The new Cakeoma recipe book

Orange or Lemon Cake: The grated rind and juice of. a medium-sized orange or lemon. MADEIRA CAKE 8 oz. Cakeoma 34 oz. margarine Grated rind of 1 lemon 1 tablespoon syrup 2 tablespoons milk 2 eggs Citron peel Sieve the Cakeoma, rub -in-the margarine, and add the lemon rind. Warm the syrup in the milk. Beat the eggs, and stir into the dry ingredients, add the milk and beat well. Put into a prepared 7-inch cake tin and bake in a moderate oven (350° F.) for about 1, hour; put a piece of peel on top after the first 20 minutes. GENOA CAKE 8 oz. Cakeoma 5 oz. margarine 1 lb. mixed dried fruit Grated rind of | lemon 2 tablespoons syrup 2 eggs About | tablespoon milk if necessary Sieve the Cakeoma and rub in the margarine. Add the prepared fruit, lemon rind and syrup, and mix with the beaten egg (and milk if necessary) to a dropping consistency. Beat well for 5 minutes. Bake in a prepared 7-inch cake tin in a moderate oven (350° F.) for about 14 hours. NEAPOLITAN CAKE 4 oz. margarine 2 eggs 1 tablespoon syrup 8 oz. Cakeoma 2—3 teaspoons cocoa 5 teaspoon vanilla essence Cochineal 6-8 oz. glacé icing (optional) Cream the margarine, beat in the eggs and add the syrup. Stir in the [9] Madeira Cake sieved Cakeoma and beat well for a few minutes. Put one third of the mixture into a prepared 7-inch tin. Add the cocoa and vanilla essence to half the remaining mixture and spread this in the cake tin. Now colour the rest of the mixture pink, and place it on top of the chocolate mixture. Bake in a moderate oven (350°—375° F.) about 3? hour. When cold, ice with pink and chocolate glacé icing, in a ‘“‘feathered”’ design. DRIPPING CAKE 8 oz. Cakeoma A pinch of salt + teaspoon mixed spice 4+ teaspoon grated nutmeg 6 oz. mixed dried fruit 2 oz. dripping 2 tablespoons syrup 2-3 tablespoons milk 1 egg Sieve the Cakeoma; salt and spices, and add the prepared fruit. Melt the dripping and the syrup in the milk. Beat the egg, mix into the dry ingredients and add the milk, beating hard for about 5 minutes. Bake in a lined 7-inch tin in a moderate oven (350° F.) 1-14 hours. Neapolitan Cake WALNUT CAKE 8 oz. Cakeoma A pinch of salt 2 oz. chopped walnuts 4 oz. margarine 2 eggs 2 tablespoons syrup teaspoon vanilla essence Seven-minute icing and nuts IR Sieve the Cakeoma and salt and add the walnuts. Cream the margarine, beat in the eggs and stir in the remaining ingredients, then Dripping Cake beat well. Put into a prepared cake tin and bake in a moderate oven (350° F.) for about 1-14 hours. When cold, coat with the icing, and decorate with walnuts. AUSTRALIAN ALMOND CAKE 6 Oz. margarine 2 eggs 1 lb. Cakeoma 4 teaspoon salt + lb. mixed dried fruit 3 oz. almonds 3 tablespoons milk Cream the margarine and beat in the eggs. Sieve the Cakeoma and salt and add the prepared fruit and chopped blanched nuts, reserving about 4+ oz. whole nuts for the top of the cake. Stir the dry ingredients into the creamed mixture and add sufficient milk to give a soft dropping consistency. Put the mixture into a lined 8-inch cake tin, arrange some halved nuts over the top and bake in a slow oven (325° F.) for about 24-3 hours. LE Uy, iy Australian Almond Cake STRAWBERRY GATEAU 8 oz. Cakeoma 34 oz. margarine 14 oz. ground almonds | egg yolk 1 tablespoon cream Strawberries (fresh or frozen) Whipped cream _ Sugar Sieve the Cakeoma and rub in the margarine. Add the almonds and mix to a firm dough with the egg yolk, beaten with the cream. (1 1] Walnut Cake