MARMALADE CAKE
This cake is a change from either an ordinary fruit cake or its usual alternative, a sponge sandwich. It has a pleasantly sharp flavour, and the marmalade peel gives it an added interest. One of the sandwich tins with a loose bottom, measuring Gin. or 7in. across, is suitablo for the following quantities.
Cream four ounces of butter with four ounces of sugar. Beat in ono largo egg or two small eggs with a littlo of the weighed and sifted six ounces of self-raising flour. Stir in two tablespoonfuls of marmfllado and the rest of the flour. If two eggs are used, avoid using too much of the thinner part of the marmalade. In any case, the marmalade chosen should he of fairly thick consistency, with coarsely cut peel. The home-made kind is usually too light and fine. Bake in a fairly slow oven*
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https://paperspast.natlib.govt.nz/newspapers/NZH19361231.2.6.3
Bibliographic details
New Zealand Herald, Volume LXXIII, Issue 22615, 31 December 1936, Page 3
Word Count
146MARMALADE CAKE New Zealand Herald, Volume LXXIII, Issue 22615, 31 December 1936, Page 3
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