This versatile Mudcake is Chef Anita‘s secret weapon and is the perfect go-to recipe when you need something sweet which is a little bit on the fancy side.
The Mississippi Mudcake with Coffee and Whisky is made from ingredients that you would have in the pantry. Serve as an afternoon tea cake or transform it into a luxurious dessert or bite size squares suitable for a cocktail party.
No whisky – no problem, just substitute with Rum, Kahlua, Tia Maria or other liqueur you have on hand.
We hope you enjoy this delicious and very special mudcake.
Debra & Anita
Mississippi Mudcake with Coffee and Whisky
A deliciously simple Mudcake suitable for afternoon tea, dessert or a cocktail dessert.
Chef Anita found the recipe for Helena’s Apple Cake in a magazine about 30 years ago. She realised what an amazingly versatile and convenient cake it was and has been baking it ever since.
Helena’s Apple Cake is a one bowl method cake, so it’s uncomplicated and quick and it only takes about 30 minutes to bake so it’s perfect for surprise visitors or emergency “bring something along” situations.
This lovely Apple Cake is the Chameleon of cakes because it can be adapted using lots of different toppings depending what you have available. Chef Anita has used the following toppings with great success:
Pear and Almond
Nectarine and Raspberries
Canned Peaches and Cardamom
Walnuts, flaked Almonds or Pecans
Baking the cake in a 30cm cake tin gives you a lovely proportion of apple (or alternative fruit) per slice and the cake only takes about 30 minutes to cook.
It’s delicious served warm with cream, custard or ice cream and can be kept in an airtight container for a couple of days.
The base cake mix is also a perfect alternative for making Lamingtons as it is firmer than sponge cake and much easier to handle when coating with chocolate icing and dipping in Coconut.
Helena’s Apple Cake is a recipe to simplify your life!!
When a Chef tells me that this is her Absolute All Time Favourite Cake I take notice.
Anita is a Cake Master, she creates wonderful cakes. Cakes so special that they are cooked for every celebration and every special event. This is one of those cakes.
Today Anita has baked her Rhubarb and Coconut Cake. This is a moist cake, deliciously sticky and sweet with the zap of rhubarb balancing it perfectly. Anita likes to serve this cake hot with whipped cream or vanilla bean ice cream and it’s also lovely to serve warm, cold and even old!
Rhubarb is often overlooked but is beautiful when added to cakes, pies and desserts. It dates back to China where it has been used medicinally for over 2000 years and is now found in the vegetable section in most supermarkets.
We hope you enjoy this delicious cake.
Anita & Debra
Rhubarb and Coconut Cake
Anita's absolute all time favourite cake. Delicious served warm with a dollop of double cream, whipped cream or vanilla bean ice cream (or all 3!).