Icing (see page 4✪ Simnel Cake5). Fi Make the cake exactly as for Christmas Cake (see page 13), then prepare — the almond paste and divide it into two pieces, one being just a little larger ; than the other. Roll out the smaller one into a round, the size of the cake ; tin. Put about half the cake mixture into the tin, then put on the prepared round of almond paste and add the rest of the cake mixture. Bake for . about 34 hrs. in a lined 8-inch tin. When cooked, allow to cool, then remove cake from the tin and leave until cold on a wire tray. Next day, divide the remaining almond paste into two and roll one piece into a round to fit the top of the cake. Brush the top with a little apricot jam and put on the round. Next, roll tiny balls from the rest of the paste, brush the top with beaten egg, and put them all round the edge close together. Brush — them also with egg. Tie a piece of greased greaseproof paper round the outside. Stand the cake on a tray and put it into a moderate oven for 10-15 mins. to brown the top lightly. Remove the paper carefully, and when cold a little glacé icing may be poured on the top and allowed to set. Easter eggs and a chick may be used for decoration. Regulo Mark 4 for 1 hour, Mark 1 for the remaining time. 360° Fahr., lowering to 290° Fahr. Middle shelf oe re 2 ae 3 i RICH DARK CAKE 3/4 Ib. McDougall’s Self-raising Flour. 1/44 teaspoonful Salt. 14 teaspoonful Grated Nutmeg. 6.0zs. Dark or Granulated Sugar. 8 ozs. Margarine. 3 Eggs. 1 tablespoonful warmed Syrup. 1 tablespoonful Gravy Browning. 6 tablespoonfuls Milk. 13/4 Ib. Mixed Dried Fruit✪ Rich Dark Cake. Prepare by Method 2 (see page 4). Bake in a lined 8-inch cake tin for 3 hrs, or 9-inch tin for 2} hrs. Regulo Mark 4 for 1 hour. 360° Fahr. Middle of oven Regulo Mark 1 for 2 hrs. or 134 hrs. for nine-inch cake. 290° Fahr. aes 2h 2S ae ee oe FRUIT CAKE 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Mar- garine. 4 ozs. Sugar. 2 Eggs. 9 ozs. Fruit. Grated Orange and Lemon Rind when available. 1/g pint Milk. ‘ Prepare by Method 2 (see page 4). Bake in a lined 6-inch cake tin for 14 hrs, Regulo Mark 4 360° Fahr. Middle shelf 12 aw LARGE CAKES é> ne NE ete tat aaa ge oe ae eee ee 3 BATTENBURG CAKE Cake Mixture (see Victoria or Golden Sandwich, pages 19 and 20). ees Cochineal or 1 dessertspoonful Cocoa. Almond Paste (1/2 quantity of = recipe on page 42). Warm Jam✪ Battenburg Cake. - Line an oblong tin measuring 9 by 6 inches and divide it in half down the _ centre with a three-fold piece of strong white paper. _ Prepare the cake mixture, and put half into one half of the tin. Tint the other half pink or stir in cocoa and one teaspoonful milk, and put into the second half of the tin. Spread each quite even and smooth. Bake for 2 25 mins. -Regulo Mark 5 380° Fahr. Middle shelf _ To finish the Cake - Remove from tin when cold, cut each piece into three lengthways. Trim with a sharp knife so that all the sides are flat. Brush every side of each strip with jam. Arrange in alternate colours, press well together. Roll out almond paste on sugared greaseproof paper into an oblong large enough to wrap around the cake. Brush with jam, slip a knife under the | cake, lift it on to almond paste. Put the hands under the greaseproof paper, press paste against sides of cake from the bottom upwards, then across the top. Neaten and trim off the edges. Place a flat dish over the cake, slip the hand under the cake, turn over quickly. Mark diagonally across the cake with the back of a knife, repeat in the opposite direction. Pinch edges into flutes with finger and thumb. RICH CHRISTMAS CAKE 10 ozs. McDougall’s Self-raising Flour. 1/g teaspoonful Salt. 1/2 teaspoon- ae ful Mixed Spice. 6 ozs. Margarine. 6 ozs. Brown or Granulated Sugar. be! 3 Eggs. 1 tablespoonful warmed Syrup. 2 tablespoonfuls Milk. 1 table- eS spoonful Brandy (optional). 1 Ib. 4 ozs. Mixed Fruit.

