A CAKE FOR THE BRIDE! BRIDAL CAKE first requires the creaming of 1-lb. butter and 1-lb. brown sugar. Next sift 1-lb flour and mix with 3 teaspoons spice, £-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 flour and fruits, plus J-pint of brandy, and bake for 4J-hours.—Advt.
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https://paperspast.natlib.govt.nz/newspapers/ST19380520.2.22.2
Bibliographic details
Southland Times, Issue 23513, 20 May 1938, Page 3
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71Page 3 Advertisements Column 2 Southland Times, Issue 23513, 20 May 1938, Page 3
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