Californian Layer Cake

Radio Record, 3 June 1938, Page 33

Californian Layer Cake

PEEL and grate enough carrot to make 1] cupful. After cooking and draining add to it grated rind and juice of + lemon. Keep warm till wanted. Cream lb. of butter and 1 small cup sugar, beat in 2 eggs one ata time. Add essence of lemon and a shake of nutmeg to taste. Add 1 tablespoon marmalade, and 1 cup of finely chopped, mixed candied peel and preserved ginger, mixed. Now add carrot mixture and | tablespoon of golden syrup, slightly warmed. Lastly mix in 2 cups of self-raising flour, or 2 cups of plain flour sifted with 1 flattened teaspoon carbonate soda and 2 teaspoons flattened cream of tartar. If too moist, add a little more flour. Cook in a flat tin lined with greased paper in a moderate oven for 1+ hours. For outside layers:-Take lb. butter, lb. sugar creamed, add 1 beaten egg, 3lb. self-raising flour (this amount can be doubled if necessary) and more egg or a little milk if too dry. Divide into two, roll out to size of tin used to cook cake and cook in moderate oven till golden brown. Turn each out and allow to get cold. Arrange one on top and one on bottom of the carrot cake mixture (cooked) with following fruit mixture:-+ cup of chopped lexia raisins, 1 tablespoon marmalade, 1 tablespoon each finely chopped peel and preserved ginger and a little pineapple if available. Then 14 tablespoons ground almonds and enough soft icing sugar to make consistency to spread. Then ice the top with any icing preferred, faintly tinted and decorated with cherries and crystallised pineapple.

DeX ~Miss

K.

H.

(Timeru)