with Elizabeth Autumn Gold Cake

Press, Volume XCVI, Issue 28321, 5 July 1957, Page 2

with Elizabeth Autumn Gold Cake

A warm gingery flavour and pieces of walnut and preserved ginger make this autumn gold cake most deliciously seasonal. The base is plain, unsweetened; the topping is spongy and sugary and unusual. Quantities given make one sponge roll tin full. Cut it up while still warm and you have a pleasing number of i neat small bars with no lastminute touches in the way of icing needed. Autumn Gold Cake: 3oz butter, 1 breakfast cup flour, i teaspoon salt, J teaspoon ground ginger, i teaspoon baking powder, 3 dessert spoons warm milk, 1-2 tablespoons chopped walnuts. Topping: 2 eggs, 1$ cups (packed) brown sugar. J cup flour, 1$ cups coconut, pinch salt, J teaspoon ground ginger, i teaspoon baking powder, i cup chopped preserved ginger.

Sift one cup of flour with half; a level teaspoon each of baking: powder, salt and ground ginger and rub in 3oz butter. Add three dessertspoons of warm milk and; mix to a paste. Press out to make a neat, even coverage of a buttered sponge roll tin. Press two tablespoons of chopped walnuts over the top and bake at regulo 5 or 400 degrees about 10 minuteSj Remove from the oven, spread with the following topping, then return to the oven at 375 or regulo 4 for 15 to 20 : minutes or until the topping is set and golden. Whisk two eggs, then add one and a half cups brown sugar, half a cup of flour, one and a half cups of coconut, half a teaspoon each of ground ginger and baking powder and a pinch of salt. Stir in a quarter of a cup of finely chopped preserved ginger.