Cake without Spice

This recipe, hand written either by my mum, Monica, or her sister Beryl,  fell from a book I was reading and I have no idea how it had got there. Monica and Beryl were  excellent cooks,   cakes rose like angels, cookies were scrumptious, meringues…  eclairs…  puddings, pies and pastries were renowned within the family and friends. So this recipe is for a cake without spice… as opposed to just a cake!

Cake without Spice

8 oz butter or marg

8 oz caster sugar

4 eggs

8 oz SR flour

8 oz currants

8 oz sultanas

4 oz seedless raisins

4 oz glacé cherries

2 oz almonds

4 oz candied peel

2 tbsps brandy or sherry

pinch salt

grated juice rind and juice 1 lemon

Beat butter & sugar to cream

Beat eggs with brandy or sherry

Sieve flour & salt, fold in alternatively with eggs and brandy to creamed mixture, do not overbeat. Add fruit (cherries halved and almonds chopped) then lemon rind and juice

Put in 8 in grreased tin lined with double thickness paper

Bake about 3 hrs 350 (gas 3) for 1 1/2 hrs 300 (gas 1) for 1 1/2 hrs

If cake browns too quickly put greaseproof on top. Cool cake in tin to prevent breaking.

8 oz – 8 ounces, is about 200 grams, SR flour is self raising flour, the paper used to line a tin is baking parchment or greaseproof paper which can be used to protect the top if the cake is browning too quickly. The cake is cooked for a total of 3 hours, the first ninety minutes in a moderate oven, at 180C, 350 F, gas 3, and the second ninety in a low (slow) oven, 150C, 300F, gas 1


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