CAKES FOR THE “AT HOME."

Waikato Times, Volume 103, Issue 17326, 11 February 1928, Page 15 (Supplement)

CAKES FOR THE “AT HOME."

DELIGHTFUL RECIPES. Canadian Date Cake.—Soak Jib dated (stoned) in J cup cold water with t teaspoon baking soda for half sin hour. Beat ilb butter and 1 cup sugar to A cream, add 2 eggs, dates (soaked), 2 cups flour and, last of all, a handful of w'alnuts (these are not necessary' but they improve the cake). Bake in a fairly hot oven. Nicer left a few dayA before cutting.

Rich Cinnamon Cake.—Half-porrmJ flour, J teaspoon baking-powder, J teaspoon salt (sifted), 4 eggs, cas-» tor sugar, lib butter, 2 teaspoons cianamon, 1 teaspoon allspice, § cu® minced nuts. Beat eggs and sugar wellg cream butter well with wooden add whipped eggs and sugar and mix very thoroughly. Add the flour, baking-powder, cinnamon, and nuts gradually and mix well. Bake in modern ate oven. This cake keeps welL

Ribbon Cake.—Beat J cup sugar anti J cup butter to a cream, add 3 eggs (well beaten) and a little milk. Sift 1 cup flour, J cup cornflour and 2 teatspoons baking-powder in and beat well. Divide and bake in two sandwich-tins. Currant mixture: Well beat i cup saga* and f cup butter; add 2 eggs (well beaten) and stir in i cup currants and a little peel. Then sift in J cup floui* and 1 teaspoon of baking-powder. Baks in a sandwich-tin and put between the plain cakes. Join together with ioing, making one pink and the othep white; sprinkle cocoanut over ton at cake.