Plum And Almond Ring Cake

Press, Volume CIII, Issue 30369, 19 February 1964, Page 3

Plum And Almond Ring Cake

A large ring cake which seems to grow nicer as the week goes on is this Plum and Almond Ring. Now that the children are back at school and cut lunches become a pattern of our lives again, this is a good cut-at-all-week cake which they will love. Ingredients: Boz butter 6oz sugar ' 4 eggs lOoz flour I 2 level teaspoons baking powder 2 tablespoons milk J teaspoon salt Half a jar dark plum jam l'/ioz almonds 3 dessertspoons sugar Milk Method: Butter and flour a large ring cake tin and preheat oven to 400 degrees. Beat Boz butter with 6oz sugar until light and white. Beat in four eggs, one at a time. Sift in flour, baking powder and salt, and mix with two tablespoons milk to fairly stiff consistency. Turn two-thirds of the mixture into the ring tin, smoothing round. Make a hollow evenly right round, taking the mixture up round sides and middle column about one inch. Turn in red plum jam without stones. Drop remaining cake mixture round in small spoonfuls and spread the cake out to cover the jam. Dot blanched almonds over the top and brush over the whple top with milk, then sprinkle with sugar. Bake 40-45 minutes at 400 degrees. Turn out immediately to cool.