicarbonate of soda (baking soda)
2 tsp mixed spice
I was at it again not sure if I still had it but
as the cake was baking and the aroma
filled the house I was getting confident
equipment I still had it. It sure did take me back to
my mum’s kitchen #happymemories.
electric hand mixer, measuring jug, measur-
ing scale, 2 Mixing bowls, wooden spoon, tea-
spoon, chopping board, sharp knife, 10 inch 12 Servings, baking time 45min
baking tin, sieve, apron & oven gloves

method
1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 5.
Gather your ingredients together. These are 1/2 cup (75g) raisins, chopped;
1/2 cup (75g) sultanas, chopped; 1 cup (100g) pecan nuts, chopped; 1 1/3
cup (230g) granulated brown sugar; 2 1/2 cups (310g) self-raising flour; 3
cups (300g) grated carrots; 3 eggs. 1 cup (250ml) pure vegetable oil; 1/2 tsp
bicarbonate of soda (baking soda) and 2 tsp mixed spice
2. Put sugar, oil and eggs in mixing bowl.
3. Beat with electric hand mixer until thick and creamy.
4. Add grated carrots.
5. Add chopped raisins and sultanas.
6. Add chopped pecan nuts.
7. Combine gently using wooden spoon and set aside.
8. Sift flour, mixed spice and bicarbonate of soda into separate mixing bowl.
Take set aside bowl with carrot batter. Fold the sifted flour into carrot bat-
ter.
9. Mix gently until the flour is incorporated well into the batter.
10. Get your baking tin.
11. Grease the baking tin with butter or margarine and dust it lightly with
flour.
12. Pour carrot cake batter into the greased baking tin and bake for 45 minutes
or until skewer inserted comes out clean.
13. When cake is done, allow it to cool on a cooling rack before serving or
decorating if you plan on doing so.
14. You can decorate just the top as I did here with fresh cream frosting and
made swirls and peaks using the spatula. To achieve that effect gently move
your spatula or table knife in circular motions and gently lifting it up for
the peaks.

Simple Banana and chocolate cake
ingredients Initially, I had set out to do a

1 3/4 cups brown sugar chocolate cake then as I had
2 cups Self-raising flour just finished mixing the bat-
2 eggs
ter, I thought to myself “why not
1/2 cup cocoa powder add some bananas and make this
1/2 cup pure vegetable oil a banana and chocolate cake?”
2 ripe bananas
1 cup boiling water
1 cup fresh milk So that’s exactly what I ended up do-
1 tsp baking powder ing and those whom I served this cake
1 tsp bicarbonate of soda
enjoyed it, and so did I!! Don’t wor-
equipment ry if the cake looks as though it’s too
moist or if the mixture becomes run-
23x22cm square baking tin, measuring cups, ny… that’s how it’s supposed to be :)
measuring spoons, mixing bowl, sieve, whisk,
wooden spoon

method
1. Preheat oven to 180 degrees Celsius/ 360 Degrees Fahr-
enheit/ Gas Mark 6. Grease a 9 inch baking tin and line
it with greaseproof paper and grease that too.
2. Put sugar in bowl, add eggs, vanilla essence and oil.
3. Mix well then add milk. Mix well then with your sieve
on top of the bowl pour the flour onto the sieve.
4. Add cocoa powder, baking powder and bicarbonate soda
to the flour on the sieve then sift.
5. With the sifted ingredients added to the bowl that has
the batter, mix well. Add hot water then switch to using
a whisk and whisk, breaking any lumps that may have
formed.
6. Peel the bananas then slice them up. Mash the bananas
then fold them into the chocolate cake batter and whisk
one final time.
7. With your chocolate banana cake batter ready, pour it
into your prepared cake tin and bake for 55 minutes or
until done (when a skewer or toothpick comes out clean
after being inserted in the cake.) Enjoy with a cuppa or
as a dessert with ice-cream or custard.

Good Old Plain Tea Cake
ingredients This cake is very simple to make

and will be a good starting point
190g castor sugar for those learning how to bake at
190g margarine/butter (softened at home. The trick is in the technique.
room temperature) The technique is in the method
below. Once you have that sort-
250ml fresh milk
2 eggs ed, it will be a breeze here on out.
2 tsp vanilla essence (optional)
This is the type of cake that moth-
equipment ers used to make back in the day.

