WEDDING CAKE.

Marlborough Express, Volume XLV, Issue 57, 8 March 1911, Page 5

WEDDING CAKE.

Everybody is -interested in wedding .Make, for waMwony is the let of the average. To wake a wedding cake rub to a soft and flight cream ,a cup .of butter and ©ne ;&nd one-half .cups -.of powdered sugar. When light, add six eggs well beaten.. Mix together ja, teaspoonful each of cinnamon and rzmtmeg. powdered, and one-half beaof ground .dosres. Put together one-fourth pound of minced citron, and one-helf po,und each of and halved raising and well cleaned currants. Dredge all well {With flonr and add to the other infredicjnts, then stir in a pint of sifted our, ; a,nd, last of all, a wine glass full of brapfcy. Bake in a tin with a funnel in tip centre. When cold cover with white icing. If the wedding guests wan& tea, then serve Dragon Brand Tea *t 2s 8d per lb. This is absolutely the finest tea procurable 'm New Zealand to-day. It is rich, strong, and well flavored, the' color is bright, and the texture exquisite. Dragon Brand Tea fa procurable from moat storekeepers in this district. It is * good family tea,

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