Banana Pandan Cake

Recipe and picture from http://www.pastrieslady.blogspot.com

Ingredients:
5 tsp of pandan essence
1 cup of plain flour
1 tsp of baking powder
1 cup of sugar
4 riped banana
2 eggs

Method:
1. Flour circular pan (12 inches diameter). Preheat oven to 350 deg.
2. In a bowl mix flour, baking powder and set aside.
3. Using an electric mixer to beat eggs and add pandan essence. Then add sugar and follow by banana, beat the mixer again.
4. Add flour mixer. Continue beating until well blended. Set aside.
5. Pour cake mixture into the prepare pan. Bake for 20 minute at 350 deg.
6. If it's ready to take it out, remove from the oven and cool for at least about 45 minute. Loosen the sides by tracing a metal spatula or knife

Yam Cake (Wu Tau Kou)

Recipe and picture from http://chinneeq.files.wordpress.com

Ingredients
1 yam, diced (about 250g)
5 cloves garlic

(A) Mix Well
1 packet blended rice flour (about 125g rice flour)
2 tbsp tapioca flour
1 cup water

Seasoning – salt, 5 spice powder, sugar to taste

Garnishing – shallot crisp, dried prawns crisps

Method
1. Heat oil and sauté shallots and dried prawns (separately) till crisp. Dish out and set aside.
2. Saute garlic with remaining oil, add in yam and stir-fry till fragrant. Mix in water and bring to boil.
3. Add in mixture (A) and seasoning, cook until batter becomes thick. Pour out batter into a greased tray to steam (30minutes).

Once yam cake is cooled, add garnishing and serve with your favourite sauce (I use sweet black sauce from the market).

White Chocolate Fudge Cake

Recipe and picture from www.taste.com.au

This cake is best made 5-14 days ahead as it gets moister with time

Ingredients (serves 20)
400g butter, chopped
500g white chocolate, chopped (see tip)
2 cups caster sugar
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups plain flour, sifted
2 cups self-raising flour, sifted
fresh roses, to decorate
White chocolate ganache
600g white chocolate, chopped
3/4 cup thickened cream

Method
1. Preheat oven to 150°C. Grease and line an 8.5cm deep, 22.5cm (base) square cake pan.
2. Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smooth.
3. Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.
4. Pour mixture into prepared pan. Bake for 1 hour 50 minutes to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out. Wrap in plastic wrap, then in foil. Store in an airtight container at room temperature for 5 to 14 days.

Make white chocolate ganache:
• One day before serving, combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency.
• Using a serrated knife, cut cake in half. Place base on serving platter. Spread one-third of ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. Set aside for 24 hours to set. Decorate with fresh roses. To serve, cut cake with a warm knife to prevent ganache from cracking.

Notes & tips
Tip: This cake is best made with Cadbury Dream or Lindt Couverture, as these produce a soft fudgy cake texture.
Note: The cake will keep for 1 week stored in an airtight container at room temperature.
Variation: You can halve the ingredients and bake in a 6cm deep, 20cm round (base) cake pan at 160°C for 55 to 60 minutes. Alternatively, you can double the ingredients and bake in a 7.5cm deep, 30cm square (base) at 160°C oven for 2 1/2 to 3 hours.

Super Moist Pumpkin Bread

Recipe and picture from www.allrecipes.com

"This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! If sweetened coconut is used, reduce white sugar to 1/2 cup."

