This recipe started its life as a cake but we find it much quicker, easier and more flexible to serve our Cake O' Clock ladies muffins instead of cutting up a cake into equal portions. From this recipe we made 16 muffins.


2 cups self raising flour

1 cup brown sugar

1 teaspoon baking powder

3/4 cup coconut

1/4 cup chopped walnuts

2 teaspoons mixed spice

1/2 cup sultanas

2 cups grated carrot

3 eggs

1 cup vegetable oil

2 teaspoons vanilla essence

225gm can crushed pineapple

           - including the liquid

Cream Cheese Frosting

125gm cream cheese, at room temperature

50gm butter, at room temperature

2 1/2 cups icing sugar

1/2 teaspoon vanilla essence


Step 1:   Pre-heat o...

We originally had the intention of posting a monthly recipe but that has not happened that is for sure. We still bake every Friday for our Cake o' Clock friendship group and are always trying out new recipes but we just don't seem to find the time to sit at the computer to add them to our website. Hopefully in the months to come we will be adding more regularly. However yesterdays bake by Alison was just too good not to share with you all. So when you find the time give this cracking recipe a try. They were delicious!


1 cup diced dried pineapple

175gm butter, chopped

1 cup caster sugar

2 eggs

1/2 cup desiccated coconut

1 1/2 cups self-raising flour

1/2 cup milk

100gm macadamias, chopped



1 cup self raising flour

1/2 cup dessicated coconut

1/2 cup caster sugar

2 eggs

160 ml can coconut milk

3 tsp finely grated lemon zest

125 gm butter, melted and cooled

Lemon Icing

2 cups icing sugar

30 gm soft butter

1 1/2 tblsp boiling water

1/3 cup shredded coconut                 


1.  Preheat oven to 170/150 fan forced and line 12 medium muffin tins with paper cases. 

     Sift flour into a large mixing bowl. Stir in coconut and sugar and make a well in the centre.

2.  Use a fork to whisk eggs, coconut milk and lemon zest in a jug. Add to the dry ingredients,

     along with the butter. Fold together until just combined but do not mix or...


125gm butter, room temperature

3/4 cup caster sugar

2 teaspoons lemon rind

2 eggs

1 cup self raising flour

1 cup plain flour

1/2 cup milk

Lemon Curd

2 teaspoons cornflour

1 tablespoon water

3/4 cup caster sugar

125gm unsalted butter, chopped

1/2 cup lemon juice, strained

 4 eggs, lightly beaten               


1.  Lemon Curd: In a small jug blend cornflour and water until smooth. In a saucepan combine      sugar, butter, juice, eggs and cornflour mixture. Stir constantly on a medium heat for                  5-10 minutes until mixture just comes to the boil. Reduce heat to low and simmer for                  1 minute. Transfer to a heatproof bowl and...

1 Dec 2016


150gm butter, softened

1 cup caster sugar

2 eggs

300g sour cream

1 1/2 cups self raising flour, sifted

1/2 cup desiccated coconut

1 tblsp lemon rind, finely grated

1/4 cup lemon juice

Blueberry Sauce

1 cup frozen blueberries

2 tblsp caster sugar

1 1/2 tsp cornflour                  



1.  Preheat oven to 180C/160C fan-forced. Grease and line the base and side of a 20cm round      cake pan with baking paper.


2.  Use an electric mixer to beat the butter and sugar in a bowl until pale and cr...

16 Aug 2016


175gm butter, softened

3/4 cup caster sugar

2 eggs

2 cups self raising flour, sifted

1/2 cup almond meal

1 cup milk

1/2 cup thick vanilla custard

2 (300g) freestone peaches,

halved, deseeded, thinly sliced

1/2 cup flaked almonds

icing sugar, to dust

Custard and icing sugar

to serve                                             


1.  Preheat oven to 180C/160C fan-forced. Grease a 6cm deep, 22cm base round cake pan.   

     Line base and side with baking paper, allowing a 3cm overhang around top.

2.  Using an electric mixer, beat butter and sugar until light and fluffy. A...

27 May 2016


185gm butter, softened

1 1/2 cup caster sugar

2 tsp ground cinnamon

4 eggs

3/4 cup self raising flour

1/3 cup plain flour

3/4 cup almond meal

1/2 cup sour cream

150gm fresh blueberries

2 tblsp flaked almonds

icing sugar, to dust

double cream, to serve


1.  Preheat oven to 180C. Grease and line the base and sides of a 20cm x 30cm slab pan.

2.  Use an electric mixer to beat the butter, sugar and cinnamon in a bowl until pale and creamy.      Add the eggs, one at a time, beating well after each addition. Add the combined flour, 

     almond meal and sour cream and stir to combine. Stir in the blueberries. Spoon into the

     prepared pan and smooth the surface. Sp...

We served this simple cake to our Cake O"Clock ladies and the feedback was all positive so I thought I would share the recipe.


1 cup boiling water

1 cup dried apricots, chopped

200gm butter, softened

3/4 cup sugar

3 eggs

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon vanilla


approximately 2 cups icing sugar

grated rind and juice of 1 orange

25gm butter, softened                                


  1. Pour the boiling water over the apricots, then microwave 5-7 minutes on high. Allow to cool for 20 minutes.

  2. Preheat the oven to 180 degrees C. Spray a 21-22cm cake tin with baking spray and line the base...

This gorgeous cake is a recent additon to

my sewing groups recipe book. Try it, you'll

love it!


175gm ground almonds

175gm butter, softened

175gm golden caster sugar

175gm self-raising flour

1 tsp ground cinnamon

1 egg, plus 1 egg yolk

450gm strawberries, hulled and sliced

icing sugar, for dusting

whipped double cream mixed with

Greek yoghurt, to serve                                 


  1. Preheat oven to 160 degress, fan forced. Butter and line the base of a 23cm springform cake tin. In a food processor, mix the ground almonds, butter, sugar, flour, cinnamon, egg and egg yolk until evenly mixed. 

  2. T...

My sewing group has requested this yummy

and spicy cake on more than one occasion.


2 cups self-raising flour

1 1/2 tsps ground ginger

1 tsp ground cinnamon

1 cup caster sugar

2/3 cup buttermilk

1/4 cup golden syrup

1/3 cup vegetable oil

2 eggs

400gm can pie apple slices

vanilla custard, to serve

Macadamia Streusel

1/2 cup plain flour

1/3 cup caster sugar

1 cup chopped unsalted macadamias

60gm unsalted butter, melted


  1. Invert base of a 24cm springform pan. Grease and line base and side with baking paper.

  2. Sift flour, ginger and cinnamon into a large bowl. Stir in sugar.

  3. Whisk buttermilk, syrup, oil and eggs in a medium bowl. Add to flour mixture. Stir until smooth. Do not over-mix...

Please reload

Featured Posts

Hospice Cake

February 9, 2016

Please reload

Recent Posts

May 14, 2020

September 12, 2019

Please reload

Search By Tags