6o grams of margarine
3/4 cup of sugar
1/2 cup mashed bananas
1 1/2 cups of flour
1/4 cup of milk
1 egg
pinch of salt
1 tsp of bicarbonate soda
1/2 cup of chopped walnuts

Preheat oven to 190 degrees Celsius and grease a loaf tin.
Cream margarine and sugar, add mashed banana and nuts.
Then add beaten egg, sift flour and salt. Dissolve bicarbonate of soda in milk and slowly ad to dry ingredients. Place mixture in greased loaf tin. Bake in a moderate oven for 1 1/4 hours.
 

Orange Cake

120 grams of butter
1 cup of castor sugar
1 1/2 cups of Self Raising Flour
1/4 cup of milk
1/4 cup of strained orange juice
Grated rind of one orange
2 eggs
2 tbls of Plain flour
pinch salt

Cream butter and sugar with orange rind until very light and fluffy. Beat in eggs one at a time.
Sift flours and salt, fold into creamed mixture alternately with milk and orange juice. Beat well. Place in greased and floured loaf tin or large round tin. Bake in moderate oven for 45 minutes, Cool and turn out of tin. Ice with orange icing or dust with icing sugar.

Carrot Cake

1 1/2 cups of wholemeal flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup of sugar
1/2 cup chopped walnuts
1 cup finely grated carrot
6 tbls vegetable oil
440 gram can of drained crushed pineapple

Grease and line 20 cm cake tin. Preheat oven to 180 degrees Celsius.
Sift together flour, baking soda, and cinnamon. Return husks to flour and stir in sugar, walnuts and carrot.
Beat eggs well with oil and add to flour mixture. Stir in pineapple and pour into tin.
Bake in a moderate oven for 40 minutes.
When cool the cake may be iced with either lemon icing or cream cheese frosting.

Frosting;

250 grams of soft cream cheese beaten with 4 tbls of melted butter and 2 tbls of lemon juice. Mix in 1 1/2 cups of icing sugar, do not over beat.
Stand aside to thick and spread over cooled cake. Top with chopped nuts.