Useful Cake Recipes

Radio Record, Volume III, Issue 34, 7 March 1930, Page 26

Useful Cake Recipes

Plain and Plemeny Rainbow Caze. Goz. of butter, and the sume quantity of sugar: 80z. of flour, and a teaspoon of baking powder: 2 eggs and one-third of a cup of milk: 1 tablespoon of chocolate or cocoa; 21b. icing sugiur, carmine and jam. Cream butter and sugar, add beaten eges and milk. Stir in sifted flour and baking powder. Divide into three portivis, having one plain, second colourel pink with the carmine, and the third chocolate. Bake in three sandwich tins in a steady oven for about 15 minutes. Turn on to a sieve to cool. When cool, join together with jam, and cover with soft icing.

Belgian Yeast Cake. Two lb. plain flour and 11b. sugar; 2 cups of sultanas, + eggs. 13 cups of niilk, same of yeast, ib. of butter and 2 nutmegs. Melt the butter and mix with the flour, sugar, sultanas, grated nutmegs and milk, then add the beateu eggs and yeust. Leave in a warm place for some hotrs with the bowl wrappe in a blanket. Spread on a slide, allow to stund by the fire or stove for an hour, then spread with separated cream, and sprinkle with sugar. Cook for about 30 Diinutes. Family Fruit Cake. Soz. flour and 80z. butter or good dripping: 802. currants or sultanas, and the sam2 of sugar; 1 teaspoonful of buking powder, and a pinch of salt; tow. of candied peel, and a pinch of mix2d spice: 1 egg and about a gill of milk, Grease or line cake tin. Sieve the flour with the salt, spice and baking pow-ler. Rub the fat into the flour until there are no lumps and it resembles fine breadcrumbs. Add the sugar, candied peel and fruit, and mix together. Beat the egg and add a little milk,

and mix well with the dry ingredients, It should be of the consistency to drop from the spoon. Put into the prepared tin, and bake in a moderately quick nnd steady oven for about 13 hours. You can ring the changes with this mixture by adding a teaspoonful of ground ginger to each d1b. of flour; a dessertspoonful of carraway seeds in the same proportion, or 80%. of desiccated covonut; or by substituting for the baking powder 1 teaspoonful — of cream of tartur and $a teaspoonful of bicarbonate of soda to each 31b. of flour. This mixture also makes excellent rock cakes, but for those, only sufiicient milk should be used to form a stiff dough.

Rieh Dark Fruit Cake. PARE two cups of butter and one of brown sugar, six eggs, four cups of seeded raisins, four cups of currants, and four cups of flour, one cup of shelled almonds, two tablespoonfuls orange peel, same of lemon peel, two cups of sliced citron, cup of grape or fruit syrup, two teaspoons of cinnamon, half a teaspoon of grated nutmeg, same of ground mace, quarter of a teaspoon of allspice, same of cloves, half a teaspoon of salt, four teaspoons of baking pow der. Cream the butter and sugar together. add the beaten egg yolks, add the raisins and currants, which you have wash: ed, dried, and over which you have sifted a cup and a half of the flour; blanch the almonds, and put them through the food chopper with lemon and orange peel and add; slice citron yery finely and add. Stir in grade juice or fruit syrup, and half of stiffly-beaten flour and add. syrup and half of stiffly-beaten whites of eggs; sift together spices, salt, baking powder, and flour, and add. Mix well and fold in remaining whites. Pour into 12-inch tins, which have been lined with four layers of brown paper, and bake in a moderate oven for one hour. Then cover with a double layer of brown paper, stand on asbestos mat or scone tray, and bake two hours longer.| This is a very, richlooking cake, very pretty iced white.

Coffee Spice Calxe. Half a cup of butter and one cup of sugar, 2 eggs and 2 cups of flour, 3 teuspoons of baking powder, and ° 3 tablespoons coffee essence, boiling water, 1 teaspoon cinnamfon, same of mixed spice. Add enough boiling’ water to coffee essence to make half a cup, and let cool. Cream butter and sugar, and well-beat-en yolks of eggs and coffee. and sifted dry ingredients; fold in stiffly-beaten whites of eggs. Bake in oven at 400 degrees for about 45 minutes.| Ice with coffee icing.