SOME NEW CAKES

Sun (Auckland), Volume III, Issue 839, 6 December 1929, Page 5

SOME NEW CAKES

THREE INTERESTING RECIPES It is a delightful plan to introduce . the cakes of other countries to your tea-table sometimes. Of the following i recipes, two of the cakes may be i served either hot or cold. The gingerbread is best made the day before j it is to be eaten. RUMANIAN CAKE Take ilb butter, Jib flour, 2 eggs, 1 level teaspoonful baking powder, a pinch of salt, 2oz of sugar, 1 teaepoou- : ful (level) of ground ginger, 1 teai spoonful ground cinnamon, and a I little jam. Mix all the dry ingredients, except the jam, in a basin and rub in the butter. Beat up the eggs and add to the mixture, forming it into a paste. Place on a board and knead lightly until free from cracks, then divide into two equal parts and roll them into rounds the size of a dinner-plate, or better still, a tin plate, if to hand. Grease the plate and line with paste, spread w-ith jam. and moisten the edges. Lay on the other piece of paste and press the edges lightly together, marking them upward with a knife. Brush the top lightly with water, sprinkle w-ith sugar and bake in a moderate oven. When the cake is taken out it should be cut into triangular pieces and served hot, if possible. Do not put in too much jam. If, when mixing, the egg is not sufficient liquid to bind, a little water may be added, but mix as dry as pos- | sible. AMERICAN DOUGHNUTS Take loz flour, J teaspoonful baking powder, a pinch of salt, loz of fat, loz of sugar, 1 egg, 1 tablespoonful of milk, and a little sugar and powdered cinnamon mixed in equal parts. Rub the fat into the flour, which should have been mixed with the bak-ing-powder and salt. Mix into a paste with the egg and milk, knead lightly and roll out to a 2inch in thickness. Stamp into rounds about three inches across, and cut out the centres with a small round cutter, forming rings. Fry in deep fat from which a blue haze is rising. Remember that the fat must cover the rings completely. Keep over a gentle heat as the doughnuts cook and swell, and let them fry about five minutes. Remove w-ith a clean fish-slice, and roll at once in the mixed cinnamon and castor sugar. DUTCH GINGERBREAD Take ljlb of flour, lib of treacle, 21b of butter or lard, 3oz of sugar, 2 eggs, milk, 1 teaspoonful carbonate of soda, and loz of ground ginger. Mix flour, ginger and soda, and be careful to see that the latter is free from lumps. Place the fat, treacle and sugar in a pan and melt over gentle heat. Mix this w-ith the flour and beaten eggs, adding milk if necessary. The mixture should be very moist. Turn into a large shallow tin and bake in a quite moderate oven for about an hour.