SPECIAL GINGER ALE CAKE
One pound of sugar, 1%%4]Ib. i| butter, 11 Ib. flour, 12 eggs, IIb. currants, IIb. raisins, 1lb, sultanas, Yalb. peel, 4oz. cherries, 4oz. ground almonds, 2 tablespoons glycerine, 2 tablespoons brandy, 1 grated nutmeg, 1 teaspoon cinnamon, pinch salt, 1 bottle of ginger ale. Cut up the fruit very finely, and soak all night in the ginger ale-a 6d bottle will do for this amount of fruit. Cream the butter and sugar, add the eggs, well beaten, little by little, so that the mixture will not curdle, Beat well. Then add flour, spices, fruit, and lastly the glycerine and the brandy. — This cake requires about 412 hours’ cooking. For an electric oven, 400deg., bottom element low. When the range comes down to 300, put the top element on for a while. For a gas oven, the same time cooking, shelf three ledges from the top all the time, regulo at 4 for an hour, then down to 2 for the remainder of the time, This cake will keep for a year.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19401115.2.82
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New Zealand Listener, Volume 3, Issue 73, 15 November 1940, Page 52
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175SPECIAL GINGER ALE CAKE New Zealand Listener, Volume 3, Issue 73, 15 November 1940, Page 52
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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