READERS’ RECIPES
Currant Cake The cake made with this .recipe will keep for some time if it is stored in an airtight tin. First of all cream together 6oz margarine and 6oz sugar, then beat 3 eggs separately, and add one by one to the mixture, beating it thoroughly between each addition. If it shows signs of curdling, add some of the flour. Then sift Mb. self-raising flour with a pinch of salt, and add to the rest, lightly. Stir in alb. currants rubbed in flour, the grated rind of a lemon, and 1 dessertspoon of the juice. Then line a cake tin with two thicknesses of greased paper and put in the mixture. Place in a moderate oven, and bake for from 2 to 2£ hours, reducing the heat after the first hour. Then put two or three pieces of citron peel on top of the cake, and, if getting too brown, cover the cake with a piece of greaseproof paper.
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https://paperspast.natlib.govt.nz/newspapers/HPGAZ19420415.2.4
Bibliographic details
Hauraki Plains Gazette, Volume 51, Issue 3106, 15 April 1942, Page 2
Word Count
162READERS’ RECIPES Hauraki Plains Gazette, Volume 51, Issue 3106, 15 April 1942, Page 2
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