A Stout Cake!

New Zealand Listener, Volume 31, Issue 791, 17 September 1954, Page 32

A Stout Cake!

Dear Aunt Daisy, You will probably think this a somewhat unusual letter, in so far as it is written by the male of the household requesting a recipe for a "stout cake" which mother used to make. Mother often used to bake this rather unusual, but delicious, moist fruit cake at home, but since coming to New Zealand I have not heard of it or come across a recipe for it; and frankly I am rather dubious about trying it as I have no idea of the various quantities. I believe it contained about half a pint of stout and was baked about 4 hours in a slow oven, but the quantities for the other ingredients I have no idea. But I do know the result was delicious! I do hope you will be able to help me, or perhaps one of vour listeners can.

M.

B.

Lower Hutt.

Yes, here you are, M.B. It is a traditional old Westmoreland recipe, and was given to me in London by Mrs. Arthur Webb, of the BBC, which had commissioned her to collect old farmhouse recipes all over England. It is

practically a "Pound Cake" with ground almonds and. beer to make it different. One and a quarter pounds of flour, 1 Ib. butter, 1 Ib. castor sugar, 4 eggs, 1 Ib. currants, 1 Ib. sultanas, 6 oz. shredded candied peel, 2 oz. ground almonds, 2 teaspoons baking powder, pepper and salt, 1 tumblerful of beer or stout. Beat butter and castor sugar to cream, then beat in 4 eggs, one by one, Stir in flour, which should have been sieved with the salt, pinch of pepper and baking powder, Add a tumblerful of beer or stout; last of all stir in ‘currants and sultanas well cleaned, candied peel finely shredded, and ground almonds. When well mixed, put into a greased tin lined with greased paper. Place tin on a baking tin spread with sand or salt to prevent burning, and bake in moderate oven 22 hours. The recipe added that the cake would be better if kept for 4 days or even a week before using.