Orange Drizzle Cake

1 packet vanilla sponge mix 227g
1 egg
water (the aprox. sponge mix needs)
2-3 heaped spoon of Tang powder
1 big spoon of mixed candied citrus peel
butter (for greasing cake pan)

lemon juice from half a lemon
Icing sugar

**pre-heat oven to gas 6**

Step 1:
Mix the sponge mix with the egg, add half the water, and mix with an eletric mixer for 2-3 min (or what is on the instructun box) till smooth.
Step 2:
Dissolve the tang powder in the rest of the water (hot from kettle) and poor in when slightly cooled.
Mix for another min, add candied peel, stir and pour into greased cake pan.

Bake for 12-15min or untill the knife comes out clean (it will be little goey on bottom..cus of the candied peel..it sinks to the bottom and stays moist :P

for the icing:
mix icing sugar with lemon juice...if you want you can use orange juice instead...or a buttercream..whatever you feel like!

Fruit and Honey Muffins

280g (1o oz) Plain Flour
1 tbsp Baking Powder
75g (3 oz) Caster Sugar
75g (3oz) Butter, melted
60ml Clear Honey
2 Eggs
230ml Milk
few drops Vanilla Essence
140g (5 oz) Fresh Raspberries or Blueberries
75g (3 oz) Pecan nuts, roughly chopped (optional)
Demerara Sugar for sprinkling

Method:

Pre-heat oven to gas 6.
Line a 12 cup muffin tray with muffin cases.

->Sift flour and baking powder into large mixing bowl and stir in caster sugar. In another bowl mix the melted butter, honey, eggs, milk and vanilla essence together.
->Make a well in the center of the dry ingredients (the bowl with flour+baking powder in) and pour in the liqued mixture. Fold in quickly, until just blended. Fold in raspberries or blueberries and two-thirds of the nuts.
->Divide mixture into the muffin cases, sprinkle over remaining nuts and a little demerara sugar.
->Bake for 20-25mins or until risen and golden. Transfer to wire rack, serve hot or cold.

Pineapple Delight

1 tin of pineapple rings
1 tub of double or single cream
1 cake base
1 packet of Raspberries

serves 5-6

Step 1: break the cake base in to small chunk like peices and place in to serving bowl.
Step 2: cut pineapple rings into chunks, and add to cake chunks.
Step 3: Add the cream, and stir till its mixed up and the cake is wet. You can add some of the pineapple juice from the tin, if it is not wet enough.
Step 4: wash and add the raspberries.

enjoy!