Wednesday, August 7, 2013
500g self-rising flour
1 cup castor sugar
125g soft butter or margarine
1/2 cup cooking oil
2 teaspoons baking powder
300 - 350ml ml orange juice to mix
500 ml smooth apricot or mixed fruit jam
300g desiccated coconut
Cream together the butter and the castor sugar. Add the oil.
Add the eggs one by one mixing well.
Add the self-rising flour, baking powder and the orange juice to
make a smooth batter. Grease a round based patty tin well with oil and fill the holes
2/3 full with batter. Bake at 180C for 12-15 minutes or until golden brown.
Turn out onto a cooling rack until completely cooled down.
Simmer jam and water in a deep saucepan until the jam has melted about 10 minutes.
Place the coconut in a plate. Using a slotted spoon. dip each cake in the jam mixture
ensuring the whole cake is wet but not drenched. Coat with the coconut.
Add a few drops of food colouring to the desiccated to make different coloured snowballs.