Recipe Of The Week

Press, Volume XCVIII, Issue 28983, 26 August 1959, Page 3

Recipe Of The Week

August Cake Here we are again in the nicest month of the year. The winter term is over, school holidays have begun and the house is filled with laughter all day long. It always seems to be the stepping stone to Spring and Summer and a moment to be looked forward to and enjoyed to the full. It means a break, too, from routine catering and this week we cook with that in mind. Experience tells us that we enjoy this salute to Spring more If the tins are full and ready for whatever errupts into our homes in the way of youthful holiday-makers. Here is a wonderful start: August Cake, dedicated to happy holidays. Ingredients: 6 oz butter 6 oz sugar 2 rounded tablespoons (half a teacup) golden syrup 3 medium eggs Grated rind of 1 lemon 12 oz flour I teaspoon soda 1 teaspoon baking powder 2 teaspoon salt 10 oz sultanas 6 tablespoons milk Topping: 10 oz brown sugar 5 tablespoons top milk 1 oz butter 1 oz chopped walnuts 1 teaspoon vanilla Method: Cream butter and sugar and beat in golden syrup. Add eggs one at a time and beat through. Sift flour, baking powder, salt and soda and add, together with sultanas, grated lemon rind and stir in six tahlespoons of milk. Line a large meat dish with butter papers and turn in the mixture. Bake at regulo 4 or 375 degrees about one hour. Melt brown sugar with 1 oz butter and 5 tablespoons of top milk. Bring to the boil and cook to the soft ball stage—about six minutes. When a little forms a ball when dropped into cold water remove from the heat. Add walnuts and vanilla and beat until creamy. Turn onto the hot cake and spread out to cover. Leave in the tin until cold.