Christmas Cake Steamed
Dear Aunt Daisy, 3 I wonder if our Daisy Chain would like my steamed Christmas Cake-a very old idea. I’ve never known this recipe to fail, and the flavour is beautiful, so fruity, and different from the usual baked cake. The mixture is cooked in a round tin, not more than two-thirds full, with a greased paper placed over the top and tied tightly round the sides to prevent steam or water getting in. Place this in the steamer and shut lid down very tightly. Keep the water boiling briskly the whole time, adding more if it boils away. Steam the cake for 314 hours, and then bake in a moderate oven for half an hour. Here is the mixture: 44 Ib. each of flour, brown sugar, butter, raisins, sultanas and dates; 4% lb. almonds, 2 ozs. lemon péel; 1% teaspoon mixed spice; 2 teaspoon nutmeg, 1 heaped teaspoon baking powder, 5 eggs, and (if desired) 1% cup brandy. Mince the fruit. Cream the butter first, then beat in the sugar; then add the well beaten yolks. Now add the fruit, peel, spice and almonds; then the sifted flour and baking powder. As each ingredient is added, mix very well. Lastly fold in lightly the beaten whites, and add the brandy if desired. Cook as I have already described. Best wishes from
M.E.
C.
Kilbirnie,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19431112.2.39.3.1
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New Zealand Listener, Volume 9, Issue 229, 12 November 1943, Page 19
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228Christmas Cake Steamed New Zealand Listener, Volume 9, Issue 229, 12 November 1943, Page 19
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