Very basic (without icing most of
the time) but very delicious, espe-
10inch round baking tin
Sieve
cially with tea hobvu (colloquial
Mixing bowl for tea rich in milk) on a cold day!
Electric Hand mixer
Measuring scale
Wooden spoon 12 Servings, baking time 40min
Table knife

method
1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 5/
160 degrees Celsius in fan assisted oven. Gather ingredients together (190g
castor sugar, 190g margarine/butter (softened at room temperature); 370g
self-raising flour, sifted
2. 250ml fresh milk; 2 eggs and2 tsp vanilla essence (optional)). Grease and
lightly dust your baking tin with flour.
3. Put margarine and sugar in mixing bowl. Use your hand mixer or wooden
spoon to cream (mix) until light and fluffy.
4. Add eggs one at a time and beating well (until just combined) after each ad-
dition. (However be careful not to over-beat as this may affect the outcome
of your cake’s texture.)
5. Add a little bit of the flour and mix (scraping the sides as you go where nec-
essary so that the batter has an even outcome).
6. Add a little bit of the milk and mix. Continue adding flour and milk in
alternating doses until both are finished. Only mixing until just combined
and taking care not to over-beat. If you over-beat your batter you will have
a very dry and hard textured cake (that wouldn’t be too nice now would it?
:D )
7. Your batter is ready. At this point you may add essence if you wish. This
could be vanilla, caramel, orange, lemon, etc.
8. Pour batter into prepared baking tin and level out surface using table knife.
Bake in preheated oven for 40 minutes or until skewer comes out clean
when inserted.
9. When cake is done, allow it to cool on a cooling rack for at least 1 minutes
in the cake tin.
10. Allow it to cool for a further 20 or so minutes out of the cake tin before at-
tempting to cut it. If you don’t give it time to cool it will crumble and break
up. Enjoy!

banana loaf
ingredients Fantasticdoesnotbegintodescribe
the taste of this cake. I absolutely
300g self-raising flour enjoyed it and so did my family.
200g castor sugar
3 ripe bananas mashed
2 eggs
It reminded me a lot of the ba-
125ml mealted butter/magarine nana muffins I made earlier, prior
1tsp baking powder to this. It’s another one of those
80ml fresh milk cakes that are also easy to make
and don’t take any time at all.
equipment
13x32cm loaf tin, mixing bowl, wooden
spoon, masher/table folk, teaspoon, mea-
suring jug, measurig scale, sieve. table knife

method
1. Grease loaf tin with magarine and lightly dust it with
flour. Pre-heat oven to 170 degrees celcius/330 degrees
2. Put sugar in bowl. Sift flour and baking powder together
and add to same bowl
3. Combine until evenly incoporated
4. Make a well in the middle
5. Add all the wet ingredients i.e eggs, melted butter/maga-
rine, mashed bananas and milk.
6. Mix until well combined taking care not to over mix as
this will produce a tough textured loaf.
7. Pour mixture into greased loaf tin. Level it out with a
table knife
8. Bake in pre-heat oven for 50min or until skewer comes
out clean when inserted
9. Allow to cool on a cooling rack for at least 10min before
attempting to take it out from tin. Give it additional time
to cool before attempting to cut to prevent crumbling.

orange cake
ingredients This Orange Cake was

350g Self-raising flour totally delicous and def-
150g Castor sugar
100g butter/margarine, cubed
initely full of flavour.
3 eggs
1 tsp baking powder
3 tsp finely grated orange rind The orange came through
375ml orange crush/ orange juice
1 tsp orange essence and I enjoyed this with my
cuppa! It’s pretty simple to
equipment prepare and hassle free!
23cm round baking tin , sieve, mixing

bowl,measuring scale ,measuring jug,
teaspoon,wooden spoon, measuring 12 Servings, baking time 40 min
spoons

method
1. Gather ingredients together (350g Self-raising flour; 150g Cas-
tor sugar; 100g butter/margarine, cubed; 3 eggs; 1 tsp baking
powder; 3 tsp finely grated orange rind; 375ml orange crush/
orange juice and 1 tsp orange essence). Preheat oven to 180
degrees Celsius.
2. Lightly grease your baking tin with margarine and lightly dust
it with flour.
3. Put sugar in bowl. Sift flour and baking powder into the bowl
with sugar. Mix until evenly incorporated.
4. Add cubed butter/margarine. Rub in until a course-fine crum-
bly mixture is formed.
5. Add the rest of the ingredients (in no particular order). These
are your eggs, rind, essence and orange crush juice.
6. Mix with wooden spoon until just combined, taking care not
to over-mix. Over-mixing will result in a tough textured cake.
7. Pour your batter into the greased cake tin. Bake in preheat oven
for 35-40 min or until skewer comes out clean.
8. Allow to cool on a cooling rack before attempting to cut it or
take it out of the tin! Store in an airtight container.

