- Yield: 4 cakes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Serving: 4 to 6 people
HALF MOON CAKES
Hi and welcome to our website!
I'm excited to share with you one of my childhood favourite cakes.
This was one we would buy or my mom would make at less once a week.
So if this recipe interest's you make yourself a cup of tea and sit back and watch our short video tutorial.
Years ago our elders made tasty meals and desserts with simple ingredients, so why do we need expensive ingredients to make those same tasty meals and desserts.
So if you agree continue on to our recipe and more food pictures for this delicious dessert.
I know eggs can be very expensive now, but we still need them to make some recipes.
If you need to add more milk to help make this cake batter creamy, go ahead and add more.
You will need two round pans lined with parchment paper or well oiled. Then add creamy batter and spread out or just leave in the middle.
I hope you are still very interested in our childhood favourite half moon cakes. Raymond shares with us an interesting tip in the video if you haven't watch it already. The recipe is posted below and more pictures and info is still ahead.
Plus I will share a link to our cookbooks https://www.bonitaskitchen.com/cookbook
Ingredients
- All-Purpose Flour - 1½ cups
- Baking powder - 1½ cups
- Sea salt - ½ tsp
- White Sugar - ½ cup or less
- Eggs - 2 large
- Oil - ½ cup
- Vanilla extract - 1 tsp
- Evaporated Milk or Fresh - ¼ cup or more if needed
Instructions
In a large bowl add oil, sugar and vanilla, mix with a wooden spoon or blender.
Then add the eggs and milk blend well, continue mixing.
Shift in flour, sea salt and baking powder, mix until nice a creamy.
You will need two round cake pans lined with parchment paper or greased, add equal amounts of batter.
Preheat oven to 350ºF and bake for 20 to 25 minutes
When baked remove from oven and let cool on a rack in pans for 5 minutes.…
Then remove from pans unto a cutting board, run knife through the middle to cut cakes in half. Then cut down the centre to make four half moons. After cake is totally cooled down, add frosting to one half cake and put the other half cake on top.
“SEE RECIPE FOR FROSTING BELOW!”
Continue doing this with the other half cake, wrap in clear wrap or leave uncovered and enjoy.
Frosting:
½ Cup butter, margarine or shortening 3 Cups confectioners icing sugar
1 Tsp vanilla extract or almond extract 3 to 4 Tbsp milk of choice
1 Tsp, coconut oil, (optional)
Method:
In a small bowl add butter, vanilla, coconut oil and milk together, mix together until creamy.
Then slowly add confectioner sugar, until creamy.
Put in fridge and let harden before using, or use soft.
Bonita’s TIPS:
- If you have any leftover Icing put in a mason jar with lid and keep in the fridge until all used.
- Sifting flour makes it like a cake mix type flour.
Allergens
Oh my gosh!
Did you know this half moon cake for once called a 12 cent bun!
Did you or your family make or buy these half moon cakes before….please leave us a message letting us know.
This is not a big cake it only got 1½ cups of flour…But it’s a cake you cut in half and cut down the middle to turn into a half moon cake.
Use a serrated knife to cut the cake in half and down the middle.
Frosting is made with butter, vanilla, confectioners sugar and coconut oil ( optional)
After you add some frosting to the half moon cake cover with the other half and enjoy!
Our half moon cakes are ready to enjoy and so tasty!
Thank you for stopping by and I hope you enjoyed our recipe for Half Moon Cakes. On behalf of myself, RMHussey Productions and Team.
From our kitchen to yours, have a lovely day….
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