SUBSTANTIAL CAKES.

Hawera Star, Volume XLV, 20 February 1926, Page 15

SUBSTANTIAL CAKES.

CAMP CAKE One pound of flour, half a pound of butter, one teaspoonful of baking powder, a pinch of salt, water to mix, three-quarters of a pound of currants, quarter pound of granulated sugar. Rub the butter into the flour, and the baking powder and salt, and work into a paste with the water. Divide the paste, roll out and put on a flat greased tin. Place the currants on the bottom crust with the sugar and come tiny pieces of butter on top. Put the remaining paste on top and bake in a moderate oven. DUTCH CURRANT CAKE.

Half a pound of flour, quarter pound of currants, one ounce mixed peel, two ounces raisins or sultanas, four ounces castor sugar, five ounces butter, three eggs, half a gill of milk, one dessertspoonful ground cinnamon, one teaspoonful baking powder. Beat the sugar and yolks of eggs to a cream, melt the butter, sift the flour and baking powder. Clean the fruit, shred the peel, and mix all the dry ingredients together with the sugar and yolks of eggs. Whisk the whites of eggs to a stiff froth and add them gradually. Pour the mixture into a buttered cake tin lined with greased paper, and bake in a moderate oven for an hour and a quarter. CITRON cake.

Five eggs, three-quarters pound of flour, five ounces of butter, quarter pound of castor sugar, quarter pound of citron. A little vanilla flavouring. Beat itn the eggs and gradually add to them*the sugar, beating with a wooden spoon. Add the flour, melt the butter, and add while hot, beating until the mixture tnrns nearly white. Add the citron, very thinly sliced. Pour the mixture into a greased cake tin lined with double thickness of greased paper, and bake in a moderately quick oven for about an hour and a quarter. GINGER LOAF. One pound of wholemeal flour, one ounce of ground ginger, half an ounce of powdered cloves, four ounces chopped peel, half a pound of butter, half a pint of treacle, four ounces Demerara sugar, four eggs, one teaspoonful of carraway 6eeds, one teaspoonful carbonate. of soda. Put the butter, treacle, and sugar into t a saucepan and warm slowly rmtil the sugar is dissolved. Stir this into the flour, add the well-beaten eggs, carbonate of soda, mixed with two teaspoonfuls of cold milk. Add the other ingredients and heat all well together. Pour into a greased and lined cake tin, scatter carraway seeds over the top. and bake in a slow oven for an hour and a half. CHOCOLATE CAKES. Two ounces of good chocolate, quarter pound of butter, six ounces castor sugar, half a pound of flour, one teaspoonful of vanilla essence, three eggs. Dissolve the chocolate in a little milk over the fire and allow it to become quite warm. Cream the butter and sugar together, add the vanilla essence and well-beaten eggs. Add the chocolate and milk while still warm. Pour into a lined cake tin and hake in a moderate oven.