cinNamon cake
ingredients If you want something different to

have with your cuppa then this is
100g margarine/butter it. As the name hints, the spice cin-
170g castor sugar namon is an important ingredient.
1 egg
125g Self-raising flour
1/2 tsp baking powder Don’t judge this just yet before try-
80ml fresh milk ing it out. The cinnamon is not
1 tbsp extra margarine, melted overpowering at all, it is compli-
1 tsp ground cinnamon
1 tbsp extra castor sugar mented so well by the other ingre-
dients, making the cake taste great.
equipment You could also have it for dessert.
20cm baking tin, Measuring scale, Mea-

suring spoons, Measuring jug, Electric
mixer/Wooden spoon, Sieve, 2 Mixing 8 Servings, baking 20-30 min
bowls

method
1. Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit/
Gas Mark 4. Grease your baking tin.
2. Sift the flour and baking powder into a mixing bowl and set
aside.
3. Put margarine, sugar, essence and the egg into a separate mix-
ing bowl.
4. Beat until light and fluffy.
5. Take the set aside sifted flour and add it to the light and fluff
batter.
6. Fold in gently until evenly incorporated.
7. Pour batter into prepared baking tin.
8. Bake in preheat oven for 20-30 min or until skewer comes out
clean when inserted.
9. Combine the cinnamon and castor sugar.
10. As soon as the cake comes out of the oven and is still hot,
brush it with the extra melted margarine and sprinkle the cin-
namon and sugar mix on top. Enjoy!

Streusel Vanilla Cake
ingredients This is yet another cake that re-

200g margarine/butter minded me of my childhood kitchen.
200g white granulated sugar My mum used to make this for us and
225 Self-raising flour
125g Plain flour I hadn’t tried it out on my own ever
150ml buttermilk since until now! I must say it was suc-
200ml thickened fresh cream
2 eggs
cess! We all enjoyed it, especially the
1 tsp baking powder crumbly topping, mmmmmm! Please
TOPPING
note that you will need to make the
100g margarine/butter topping first before anything else.
2 1/2 tsp ground cinnamon
125g plain flour
1/3 cup old fashioned brown sugar
If you’re in Zim you could use lacto
in place of buttermilk or just make
equipment your own by adding 1 tbsp lemon
juice or vinegar to 250ml milk and let
23x22cmSquare baking tin, Measuring scale, it stand for 5-10 min before using it.
Measuring jug, Measuring spoons, Measuring
cups, 3 Mixing bowls, Sieve 3 Servings, Cooking time 30min

method
1. Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit/Gas Mark
4. Grease your baking tin and set aside, we begin by preparing the top-
ping.
2. Sift flour and cinnamon into a mixing bowl. Add margarine/butter and
rub it into the flour. Add the sugar and stir.
3. Use your hands to press the mixture into a ball. Put the pressed ball
into the bowl. Cover with cling wrap and put in the freezer for about
30 min or until it’s firm.
4. Sift self-raising flour and plain flour into a separate bowl. Set aside.
5. Put margarine/butter, essence and sugar in another separate mixing
bowl. Using your electric hand mixer/wooden spoon, beat until light
and fluffy.
6. Add the eggs one at a time and beat until just combined after each ad-
dition.
7. Take the set aside sifted flour, add it to the batter together with the but-
termilk. Mix until combined.
8. Pour batter into greased baking tin. Take your topping from the freez-
er which should be firm by now. Grate it coarsely onto your cake batter
in baking tin.
9. Bake in preheat oven for 40-45 min or until skewer comes out clean.

