3358.—CHRISTMAS CAKE, No. 2.
Ingredients.—¾ of a lb. of butter, ¾ of a lb. of raw sugar, 2½ lbs. of currants, ½ a lb. of mixed peel, 2 lbs. of flour, an oz. of baking-powder, 6 eggs, milk, mixed spice.
Method.—Exactly the same as in the previous recipe. These cakes are sometimes iced over with almond icing (No. 3469), and then iced and decorated with white and coloured sugar icing (No. 3461). This of course is quite optional.
Time.—3 to 4 hours to bake. Average Cost, 8d. per lb.
3359.—CHRISTMAS CAKE, No. 3.
Ingredients.—2½ teacupfuls of flour, ½ a teacupful of melted butter, 1 teacupful of cream, 1 teacupful of treacle, ¾ of a teacupful of moist sugar, 2 eggs, ½ an oz. of powdered ginger, ½ a lb. of raisins, 1 teaspoonful of carbonate of soda, 1 tablespoonful of vinegar.
Method.—Make the butter sufficiently warm to melt it, but do not allow it to oil; put the flour into a basin, add to it the sugar, ginger and raisins, which should be stoned and cut into small pieces. When these dry ingredients are thoroughly mixed, stir in the butter, cream, treacle, and well whisked eggs, and beat the mixture for a few minutes. Mix the soda with the dry ingredients, taking great care to leave no lumps, then stir the vinegar into the dough. When it is wetted, put the cake into a buttered tin or mould, place it in a moderate oven immediately, and bake it from 1¾ to 2½ hours.
Time.—1¾ to 2¼ hours. Average Cost, 1s. 6d.
Ingredients.—6 ozs. of butter, ½ a lb. of castor sugar, 1 lb. of flour, ¼ of a lb. of desiccated cocoanut, ½ an oz. of baking-powder; 3 eggs, milk, essence of lemon.
Method.—Sieve the baking-powder well with the flour on to a sheet of paper laid on the table. Weigh and add the cocoanut. Put the butter and sugar into a clean basin, warm slightly, and beat up well with a large wooden spoon; beat in the eggs, 1 at a time, and when all are in add the flavouring, flour and cocoanut; bring to cake batter consistency with milk, divide the mixture into 2 or more well-papered and greased tins as preferred, sprinkle some cocoanut over the top, and bake in a moderately warm oven.
Time.—1 to 2 hours. Average Cost, 1s. 6d. Sufficient for 2 cakes
Ingredients.—10 ozs. of flour, ½ a lb. of butter, 6 ozs. of desiccated cocoanut 8 ozs. of castor sugar, 4 eggs.
Method.—Beat the sugar and butter together; add the cocoanut and