| |
ZL1ABS > RECIPE 02.07.09 03:21l 44 Lines 1264 Bytes #999 (0) @ WW
BID : 6C3019ZL1ABS
Read: GUEST
Subj: Christmas Cake
Path: DB0FHN<DB0FOR<DB0SIF<HB9EAS<OK0NHD<OK0NMA<OK0NAG<IK6ZDE<IK2XDE<DB0RES<
WA7V<N9ZZK<CT1EJC<7M3TJZ<ZL2BAU<ZL1AB
Sent: 090630/0624Z @:ZL1AB.#06.NZL.OC #:30655 [AUCKLAND] FBB7.00i $:6C3019ZL1AB
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
Christmas Cake Recipe
Typed by ZL1ABS (from my mother's old recipe book)
Ingredients
8 ounces (200 grams) butter
3 cups (12 ounces) plain flour
6 eggs
1 tablespoon cinnamon
1 teaspoon nutmeg
1 tablespoon allspice powder
2 cups (8 oz) raisins
2 1/2 cups (10 ounces) brown sugar
2 teaspoons baking powder
2 cups (8 oz) currents
4 cups (16 oz) sultanas
1 cup (4 oz) mixed peel
1 cup (4 oz) almonds
1 cup (4 oz) cherries
Grated rind of 1 lemon or orange
2 tablespoons sherry or brandy
Instructions
Cream butter and sugar well. Add eggs one at a time, beating well. Add
sifted dry ingredients and then prepared fruit and rind; lastly sherry.
Pour mixture into a greased cake baking tin, lined with parchment paper.
Oven bake for approximately 3 1/2 hours to 4 hours at 350 degrees
Fahrenheit (180 degrees Celsius).
Allow the cake to cool down on a rack. Melt one teaspoon of butter with a
teaspoon of boiling water. Stir in one cup of icing sugar (confectioners
sugar) with the juice of one lemon. Add just enough boiling water to make
the icing (frosting)
able to be spread over the cake with a flat knife.
73 de Michael ZL1ABS@ZL1AB.#06.NZL.OC
zl1abs@nzart.org.nz
[Beverly Sheffield]
Read previous mail | Read next mail
| |