Ginger Sponge cake
ingredients If you are one who loves

5 egg whites ginger cookies or bis-
5 egg yolks
150g castor sugar cuits then you will most
1tbsp golden syrup
75g self-raising flour
certainly love this cake.
50g cornflour
3 tsp ground ginger
1 tsp ground cinnamon The ginger flavour comes
2 tsp cocoa powder
through yet it’s not over-
equipment powering. The tex-
ture of this cake is light
23cm round baking tin, Mixing bowl,
Measuring scale, Measuring spoons, and simply beautiful!
Sieve, Electric Hand mixer/Wooden
spoon
8-10 Servings, baking time 20-25 min

method
1. Preheat oven to 200 degrees Celsius/400 degrees Fahr-
enheit/ Gas Mark 6. Grease your baking tin.
2. Sift cornflour and self raising flour three times into a
bowl. This is to aid in the light, airy texture of the cake.
Set aside.
3. Pour the egg whites into a separate mixing bowl. Use
your electric hand mixer to beat until soft peaks form.
When this happens, slowly add the sugar. Beating until
dissolved after each addition.
4. Add the egg yolks and golden syrup, mix.
5. Take set aside sifted flour and add to batter. Fold in gen-
tly until just combined.
6. Pour cake batter into prepared cake tin and bake in pre-
heat oven for 20-25 min or until skewer comes out clean
when inserted.
7. Allow cakes to completely cool then you may decorate
with fresh cream icing if you wish or have it as is.

chunky chocolate beetroot cake
ingredients Chocolate and beetroot go so

well together in cake that is! I love
180 g self-raising flour chocolate and so I especially en-
1½tsp baking powder joyed how the chocolate chunks
200g old fashioned brown sugar
1/3 cup cocoa powder
where kinda melting inside the
250g cooked beetroot, finely chopped cake yet holding their shape at
3 medium eggs the same time! It was delish!
200ml pure vegetable oil
100g milk chocolate, finely chopped
equipment
10 inch round baking tin, Measuring
jug, Measuring scale, Measuring spoons,
Mixing bowl, Sieve, Whisk, Wooden
8-10 Servings, baking time 40-45min
spoon

method
1. Preheat oven to 180 degrees Celsius/350 degrees Fahren-
heit/ Gas Mark 4. Grease and line your baking tin with
greaseproof paper.
2. Sieve flour, baking powder and cocoa powder into a bowl.
Add the old fashioned brown sugar. Combine gentle us-
ing a whisk until a uniform colour is achieved.
3. Make a well in the middle. Add all the other remaining
ingredients save for the chocolate. These are eggs, pure
vegetable oil and beetroot.
4. Mix using wooden spoon until well combined. Add the
chopped chocolate. Mix until well incorporated.
5. Pour batter into prepared baking tin.
6. Bake in preheat oven for 40-45min or until skewer comes
out clean when inserted.
7. Allow cake to cool and you may dust with some icing
sugar if you wish. Enjoy!

sultana cake
ingredients This one goes out to those of

us who enjoy dried fruit, in par-
250g margarine/butter ticular, raisins, sultanas or cur-
225g granulated white sugar rants. If you don’t quite like
350g Plain flour
4 large eggs
them then maybe this cake will
70g Self-raising flour help to convince you otherwise.
60ml brandy
A point to note is that you need
to soak the sultanas overnight be-
fore actually preparing the cake
equipment batter. So keep that in mind.
23cm round baking tin, Mixing bowl,

Electric hand mixer/Wooden spoon,
Cling wrap/dishtowel
8-10 Servings, baking time 60 min

method
1. Preheat oven to 160 degrees Celsius/310 degrees Fahrenheit.
Grease your baking tin.
2. Put sultanas in a bowl, add 60ml brandy and enough hot water
to cover the sultanas. Cover bowl with cling wrap or dishtowel
and let stand for at least 2 hours.
3. After 2 hrs, drain sultanas.Put greaseproof paper in baking
tray. Put the drained sultanas onto the baking tray. Cover with
dishtowel and stand overnight or for 8 hours.
4. After the sultanas have dried up. Sift plain and self-raising flour
into a bowl and set aside.
5. Put margarine and sugar in bowl. Using your hand mixer/
wooden spoon, beat until light and fluffy.
6. Add the eggs, one at a time. Beating until incorporated after
each addition.
7. Add half the sifted flour and 30ml of the brandy to the batter.
Mix until combined.
8. Add the remaining flour and brandy and stir until incorpo-
rated.
9. Put mixture in greased baking tin and bake in preheat oven
for 40-45 min or until skewer comes out clean when inserted.
Cover cake with foil paper or a dishtowel and allow to cool in
tin.

