im from a middle class family . i want to prepare cake in my home n im not havng oven in my home . now i want?

Question

to how i can prepare a good cake , without an oven in my home though christmas n newyear is at the door

Answer 1

You coudl try steaming it - in a similar way to Christmas pudding - use no spices in the recipe linked below and it would be like a bread pudding :

http://www.recipesforvegans.co.uk/christmaspudding.html

Answer 2

I'm not sure what being middle class has got to do with it, but possibly your only option without an oven is a cheesecake. I'm sure you can find some recipes on the net. Unless you've got a microwave? You can bake in a microwave using a plastic cake tin, but the results aren't as good as with a conventional oven. Good luck.

Answer 3

someone asked about the same question, so here's my answer...

You can make a no-bake cake.
One I know so well was something my friend made, she called it "Lazy" because it's very easy to make ....

250 gr butter cookies (crushed)
1/2 packet of butter (i think about 125gr)
sugar to taste (I used about 5 table spoon)
50 gr Cocoa powder (do experiment to suit it to your taste)
100gr dessicated coconut
1/2 can condensed milk

melt butter. Meanwhile mix the crushed cookies, sugar, and coconut and also the cocoa. Pour in the butter, mix well.
Prepare a pan, layer it with plastic film pour the dough and press it until it's firm. put in the fridge (not freezer) and leave it to set. When you want to serve it, take it out from the fridge, cut them to square and sprinkle powdered sugar.

This only make very small cake, so double the recipe, or triple it if you need more.

You can also add nuts or raisins in substitute for the cocoa. or brown sugar instead of sugar, or even honey. just make sure that the dough is solid enough and not to wet/fluid. If you like, you can add rum or creme de menthe, or any liquor you think goes along with chocolate taste.

Good luck.

Answer 4

LIGHT FRUIT CAKE

-1 lb. butter
-1 lb. (4 c.) flour
-1 lb. sugar
-12 eggs
-1 jar wine jelly
-3 lb. white raisins
-4 tsp. baking powder
-3 tsp. nutmeg
-1 c. flour to flour fruit
-1 c. orange juice
-Grated rind of 3 oranges
-1 lb. citron
-1 lb. cherries
-1 lb. pineapple
-1/2 lb. almonds and pecans, mixed

Method:-

Cream butter and sugar. Add eggs, 1 at a time. Next, add jelly. Add orange juice and rind to mixture alternately with flour into which baking powder and nutmeg have been sifted. Flour fruits and nuts and add to batter mixture. Cook at 300 degrees over a shallow pan of water. Baking time: Approximately 5 hours.

Alternate Method: Tie the top of pan with waxed paper. Put in pressure cooker with the petcock open for 30 minutes. Then close and cook on 15 pounds pressure for 60 minutes. Take out of pressure cooker. Remove waxed paper and place in oven for a few minutes to dry off top and brown. Water should be in the bottom of the pressure cooker.

ENJOY!!

Answer 5

Here is a stove top cake recipe for you. I'm sure you'll make a great success of it.

Merry X'mas and a Very happy New Year.

Stovetop Chocolate Pineapple Upside Down Cake

1/4 cup butter
1/2 cup brown sugar, firmly packed
1 can (20 ounces) pineapple slices
4 maraschino cherries, drained and halved
2 packages (9 ounces each) chocolate cake mix
1 1/2 tablespoons Pantry Korintje Cinnamon
2 eggs
1 teaspoon rum extract
Vanilla ice cream (optional)
1/2 cup sweetened flaked coconut, toasted (optional)

Melt butter in Large (10-inch) Skillet over low heat. Stir in brown sugar until well blended using Bamboo Spoon. Remove skillet from heat; cool on Stackable Cooling Rack.

Meanwhile, drain pineapple slices in small colander of 4-Piece Colander & Bowl Set; reserve juice in small bowl. Arrange 8 pineapple slices over sugar mixture. Place a cherry half in the center of each pineapple slice.

Add enough water to pineapple juice to measure 1 cup. Combine cake mix, cinnamon, liquid, eggs and extract. Whisk with Stainless Steel Whisk until well blended. Gently pour over fruit in skillet.

Place cover on top of skillet. Place skillet over medium heat. Cook 8-10 minutes or until batter bubbles around edges of skillet. Reduce temperature to low. Cook 20-30 minutes or until Cake Tester inserted in center comes out clean. Remove skillet from heat. Carefully loosen edge of cake; invert onto heat-safe serving plate. Cool slightly.

If desired, serve with a scoop of vanilla ice cream using Ice Cream Dipper. Sprinkle with toasted coconut, if desired.

Answer 6

it is very easy .... u just dial the number of best backery of your locality and ordered them to give you the best dig choklate cake with cream ...and enjoy party with your all friends the coming new year.

