Good Fruit Cake
Dear Aunt Daisy, I am writing to give you the recipe for my good fruit cake. For very formal occasions I ice it with almond icing, then Royal icing, containing a lot of lemon juice. But my family really prefer a thick layer of caramel icing, liberally decorated with a white butter icing, flavoured with vanilla. All'the measurements are level: Two cups light brown sugar; 2 cups butter; 7 eggs; 4 cups flour; 2 teaspoons mace; 2 teaspoons cinnamon; 2 teaspoons baking powder; few grains of salt; 2 tablespoons fruit juice; 2 tablespoons milk; 2lb. currants; 2lb. raisins; 1lb. nuts; Yalb. each of dates and peel. Cream the butter. Add sugar gradually and beat for five minutes. Beat egg yolks until light and lemon-coloured and whites until stiff and dry. Add these to the butter and sugar mixture. Add milk, fruit juice, chopped nuts, and fruits that have been rolled in flour. Lastly, add well sifted dry ingredients. Beat mixture thoroughly and place in a deep, round cake pan lined with several thicknesses of oiled paper. Bake 4 hours or longer with oven at 325 degrees. You may reduce the heat a little towards the end if necessarv.
SWhangarei
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19490121.2.54.3.1
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New Zealand Listener, Volume 20, Issue 500, 21 January 1949, Page 26
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202Good Fruit Cake New Zealand Listener, Volume 20, Issue 500, 21 January 1949, Page 26
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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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