Estyjoe confectionary

Easy Moist Fruit Cake

Ingredients

1 cup mixed dried fruits (raisins, sultanas, chopped dates, cherries, etc.)

1/2 cup orange juice (or water)

1/2 cup sugar

1/2 cup vegetable oil or melted butter

2 eggs

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla extract

Pinch of salt

Instructions
Soak the dried fruits in orange juice for at least 30 minutes (or overnight for more flavor). You can warm it slightly to speed up soaking.

Preheat your oven to 160°C (320°F). Grease and line a loaf pan or round cake tin.

In a bowl, whisk together sugar, oil (or butter), eggs, and vanilla extract.

Add the soaked fruits along with the juice. Mix well.

In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix.

Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Let it cool before slicing. It gets even better the next day!

credit to owner

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BUNS RECIPE.

3 cups all-purpose Flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoons salt
3 eggs
1/4 cup butter
1/2 cup milk
Vegetable oil for deep frying.

Procedure: Get your ingredients ready.

Next, combine the dry ingredients: flour, baking powder, sugar, and salt in a bowl and mix well.
Add the wet ingredients: milk, eggs, and melted butter, and stir until properly combined without seed.

Gently scoop little by little of round batter inside the oil. When they are brown on one side, flip them and allow them to continue to cook until they are golden browned on both sides.

Once done, remove them from the oil and place on paper towels or a cooling rack to drain off any excess oil.

credit to owner
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Yellow Velvet Cake Recipe

Ingredients:

2½ cups (312g) all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (226g) unsalted butter, softened

1¾ cups (350g) granulated sugar

4 large eggs

2 tsp vanilla extract

1 cup (240ml) buttermilk

½ cup (120ml) vegetable oil

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Instructions:

Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the butter and sugar together until light and fluffy (about 3–5 minutes).

Beat in the eggs one at a time, mixing well after each. Add vanilla extract.

Mix in the oil until smooth.

Add the flour mixture in 3 parts, alternating with the buttermilk, beginning and ending with the flour. Mix just until combined.

Pour batter evenly into prepared pans. Bake for 25–30 minutes or until a toothpick inserted comes out clean.

Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
Credit to owner

Yoghurt Puff Puff Recipe

Ingredients:

2 cups all-purpose flour

1 cup plain yogurt (Greek or regular)

1/4 cup sugar (adjust to taste)

1 tsp instant yeast

1/2 tsp baking powder (optional, for extra fluffiness)

A pinch of salt

1/2 tsp nutmeg (optional, for flavor)

Warm water (as needed, about 1/4 cup)

Vegetable oil (for deep frying)

Instructions:

If you're using dry active yeast (not instant), mix it with a little warm water and a pinch of sugar. Let it sit for 5–10 minutes until frothy.

In a large bowl, combine flour, sugar, salt, nutmeg, and baking powder (if using).

Add the yogurt and the activated yeast (or instant yeast directly). Mix well. Add warm water little by little to form a thick, smooth, and stretchy batter.

Cover the bowl with a clean cloth or plastic wrap. Let it rise in a warm place for 45 minutes to 1 hour, or until doubled in size.

Heat oil in a deep pan over medium heat. The oil should be hot but not smoking.

Scoop small portions of the batter (using your hand or a small spoon) and drop into the oil. Fry in batches, turning occasionally, until golden brown and cooked through.

Remove and drain on paper towels. Serve warm — plain, with powdered sugar, or with a dipping sauce.

Credit to TRESH CAKES

KNOW YOUR FLOUR CUPS Conservsion....

1 cup of flour is 125g
2 cups of flour is 250g
3 cups of flour is 375g
4 cups of flour is 500g
5 cups of flour is 625g
6 cups of flour is 750g
7 cups of flour is 875g
8 cups of flour is 1000g ( which is 1kg
16 cups of flour 2kg
24 cups of flour is 3kg
32 cups of flour is 4kg
40 cups of flour is 5kg
48 cups of flour is 6kg
56 cups of flour is 7kg
64 cups of flour is 8kg
72 cups of flour 9kg
80 cups of flour is 10kg

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