Pear Easter Cake

Radio Record, 8 April 1938, Page 32

Pear Easter Cake

STEW enough pears to make 2 cup when drained and mashed, also tinned pineapple also drained and minced or if available use fresh to make # cup. Cream 1 small cup sugar and 5 ozs. butter. Add 1 cup of sultanas, + cup blanched, chopped nuts. Warm the pear and pineapple mixture with 1 tablespoon of golden syrup and add to creamed butter and sugar. Also add to warmed fruit 2 teaspoons carbonate soda and 2 teaspoons cocoa, | tea= spoon cinnamon or spice and + teaspoon each nutmeg and ground ginger. Mix all well together then lastly 2 cups self-raising flour, sultanas and nuts. Bake for 1 hour in a moderate oven. Cover the top with a very thin layer of almond paste after brushing with white of egg beaten, then ice as desired and decorate with angelica and small eggs made from a little of the almond paste or you tan buy these and they are inex-

pensive.

Mrs:

E.

S.

(St. Andrews).