BIRTHDAY CAKES

Manawatu Herald, Volume XLVIII, Issue 2998, 13 February 1926, Page 4

BIRTHDAY CAKES

Birthdays arc always with us, and everyone, grown-up people as well as children, like to have birthday cake. No child would consider a birthday complete without one. Rich cakes are all the better if kept in an air-tight tin a few weeks after making. Here is a good recipe:—

Cream well 4oz. of butter and 4oz. of castor sugar in a warm bowl till like whipped cream. Add three eggs, one at a time. Beat well after adding each egg till nice and soft. Now stir in Boz. of cleaned currants and sultanas, 2oz. of chopped peel, and lastly, 8 oz. of flour and two teaspoonfuls of good baking powder. Beat the mixture well and pour in a tin lined with paper, and and bake in a moderate oven for one and a half hours or rather more. If a small teaspoonful of bicarbonate of soda, dissolved in half a lablespoonful of vinegar, is used instead of baking powder, the cake will he darker. Almond Paste. —Eight ounces of icing sugar, make a well in the centre, and put in the lemon juice and the white of egg. Beat all till smooth and glossy, and spread evenly over the cake. Put aside to harden. Here is a richer cake: —

French Pound Cake—Necessary ingredients: lOozs of flour, Boz of castor sugar, Boz of butter, 2oz of peel, a lemon, Alb. of sultanas, and four eggs. First beat the butter and sugar to a cream, add the flour, sifted, by degrees, and the beaten eggs one at a time. Beat well. Have the sul-tanas picked over and dried, and the peel cut verv small. Beat these into the batter with a.wooden spoon, adding the -rated lemon rind. Line a cake tin with buttered paper, putting two thicknesses of it at the bott.on, pour in the cake, and bake for two hours in a moderate oven. hen baked, tarn out on sieve to cool thoroughly and afterwards keep in a tin.