1 lb. butter.
1 lb. brown sugar.
10 eggs.
Beat well until creamy.
1 heaped tablespoon syrup or marmalade jam.
1 oz. butter.
1&1/2 wineglasses of whisky.
In saucepan, brown sugar and butter, add whisky gradually -- will soften eggs and sugar and butter mixture when added.
Approx. 3 lbs. fruit, consisting of:
1/2 lb. raisins.
1 lb. mixed fruit.
1/2 lb. sultanas.
1/4. lb. dates.
1/4. lb. cherries.
1/4. lb. almonds.
1/4. lb. lemon peel.
More fruit may be added if desired, such as figs, ginger, etc.
Add alternately with fruit, 1&1/2 lb. plain flour, 1 teaspoon spice, pinch cinnamon, ground cloves, nutmeg.
Method: Bake in slow oven at 300 degrees [F] for first hour, then reduce heat to 200 degrees [F] for further 2 hours. (This quantity will fill one 8" and one 6" square tin.)
Source: contributed by Mrs. Bennett Webb in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.43.
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