Author Jean Morrison
All-Bran Cake, cheap, easy and healthy too!
This is another favourite cake Mum used to cook us from when we first came to Australia. Years ago we used to slice it up whilst still warm and plaster it with butter. Now we are more health conscious and we go very lightly on the butter..
It is also good for the bowels. I think I'll put some All-bran in to soak now.
Preparation time: 3 hours 30 minutes (includes soaking time)
Cooking time: 45 minutes
Quantity: 1 cake
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1 and 1/2 cups of Kellogg's All-Bran
Rounded 1/2 cup sugar
1 cup skimmed milk
1 cup self raising flour
1 cup sultanas
1 teaspoon cinnamon
Heat oven to 180 degrees Celsius.
Soak the All-Bran and sugar in milk for 3 - 4 hours.
Add the flour, cinnamon and the sultanas. Mix well.
Bake in a greased loaf tin for about 45 minutes at 180 degrees Celsius.
This cake contains no butter or eggs so it doesn't keep well at all. All-Bran cake is best eaten the same day it is made or cut it, butter it and freeze for later usage.
Milk is often referred to as a complete food and is one of our most widely used ingredients. The main milks that we consume are cow's, goat's and sheep's milk. Nowadays we have the option of using "milks" that are non-dairy such as soya, rice and oat milks. Skim milk contains only half the calories of full fat milk but is nutritionally much the same. Milk is an important source of calcium and phosphorous. It also contains reasonable amounts of zinc and the B vitamins. Cream has a very high fat content varying from 12% to 55% depending on the variety. Consequently it should be eaten sparingly. The bacteria that is in yoghurt ensure that it is easily digestible. It stimulates the good bacteria in our guts and suppresses the harmful bacteria.
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