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Lard in Cakes

Dear Aunt Daisy, Here is a lard fruit cake for the Link with quantities of lard. It was given to me during the war. I found it really good. I also used lard for biscuits when it was available, finding golden syrup and coconut and other strong flavours a very good disguise. Fruit cake: Half a pound of lard, 1% 1b, sugar, 1 lb. flour 1 teaspoon baking powder, 2 eggs, about 3 tablespoons golden syrup, about 6 tablespoons jam, and fruit as desired. Cream lard and sugar, add eggs, golden syrup and jam, then fruit and flour Bake 3 hours in a moderate oven about 300 degrees electric (or regulo 3).

"Constant Listener,"

St.

Albans.

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19530710.2.46.2.3

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 29, Issue 730, 10 July 1953, Page 23

Word count
Tapeke kupu
119

Lard in Cakes New Zealand Listener, Volume 29, Issue 730, 10 July 1953, Page 23

Lard in Cakes New Zealand Listener, Volume 29, Issue 730, 10 July 1953, Page 23

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