Shirley's Zucchini and Carrot cake.
Shirley's Zucchini and Carrot cake. Christine Perkin

RECIPE: Shirley's slices and cakes


1 cup chopped dried apricots

1 packet morning coffee biscuits crushed

½ tin condensed milk

4 oz butter

½ cup brown sugar

Melt butter, sugar and milk and stir in other ingredients.

Sprinkle with coconut or nuts if desired.

Set in fridge.


1 packet marie biscuits

½ tin condensed milk

1 teaspoon golden syrup

125g butter

1 x 250g hazelnut chocolate

30g copha

Crushed biscuits.

Melt butter and syrup and milk into biscuits.

Add condensed milk and mix well.

Lin a plastic container with baking paper.

Melt chocolate, copha together and pour over base.

Set in fridge.


Tin (300ml) condensed milk

1 1/4 cups water

250g butter

500g mixed fruit

Grated rind of 1/2 an orange

2 cups plain flour

1/2 teaspoon bicarb of soda

1/2 teaspoon salt

Place condensed milk, water, butter, mixed fruit and rind in a large saucepan.

Stir over low heat 35 minutes until melted.

Sift dry ingredients and add to warm mixture. Cook in creased ring tin.

Cook in moderate oven for 75- 95 mins.

Stand for 10 minutes before turning out.


90g butter

3/4 cup brown sugar

2 eggs

2 teaspoon grated orange rind

1 1/2 cup SR flour

1/2 teaspoon cinnamon

2 tablespoon OJ

2 tablespoon milk

1/2 cup chopped walnuts

1/2 cup shredded carrot

1/2 cup shredded zucchini

pinch salt

Cream butter and sugar well, beat in rind.

Add eggs one at a time, stir in the rest.

Bake 45 minutes.

Cool in tin.

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