Plain. 16-0zs. CAKEOMA Cake Mixture.
4-ozs. lard or margarine.
Pinch salt.
4-1 glass milk✪ School Cakes.
Seed. Adda few caraway seeds to the above recipe.
Fruit. Add 8-ozs. currants to the above recipe.
BUNLOAF. (About 3}-Ibs.)
16-ozs. CAKEOMA Cake Mixture.
5-ozs. butter.
4 egss.
1-1b. raisins.
4-ozs. candied peel.
1-1b. currants.
3-4 tablespoonfuls milk✪ Bunloaf.
PLAIN GINGER BREAD.
16-ozs. CAKEOMA Cake Mixture.
4 teaspoonful ground ginger.
4 teaspoonful mixed spice.
2-ozs. lard.
3 tablespoonfuls warmed syrup.
i teacupful milk✪ Plain Ginger Bread.
RICH GINGER BREAD.
16-0ozs. CAKEOMA Cake Mixture.
4 teaspoonful ground ginger.
4 teaspoonful mixed spice.
4-ozs. butter or lard.
4-0ZS. raisins (optional).
2 eggs.
3 tablespoonfuls warmed syrup.
2 tablespoonfuls milk✪ Rich Ginger Bread.
SIMNEL CAKE.
8-o0zs. CAKEOMA Cake Mixture.
4-ozs. butter.
3 eggs.
2—4-ozs. candied peel (cut fine).
Rub the butter into the sieved CAKEOMA and spices.
when baked, if liked.
10-ozs. currants.
Little cinnamon.
Grated nutmeg.
3 or 4 tablespoonfuls milk✪ Simnel Cake.
Beat up the whites and two yolks of the eggs (reserving one
yolk for the almond paste), and with the milk beat into the dry ingredients to make a smooth batter. Mix in the
fruit lightly. Put half the batter into a 2-lb. lined tin; then a layer of almond paste (see page 16) and lastly add the
remainder of the cake batter. Bake in a moderately hot oven.
The cake may have a layer of almond icing on top
CAKEOMA CAKES. 9
(For all these recipes see General Directions. )
CHOCOLATE CAKES.
(1)
16-o0zs. CAKEOMA Cake Mixture.
1—2-0zs. cocoa.
4—6-ozs. butter.
2 eggs.
4-4 glass milk.
Mix the CAKEOMA and cocoa well together and
proceed as given in General Directions. For variation a
few sultanas, currants, half teaspoonful vanilla essence,
cherries or candied peel may be added, milk to mix.
This recipe is also suitable for making small cakes
in patty tins.
(2)
7-0ozs. CAKEOMA Cake Mixture.
2-ozs. butter.
2 tablespoonfuls syrup.
1-oz. Sugar.
2 egss.
1-oz. cocoa or chocolate powder✪ Chocolate Cake (2).
Cream the fat, sugar, and syrup. Add the beaten
eggs. Sieve and add dry ingredients. Add flavour
and milk to give a soft dropping consistency. Bake in
two lined greased tins 6 or 8 inches square in a hot
oven for 20 minutes. Spread one cake with chocolate
mock cream and ice top with glacé icing. Decorate with
walnuts. (For icing, see page 16.)
CHRISTMAS, WEDDING, and BIRTHDAY CAKES.
With suitable icing and decorations the following recipes can be used for any of the above occasions. Almond
icing covered with Royal icing are normally used on a rich fruit cake of this type. Full instructions for icing can be
found on page 17.
CHRISTMAS CAKE No. 1.
16-ozs. CAKEOMA Cake Mixture.
6-ozs. fat.
2 eggs.
1—14-Ibs. fruit (mixed).
2-ozs. mixed peel.
2-ozs. nuts.
2 teaspoonfuls spice.
Browning✪ Christmas Cake No. 1.
CHRISTMAS CAKE No. 3. (About 23-Ibs.)
16-0zs. CAKEOMA Cake Mixture.
3-4-ozs. lard or dripping.
1-1b. currants.
4-ozs. candied peel.
4 grated nutmes.
Pinch mixed spice.
4 glass milk.
CHRISTMAS CAKE No. 2. (About 33 Ibs.)
, 16-0zs. CAKEOMA Cake Mixture.
6-ozs. butter and lard mixed.
2 eggs.
14-Ibs. currants and sultanas (mixed).
4 glass milk.
Wineglass rum.
Half grated nutmeg.
Pinch mixed spice.
EXTRA RICH CHRISTMAS CAKE. (About 5-1b.)
16-ozs. CAKEOMA Cake Mixture.
6-ozs. butter.
6 eggs.
8-ozs. sultanas.
8-ozs. candied peel.
2-lbs. currants.
8-ozs. blanched sweet almonds.
Little brandy or rum.
These cakes should be mixed in accordance with the General Instructions. Rich cakes should always be baked in a
very well greased and lined tin and a piece of greaseproof paper may also be placed over the top of the tin to prevent
over browning. Large rich cakes should be cooked in the centre of a slow oven (350°F.) for one hour per lb. of weight.