Original recipe yield: 2 - 8x4 inch loaves

INGREDIENTS
1 cup (120g) chopped walnuts
3 1/2 cups (440g) all-purpose flour
2 cups (440g) packed dark brown sugar
2/3 cup (135g) white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups (490g) pumpkin puree
1 cup vegetable oil
2/3 cup (160ml) coconut milk
2/3 cup (50g) flaked coconut

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.
3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

Sour Cream Banana Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
125g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
3/4 cup sour cream
1 cup mashed banana (you will need 2 large, very ripe bananas)
2 1/4 cups self-raising flour
1/4 teaspoon bicarbonate of soda
Icing
180g white chocolate, chopped
1/4 cup sour cream

Method
1. Preheat oven to 180°C. Grease base and sides of a 7cm deep, 19cm square cake pan and line with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each. Using a metal spoon, gently fold in sour cream and bananas. Sift flour and bicarbonate of soda over batter and gently fold through.
3. Spoon batter into cake pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes before turning out onto a wire rack.
4. Make icing Place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon, for 3 minutes or until smooth. Remove from heat. Stand for 10 minutes or until slightly thickened. Pour icing over cake, allowing it to drizzle down sides. Serve warm.

Notes & tips
Sour cream banana cake (without the icing) can be made a day in advance. Store at room temperature in an airtight container. To warm, place un-iced cake on a microwave-safe plate lined with baking paper. Heat, uncovered, on MEDIUM-LOWDEFROST (30%) for 4 to 6 minutes or until warm to the touch. Ice while warm.

Quick-Mix Chocolate Cake

Recipe and picture from www.taste.com.au

Preparation Time 15 minutes

Cooking Time 50 minutes

Ingredients (serves 8)
Melted butter, to grease
270g (1 1/3 cups, firmly packed) brown sugar
185ml (3/4 cup) milk
125g butter, cubed
50g (1/2 cup) cocoa powder
1/4 tsp bicarbonate of soda
150g (1 cup) self-raising flour
2 tbs plain flour
3 eggs, lightly whisked
Chocolate icing
195g (11/4 cups) pure icing sugar
1 tbs cocoa powder
10g (2 tsp) butter, at room temperature
1 tbs boiling water
Method
1. Preheat oven to 160°C. Brush a deep, square, 19cm (base measurement) cake pan (see tip below) with the melted butter to lightly grease. Line the base and sides of the pan with non-stick baking paper.
2. Place the sugar, milk and butter in a large saucepan. Use a fine sieve to sift the cocoa and bicarbonate of soda over the mixture. Place the pan over medium-low heat and use a whisk to stir until the mixture is smooth (don't boil the mixture). (See microwave tip.) Remove the pan from the heat and set aside for 5 minutes to cool slightly.
3. Use a sieve to sift half of each the self-raising and plain flours into the pan. Use the whisk to stir until the mixture is smooth. Repeat with the remaining flours. Add the eggs and continue to stir until well combined.
4. Pour the mixture into the prepared cake pan and gently tap the pan on a bench to release any large air bubbles. Bake in preheated oven for 45-55 minutes or until a skewer inserted in the centre of the cake comes out clean. Set aside for 2 minutes before turning onto a wire rack. Set aside for 1 3/4 hours or until completely cool.

To make the chocolate icing, sift the icing sugar and cocoa into a medium bowl. Add the butter and water, and stir with a wooden spoon until smooth. Use the back of a spoon or palette knife to spread the icing evenly over the top of the cooled cake. Set aside for about 50 minutes or until the icing is firm. microwave tip Place the sugar, milk and butter in a large, heatproof microwave-safe bowl. Use a fine sieve to sift the cocoa and bicarbonate of soda over the mixture. Heat, uncovered, on Medium/500watts/50%, using a whisk to stir every minute, for 2-3 minutes or until smooth.

Notes & tips
Variations:
• Quick-mix hazelnut chocolate cake: Add 75g (1/2 cup) hazelnuts, finely chopped, with the eggs in step 3.
• Quick-mix mocha liqueur cake: Reduce the milk to 125ml (1/2 cup). Add 1 1/2 tbs instant coffee granules with the sugar, milk and butter in step 2. Add 60ml (1/4 cup) coffee liqueur (like Tia Maria or Kahlua) with the eggs in step 3.
Tip: A non-stick cake pan is not suitable to use when making this cake as it will retain too much heat and burn the cake's base and sides.
Storage: This cake will keep in an airtight container for 2-3 days. In warmer weather, keep in an airtight container in the fridge and bring to room temperature before serving.

