For the last few minutes, raise heat if necessaryto deepen colour. Note.—lIf spice is liked, add 1 good teaspoon mixed spice. FRUIT CAKE 9 oz. Albatross Self-Raising Flour 1small teaspoon liquid gravy Pinch of salt browning + teaspoon bi-carbonate of soda 2 tablespoons marmalade 1 teaspoon mixed spice (optional) 4 teaspoon each of lemon and 2 oz. margarine almond essence 2 oz. lard 3-1 lb. dried fruit 2 oz. castor sugar + pint milk, diluted orange 2 eggs squash or cider 2 tablespoons syrup✪ Fruit Cake Sift the dry ingredients. Cream the fats until they are really creamy. Cream in the sugar and add the eggs one atatime. Next add the syrup, gravy browning, marmalade and essences, and beat very well for 3 minutes. Mix about a quarter of the dry ingredients into the creamed mixture. Then mix in abouta quarter of the liquid. Add the fruit and finish adding the remaining dry and liquid in- gredients. 20 Turn into a greased and floured tin, and make the top level. Bake for 2+ hours in a moderate oven. (Regulo Mark 2 or 340° Fahr.). BABY’S FIRST BIRTHDAY CAKE 4 oz. Albatross Self-raising Pinch of salt Flour 4 oz. butter or margarine 4 oz. sugar 2 large eggs 1 tablespoon warm water Sift the flour and salt. Cream the fatand sugar very well, then beat in the eggs, one atatime. Add the flour and water. Turn into a greased and floured 5$-6% cake tin and bake for 50-55 minutes in a moderate oven (Regulo Mark 4 or 365-375° Fahr.). When cold, ice with the following BOILED ICING: 1 cup sugar One third cup water 4 tablespoon lemon juice 1 egg white, stifly whipped Put the sugar, water and lemon juice in a small pan and heat, stirring, until the sugar is dissolved. Bring to boiling point without stirring. Add 3 tablespoons of the syrup to the stiffly beaten white, beating each spoonful in very well before adding the next. Boil the remaining syrup, without stirring, until itspinsalongthread. Pour it into the other mixture in a thin steady stream, beating all the time. Spread quickly on the cake before it has time to set. It can be spread evenly or peaked all over with the flat of the palette knife or swirls can be made on it with the back of a spoon. Before the icing sets, decorate the cake with one tiny candle to one side of the top, with attractive coloured cake decorations leading up toit. By placing the candle at one side, the cake can be cut until very little is left, still retaining the candle. If wanted, the icing can be coloured in the early mixing with any culinary colouring. GINGER FRUIT CAKE 8 oz. Albatross Self-Raising Flour ✪ Baby's First Birthday Cake1 egg 4 teaspoon salt 1 good tablespoon black 4 teaspoon ground cinnamon treacle 1 teaspoon ground ginger ? cup sour milk 3 oz. fat (dripping) + teaspoon bi-carbonate of 3 oz. sugar soda 1 cup sultanas or raisins Grease and flour an oblong tin, 73” x 114”. Sift the dry ingredients. Cream the fat and sugar together, add the egg and beat well. Beat in the treacle and about a quarter of the dry ingredients. Stir the sour milk and soda together and add a nate Then add the sultanas or raisins and the remaining flour and milk. Turn into the prepared tin and bake for 35-40 minutes in a moderate oven. (Regulo Mark 5 or 375° Fahr.). 26 EGGLESS FRUIT CAKE 8 oz. Albatross Self-Raising Flour 4 teaspoon mixed spice 3=4 oz. sugar + teaspoon salt 3 oz. fat 4 teaspoon bi-carbonate of 4+ pint water soda 1 teaspoon ground cinnamon 4 oz. dried fruit✪ Eggless Fruit Cake Put the sugar, fat and water into a pan and bring to the boil. Sift the flour, spices, salt and soda into a basin and add the fruit. Pour in the cooled boiled ingredients (lukewarm). Turn into a well- greased and floured deep tin and bake for 1-1} hours in a moderate oven. (Regulo Mark 4 or 365° Fahr.). SIMNEL CAKE Almond Paste Use a half of the quantities given in the Almond Paste recipe on page 29. Divide into two portions. ✪ Simnel Cake