Answer 7

buy pilsburry's cooker cake mix
its yummy

Answer 8

try tis one if ya hav a microwave

Mixed-Nut Brittle

Ingredients
•1/2 cup sugar
•1/2 cup light-color corn syrup
•1/2 cup salted mixed nuts or peanuts
•1 tablespoon butter
•1/2 teaspoon vanilla
•1/2 teaspoon baking soda

Directions
1. Grease a small baking sheet; set aside. In a microwave-safe 4-cup glass measure, combine sugar and corn syrup. Microwave mixture, uncovered, in a 900- to 1200-watt microwave oven on 100% power (high) for 5 minutes, stirring twice.
2. Stir in nuts and butter. Microwave mixture, uncovered, on 100% power (high) for 1 to 2 minutes more or just until mixture turns golden (mixture continues to cook and becomes more golden when removed from the microwave).
3. Stir in vanilla and baking soda. Immediately pour mixture onto prepared baking sheet. Use two forks to lift and pull candy into a thin sheet as it cools (this helps make the brittle crisp).
4. Cool brittle completely. Break into irregular pieces. Makes about 1/2 pound.
5. To Store: Layer pieces between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week.

and try this one

Ginger-Fruit Compote

Ingredients
•3/4 cup water
•1/2 cup sugar
•4 teaspoons lemon juice
•1 tablespoon snipped crystallized ginger
•4 cups assorted fruit (such as sliced kiwifruit, orange sections, chopped apple, sliced banana, berries and/or seedless red grapes)

Directions
1. For syrup, combine water, sugar, lemon juice, and ginger in a small saucepan. Bring mixture to boiling; reduce heat. Cover and simmer for 5 minutes. Transfer to a bowl. Cool. Cover and chill up to 24 hours.
2. Place fruit in a large serving bowl. Pour syrup over fruit, tossing gently to coat. Cover and chill up to 24 hours. Makes 6 servings.

Cranberry-Pistachio Pate
Ingredients
•Nonstick cooking spray
•1 egg
•3/4 cup dried cranberries
•1/2 cup chopped shallots or onion
•1/2 cup shelled, chopped pistachio nuts
•1/3 cup port wine or cranberry juice
•1/4 cup half-and-half or light cream
•1/4 cup fine dry bread crumbs
•2 teaspoons dried sage leaves, crushed, or 1/2 teaspoon ground sage
•1 teaspoon salt
•1 teaspoon coarsely ground black pepper
•2 cloves garlic, minced
•1 pound lean ground beef
•1 pound lean ground pork
•Stone ground mustard

Directions
1. Preheat oven to 350 degree F. Lightly spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.
2. Beat egg in a large mixing bowl. Add cranberries, shallot or onion, pistachio nuts, port wine or cranberry juice, cream, bread crumbs, sage, salt, pepper, and garlic; mix well. Add ground beef and pork. Mix well. Press mixture into prepared pan. Cover tightly with foil. Bakes 1-1/2 hours.
3. Remove pan from oven. Cool slightly. Uncover; carefully pour off drippings, leaving pate in pan. Cover pate loosely with foil. Place several heavy cans of food in another 9x5x3-inch loaf pan to serve as weights. Place pan on top of the covered pate. Chill overnight.
4. Remove weighted pan and foil. Loosen sides if necessary. Invert pate onto a serving platter or wrap in plastic wrap and chill for up to 2 days. Cut pate in half lengthwise and then into thin slices. Serve pate with stone ground mustard. Makes 24 servings.

Sweet, Hot, and Sour Meatballs
Ingredients
•1/2 cup refrigerated or frozen egg product, thawed
•1/2 cup fine dry bread crumbs
•1/2 cup finely chopped onion
•1/4 cup milk
•1/2 teaspoon salt
•1/2 teaspoon black pepper
•1 pound bulk pork sausage
•1 pound ground beef
•3/4 cup apple jelly
•1/3 cup spicy brown mustard
•1/3 cup whiskey or apple juice
•1-1/2 teaspoon Worcestershire sauce
•Few dashes bottled hot pepper sauce

Directions
1. In a large bowl combine egg product, bread crumbs, onion, milk, salt, and pepper. Add sausage and beef; mix well. Shape into 48 meatballs. Place meatballs in a shallow baking pan. Bake, uncovered, in a 375 degree F oven about 30 minutes or until done (160 degree F). Remove from oven; drain.
2. Meanwhile, in a large saucepan stir together jelly, mustard, whiskey, Worcestershire sauce, and bottled hot pepper sauce. Heat and stir until jelly melts and mixture bubbles. Add meatballs, stirring gently to coat. Cook for 3 to 5 minutes or until sauce thickens slightly and meatballs are coated. Makes 24 servings (48 meatballs).
To Tote: Transfer meatballs and sauce to a serving dish; cover tightly. Transport in an insulated carrier.

thats all i hav for u. good luck*