DELICIOUS CAKES.

New Zealand Herald, Volume LXVIII, Issue 20898, 13 June 1931, Page 7 (Supplement)

DELICIOUS CAKES.

Small Cherry Oakes.—Beat 6oz. each of Sugar and butter to a cream, and add three whipped eggs with Boz. of sifted flour, adding a little milk if necessary. Stir in 4oz. of cut-up glace cherries, a few drops of vanilla, and a few drops of • carmine to make the mixture a pretty pink shade. Divide into small tins and bake in a hot oven for 15 to 20 minutes. Marmalade Cakes.—Beat 3oz. each of butter and sugar to a cream, add 6oz. of flour with two whipped eggs and two iablespoonsful of marmalade and mix thoroughly. Bake in small greased tins in a fairly hot oven for twenty minutes. Mexican Cake.—Beat Alb. of butter to a cream, add the chopped rind of two lemons, a teaspoonful of mixed spice, a i teaspoonful of ground ginger, and Jib. of sugar, and beat until creamy. Add four whipped eggs, 4oz. of golden syrup, Boz. of cornflour, 4oz. of wholorieal flour, 4oz. of cut up candied peel, ■< l \* 4nz. of cut up crystallised gingor, a wineglassful of milk, and a heaped teaspoonful of baking powder. Bake in a large, greased and floured cake tin for one and a-half hours in a moderately hot oven. Vanilla Cakes.—Mix 3oz. of sugar into I soz. of flour, rub in 3oz. of butter, and add two well-whisked eggs. Divide into Miiall cake tins and bake in a quick oven for a quarter of an hour. Chocolate Cake.—Beat Boz. of butter to a cream, add 2oz. of softened chocolate, one teaspoonful of coffee essence, the chopped rind of a lemon, and Alb. of castor sugar, and beat together. Add four oggs, beating them in one at a time with 4oz. of rice flour and 4oz. of flour. 2oz of candied peel, cut up small, and 2oz. of glace cherries. Mix thoroughly and bake in a large, greased and floured tin in a moderate oven for one and a-half hours. If the mixture is divided into two smaller cake tins it will require about one hour in which to cook.