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The New Zealand Railways Magazine, Volume 12, Issue 9 (December 1, 1937.)

Christmas Cake No. 2

Christmas Cake No. 2.

Two breakfastcups flour, 1 breakfast-cup sugar, ½ lb. butter, ½ lb. each sultanas, raisins and currants, 2 oz. candied peel, 2 oz. almonds, ½ teaspoon baking powder, 5 eggs.

Beat sugar and butter to a cream, then add eggs one by one, beating continuously. Add flour and baking powder together, then the other ingredients. Bake about 1 3/4 to 2 hours.

Note: Do not let cake brown too quickly as the crust hardens and cake does not rise so well.