Nearly every Australian has memories of being served a Women’s Weekly cake at a birthday party, at a school carnival or, if you were really lucky, after dinner on a Sunday.
This #ThrowbackThursday, we’re celebrating over 60 years of The Australian Women’s Weekly’s delicious, award-winning cakes.
What a tasty trip down memory lane!
This delectable chocolate layer cake tastes just as good today as when it was first published in 1974. Rich, indulgent and seriously impressive-looking, it’s perfect for any celebratory occasion.
This moist coconut cake with coconut ice frosting made The Australian Women’s Weekly’s Top 10 cakes, slipping in at number six. Light, fluffy and with an utterly delicious coconut frosting, this cake is made for a hot cup of tea on a rainy day.
Nutty and full of deliciously juicy raspberries, it’s no surprise that this raspberry hazelnut cake was also in The Weekly’s Top 10 cakes. Beautifully moist, and with a hazelnut liqueur-spiked icing, it’s a gorgeous choice for afternoon tea.
Click through the gallery for even more Australian Women’s Weekly cake recipes; the hardest part will be choosing which one to bake first!