Melt-and-Mix Chocolate Chunk Mud Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
200g butter, chopped
300g good-quality dark chocolate
1/4 cup hot water
1/4 cup cocoa powder
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs, lightly beaten
3/4 cup self-raising flour
pure icing sugar, to serve

Method
1. Preheat oven to 160°C. Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
2. Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth. Add cocoa to warm chocolate mixture. Stir until smooth. Stir in vanilla, caster sugar and egg. Sift flour over chocolate mixture. Stir gently to combine.
3. Pour half the batter into cake pan. Chop remaining chocolate and sprinkle half over batter. Top with remaining batter and chopped chocolate. Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
4. Allow cake to cool completely in pan. Remove and dust with icing sugar. Serve.

Notes & tips
Variation: You could ice the cake with rich chocolate icing or spread with ganache (see related recipe), if you prefer.
Note: This cake keeps well for up to 1 week stored in an airtight container lined with baking paper.

Classic Cupcakes

Recipe and picture from www.taste.com.au

Makes 12

Ingredients
2 cups self-raising flour, sifted
3/4 cup caster sugar
3/4 cup milk
125g butter, melted, cooled
2 x 59g eggs, beaten
1 teaspoon vanilla essence
Sprinkles and lollies, to decorate

Icing
1 1/2 cups pure icing sugar
Pink food colouring, optional
1 to 1 1/2 tablespoons water

Method
1. Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
4. Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.

Choc Chip Banana Muffins

Recipe and picture from www.taste.com.au

Scrumptious treats which combine the goodness of banana and joy of chocolate.

Ingredients (serves 12)
60g butter
2 cups self-raising flour
1/2 cup caster sugar
1/2 cup milk
2 eggs
2 ripe bananas, mashed
1 cup (200g) Nestle Dark Choc Bits

Method
1. Preheat oven to 200°C. Line a medium muffin tray (12 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.
2. Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.
3. Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don't beat the mixture or the muffins will be tough.
4. Spoon the mixture evenly into the muffin cases. Bake for 20 minutes or until firm on top when lightly touched (get an adult to help with this). Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.

Cheesecake Brownie

Recipe and picture from www.taste.com.au

Makes 16

Ingredients
Melted butter, to grease
150g butter, chopped
300g good-quality dark cooking chocolate, chopped
3 eggs
215g (1 cup) caster sugar
225g (1 1/2 cups) plain flour
65g (1/4 cup) sour cream
1 x 250g pkt cream cheese, at room temperature

Method
1. Preheat oven to 180°C. Brush a square 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Combine the butter and chocolate in a saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat. Set aside for 5 minutes to cool.
3. Whisk 2 of the eggs in a small bowl. Add whisked eggs and 140g (2/3 cup) of the sugar to the chocolate mixture, and stir to combine. Add the flour and sour cream and stir until well combined.
4. Use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.
5. Spoon chocolate and cream cheese mixtures, alternately, over base of pan. Use a skewer to swirl to create a marble effect. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 1 hour to cool. Cut into squares to serve.

Banana Muffins

Recipe and picture from www.taste.com.au

Makes 12

Ingredients
2 cups self-raising flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 cup caster sugar
1 cup mashed banana
1 egg, beaten
3/4 cup buttermilk
140g can diced apple

Method
1. Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan or line with paper cases. Sift flour, cinnamon, baking powder and bicarbonate of soda into a large bowl. Add sugar and stir until well combined.
2. Place banana, egg and buttermilk into a jug. Whisk with a fork to combine.
3. Add banana mixture and apple to dry ingredients. Gently fold all ingredients together until just combined.
4. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes. Allow to stand for 5 minutes before turning onto a wire rack. Serve warm.

