Family Favourites

Press, Volume C, Issue 29557, 5 July 1961, Page 3

Family Favourites

Once in a while you make a cake or biscuit j which the family seizes on such delight ii that you find you have produced a firm fav- s ourite. It will be a stand-by on baking day for J years. This recipe for Spice Bubble Bars is < going to be one of them, for there is no doubting their popularity. These bars have a spicy base and the crispest nut-brown bubble topping all baked on.

Spice Bubble Bars < Quantities given here wffl produce six dozen good sized bars; I leave one tray plain and ice the other with a lemon or a chocolate icing. I Two distinctly different biscuits are produced and honours are even which is Dice st Ingredients: Boz butter ' . 4oz brown sugar i 4oz white sugar ,2 1 egg 12oz flour 1 rounded teaspoon baking powder 1 teaspoon cinnamon J teaspoon mixed spice i teaspoon salt Topping: 4oz butter 1 cup brown ; sugar 4 cups rioe bubbles Icing (for half*: 1 teaspoon butter 1 cup icing sugar Lemon juice Hot water Method: Cream butter, i b brown and white sugars and! a beat in one egg- Sift in flour, jc baking powder, salt cinna- j s mon and spice and work toiv a paste. Press out into two g buttered sponge roll tins, b Cream butter and brown ] c sugar and mix in rice c bubbles. Drop over base and s. press out lightly to cover/e Bake about half an hour inisi a moderate oven —350 de-; a grees. Cut into three strips a longways then 11 cuts a across. Make icing and iceiu one tray for variety if de-,c sired. Allow to become cold I o in the tin before lifting out. |o:

Excellency Cake A cake with a wonderful flavour and a useful future Is this Excellency i cake. It is a coffee eake ’ with a difference. The < difference comes in the fruit, walnuts and spice in it. making it a useful family fruit cake which has a place in any pleasantly relaxing moment of the week. Do not omit the walnuts if you can help it for they give it that certain pleasing touch. Ingredients: Boz butter Boz sugar 4 eggs 2oz chopped peel 3oz sultanas 3oz raisins 2oz walnuts lOoz flour 2 level teaspoons baking powder 2 level teaspoons cinnamon 4 level teaspoons instant a coffee powder j, A teaspoon salt s 2 tablespoons milk Method: Cream butter and u beat in sugar. Add eggs, one u at a time and beat well. Mix s chopped peel, sultanas, rai- a sins and roughly chopped b walnuts and add. Sift to- ii gether lOoz flour, 2 teaspoons o baking powder, 2 teaspoons a cinnamon. 4 teaspoons instant a coffee powder. J teaspoon a salt. Fold in the dry ingredi- c ents together with 2 table- ti spoons milk. Butter and flour t a cake tin 9in in diameterl n and turn in the mixture. Bake s at 375 degrees for 10 min- c utes. reducing to 350 and a cooking for 14 hours. Turn fl out then back right side up b on a wire tray to cool. ! a