THE CHRISTMAS CAKE

Wairarapa Times-Age, 28 November 1940, Page 8

THE CHRISTMAS CAKE

NOW IS THE TIME TO MAKE IT. SOME RELIABLE RECIPES. War or no war, there are many reasons why Christmas this year should net be allowed to pass without at least some of the trappings which have endeared it to the heart of humanity for centuries. First and foremost, of course, "the boys” must not be deprived of their much-loved Christmas cakes and puddings—whether they are already overseas, or in camp here, or about to go into camp. And then there are the children, for whom, after all. the thrills of Christmas last such a very few short years. Here are three reliable cake recipes: Rich Christmas Cake. Line cake tin with two thicknesses of greased paper, and have two pieces ready to put over the top of the cake. All fruit should be cleaned and washed a few days before cake is made. To wash fruit put into a colander and hold under a running tap. Spread out on a tray to dry in the open. Ingredients: 11b flour, 11b butter, Jib sugar, lib currants, lib raisins, jib mixed peel, .’,lb almonds, lib crystallised cherries, loz mixed spice. 1 teaspoon cinnamon, 1 teaspoon grated nutmeg. .} pint of brandy or whatever spirit is available. Small cup of treacle, I. 1 , teaspoons salt. 1 teaspoon baking powder, 10 eggs.

nutmeg, -.J teaspoons salt. 1 teaspoon baking powder, 10 eggs. Beat butter and sugar to a cream until sugar is dissolved. Separate the yolk of eggs from the whites. Beat the yolks well, add to them the brandy; beat them well into butter and sugar until all is well mixed. Add a little flour to which the baking powder and salt has been added. Mix well, then add spices and half the fruit, mixing it all well, as each ingredient is added. Add a little more flour, then remainder of the fruit. Add treacle, then the rest of the flour. Beat the whites of the eggs to a stiff froth and mix in lightly. Lastly, add 1 tablespoon of boiling water. Bake from 3-31 hours. Be sure the oven is hot enough to start the cake, but not hot enough to burn it. Allow the heat to gradually become moderate, and keep at the same heat for two hours.

Raisin Cake. This is another very flavoursome cake if the large raisins, which need stoning, are used. Allow 4oz of them and 4oz of currants to 11b of flour, 3oz each of butter and lard, soz of sugar, the grated rind of a small lemon, 1 teaspoon of baking powder, 2 eggs, and Ij gill of milk. Sieve the flour .into a basin and into it rub the butter and lard; then add the prepared fruit, the grated lemon rind, sugar and baking powder. Mix all together and make a well in the centre. Pour in the well-beaten eggs and the milk and mix from the centre outwards. Bake in a paperlined tin until well risen and firm to the touch. This takes about lj hours. Economical Cake. This makes a very good Christmas cake, as it does not readily become dry. Take 11b of flour. Alb of butter, Alb each of currants and sultanas, 4oz of mixed peel, Zlb of sugar, 2 teaspoons of mixed spice, 4 eggs, the grated rind of a lemon, a teaspoon of bicarbonate of soda, and J pint of stout. Prepare all the ingredients and with the fruit and peel mix a little flour. Put the rest of the flour into a large basin and into it rub the butter until free from lumps. Add the fruit and the other dry ingredients, except the soda, and make a well in the centre.

Heat the stout in a small saucepan; to it add the soda, and while still frothy pour it into the centre of the dry ingredients. Add the well-beaten eggs and beat the mixture well with the hands. Pour into a lined cake-tin and bake in a moderate oven until well risen and firm to the touch. It should be given about 3 hours.