Thursday, 6 September 2012

CWA Cakes from Masterchef

Did you watch that episode of Masterchef Allstars where they bought back Merle and two other ladies from the CWA and the contestants were given a cake to cook?  I got very inspired so went on a hunt for the CWA recipes for a few of the certain cakes.  I found them on The Land Cookery Recipes and the cakes below were all made in a few days, cut up and frozen for lunches.

Of all the cakes I would have to say that the Lumber Jack Cake was the clear winning, I have made these before but this version is absolutely outstanding!!

Citrus Sour Cream Cake 

125g butter
1 cup caster sugar
3 x 60g eggs
½ cup mixed peel
¾ cup self-raising flour
¾ cup plain flour
½ cup sour cream


  • Preheat oven to moderate temperature (180ºC). 
  • Grease and line base of loaf tin with baking paper
  • Cream butter add sugar and beat until light and fluffy. 
  • Beat in eggs one at a time, beat well between each addition.
  •  Transfer mixture to larger bowl, stir in the peel with half the sifted flours and half the sour cream, finally add the remaining flours and cream. 
  • Spread mixture into prepared tin. 
  • Bake in moderately slow oven (160ºC) for about 1–1¼ hours or until cooked. Stand 5 minutes before turning out to cool on a tea towel covered rack.

Lumberjack Cake

Fruit Mixture
2 large Granny Smith cooking apples diced
250g pitted dates
1 teaspoon Bi-carb soda
1 cup hot water


  • Place apples, dates and water into saucepan and bring to the boil, turn off heat, add bi-carb soda, stirring well. 
  • Allow to cool approx 2 hours (this can be done the day before and can be done in a microwave on high for 5 minutes).

Cake Mixture
125g butter or margarine
1 teaspoon vanilla essence
1 cup sugar
2 eggs
1 ½ cups Plain flour


  • Pre-heat oven 180°C. Line bottom and sides of 20cm square tin with Glad baking paper.
  • Place sugar and butter/margarine into a bowl and mix well together than add vanilla and eggs. 
  • When mixed add fruit mixture and then sifted flour.
  • Place mixture into prepared tin, cook in oven for 50 minutes or until cake springs back when tested.
  • Remove from oven and spread with topping, place back in oven for approx 15 minutes or until topping is golden brown. 
  • Oven may be turned up to 190°C for this process.

60g butter
½ cups (100g) firmly packed brown sugar
½ cups (125ml) milk
⅔ cups (50g) shredded coconut


  • Combine ingredients in medium saucepan using wooden spoon stir topping mixture over low heat until butter is melted and sugar dissolves.

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