MADEIRA CAKE

Hawke's Bay Tribune, Volume XXIV, Issue 9, 21 December 1933, Page 10

MADEIRA CAKE

REQUESTED RECIPE. A Napier reader says she has cut out most of the special “Tribune” recipes but has not yet seen one for Madeira cake and she wishes to make one for Christmas. Two years or so ago a recipe for Madeira cake was contributed from Otane and tasted by “Stella” —very good it was, too! Hera is the recipe. Ingredients: Bozs. flour, sozs. butter, sozs. castor sugar, finely grated-rind of a lemon, 4 eggs, 1 teaspoonful baking powder, 2 slices of citron peel.

Method: Line a cake tin with double greased paper. Sieve the flour. Cream the butter and sugar thoroughly. Add the eggs separately to tho creamed butter and sugar beating each one in thoroughly. Then add the lemon rind. Stir in the sieved flour evenly and lightly mix the baking powder with the last spoonful of flour. Put the mixture into the prepared cake tin and bake in a moderate oven for about 1J hours. Place the slices of citron peel on top of the cake when the top is set—■ about 20 minutes after the cake has been put in the oven. Test in the usual way when the cake is done. Then remove the paper and leave the cake to cool on a wire sieve or cake rack. BLACK CURRANT PUDDING. J teacup black currant jam, Jib. flour, 1 teaspoon of baking powder, 2 ozs. butter, 2ozs. sugar, 1 egg, 1 tablespoon of milk. Line a mould with the jam. Mix flour and baking powder and rub in the butter, then add sugar, beaten egg and milk. Steam li hours. QUEEN CAKES. Ingredients: 6oz.s. flour, 4ozs. butter, 4ozs. castor sugar, 2ozs. currants, 2 eggs, i teaspoon baking powder, a little milk if necessary, grated lemon rind, or a few drops of flavouring essence. Method: Grease ten or more small tins of various shapes, or the mixture may be put in deep patty pans, or in greased paper cases. Clean the currants or any other fruit that may bo used. Follow the directions given for the Madeira cake mixture, stirring in the fruit just before adding the baking powder mixed with the last spoonful of flour. At the last add any essence flavouring and a little milk, if the mixture requires it. Half fill the prepared tins or cases, bake in a hot oven for 15 or 20 minutes. Then turn out the cakes and cool on a wire sieve or rack. These racks are quite cheap in Hastings.