black forest cake
ingredients This is one of my all time favourite

200g margarine/butter cakes. It falls in the same boat as
200g castor sugar the carrot cake in the earlier pages.
100g plain flour In essence, a black forest is simply
2 large eggs
1/2 tsp bicaronate of soda a chocolate cake with cherry fill-
1/2 tsp baking powder ing and topping if you wish.We
15g instant coffee
320ml milk obviously shall not forget the fresh
3/4 tsp red food colouring cream which brings it all together.
Cherry filling/tinned cherries
600ml fresh cream + 4 tbsp icing sugar
equipment
2x20cm baking tins, Electric mixer/
wooden spoon, Measuring scale, Mea-
suring jug, Measuring spoons, 2 Mixing 8-10 Servings, baking time 30-40 min
bowls,Table knife,

method
1. Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit/ Gas
Mark 4. Grease your baking tins.
2. Sift flours, bicarbonate of soda, baking powder and cocoa powder
into a bowl. Add the coffee and mix. Set aside
3. In a separate mixing bowl, put essence, sugar and margarine. Beat
until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Take set aside sifted flours and add half of it together with half the
milk to the light and fluffy margarine-sugar batter. Mix until just
combined
6. Add the remaining half of the flour, milk and food colouring.
Combine well.
7. Pour batter into prepared cake tins and level it out using a table
knife. Bake in preheat oven for 30-40 min or until skewer comes
out clean.
8. Allow cakes to cool before cutting each cake in half (thus get-
ting the 4 layered cake)and sandwiching it with cherry filling and
whipped fresh cream.

Caraway Seed Loaf
ingredients Caraway seeds are great for

both cooking and baking.
180g margarine/butter In this cake, they bring out
170g castor sugar a lovely aromatic taste to it.
3 large eggs
1 tbsp caraway seeds
My whole fami-
60ml fresh milk ly absolutely loved it.
equipment
13cmx32cm Loaf tin, Measuring scale,
Measuring spoons, Measuring jug, Mix-
ing bowl, Electric had mixer/ Wooden
spoon, Sieve 8-10 Servings, BAking time 40-45 min

method
1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahr-
enheit/Gas Mark 4. Grease your loaf tin.
2. Put margarine/butter and sugar in bowl. Use an elec-
tric hand mixer or wooden spoon to beat until light and
fluffy.
3. Add the eggs, one at a time and beat until just incorpo-
rated after each addition.
4. Add sifted flour, caraway seeds and milk. Combine gen-
tly.
5. Put mixture into greased loaf tin.
6. Bake in preheat oven for 40-45 min or until skewer
comes out clean.

buttermilk apple cake
ingredients This is one of the cakes my mum

taught me how to bake. I remem-
150g white granulated sugar ber vividly how I had mastered it
180g margarine/unsalted butter and baked it for my aunt and uncle
3 large eggs
275g Self-raising flour, sifted
unaided at the age of 11.
1 tsp baking powder
400ml buttermilk I had gone for a holiday at their
2 large Granny Smith apples place in Gweru. I haven’t looked
back since. If you love apples this
might just become one of your fa-
equipment vourite cakes!
23cm round Baking tin, Measuring scale,

Measuring Jug, Measuring spoons, Elec-
tic mixer/wooden spoon, Mixing bowl,
Sieve 8-10 Servings, baking time 45-60 min

method
1. Preheat oven to 170 degrees Celsius/ 330 degrees Fahr-
enheit/ Gas Mark 3.
2. Grease your baking tin.
3. Put all the ingredients into the mixing bowl save for the
buttermilk and apples.
4. Mix until just combined, taking care not to over-mix.
5. Add the buttermilk and mix until well incorporated and
the batter is of a dropping consistency.
6. Fold the apples gently into the batter.
7. Pour batter into prepared cake tin.
8. Bake in preheat oven for 45min- 1 hour or until skewer
comes out clean when inserted.
A point to note here is that you could insert your skewer

and it goes through an apple cube and doesn’t come out
clean. Therefore try and poke on two or three different po-
sitions just to be sure so you don’t over bake your cake.

