MORE CHRISTMAS CAKES

New Zealand Listener, Volume 9, Issue 228, 5 November 1943, Page 19

MORE CHRISTMAS CAKES

two cheaper Christmas cakes to come and go on as well as the good one, which can then be kept for the more special occasions. Here are some suggestions: — Wartime Christmas Cake (No eggs, butter or sugar) This keeps well, but should not be cut for a week or two after baking. Boil together for 3 minutes the following ingredients: 1 breakfast cup of soft brown sugar, 1 breakfast cup currants, 2 small cups sultanans, 1 breakfast cup cold water, 1 teaspoon mixed spice, pinch of salt, 30z. margarine or lard. When the mixture is cold, add 1 teaspoon baking soda dissolved in a little warm water, and % teaspoon baking powder, sifted into 2 breakfast cups flour. Make mixture stiff. Use a little more flour if necessary. Bake in a moderate oven about 2 hours. Ship's Cake This was perhaps the most popular of our last year’s Christmas Cakes. It has proved itself a splendid "overseas" cake. Half-pound butter, 2 large cups flour, 1 tablespoon raspberry jam (or home-made gooseberry), %2 cup sugar, 1- tablespoon golden syrup, one egg, 1 to 144lb. mixed fruit, 1 teaspoon vinegar, 1 teaspoon baking soda dissolved in 1 cup of milk. Cream butter and sugar, add egg and beat. Add golden syrup, jam and vinegar. Then add flour and fruit. Lastly, add the soda and milk. Bake in a moderate oven, slowly, for approximately 214 hours. Delicious Apple Fruit Cake This cake must not be cut for at least a fortnight. Have ready 1% cups of stewed apples, sweetened with 14 cup of sugar, ‘and with 1 level tablespoon of butter melted into it. Mix together 1 cup brown sugar, 1 tablespoon cocoa, 1 dessertspoon spice, 1/2 teaspoon baking soda, 2 large cups flour, lemon peel, and dried fruit to taste (about 11 to 2 cups). Add the apple mixture, and a little milk if necessary. Line tin with greased paper. Bake in a moderate oven for about 14% hours. Four Egg Cake (Good) This comes from a women’s institute member. The method of making it is‘ unusual. More fruit may be used if’ desired. Put into a bowl 10oz. butter, Yalb. white sugar, 14%4lb. flour and grated rind of a lemon. Rub well together until no butter shows, and everything is fine and crumbly. Add 11b. fruit (sultanas, dates and peel). Stir well and leave until next day. In the morning, add 2 level teaspoons baking powder, and 4 well-beaten eggs, and as much cold water as is necessary to make the right consistency. Bake slowly for about 2 hours. Eggless Christmas Cake (Improves with keeping) Half pound each of flour, sugar, ground rice, currants and sultanas, %lb. mixed peel, %lb. butter, 12 drops almond essence, 1 teaspoon soda, \% pint boiling milk. Mix flour, rice, sugar, fruit and peel. Cream butter, mix well ie is a good idea to have one or

with dry ingredients. Put soda in 1 tablespoon cold milk, add the boiling milk, essence, and milk and soda to the dry ingredients, boiling hot, and beat well together. Bake in a large tin; fair oven for 4 hours. (350 to 375 degrees). Economical Christmas Cake (With lard and yeast) ; Four breakfast cups flour, 1lb. sugar, 1lb. raisins or currants, Ylb, lard, %lb. candied peel, 2 large eggs, a piece of yeast about the size of a walnut, a small teaspoon each of nutmeg and soda, milk to mix. Rub lard into the flour, mix in the other dry ingredients. Make a well in the mixture. Put the 2 eggs and crumbled yeast into the well. Dissolve the soda in a little warm milk, and with a little more slightly warm milk, make into a good cake mixture. Bake in a moderate oven for 2 hours. Keep in an airtight tin for 2 weeks before using.