TENNIS CAKE.

Wairarapa Age, Volume XXXII, Issue 10155, 29 December 1910, Page 5

TENNIS CAKE.

Tenuis and Tea are inseparable, and a good eako is appreciated by all. -The following recipe for a Tennis Cake will please the patrons of the courts: —One pound of butter, one pound and a quarter of caster sugar, twelve, eggs, one pound and a quarter of Hour, throe-quarters of a pound of ground almonds, half a pound of sultanas, four ounces of currants, four ounces of peel, four ounces of cut cherries, Vanilli Essence. Heat up the butter and sugar, add the eggs two at a time, and with the last add the essence, then stir in the flour, and last of all the fruit, peel cut fine, and the cherries; mix all to a nice cake batter, put into a papered tin, bake in a moderate oven, and when done and cold lay n piece of almond paste on top, and ice with fondant icing any colour desired. A nice tea to serve with this (;ake is the Empire Company's "Dragon" Blend, procurable, from most storekeepers in this district at 2s 8d per The• "Dragon" blend is really delicious, it has a captivating flavour, possesses great body and a fine texture. The drinking qualities are superb, and it will please most palates. Perhaps you have never tried a tea at 2s 8d per pound. If not, just get a packet of "Dragon" brand and note the difference. It oasts- but afew pence more, but the greater satisfaction and pleasure it will give you is worth pounds..