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Icing (see page 45). Fi Make the cake exactly as for Christmas Cake (see page 13), then prepare — the almond paste and divide it into two pieces, one being just a little larger ; than the other. Roll out the smaller one into a round, the size of the cake ; tin. Put about half the cake mixture into the tin, then put on the prepared round of almond paste and add the rest of the cake mixture. Bake for . about 34 hrs. in a lined 8-inch tin. When cooked, allow to cool, then remove cake from the tin and leave until cold on a wire tray. Next day, divide the remaining almond paste into two and roll one piece into a round to fit the top of the cake. Brush the top with a little apricot jam and put on the round. Next, roll tiny balls from the rest of the paste, brush the top with beaten egg, and put them all round the edge close together. Brush — them also with egg. Tie a piece of greased greaseproof paper round the outside. Stand the cake on a tray and put it into a moderate oven for 10-15 mins. to brown the top lightly. Remove the paper carefully, and when cold a little glacé icing may be poured on the top and allowed to set. Easter eggs and a chick may be used for decoration. Regulo Mark 4 for 1 hour, Mark 1 for the remaining time. 360° Fahr., lowering to 290° Fahr. Middle shelf oe re 2 ae 3 i RICH DARK CAKE 3/4 Ib. McDougall’s Self-raising Flour. 1/44 teaspoonful Salt. 14 teaspoonful Grated Nutmeg. 6.0zs. Dark or Granulated Sugar. 8 ozs. Margarine. 3 Eggs. 1 tablespoonful warmed Syrup. 1 tablespoonful Gravy Browning. 6 tablespoonfuls Milk. 13/4 Ib. Mixed Dried Fruit. Prepare by Method 2 (see page 4). Bake in a lined 8-inch cake tin for 3 hrs, or 9-inch tin for 2} hrs. Regulo Mark 4 for 1 hour. 360° Fahr. Middle of oven Regulo Mark 1 for 2 hrs. or 134 hrs. for nine-inch cake. 290° Fahr. aes 2h 2S ae ee oe FRUIT CAKE 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 4 ozs. Mar- garine. 4 ozs. Sugar. 2 Eggs. 9 ozs. Fruit. Grated Orange and Lemon Rind when available. 1/g pint Milk. ‘ Prepare by Method 2 (see page 4). Bake in a lined 6-inch cake tin for 14 hrs, Regulo Mark 4 360° Fahr. Middle shelf 12 aw LARGE CAKES é> ne NE ete tat aaa ge oe ae eee ee 3 BATTENBURG CAKE Cake Mixture (see Victoria or Golden Sandwich, pages 19 and 20). ees Cochineal or 1 dessertspoonful Cocoa. Almond Paste (1/2 quantity of = recipe on page 42). Warm Jam. - Line an oblong tin measuring 9 by 6 inches and divide it in half down the _ centre with a three-fold piece of strong white paper. _ Prepare the cake mixture, and put half into one half of the tin. Tint the other half pink or stir in cocoa and one teaspoonful milk, and put into the second half of the tin. Spread each quite even and smooth. Bake for 2 25 mins. -Regulo Mark 5 380° Fahr. Middle shelf _ To finish the Cake - Remove from tin when cold, cut each piece into three lengthways. Trim with a sharp knife so that all the sides are flat. Brush every side of each strip with jam. Arrange in alternate colours, press well together. Roll out almond paste on sugared greaseproof paper into an oblong large enough to wrap around the cake. Brush with jam, slip a knife under the | cake, lift it on to almond paste. Put the hands under the greaseproof paper, press paste against sides of cake from the bottom upwards, then across the top. Neaten and trim off the edges. Place a flat dish over the cake, slip the hand under the cake, turn over quickly. Mark diagonally across the cake with the back of a knife, repeat in the opposite direction. Pinch edges into flutes with finger and thumb. RICH CHRISTMAS CAKE 10 ozs. McDougall’s Self-raising Flour. 1/g teaspoonful Salt. 1/2 teaspoon- ae ful Mixed Spice. 6 ozs. Margarine. 6 ozs. Brown or Granulated Sugar. be! 3 Eggs. 1 tablespoonful warmed Syrup. 2 tablespoonfuls Milk. 1 table- eS spoonful Brandy (optional). 1 Ib. 4 ozs. Mixed Fruit.

McDougall's cookery book