HONEY POUND CAKE
| Three eggs, separated; 34 cup honey; % cup chopped raisins; 242 *cups flour sifted with 21% teaspoons baking powder; 1 teaspoon grated lemon rind; 1 tablespoon lemon juice; %4 teaspoon salt; % cup shortening; 1% cup chopped nuts; 2 teaspoon vanilla. Measure the honey into a mixing bowl; warm slightly over hot water; add the chopped raisins, lemon rind and juice. Cream the shortening and vanilla;:add the unbeaten egg yolks one at a time, beating well after each addition. Combine with the honey mixture; add the sifted dry ingredients and chopped nuts, Blend well: fold in the stiffly beaten egg ! whites. Pour into an oiled pan 8 inches by 8 inches by 31/2 inchés which has been lined with heavy brown paper; bake in a slow oven, until done. Do not cut for a week.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480604.2.44.3
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New Zealand Listener, Volume 18, Issue 467, 4 June 1948, Page 22
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136HONEY POUND CAKE New Zealand Listener, Volume 18, Issue 467, 4 June 1948, Page 22
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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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