Archive for the ‘Cakes’ Category

A wonderfully moist Carrot Cake that is sure to become a favourite.

1/2 a cup of Oil
1/2 a cup of Brown Sugar
3 Eggs
1 cup of Self Raising Flour
1/2 a cup of Plain Flour
1 teaspoon of Soda Bicarb
2 teaspoons of ground Cinnamon
2 medium Carrots grated
1/2 a cup of chopped Pecans
1 cup of Sultanas

Simmering time on the stove top: 30 to 40 minutes.

Thermal cooking time: 5 hours minimum

1. Beat the Eggs and add the Sugar and Oil and continue beating until very frothy.
2. Sift together the Flours, Soda bicarb and Cinnamon.
3. Add the Egg mixture to the Flour and then stir in the grated Carrot, Pecans and Sultanas
4. Put the mixture into a 16cm cake tin that has been lined with baking paper and cover with a round of baking paper.
5. Cover the cake tin with a suitable lid or a trimmed sheet of Alfoil and press this down the sides firmly to hold.
6. Pour enough hot water into the inner pot so that it would come halfway up the side of the cake tin.
7. Place a trivet or metal pastry ring in the base of the inner pot and rest the cake tin on it.
8. NOTE: if using the 3 litre inner pot the cake tin can sit on a folded pad of Alfoil
9. Bring the water to the boil, close the lid and turn down the heat to simmer gently for 30 minutes.
10. Turn off the heat and place the inner pot into the outer insulated container for a minimum of 5 hours.

NOTE: As cakes do not dry out you can cook these in the evening and leave them all night.


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This weekend a little late we made our Christmas cake this weekend. By using Mr D’s Thermal Cooker the saving on fuel cost was considerable. After 45 minutes of simmering (on a very low heat) the rest of the cooking was done overnight, without power. The cake that is produced from this form of cooking is very moist and will certainly be enjoyed.


  • Mr D’s Thermal cooker (4.5 litre capacity)
  • Mr D’s cake tin
  • Medium height trivet (or a stainless steel food ring)
  • Kitchen scales
  • Bowls/containers for weighing
  • Teaspoon
  • Large mixing bowl
  • Wooden spoon
  • Baking paper
  • Cooking hob (gas, electric or induction)
  • Water (approx. ml) to heat in the thermal cooker
  • Cake rack


  • 320g currants
  • 110g sultanas
  • 110g raisins
  • 40g chopped glacé cherries
  • 40g chopped candied peel
  • 1 full tsp black treacle
  • 75ml brandy
  • 175g plain flour
  • Good pinch salt
  • ¼ tsp ground nutmeg
  • ½ tsp ground mixed spice
  • 175g soft dark brown sugar
  • 40g chopped almonds
  • 175g butter (softened)
  • 4 medium eggs
  • Grated zest of 1 lemon
  • Grated zest of 1 orange
  • Brandy to feed the cake (optional)
  • Mixed dried fruit and nuts or Marzipan and icing (optional)
  • Apricot jam


  1. Mix the currants, sultanas, raisins, cherries, peel, treacle and brandy together and leave to soak, stirring occasionally.
  2. Prepare Mr D’s cake tin:
    . cut a circle of baking paper to fit the base
    . butter the tin base and side
    . place the circle of baking paper in the base
    . butter the surface of the baking paper
  3. Weigh the butter and put it somewhere to soften.
  4. Weigh and mix the flour, salt, nutmeg, mixed spice and dark brown sugar together.
  5. Put the trivet and water in Mr D’s Thermal Cooker inner pot (enough water to come about ¾ inch above the trivet), put on the hob to bring to the boil.
  6. Break the eggs into a large mug or jug and beat with a fork to mix white and yolks.
  7. Mix the eggs and softened butter into the dry ingredients with a wooden spoon until smooth.
  8. Mix in the soaked fruit, lemon and orange zest.
  9. Turn the cake mix into Mr D’s cake tin and use the wooden spoon to flatten the surface.  Clip on the cake tin lid.
  10. When the water comes to the boil, place the cake tin onto the trivet.  Turn down the heat, put the inner pot lid on and maintain at a simmer for 40 minutes.
  11. Put the simmering hot inner pot into Mr D’s Thermal Cooker vacuum insulated outer pot and close the outer pot lid.  Leave for 4 ½ hours or overnight to thermal cook in Mr D’s Thermal Cooker.
  12. Take the cake tin out of the Thermal Cooker. Open the cake tin lid, place a cake rack on top of the tin and tip both over. Tap the base of the cake tin and gently ease the cake onto the cake rack.  Leave to cool.
  13. If you like a brandy-sozzled cake, prick the cake and pour over 2 dessert spoons of brandy.
  14. Store the cake in an airtight container.
  15. Dissolve some apricot jam. Use this to stick the dried fruit and nuts on the top. Once decorated coat the nuts and fruit with some dissolved apricot jam to give it a nice glaze.
  16. If you prefer cover with marzipan, icing and decorations.

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