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The New Zealand Railways Magazine, Volume 9, Issue 9 (December 1, 1934)

Cake-making Hints

Cake-making Hints.

1. The flour must be sifted before using. 2. Fruit, such as currants, sultanas, etc., should be carefully picked over, and washed in a strainer under running water before using. Spread on paper and lay on rack to dry thoroughly. 3. Fresh butter only should be used. 4. Candied peel should be cut fine. 5. Flavouring essences should be added last, as also should brandy, etc., for rich fruit cakes. 6. When treacle or syrup is used, it should be warmed. 7. For fruit cakes, the tins should be lined with several thicknesses of greased paper. 8. Rich fruit cakes require a moderate heat to commence with, gradually lowering the temperature until they are cooked. They should not brown too quickly as the crust hardens and they do not rise so well. 9. To test a cake to see if it is cooked, insert a knitting needle or small skewer into the centre. If it comes out clean and dry, the cake is cooked sufficiently. 10. Fruit cakes are best left in the tin for a while after they are taken from the oven. Then turn out on to a cake rack covered with a towel to cool. Do not stand them where there is a cool current of air. Store in an air-tight tin.