A Stout Cake!
Dear Aunt Daisy, One of your readers has asked for a fruit cake containing stout. I have made the following recipe on several occasions with success-it is also a "Home" recipe: 1 Ib. flour, 42 Ib. butter, 1% Ib. currants, % Ib. mixed peel, % Ib. sultanas, 3% lb. Demerara or light brown sugar, 2 oz. ground almonds, % Ib. glace cherries, 2 teaspoons mixed spice, 42 pint stout, rind of one lemon, 1 teaspoon baking soda, 4 eggs. Prepare fruit and mix with a little flour. Rub butter into flour free from lumps. Add fruit and other dry ingredients, except baking soda. Mix together, make a well in centre. Heat stout in small saucepan, add baking soda, mix quickly, and while still frothy pour into centre of ingredients. Add eggs well beaten and beat all together for 10 minutes. Pour in lined cake-tin and bake in slow oven 3 hours. I heat the oven at regulo 8, reduced to regulo 3 when cake goes in. This quantity makes 2 large cakes, which are delicious with almond icing and white icing. They will keep moist for months in a tin. This cake has been sent overseas, and arrived in perfect condition. "Broadstairs," Christchurch.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19541203.2.65.2.3
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New Zealand Listener, Volume 31, Issue 802, 3 December 1954, Page 33
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203A Stout Cake! New Zealand Listener, Volume 31, Issue 802, 3 December 1954, Page 33
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