iddle shelf of the oven for 45-50 minutes, or until
ombine all cake ingredients, except for berries, in a large mixing
n airtight container for 1-2 days.).
For the icing:.
In
ngreased baking sheets and bake for about 12-14 minutes or
asier to cut if frozen for several hours or up to
o cool before glazing.
For Glaze: SIft icing sugar and cinnamon. Add
n.
Start with the icing, though first preheat the oven
lf the sugar. Set aside for 10 mins or until frothy
ompletely before glazing.
For glaze:
Place confectioners sugar in
Pour into prepared pan. Bake for 40-45 mins, until toothpick
floured surface. Let stand for 5 mins while you combine
For Cake: Heat oven to 325
For Doughnuts:
Strain the pineapple &
an with parchment paper.
For the cake, beat the butter
ith a removeable bottom.
For the brownie cake; in a
Cream butter and sugar, then add golden syrup then egg.
Mix in dry ingredients.
Roll out half of the mixture to cover the base of a 18 x 23cm slice tin.
Spread with raspberry and jam and then cover with the other half of the mixture rolled to fit (this patches really well).
Bake at 180c for 20 minutes.
For the icing, mix together the butter and icing sugar with enough hot water to make a smooth icing. You can add a couple of drops of raspberry essence, and sprinkle the top with pink jelly crystals.
he onion, celery and carrots for 5 minutes or until the
ompletely on wire rack.
For the icing, sift sugar into a
t back in the oven for a few more minutes.
pread to edges.
Bake for 15-20 mins or until