pineapple and banana cake
ingredients What I love most about this cake

3/4 cup pecan nuts, chopped is the fruit and nut combo! I’m a
4 over-ripe bananas, mashed huge fan of nuts, any kind of nuts
1/2 cup tinned crushed pineapple, und- and combining them with fruit, es-
rained
1 1/2 cups plain flour
pecially dried fruit is absolute bliss
3/4 cup pure vegetable oil for me!
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon This cake has pineapple, banana
3 large eggs, lightly beaten
1 cup castor sugar and plain pecan nuts. The thought
of it make my mouth water! It’s a
equipment definite must try.
23cm x22cm Square baking tin, Measur-

ing cups, Sieve, Mixing bowl, Wooden
Spoon
10-12 Servings, baking time 40-45 min

method
1. Preheat oven to 180 degrees Celsius/350 degrees Fahr-
enheit/ Gas Mark 4. Grease your baking tin.
2. Sift all the dry ingredients into the mixing bowl. These
are flour, sugar, cinnamon, and bicarbonate of soda.
3. Make a well in the middle and pour the eggs, oil, crushed
pineapples, mashed bananas and pecan nuts.
4. Stir gently using your wooden spoon until well incorpo-
rated.
5. Pour into greased baking tin and bake in preheat oven
for 40-45 min or until skewer comes out clean.
6. Allow to cool then you may decorate with fresh cream if
you wish. Fresh cream is the best icing for this cake.

Mixed Spice and Pecan cake
ingredients I guess by now I have convinced

1 1/2 cup self raising flour you of my love for pecan nuts :D
1 1/2 cup plain flour !! They’re just great. Not forgetting
1 tsp baking powder the health benefits they come along
1 tsp mixed spice with. I know cake is no where close
100g margarine/butter, cubed to the healthy foods department
1/2 cup pecan nuts, chopped
but one can only try right!
3/4 -1 cup fresh milk
1 egg, lightly beaten
1 1/2 cup white granulated sugar This cake is especially great as a
dessert with either hot custard on a
cold day or ice-cream on a hot one.
equipment You could also just have it with tea/
coffee or whatever you fancy.
13cmx32cm Loaf tin, Mixing bowl, Wooden
spoon, Measuring cups, Measuring spoons,
4-5 Servings, baking time 35 min
Sieve

method
1. Preheat oven to 170 degrees Celsius/ 330 degrees Fahrenheit.
Grease your loaf tin and set aside.
2. Get your ingredients ready.
3. Sieve flours, baking powder and mixed spice into mixing bowl.
Stir gently until uniform in colour.
4. Rub in the margarine until a coarse crumbly texture is achieved.
Add the sugar and stir until incorporated.
5. Make a well in the middle.
6. Add the rest of the ingredients, i.e. milk, egg and chopped pe-
can nuts.
7. Stir gently until just combined.
8. Pour batter into prepared loaf tin and bake in preheat oven for
35 min or until skewer comes out clean. Enjoy!

pineapple and vanilla cheese cake
ingredients This cheesecake is perfect for

250g plain sweet biscuits dessert or anytime on a hot day. It’s
180g margarine/butter, melted absolutely wonderful. My family
3 tsp gelatin powder enjoyed it thoroughly.
1 1/2 tbsp boiling water
500g plain cream cheese One thing to note when preparing
170g castor sugar it is that you should not let the gel-
300ml fresh cream atine mixture to completely cool
down otherwise it will start to set
on it’s own and it will be difficult
equipment to incorporate it into the cream
cheese. You’d have to make anoth-
23cm Round Spring form tin, Rolling pin, er batch.
Ziploc bag, 3 Mixing bowls, Electric hand
mixer/whisk, Measuring jug, Measuring
spoons, Additional Small bowl, Measuring 8-10 Servings, SETTing time 8-12 HRS
scale, Fork

method
1. Grease your baking tin. Put biscuits in ziploc bag and use your rolling pin
to crush them into fine crumbs. You could alternatively use a food proces-
sor to do this (much faster).
2. Put biscuit crumbs into a bowl. Add melted margarine/butter. Stir until
well incorporated.
3. Pour this mixture into greased baking tin and use the base of a glass to press
the biscuit crumbs onto the base of the baking tin. Also paste the crumbs
onto the sides of the tin.
4. Refrigerate for about 10-15 min whilst you prepare the gelatine and filling.
5. Put the fresh cream in a bowl and whip until firm peaks form. Set aside in
refrigerator.
6. Put the boiling water in your small bowl. Add the powdered gelatin. Whisk
briskly using a fork until dissolved. Set aside to cool.
7. Working quickly, put cream cheese, sugar and vanilla in a separate bowl.
Using your electric hand mixer, beat until light and fluffy.
8. Take set aside refrigerated whipped cream as well as the tinned, drained-
crushed pineapple and fold it gently into cream cheese mixture.
9. Quickly add the now cooled down gelatine. If it has started to solidify you
will need to whip up another batch and wait for it to cool before adding it
to the cream cheese mixture.
10. Pour mixture into crumb coated baking tin. Refrigerate overnight or until
set.

