Recipe Of The Week

Press, Volume C, Issue 29503, 3 May 1961, Page 3

Recipe Of The Week

Fruit Salad Cake Most popular cake of the week was this Fruit Salad Cake. Deceptively plain cooking (like a golden madeira cake) all the interest lay Inside, for the contents of a 16oz tin of diced fruit salad were baked in. Use a little of the leftover juice to make a white icing if desired. Reserve a piece or two of welldrained pineapple and a few cherries for decoration if you want to give the cake a party air. Ingredients 4oz Butter. lOoz Sugar. 3 Egg yolks, lloz Flour. 2 Level teaspoons baking powder. 2 Teaspoon salt 3 Tablespoons fruit salad syrup. 6 Tablespoons milk. 3 Whipped egg whites. 1 16oz tin diced fruit salad.

Method: Cream butter and sugar and beat in egg yolks. Sift 14o« flour with two level teaspoons baking powder and 2 teaspoon salt Add, alternatively with 3 tablespoons of fruit salad syrup and 6 tablespoons milk. Drain the fruit from remaining fruit salad liquid and add the fruit, together with 3 well-whisked egg whites and fold both through lightly. (There will be about half a cup of syrup

left over, which may be used for icing or added for flavour to other fruit.) Butter and lightly flour a lOin square cake tin and turn in the mixture. Bake at 350 degrees for about one hour and ten minutes, or until firm when touched with a finger.