Lil' Banana Cakes with Caramel Mocha Icing

I don't really know anyone who doesn't like banana cake. Yet to me, a banana cake should be dense and very banana-ey, not just a cake with a mere hint of banana. This cake definitely fits the bill. Could also be made as a large cake, cook it for 50 min-1 hour in that case.

This recipe is hand written in my recipe book and I confess that

I have no idea where it came from. However, I have tweaked ingredients and quantities from the original. The icing was born on request from the boy and gives the cake a banoffe pie feel. It's adapted from the caramel icing recipe in the Edmond's Cookery Book.

Let them eat cake...

Ingredients:

75g dairy free spread

1/2 c caster sugar

1 large egg, beaten

2 c plain flour

2 tsp baking powder

3 large ripe bananas, mashed

3/4 c walnuts, chopped

To make:

1) Grease a 6 hole Texan muffin pan (or 12 hole regular pan), turn the oven to 180 degrees, gas mark 4.

2) Cream the spread and sugar, then mix in the egg well.

3) Sift in the flour and baking powder and mix well.

4) Add the mashed bananas and walnuts and mix until well combined.

5) Spoon mix into tins and bake until golden and well risen (about 30-40 min for the Texan pan, probably about 20 for the smaller muffin pans). When cooked, they should pull away from the sides of the pan and spring back when lightly pressed.

6) Turn out of tins and leave to cool completely on a wire rack before icing.

Now the Caramel-Mocha icing...

Ingredients:

1/2 c soft brown sugar

1Tbs dairy free spread

1 tsp instant coffee, dissolved in 1 tsp hot water

2 tsp soy milk

1/2 c icing sugar

To make:

1) Put the brown sugar and butter in a small pan, and heat over a low

heat until spread has melted and butter has dissolved.

2) Add the milk and coffee, then take off the heat.

3) Mix in the sifted icing sugar until you achieve a smooth paste (add a little more milk/icing sugar if need be).

4) Smother over the cakes and enjoy.

Makes 6 Texan muffin sized cakes.

Christmas Cake

You simply can't have Christmas without Christmas Cake. It just wouldn't be right.

I have grown up with this cake, my mum always made it on the last weekend of October (having soaked the fruit beforehand-you do need to think ahead a bit with this one) so it had time to 'mature'. It was a family affair with my sister and I helping. I have made it for the past 2 years, but this year, I decided that my partner and I didn't need a whole cake (we love it and end up eating the whole thing in a ridiculously short period of time). So I reduced my mum's famous recipe and made a few little alterations of my own, including making small cakes instead of 1 large one. They'd make great little gifts.

I love how plump the dried fruit becomes, all drunk on brandy. And the minute you add the flour it all turns the most divine golden shade. This cake is truly a much anticipated joy for me to bake (and eat). Traditionally our family doesn't go in for iced Christmas cake and none of us are big on Marzipan, but this year I went with some royal icing, as per the lovely Rose Elliot.

Ingredients:

3/4 c currants

3/4 c raisins

1/2 c sultanas

1/2 c dried cranberries

1 c brandy

100g dairy free spread

1/2 c brown sugar

2 eggs

50g chopped glace cherries

1/3 c chopped mixed peel

1 c plain flour

pinch salt

rind of 1/2 lemon

1/3 c chopped hazelnuts

1 tsp mixed spice

1 tsp baking powder

To make:

1) Turn the oven to 150 °c, gas mark 2. Grease a 6 hole Texan muffin pan.

2) Wash the cranberries, raisins, currants and sultanas and drain in a colander. Then leave, covered, to soak in the brandy, at least overnight but I normally leave them a few days so they soak up all the brandy and get lovely and plump.

3) Cream the spread in a large bowl and gradually add the sugar, beating well.

4) Add the eggs, one at a time, beating well after each addition.

5) Mix in the lemon rind then add the soaked fruit, mixed peel, cherries and hazelnuts, mix thoroughly.

6) Sift the flour, baking powder, salt and spice and add gradually, stirring from the bottom to make sure everything is combined.

7) Spoon into the tins, bake for 40min -1hour (depending on your oven). Once cooked, the cake will come away from the sides and if you insert a skewer, it will come out clean.

Makes 6 Texan muffin size cakes.

For Rose Elliot's Royal Icing...

Ingredients:

2 egg whites

450g icing sugar, sifted

1/2 Tbs lemon juice

1 Tbs glycerine

To make:

1) Whisk the egg whites until frothy, and gradually add other ingredients.

2) Continue to whisk until the mixture thickens and stands in peaks.

3) Use a spatula to cover the cakes in this sweet, fluffy icing. I garnished these with dried cranberries.