I'M DREAMING OF A White Christmas Cake and here's the Recipe

Te Ao Hou, December 1955, Page 61

I'M DREAMING OF A White Christmas Cake and here's the Recipe IT'S LIGHT … LUSCIOUS … AND IRRESISTIBLE! TRY THIS DELICIOUS NEW CAKE THIS CHRISTMAS EDMONDS Quality Products T. J. EDMONDS LTD., CHRISTCHURCH WHITE CHRISTMAS CAKE 6 ozs. glace pineapple, 6 ozs. glace cherries, 4 ozs. glace fruit (such as apricot, fig, pear), 1 oz. angetica, 1 oz. preserved ginger, 1 oz. mixed peal, 1 oz. almonds, 1 oz. walnuts, 8 ozs. butter, 5 ozs. sugar, 4 eggs, 8 ozs. flour, 2 ozs. Edmonds Cornflour, 1 teaspoon Edmonds Baking Powder, ¼ teaspoon salt, ½ teaspoon almond essence, 1 teaspoon lemon juice, 2 teaspoons sherry, whisky or brandy. Cut fruit into small pieces, cut angelica thinly, chop nuts roughly. Mix fruit and nuts together then sprinkle with about 2 tablespoons of the flour, shake well to coat the sticky fruit with flour and separate the pieces. Sift the remainder of flour, baking powder and salt together. Cream butter and sugar until very light. Beat eggs well and add alternately with sifted dry ingredients. Add lemon juice, almond essence and sherry. Lastly stir in fruit, Put into 8 inch square tin and bake about 3 hours at 350° F. Leave in tin until cold.