HOME-MADE CAKES

Sun (Auckland), Volume I, Issue 241, 31 December 1927, Page 16

HOME-MADE CAKES

SOME INEXPENSIVE RECIPES Yule Cake Sift lib. flour into a large basin, and add 1 saltspoonful of salt; dissolve jf-oz. yeast in 1 cupful of tepid water, and stir into the flour with a wooden spoon. Cover with a thick cloth, and let the mixture stand for an hour in a warm place to rise. Add 51b. butter beaten to a cream, sugar, $ teaspoonful of grated nutmeg, 31b. of currants, 4oz. candied chopped lemon peel, and 2

well-beaten eggs. Mix well and pour into a well-buttered and floured cake tin; bake in a moderate oven for about two hours; turn out of the tin to get cold. Shortbread 4ozs. butter, 4 ozs. flour, 2ozs. sugar, 2ozs. ground rice. Rub flour, sugar and rice through a wire sieve; rub in the butter with the fingers and knead till free from cracks. Turn on to a floured board, roll and shape: bake in shallow tin, lined with buttered paper, in a moderate oven from one hour. Inexpensive Cake lib. flour, sugar, £lb. butter, |lb. currants, loz. candied peel, 1 teaspoonful carbonate of soda, 1 pint of milk, and 3 eggs. Rub the butter into the flour, add the other dry ingredients, and lastly the milk and well whisked eggs. Bake in a buttered cake tin, in a moderate oven. Walnut Cake Beat slb. butter to a cream, add 51b. sugar, then 4lb. flour mixed with 2 teaspoonfuls baking powder. Mix thoroughly, then add 51b. chopped peeled walnuts, a teaspoonful of flavouring—lemon, almond or vanilla—and 4 eggs well beaten; bake in a quick over. When cool, cover with plain icing and drop a few half-walnuts on the top.