Friday, December 31, 2010


1/2 tin condensed milk (200gms)
2 3/4 cups plain flour (280gms)
1 tsp baking powder
1/2 tsp baking soda (soda bicarb)
2 tsp icing sugar
1/2 cup butter melted (60gms)
1/2 tsp vanilla essence
100 ml milk
100 ml soda water


  • Fruit:

  • 1  cup  cubed pineapple

  • 1  cup  cubed peeled kiwifruit

  • 1  cup  cubed peeled ripe mango

  • 1  tablespoon  sugar

  • Procedure:
    1.Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep aside.
    2.Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the flour spoon by spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff.
    [Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter].
    3.Once all the flour is used up, beat the batter as above till light (5-7 minutes). 4.Add the soda and mix gently till smooth.
    5.Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.
    6.Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes).
    7.Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing .

    Combine the rum, condensed milk, and evaporated milk in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. Pierce top of entire cake with a skewer. Pour rum mixture evenly over top of cake in two batches, beginning at outer edge and working inward. Cool to room temperature. Cover and refrigerate overnight. Run a knife or spatula around outside edge of cake. Place a serving plate upside down on top of cake; invert onto plate.

    To prepare fruit, combine the pineapple, kiwifruit, mango, and 1 tablespoon sugar. Cover and refrigerate overnight


  • 1/2  cup  sugar

  • 1/4  cup  dark rum

  • 1  (14-ounce) can fat-free sweetened condensed milk

  • 1  (5-ounce) can evaporated fat-free milk
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