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For the last few minutes, raise heat if necessaryto deepen colour. Note.—lIf spice is liked, add 1 good teaspoon mixed spice. FRUIT CAKE 9 oz. Albatross Self-Raising Flour 1small teaspoon liquid gravy Pinch of salt browning + teaspoon bi-carbonate of soda 2 tablespoons marmalade 1 teaspoon mixed spice (optional) 4 teaspoon each of lemon and 2 oz. margarine almond essence 2 oz. lard 3-1 lb. dried fruit 2 oz. castor sugar + pint milk, diluted orange 2 eggs squash or cider 2 tablespoons syrup Sift the dry ingredients. Cream the fats until they are really creamy. Cream in the sugar and add the eggs one atatime. Next add the syrup, gravy browning, marmalade and essences, and beat very well for 3 minutes. Mix about a quarter of the dry ingredients into the creamed mixture. Then mix in abouta quarter of the liquid. Add the fruit and finish adding the remaining dry and liquid in- gredients. 20 Turn into a greased and floured tin, and make the top level. Bake for 2+ hours in a moderate oven. (Regulo Mark 2 or 340° Fahr.). BABY’S FIRST BIRTHDAY CAKE 4 oz. Albatross Self-raising Pinch of salt Flour 4 oz. butter or margarine 4 oz. sugar 2 large eggs 1 tablespoon warm water Sift the flour and salt. Cream the fatand sugar very well, then beat in the eggs, one atatime. Add the flour and water. Turn into a greased and floured 5$-6% cake tin and bake for 50-55 minutes in a moderate oven (Regulo Mark 4 or 365-375° Fahr.). When cold, ice with the following BOILED ICING: 1 cup sugar One third cup water 4 tablespoon lemon juice 1 egg white, stifly whipped Put the sugar, water and lemon juice in a small pan and heat, stirring, until the sugar is dissolved. Bring to boiling point without stirring. Add 3 tablespoons of the syrup to the stiffly beaten white, beating each spoonful in very well before adding the next. Boil the remaining syrup, without stirring, until itspinsalongthread. Pour it into the other mixture in a thin steady stream, beating all the time. Spread quickly on the cake before it has time to set. It can be spread evenly or peaked all over with the flat of the palette knife or swirls can be made on it with the back of a spoon. Before the icing sets, decorate the cake with one tiny candle to one side of the top, with attractive coloured cake decorations leading up toit. By placing the candle at one side, the cake can be cut until very little is left, still retaining the candle. If wanted, the icing can be coloured in the early mixing with any culinary colouring. GINGER FRUIT CAKE 8 oz. Albatross Self-Raising Flour 1 egg 4 teaspoon salt 1 good tablespoon black 4 teaspoon ground cinnamon treacle 1 teaspoon ground ginger ? cup sour milk 3 oz. fat (dripping) + teaspoon bi-carbonate of 3 oz. sugar soda 1 cup sultanas or raisins Grease and flour an oblong tin, 73” x 114”. Sift the dry ingredients. Cream the fat and sugar together, add the egg and beat well. Beat in the treacle and about a quarter of the dry ingredients. Stir the sour milk and soda together and add a nate Then add the sultanas or raisins and the remaining flour and milk. Turn into the prepared tin and bake for 35-40 minutes in a moderate oven. (Regulo Mark 5 or 375° Fahr.). 26 EGGLESS FRUIT CAKE 8 oz. Albatross Self-Raising Flour 4 teaspoon mixed spice 3=4 oz. sugar + teaspoon salt 3 oz. fat 4 teaspoon bi-carbonate of 4+ pint water soda 1 teaspoon ground cinnamon 4 oz. dried fruit Put the sugar, fat and water into a pan and bring to the boil. Sift the flour, spices, salt and soda into a basin and add the fruit. Pour in the cooled boiled ingredients (lukewarm). Turn into a well- greased and floured deep tin and bake for 1-1} hours in a moderate oven. (Regulo Mark 4 or 365° Fahr.). SIMNEL CAKE Almond Paste Use a half of the quantities given in the Almond Paste recipe on page 29. Divide into two portions.

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