Rhubarb Apple and Prune Cake

I spoke about this cake on 612 ABC with Kelly Higgins Devine. It is an easy cake to bake that is always well received. With the cooler weather coming you might enjoy it on a picnic or at home.

Some of the produce that comes with winter is on display at your local fruit shop or markets. Last time I went to my local markets I saw a fantastic bunch of rhubarb and of course I had to purchase it. When I returned to my kitchen I couldn’t wait to bake an old favourite of mine.

Here is the recipe for you to enjoy


Serves 6
150g butter
200g caster sugar
4 eggs
200g plain flour
1½ tsp vanilla sugar
½ tsp salt
1½ tsp baking powder
25g butter
50g  brown sugar
2-3 tsp ground cinnamon
1 tsp vanilla sugar or extract
4-5 sticks (400g) rhubarb, cut into 12cm lengths
1 green granny smith apple cut into small pieces

6 pitted prunes cut into small pieces1 First, make the topping. In a saucepan, heat the butter, sugar and cinnamon. When bubbling slightly, add the rhubarb, apple and prunes and stew for a few minutes until completely coated. Take off the heat and leave to cool.2 To make the cake, cream the butter and sugar until fluffy. Add the eggs one at a time, making sure each one is incorporated before adding the next.

3 In a bowl, sift the flour, salt, vanilla sugar and baking powder and fold in with the wet mixture. Line a 23cm-diameter baking dish with high sides (minimum 5cm) with baking paper. Add the batter and spread evenly. Carefully and evenly add  2/3 of the rhubarb apple and prune mixture on top.  The last third will be placed on top of the cake before serving

4 Bake in the oven at 180C  This can take anything from 35-45 minutes. Check with a skewer: if it comes out clean, it’s done. Leave to cool

This cake is great served warm with custard or ice cream.



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Apple and Honey Roasted Macadamia Cake

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The wonderful thing about this recipe is that the basic mixture can be used with any fruit or nut combination you care to think of. You could even add chocolate chips or sultanas, anything will work once you have the mixture in the pan.

My fruit bowl was looking a bit sad and really my choices were limited so I tossed in a few apples. Luckily I had purchased some macadamias and drizzled honey over and then roasted them, the day before. This made a great combination with the sliced apple.  Have you ever roasted your own macadamias? it is very easy just pop them on a tray with foil and then drizzle honey over them, as much or as little as you fancy. Then into a hot oven around 180C . Keep an eye on them because it is easy to burn nuts because of the high oil content. When they are golden bring them out and rest until cool

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125g of unsalted butter at room temperature

1 cup of castor sugar

1 teaspoon of real vanilla extract.

1/2 cup of milk

2 free range eggs

11/2 cups of self raising flour

1 teaspoon of cinnamon

1 teaspoon of nutmeg

To this batter add two thinly sliced apples with the skin on and cored.

And as many honey roasted macadamias as you like.

(See instructions of how to roast in paragraph above)




Preheat the oven to 160C. Line a 22 cm round cake tin with baking paper and spray sides with a light oil.

Place butter, sugar and vanilla in a bowl and mix well with an electric mixer until pale and creamy. Then add the eggs and milk and beat well. Fold in the flour and spoon this mixture into the tin.

Top with apple and macadamias or any other combination you would like to try and bake for one hour or until golden and tested when you insert a skewer and it comes out clean.

Sprinkle with icing sugar and serve with cream or ice cream.

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Easter Cupcakes

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I do enjoy Easter. I love all the bunnies and flowers and chocolates. I can imagine in the Northern Hemisphere, it would be wonderful to tie all this in with Spring and all the new growth.  Here, we are going into Autumn but it doesn’t really make that much difference as our climate is sub tropical and we really only have a summer and a short winter. I was thinking with all the chocolate being handed over at Easter time it might be a nice change to give something else and this is how I came up with my Easter Cupcakes. You could easily make some of these and give them away too.


I used the Vanilla Cupcake recipe from Magnolia Bakeries and here it is.

Makes 2 dozen cupcakes.

Cupcake Ingredients:

  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract

  • Preheat oven to 350 degrees.
  • Line two 12-cup muffin tins with cupcake papers.
  • In a small bowl, combine the flours. Set aside.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  • Add the sugar gradually and beat until fluffy, about 3 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the dry ingredients in three parts, alternating with the milk and vanilla.
  • With each addition, beat until the ingredients are incorporated but don’t over beat.
  • Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  • Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
  • Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  • Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

    Magnolia Bakery Vanilla Buttercream Ingredients:
  • 1 cup  unsalted butter, softened
  •  4 cups icing sugar mixture
  • 2 – 3 tbsp milk
  • 1 teaspoon vanilla extract
  • add a couple of drops of the food colouring you want to achieve a pastel colour.
  • Or add 2 cups of cocoa to achieve a chocolate frosting and reduce icing sugar to 2 cups

If you need help with piping the icing, best thing is to go on youtube and watch the lessons. I decorated mine with small easter eggs and other goodies that you can find in baking shops.


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