Apple & Cinnamon Slice

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
340g pkt golden buttercake mix
1 cup (90g) desiccated coconut
125g butter, melted
400g can apple pieces
300g sour cream
1 tsp cinnamon sugar

Method
1. Preheat the oven to 180°C. Grease a 20cm square cake pan. Line base and the two opposite sides with baking paper, extending the paper 5cm over edge of pan.
2. Combine cake mix, coconut and butter in a medium bowl. Press mixture evenly over base of prepared pan. Cook for 15 mins, or until lightly browned. Cool slightly.
3. Spread apple evenly over base, then spread sour cream evenly over apple and sprinkle with cinnamon sugar. Cook for further 20 mins, or until sour cream has set.
4. Cool in pan. Cut the slice into fingers to serve.

Ice-Cream Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 10)
1L each of vanilla, chocolate and strawberry ice-cream
2 x 30g bars Flake, crushed
2 x 45g packets Maltesers, crushed
2 x 50g bars Violet Crumble, crushed
75g white marshmallows, chopped
Hundreds & thousands, to decorate

Method
1. Place chocolate ice-cream and Flake in a large bowl and set aside to soften. Once soft, beat with a wooden spoon until the Flake is well combined. Spoon into a 23cm round spring-form pan and smooth with a spatula. Cover with foil and freeze until firm.
2. Clean the bowl. When chocolate ice-cream layer is firm, place vanilla ice-cream and Maltesers in the bowl. Set aside to soften, then beat until combined.
3. Remove pan from freezer, sprinkle with Violet Crumble, then spoon vanilla ice-cream over top and smooth. Freeze until firm.
4. Repeat with strawberry ice-cream and marshmallows.
5. When ready to serve, carefully remove collar and decorate with hundreds and thousands.

Lime and Buttermilk Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)
250g butter, softened
2 limes, rind finely grated, juiced
1 cup caster sugar
3 eggs, separated
2 cups self-raising flour, sifted
210ml buttermilk

Lime icing
1 cup pure icing sugar, sifted
1 teaspoon milk
1 to 1 1/2 tablespoons lime juice

Method
1. Preheat oven to 170°C. Grease and line a 20cm (base) round cake pan.
2. Using an electric mixer on high speed, cream butter, 1 tablespoon lime rind and sugar in a small bowl until light and fluffy. Add egg yolks, 1 at a time, mixing well after each addition.
3. Transfer to a large bowl. Stir in half the flour. Add half the buttermilk and 1 tablespoon lime juice. Stir to combine. Fold in remaining flour and buttermilk and 1 tablespoon lime juice. Using an electric mixer, beat eggwhites in a clean bowl until soft peaks form. Fold into batter.
4. Spread batter into cake pan and smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Cool for 5 minutes in pan. Turn onto a wire rack to cool completely.
5. Make lime icing: Combine icing sugar, milk and enough lime juice to form a thick icing. Spread icing over top of cake. Allow to set before serving.

Cinnamon Tea Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 8)

Cake
180g cubed butter, at room temperature
3/4 cup caster sugar
1 tsp vanilla extract
2 eggs
1 1/4 cups (185g) self-raising flour
1/4 cup (40g) plain flour
2 tsp ground cinnamon
1/2 cup (125ml) milk

Icing:
1 tbs caster sugar, extra
1 tsp ground cinnamon
1 tbs melted butter

Method
1. Preheat oven to 170°C. Grease and line a 20cm-round cake pan with baking paper. Beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
2. Sift flours and cinnamon together. Fold in alternately with milk in 2 batches. Spoon into pan and smooth surface. Bake for 1 hour or until skewer inserted into the centre comes out clean.
3. Cool in pan for 15 minutes. Carefully turn out onto a wire rack. Mix extra sugar, cinnamon and melted butter together. Pour over cake and set aside to cool. Serve.

