Basic cake mix

    1 hour 5 min

    This is a lovely recipe you have in your repertoire. It's a versatile cake mix to which you can add whatever you like - dried fruit, fresh fruit, nuts, etc. You can make loaves or muffins.

    61 people made this

    Serves: 60 

    • 1.25kg plain flour
    • 1kg caster sugar
    • 12 teaspoons baking powder
    • 6 teaspoons bicarbonate of soda
    • 6 teaspoons salt
    • 120ml vegetable oil
    • 2 eggs

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Mix thoroughly flour, sugar, baking powder, bicarb and salt. (Can be stored on the shelf for months.)
    2. Mix 375g baking mix, oil, eggs, and any other additions (see footnote). Add flavourings (vanilla, almond extract, citrus zest) if desired. Pour into one large or two small greased loaf tins.
    3. Bake at 180 C / Gas 4 for 30 to 45 minutes.


    Use any one of these additions, or a combination of two or three:

    150g blueberries
    150g raspberries
    150g blackberries
    200g peeled and chopped apple
    200g peeled and chopped pear
    225g mashed bananas

    125g chopped walnuts
    125g chopped pecans
    125g chopped hazelnuts
    125g chopped almonds

    Dried fruits:
    150g chopped dates
    150g sultanas or raisins
    150g chopped dried apricots
    150g chopped dried figs

    170g chocolate chips
    170g chopped chocolate bar
    75g chopped crystallised ginger
    225g pumpkin puree
    225g butternut squash puree

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    Reviews & ratings
    Average global rating:

    Reviews in English (49)


    All recipes need some altering to suit an individuals taste. A recipe is a base. I am a prof. baker who took Helen's recipe and made it mine with a few changes. You must know your oven and if repeatedly burning a recipe does'nt know their oven! All are different. Change the temp. and heat distr., turn the fan on to distr. the heat around, change pans. I found this recipe so simple and convenient and made money selling them at cafes around. You have to know what makes a muffin moist. Always add some fruit or veg. like banana, carrot, zucchini, and an extra egg. This ensures moist muffins, which I found this recipe worked best for. You need to start with a high temp (200 C) and then lower after 7 minutes to 175c. This is imp. for getting a peak in the center and also aids in allowing the center to cook. The lowering heat will ensure it doesn't burn. This is just advice that I aquired from lots of research and trial and error. It takes practice to be a master with baking. As much experience as I have I have also blundered. I've gone back after a few years to a recipe I had no success with and had excellent results because I have more knowledge of kitchen science. Good luck, and thanks Helen for a great recipe.  -  21 Feb 2006  (Review from Allrecipes US | Canada)


    Recipe was great, except it appears to be missing 1 cup of MILK! Batter was like wallpaper paste until I added the milk with the eggs and oil. Baked up perfect and was quick, easy and cheap compared to prepakaged mixes or starting from scratch.  -  07 Oct 2000  (Review from Allrecipes US | Canada)


    This is a GREAT recipe. I have made banana bread and pear pecan bread. I too had to add some milk but the amount was dependent on how moist the add-ins were. I used a mixture of pears, brown sugar and nuts. I mixed them together and then pureed the mixture before adding to the dry ingredients. I did not have to add any milk to this batch but I did have to add some to the banana bread. Also, my kids have made chocolate chip muffins. This recipe is definitely going into my recipe collection.  -  24 Aug 2002  (Review from Allrecipes US | Canada)