CAKEOMA CAKES. | -
SMALL CAKES, SCONES, BISCUITS, etc.
✪ Scones
Page 3 · 9 recipe records on this page
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Plain. 16-0zs. CAKEOMA Cake Mixture.
4-ozs. lard or margarine.
Pinch salt.
4-1 glass milk.
Seed. Adda few caraway seeds to the above recipe.
Fruit. Add 8-ozs. currants to the above recipe.
BUNLOAF. (About 3}-Ibs.)
16-ozs. CAKEOMA Cake Mixture.
5-ozs. butter.
4 egss.
1-1b. raisins.
4-ozs. candied peel.
1-1b. currants.
3-4 tablespoonfuls milk.
PLAIN GINGER BREAD.
16-ozs. CAKEOMA Cake Mixture.
4 teaspoonful ground ginger.
4 teaspoonful mixed spice.
2-ozs. lard.
3 tablespoonfuls warmed syrup.
i teacupful milk.
RICH GINGER BREAD.
16-0ozs. CAKEOMA Cake Mixture.
4 teaspoonful ground ginger.
4 teaspoonful mixed spice.
4-ozs. butter or lard.
4-0ZS. raisins (optional).
2 eggs.
3 tablespoonfuls warmed syrup.
2 tablespoonfuls milk.
SIMNEL CAKE.
8-o0zs. CAKEOMA Cake Mixture.
4-ozs. butter.
3 eggs.
2—4-ozs. candied peel (cut fine).
Rub the butter into the sieved CAKEOMA and spices.
when baked, if liked.
10-ozs. currants.
Little cinnamon.
Grated nutmeg.
3 or 4 tablespoonfuls milk.
Beat up the whites and two yolks of the eggs (reserving one
yolk for the almond paste), and with the milk beat into the dry ingredients to make a smooth batter. Mix in the
fruit lightly. Put half the batter into a 2-lb. lined tin; then a layer of almond paste (see page 16) and lastly add the
remainder of the cake batter. Bake in a moderately hot oven.
The cake may have a layer of almond icing on top
CAKEOMA CAKES. 9
(For all these recipes see General Directions. )
CHOCOLATE CAKES.
(1)
16-o0zs. CAKEOMA Cake Mixture.
1—2-0zs. cocoa.
4—6-ozs. butter.
2 eggs.
4-4 glass milk.
Mix the CAKEOMA and cocoa well together and
proceed as given in General Directions. For variation a
few sultanas, currants, half teaspoonful vanilla essence,
cherries or candied peel may be added, milk to mix.
This recipe is also suitable for making small cakes
in patty tins.
(2)
7-0ozs. CAKEOMA Cake Mixture.
2-ozs. butter.
2 tablespoonfuls syrup.
1-oz. Sugar.
2 egss.
1-oz. cocoa or chocolate powder.
Cream the fat, sugar, and syrup. Add the beaten
eggs. Sieve and add dry ingredients. Add flavour
and milk to give a soft dropping consistency. Bake in
two lined greased tins 6 or 8 inches square in a hot
oven for 20 minutes. Spread one cake with chocolate
mock cream and ice top with glacé icing. Decorate with
walnuts. (For icing, see page 16.)
CHRISTMAS, WEDDING, and BIRTHDAY CAKES.
With suitable icing and decorations the following recipes can be used for any of the above occasions. Almond
icing covered with Royal icing are normally used on a rich fruit cake of this type. Full instructions for icing can be
found on page 17.
CHRISTMAS CAKE No. 1.
16-ozs. CAKEOMA Cake Mixture.
6-ozs. fat.
2 eggs.
1—14-Ibs. fruit (mixed).
2-ozs. mixed peel.
2-ozs. nuts.
2 teaspoonfuls spice.
Browning.
CHRISTMAS CAKE No. 3. (About 23-Ibs.)
16-0zs. CAKEOMA Cake Mixture.
3-4-ozs. lard or dripping.
1-1b. currants.
4-ozs. candied peel.
4 grated nutmes.
Pinch mixed spice.
4 glass milk.
CHRISTMAS CAKE No. 2. (About 33 Ibs.)
, 16-0zs. CAKEOMA Cake Mixture.
6-ozs. butter and lard mixed.
2 eggs.
14-Ibs. currants and sultanas (mixed).
4 glass milk.
Wineglass rum.
Half grated nutmeg.
Pinch mixed spice.
EXTRA RICH CHRISTMAS CAKE. (About 5-1b.)
16-ozs. CAKEOMA Cake Mixture.
6-ozs. butter.
6 eggs.
8-ozs. sultanas.
8-ozs. candied peel.
2-lbs. currants.
8-ozs. blanched sweet almonds.
Little brandy or rum.
These cakes should be mixed in accordance with the General Instructions. Rich cakes should always be baked in a
very well greased and lined tin and a piece of greaseproof paper may also be placed over the top of the tin to prevent
over browning. Large rich cakes should be cooked in the centre of a slow oven (350°F.) for one hour per lb. of weight.
CAKEOMA CAKES. | -
SMALL CAKES, SCONES, BISCUITS, etc.