madeira cake
ingredients This is a madeira cake with

200g margarine a slight variation- having
170g castor sugar chopped almonds and mixed
2 tsp lemon rind
3 large eggs
peel as the topping. It adds
150g Plain Flour some lovely texture to the cake
175g Self-raising flour making it extra yum!
1/4 cup mixed peel
1/4 cup almonds, chopped
You could most certainly skip
the almonds and mixed peel if
equipment you’re not a fan of them. It will
20cm baking tin, Measuring scale, Mea- still taste great.
suring spoons, Measuring cups, 2 Mix-
ing bowls, Electric handmixer/Wooden
spoon, Sieve 8 Servings, baking time 40-50 min

method
1. Preheat oven to 170 degrees Celsius/330 degrees Fahrenheit/
Gas Mark 3. Grease your baking tin.
2. Sift self-raising and plain flour into a mixing bowl and set aside.
3. Put margarine, sugar and lemon rind in a seperate mixing
bowl. Beat using your electric handmixer or wooden spoon
until light and fluffy.
4. Add the eggs, one at a time, beating until incorporated.
5. Take set aside sifted flours and add to the batter. Mix until well
combined.
6. Put cake batter into prepared cake tin and bake in preheat oven
for 20 min, afterwhich take cake out and quickly sprinkle it
with the mixed peel and chopped almonds.
7. Bake for a further 20-30 mins or until skewer inserted comes
out clean. Allow to cool on the cooling rack before attempting
to take the cake out.

poppy seed loaf
ingredients I first had this cake when my mum

25g poppy seeds baked it for us as kids. This is me
180ml fresh milk right here trying to replicate it. I
180g margarine/butter, softened love the way the poppy seeds give
2 tsp vanilla essence texture to this cake, not forgetting
180g castor sugar the nutritional benefits.
3 eggs, lightly beaten
250g Self-raising flour You will need to give yourself at
least 1 hour before preparing this
cake as you need to soak the poppy
seeds in milk for that duration be-
equipment fore the actual batter preparation.
Loaf tin, Mixing bowl, Sieve, Measur-

ing scale, Measuring spoons, small bowl,
9-10 Servings, Baking time 40-45 min
Electric mixer/Wooden spoon

method
1. Put poppy seeds in a bowl. Add milk. Cover with cling wrap
or a dish towel and allow to stand for 1 hour. Grease and line
your loaf tin.
2. After 1 hour, preheat oven to 180 degrees Celsius/350 degrees
Fahrenheit/Gas Mark 4.
3. Take the bowl with poppy seeds and milk. Add the rest of the
ingredients, i.e margarine, essence, castor sugar, eggs and sift-
ed self raising flour.
4. Using your eectric handmixer, beat on low speed until com-
bined. Increase speed to medium and beat for a further 3 min-
utes.
5. Pour batter into prepared loaf tin.
6. Bake in preheat oven for 40-45 min or until skewer comes out
clean when inserted.
You may alternatively use your wooden spoon to do the mixing

should you not have a handmixer. Taking care not to overmix.

3-Tone cake
ingredients My kids totally loved this cake.

4 large eggs The different coloured layers,
1 1/2 cups castor sugar
2 cups Self-raising flour
the flavours, the icing and the
1 tsp baking powser sprinkles!
250ml hot milk
50g margarine/butter, melted
Pink food colouring You can make this for a child or
2 tbsp cocoa powde
1 tsp vanilla essence even for a grown up and just
1 tsp caramel essence prepare the decorations ad-
150ml fresh cream
1 tbsp icing sugar equately! You could even just
layer it then sieve some icing
equipment on top.
4 mixing bowls, Sieve, Measuring spoons, Mea-
suring Jug, Measuring cups, Electric handmix-
er, Measuring scale, 3x20cm round baking tins 8 Servings, Baking time 25-30 min