Chocolate Sponge Cake

Recipe and picture from www.taste.com.au

Ingredients (serves 6)
4 eggs, at room temperature
3/4 cup caster sugar
1 cup plain flour
2 tablespoons cocoa powder
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
1/2 cup milk
1 teaspoon butter
raspberry jam, thickened cream and icing sugar, to serve

Method
1. Preheat oven to 200°C. Brush two 18cm (base) sandwich cake pans with melted butter. Sprinkle 1 teaspoon cornflour over each (see note). Shake pans well to coat and tap out excess. Line bases with baking paper.
2. Using an electric mixer, beat eggs on high speed until thick. Add caster sugar, 1 tablespoon at a time, beating constantly until pale and thick. Meanwhile, discard 2 tablespoons of the flour. Sift remaining flour, cocoa powder, cream of tartar and bicarbonate of soda together 3 times (this will result in a very light batter). Sift flour mixture again over egg mixture. Using a large metal spoon, gently fold together until almost combined.
3. Heat milk and butter in a small saucepan over medium-high heat until milk is warm and butter has melted. Pour mixture down the side of bowl and fold into sponge mixture until combined. Spread batter evenly between pans. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pans for 5 minutes. Turn onto a wire rack to cool completely.
4. Place 1 sponge on a plate. Spread with jam and cream. Top with remaining sponge. Dust with icing sugar. Serve.

Notes & tips
Note: Lining the cake pans with butter and cornflour will give the sponge a crisp crust.
Hint: If you prefer a plain sponge, omit the cocoa powder. Use 1 full cup of plain flour.
Winner's tip: I like to use the freshest eggs possible for a light, fluffy sponge.

Banana Loaf Cake I

Recipe and picture from www.allrecipes.com

Recipe yields: 1 loaf pan

INGREDIENTS
1 1/2 cups (190g) all-purpose flour
1 cup (200g) white sugar
1/4 cup (55g) butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
3 very ripe bananas

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9 inch loaf pan
2. Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
3. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.

Carrot Cake

Recipe and picture from www.allrecipes.com

Ingredients (serves 12)
Olive oil, to grease
2 (about 300g) carrots
1 cup (150g) self-raising flour
1/2 cup (75g) plain flour
1 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/2 cup (80g) brown sugar
3/4 cup (185ml) oil
1/2 cup (125ml) golden syrup
3 eggs
1 tsp vanilla essence

Icing
250g spreadable cream cheese
1/2 cup (80g) icing sugar
1/2 tsp vanilla essence

Method
1. Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
2. Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
3. Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.
4. Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
5. To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.
6. Spread the icing over the cake.

Durian Cake

Recipe and picture from www.lilyng2000.blogspot.com

Ingredients:
120 g margarine
125 g sugar
1/4 tsp salt
160 g durian flesh
3 large eggs
20 ml milk/coconut milk
150 g all purpose flour )
1/4 tsp baking powder )Sieve together
1 tsp custard powder )

Method:
1. Preheat oven to 350f. Grease the bundt pan and dust with flour.
2. Cream margarine, sugar and salt until fluffy.
3. Add durian and mix well to combine.
4. Beat in eggs one at a time, followed by milk.
5. Fold in sieved flour.
6. Check for dropping consistency, if too stiff, add a tbsp of milk.
7. Pour mixture into prepared bundt pan and bake for about 45 minutes.

Test for doneness.
Cool in bundt pan and using the hot towel method, remove cake and let cool on rack. (Hot towel method: the cake has to cool in pan to set then use very hot towel and let pan sit on the hot towel for 2 minutes. the cake will dislodge easily)

Russian Tea Cakes I

Recipe and picture from www.allrecipes.com

Original recipe yield: 3 dozen

INGREDIENTS
1 cup (225g) butter
1 teaspoon vanilla extract
6 tablespoons (50g) confectioners' sugar
2 cups (250g) all-purpose flour
1 cup (120g) chopped walnuts
1/3 cup (40g) confectioners' sugar for decoration

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar.