More About Cakes for Britain

New Zealand Listener, Volume 16, Issue 410, 2 May 1947, Page 23

More About Cakes for Britain

Dear Aunt Daisy, I have just read "Marguerite’s" letter in your column in The Listener and was so pleased she had had success with the cakes she sent to Britain. I have been sending cakes Home for the past six or seven yeers, end all have arrived in perfect condition. I always use the recipe in your Number 5 Cookery Book, the Dark Christmas Cake mixture, the one with blackcurrant jam in. I also saw that you gave this recipe among your Christmas. cakes in The Listener at Christmas time. I sent four cakes to Britain this last Christmas, and one struck that muchdelayed shipment, and did not arrive for five months. However, an airmail letter received last week said it was just perfect. I could not make them with butter as the recipe said, but used cooking fat like Marguerite; also substituted almond essence instead of almonds, and. ground ginger instead of preserved. During the war I sent a friend of mine a cake made with the mixture, and seeing she expected to be married in the next few months, she decided to keep it as her wedding cake, fearing she would not be able to have one otherwise. However, it was the next December before the marriage took place, but she said the cake was still in perfect condition in spite of (or maybe because of) having been baked fifteen months before. I may add that before I used this recipe I always put at least a dozen eggs in my Christmas cake, but T never had such a lovely moist, dark cake as I have made with this recipe which calls for only six eggs. I divide it into two cakes to send away. e All my friends in Britain are anxious for me to send them this recipe, so they can make it for themselves when "Happy days are here again." I have found your recipes and practical hints so helpful, also’those of the other Links too, maybe my experience will help someone. I hope it will. "Durham Lass."