A CAKE FOR THE BRIDE Bridal Cake first requires tiio creaming of 1 lb. butter ami 1 lb. brown sugar. Next sift 1 lb. flour and mix with 3 teaspoons spice, 5 lb. each almonds, currants, sultanas, peel, cherries and 2 lbs. raisins. Beat in 10 eggs, add juice of 2 oranges and grated rind, and teaspoon of Stevens’ “Cathedral Brand” Essence of Lemon. Add flow and fruits, plus h pint of brandy, and bake for 4i flours. 3
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Northern Advocate, 27 July 1938, Page 10
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79Page 10 Advertisements Column 1 Northern Advocate, 27 July 1938, Page 10
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