Yield - 15 to 20 Cakes INGREDIENTS Flour - 3 1/4 lbs (Sifted) All Spice Powder - 1/2 tsp Baking Powder - 2 1/4 tsp Shortening - 10 oz (Melted & Warm) Granulated Sugar - 1 1/4 lb + more Evaporated Milk - 7 1/2 oz Water - 7 1/2 oz Vanilla Essence - 1/2 tsp METHOD Preheat oven to 350°F. In a bowl, add sifted flour, all spice and baking powder. Mix together and set aside. In another bowl, add melted shortening and sugar. Whisk until sugar is dissolved. Add evaporated milk, water

This recipe was submitted by Philip Lue Pow. Yield: 1 Loaf (8-10 Servings) INGREDIENTS All Purpose Flour - 1 1/2 cups Instant Rolled Oats - 1/2 cup Brown Sugar - 1/2 cup Salt - 1/8 tsp Baking Soda - 1/2 tsp Baking Powder - 3 tsp Ripe Bananas - 4 Egg - 1 Large Skimmed Milk - 6 fl oz Vegetable Oil - 2 tbsp (Optional) Semi Sweet Chocolate Chips - 1/4 cup (Optional) White Chocolate Chips - 1/4 cup METHOD Preheat oven to 350°F. In a bowl, mix together flour, oats, su

Yield: 6 Servings INGREDIENTS Duncan Hines Cake Mix - 1 box Eggs - 3 large Vegetable Oil - 1/3 cup Water - 1 cup Whole Milk - 2 1/2 cups Custard Powder - 2 1/2 tbsp Granulated Sugar - 4 tbsp Libby's Fruit Cocktail - 1 can Libby's Maraschino Cherries - 2 bottles METHOD Prepare cake batter using the instructions on box. Place into two greased 9 inch round cake pans and bake according to instructions on box. Allow to cool after baking. In a bowl, combine 1/2 cup of milk

Yield - (6-8) Servings INGREDIENTS *FG - Finely Grated Blue Band Margarine - 4 oz Brown Sugar - 1 1/2 Cups Black Pepper - 3/4 Tsp Cinnamon - 1/2 Tsp Mixed Essence - 1 Tsp Pumpkin - 1/2 Cup FG Sweet Potato - 1/2 Cup FG Coconut - 1/2 Cup FG Cassava - 2 Cups FG *You can also grind the pumpkin, sweet potato, coconut and cassava in a food processor, which is a lot easier than grating. METHOD Preheat oven to 350°F. Melt the blue band margarine. Add the melted margarine to brown sug

This 11-year-old turned her hobby into a cupcake business. Aimee-Leigh started baking at 8-years-old after learning about the business in a school project. She learnt how to bake cupcakes from scratch after watching several cooking shows. After starting her business in December 2016, she sold 500 cupcakes in three weeks. Every month she bakes a new signature flavor. Even with the growing popularity of her business, school is Aimee-Leigh's number one priority at this time. Aim

YIELD: One (9") Cake INGREDIENTS Granulated Sugar - 1 Cup Butter - 4 oz Eggs - 2 Large Vanilla Essence - 1 Tsp All Purpose Flour - 1 1/2 Cups Baking Soda - 1/4 Tsp Baking Powder - 1/4 Tsp Nutmeg - 1/4 Tsp (Freshly Grated) Salt - 3/4 Tsp Lemon Juice - 1 Tsp Evaporated Milk - 9 fl oz METHOD Preheat oven to 325°F Sift flour, baking soda, baking powder and salt together. Add nutmeg to dry ingredients and set aside. In a bowl add eggs and vanilla essence and set aside. Mix lemon j

INGREDIENTS Butter - 1/2 lb Granulated Sugar - 1/2 lb Eggs - 4 L Lemon Essence - 1/2 tsp Lemon Zest - 1/2 tsp Almond Essence - 1/2 tsp Vanilla Essence - 1 tsp Flour - 1/2 lb Baking Powder - 4 tsp Cinnamon - 1 tsp Nutmeg - 1/2 tsp Fruit Base: White Oak Rum - 1 cup Prunes - 1/2 lb Raisins - 1/2 lb Currants - 1/2 lb Cherry Brandy - 1 cup Browning: Brown Sugar - 1/2 lb Boiling Water - 1/4 cup METHOD Chop all fruit and let soak in rums for at least 1 week. On the day pour fruit mi