method
1. Grease your baking tins and line them with grease proof paper. Preheat oven to 180
degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 4.
2. Sift flour and baking powder into a bowl and set aside.
3. Break eggs into a separate bowl and beat them until thick and creamy.
4. Add sugar a little at a time and mixing until it’s dissolved after each addition.
5. Take set aside sifted flour, add half of it to the beat eggs and sugar. Also add half
the milk and margarine/butter. Mix until combined.
6. Add the remaining half of the sifted flour, hot milk and margarine/butter. Beat un-
til combined well. Taking care not to over beat.
7. Divide batter into three equal portions pouring it in three separate mixing bowls
including the one you were mixing in already.
8. Sift cocoa powder into the one bowl, pink food colouring and vanilla essence into
the other bowl and caramel essence into the remaining bowl.
9. Combine gently and pour the batter into the prepared cake tins.
10. Bake in preheat oven for 25 min or until skewer comes out clean when inserted.
Shift the position of the cakes in the oven after 15 min to allow even baking for all
three cakes.
11. Allow cakes to cool completely on cooling rack. Beat the fresh cream until soft
peaks form. Add icing sugar and beat some more, briefly. Layer the cakes, sand-
wiching them with the whipped fresh cream at each layer. Decorate as desired or
have it as it.

marble cake
ingredients This cake is dead simple to

250ml pure vegetable oil make. Just ensure that you get
250g white ganulated sugar your measurements and baking
5 eggs time right and you’ll be home
2 tsp baking powder and dry.
1/2 tsp salt
3 tbsp cocoa powder It will be great for the time
Pink food colouring
350ml milk
when you’re having a couple
of viitors over and you want
to serve generous portions or
equipment when you just feel like having
lots of cake :D !
27cm spring form baking tin, Measuring
jug, Measuring spoons, Measuring scale,
20 Servings, BAKING time 40-45 min
Whisk, Sieve, table knife, 3 Mixing bowls

method
1. Grease your 27cm bakng tin. Preheat oven to 170 dgerees Cel-
sius/ 330 degrees Fahrenheit/ Gas Mark 3.
2. Sift flour, baking powder and salt into a mixing bowl. Add sugar
and use a whisk to combine everything.
3. Make a well in the middle. Add the wet ingredients, i.e. eggs, es-
sence, oil and warm milk.
4. Part the mixture evenly into three mixing bowls, including the
one you were mixing in.
5. Add food colouring in the one, cocoa powder in the other and
the other remains plain.
6. Pour or spoon altenrnating colours of the batter into prepared
cake tin.
7. Run a table knife gently through the batter to create the marbled
effect.
8. Bake in preheat oven for 40-45 min or until skewer inserted
comes out clean.

Notes


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Rumbie Cakes

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Buyer: Amanda Zingwiro (amandakzing@gmail.

About This Cook Book

I prepared all these cakes in my home kitchen and those who

Rumbie runs a popular food blog found at the url http://www.

She is a loving wife and dedicated mother of 3 won-

Copyright © 2014 by Rumbie C. Shoko

All rights reserved. No part of this publication may be shared,

A single license is issued to the purchaser/buyer of this ebook.

For permission requests, write to the publisher, addressed “At-

other cookbooks by rumbie

These ebooks and

Page 5 CAKES VOLUME 1 BAKING MADE EASY WITH RUMBIE

2 traditional fruit cake 10

all at once lemon cake 12

simply delicious red velvet cake 16

7 scrumptious vanilla cake 20

luscious baobab fruit cake 24

12 good old plain tea cake 30

17 ginger sponge cake 40

18 chunky chocolate beetroot cake 42

20 black forest cake 46

caraway seed loaf 48

23 pineapple and banana cake 52

24 mixed spice and pecan cake 54

27 poppy seed loaf 60

buttermilk strawberry cake

ingredients I love cakes, I love baking and

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Traditional Fruit Cake

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All at once Lemon cake

ingredients This has got to be THE easiest

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1. Preheat oven to 160 degrees Celsius/ 310 degrees Fahrenheit/ Gas

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Tasty Peanut butter cake

ingredients Prior to this, I had never made

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1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas

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Simply delicious Red Velvet cake

ingredients The red velvet cake is one of the best rated

equipment we shall see in the instructions. This also

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Rich egg-free chocolate cake

ingredients Now this chocolate cake is ab-

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Scrumptious Vanilla cake

ingredients This recipe was handed down to me

equipment any occasion from birthdays, to anni-

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Easy to make Coffee Loaf

ingredients This simple cake loaf will es-

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Luscious Baobab Fruit Cake

In my quest to create Zimbabwean des-

equipment Okay, so back to our recipe. The family ab-

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