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Non-sinking Cake

Dear Aunt Daisy, Here is an unfailing recipe. I use this recipe all the time-adding extra butter and eggs, also a little brandy or rum for my Christmas cake. I have also made wedding cakes of the same mix-ture-in fact, I have quite a reputation for my fruit cakes. It is made in a large saucepan, and is the easiest made cake I know of. Three pounds of mixed fruit (a little more or less), a cup hot water. 2 lb. butter (or a little more), a cup brown sugar, 1 tablespoon golden syrup. Boil all these 10 minutes. Allow to cool. Add 1 tablespoon glycerine, 1 teaspoon mixed spice, 1 teaspoon mace. Beat 4 (or more) egg whites till stiff, add yolks and beat until like custard. Add to mixture in saucepan alternately with 1 Ib. flour to which has been added 1 teaspoon baking powder, 1 teaspoon baking soda and sprinkle of cayenne pepper. Bake in a 9-inch tin, lined with greaseproof paper, cover with a double sheet of brown paper. Put on third shelf from bottom and bake 342 to 4 hours-350 degrees, electric, top off, bottom low. See that your oven does not get below 200 degrees as some ovens lose heat. If so, turn up to. medium at bottom and low at top for 10 minutes.

A.S.

Milford

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/NZLIST19541008.2.69.3.1

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 31, Issue 794, 8 October 1954, Page 33

Word count
Tapeke kupu
225

Non-sinking Cake New Zealand Listener, Volume 31, Issue 794, 8 October 1954, Page 33

Non-sinking Cake New Zealand Listener, Volume 31, Issue 794, 8 October 1954, Page 33

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