Almond Cake

Ingredients

• 6 ozs. McDougall’s Self-raising Flour
• 6 ozs. Castor Sugar
• 6 ozs. Butter or Margarine
• 4 ozs. Ground Almonds
• 4 Eggs
• Grated Rind of a Lemon

Method

1. 1

   Prepare by Method 2 (see page 4).

2. 2

   Put into a 7-inch tin lined with greased paper and bake in a moderate oven for about an hour.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 7. The excerpt below is the record exactly as published.

ozs. Butter or Margarine. 2 ozs. Demerara Sugar. 2 teaspoon- fuls Ground Ginger. 1 Egg. Pinch of Salt. 1/g pint Milk (about). Sift the flour, ground ginger and salt into a basin. Melt the butter in a - Saucepan with the syrup or treacle and sugar, but do not let it get too hot. Beat the egg and add it to the milk, then stir all the ingredients together. Put the mixture into a greased tin and bake for 45 mins. Size of tin, 9 by 7 inches. ~ Regulo Mark 3 330° Fahr. Fairly low in the oven ne ee Rs ee eT ee SEO EY SS ES For a Special Occasion. MUSHROOM CAKE Prepare Mixture as for Little Chocolate Cakes (see page 9). Bake in a lined 7-inch sandwich tin for 35 mins. Regulo Mark 5 380° Fahr. Middle shelf To finish the Cake When the cake is cold, remove the centre with a round 1-inch cutter or apple corer. Cover the top with Chocolate Mock Cream (see page 45). Smooth, then mark grooves with a fork to resemble a mushroom—place the “‘stalk’’ in the centre. A pleasing effect is achieved if the bottom and sides of the cake are covered with Almond Paste I (4 quantity of recipe on page 42) before finishing the top. NS UR CES Sis aT OT RS ES Sy ea eas a RE ONS DUNDEE CAKE 8 ozs. McDougall’s Self-raising Flour. 1/2 teaspoonful Mixed Spice. 1/4 teaspoonful Salt. 6 ozs. Margarine. 6 ozs. Granulated or Soft Brown Sugar. 3 Eggs. 1 tablespoonful Milk. 2 ozs. Chopped Peel 6 ozs. Sultanas 6 ozs. Currants 1 oz. Glacé Cherries 2 ozs. blanched split Almonds for the top when available. Prepare by Method 2 (see page 4). Place almonds on the top. Bake in a _ jined 7-inch cake tin for 24 hrs. Regulo Mark 4 for one hour, then Regulo Mark 2 for the remaining time. 360° Fahr. lowering to 310° Fahr. Middle shelf or 15 ozs. any Fruit available. a . 4 : ia m re : CREAM GAKE 6 ozs. McDougall’s Self-raising Flour. 1/g teaspoonful Salt. 3 ozs. Mar- garine. 4 ozs. Castor Sugar. 2 Eggs. 1/4 gill Milk. Flavouring—Grated Orange Rind or Essence. Prepare by Method 2 (see page 4). Bake in a lined 8-inch sandwich tin : for 35 mins. When the sandwich is cold cut in half, spread with jam, then with Mock Cream (see page 44). Put together, then dredge with icing sugar. Regulo Mark 5 380° Fahr. Middle shelf 2 Fh Pada Maes seed ee =< ; " Sr COFFEE CAKE 10 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 ozs. Brown Sugar. 2 tablespoonfuls Coffee Essence. 3 ozs. Butter. 2 Eggs. 2 table- spoonfuls warmed Syrup. 1/g pint Milk. Prepare by Method 1 (see page 4). Bake in a greased 7-inch cake tin for 1 hr. Regulo Mark 4 360° Fahr. Middle shelf If liked, split and decorate with Coffee Butter Icing (see page 45). (AS TR . " = f a COFFEE WALNUT CAKE 2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 6 ozs. Mar- garine. 6 ozs. Sugar. 3 Eggs. 1 tablespoonful Coffee Essence. 1 tablespoon- ful Milk. 2 ozs. Chopped Walnuts. Prepare by Method 2 (see page 4), adding the walnuts with the bulk of the flour. Bake in a lined 7-inch cake tin for 1 hr. 10 mins. Regulo Mark 4 360° Fahr. Middle shelf COCONUT CAKE < 6 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 1 1/9 ozs. Desiccated | Coconut. 4 ozs. Margarine. 4 ozs. Sugar. 2 Eggs. 2 tablespoonfuls Milk. Prepare by Method 2 (see page 4), adding the coconut with the bulk of the flour, Bake in a lined 6-inch cake tin for 1 hr. 10 mins. Regulo Mark 4 360° Fahr. Middle shelf 16 ‘a =... LARGE CAKES einai sae te a PT AINE LEMON LAYER CAKE 12 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 6 ozs. 4 Sugar. 4 ozs. Margarine. 2 Eggs. 3/4 gill Milk (1 gill = 14 pint). Lemon Curd (see page 46). _ Prepare by Method 2 (see page 4). Bake in a lined 7-inch cake tin for 1 hr. - Regulo Mark 4 360° Fahr. Middle shelf To finish the Cake _ When it is cold, cut into three layers and spread each one with Lemon Curd. Put them together again and dust the top with icing sugar. mg é rd ge ee ae a ay a al ee ae Lie Te CUT AND COME AGAIN CAKE : 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 1 teaspoonful Mixed Spice. 4 ozs. Margarine. 4 ozs. Sugar. 9 ozs. Mixed Fruit. 1 tea- spoonful Grated Orange or Lemon Rind when available. 1 Egg. 34 gill Milk and Water. _ Prepare by Method 1 (see page 4). Bake in a lined 6-inch tin for 1 hr. _ 20 mins. Regulo Mark 4 360° Fahr. Middle shelf NS Se ala a the Oe ae . ee ALMOND CAKE 6 ozs. McDougall’s Self-raising Flour. 6 ozs. Castor Sugar. 6 ozs. Butter : or Margarine. 4 ozs. Ground Almonds. 4 Eggs. Grated Rind of a Lemon

Cook this with the app: pantry check, scaling, and the assistant.