Here is the next in my October repeats, from a couple of years ago:
This recipe, hand written either by my mum, or her sister, fell from a book I was reading and I have no idea how it had got there. Mum and aunty 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
- 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 greased 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.
Lois Elsden 