BE-RO Family Cake

Ingredients

• 8-ozs. BE-RO FLOUR
• 4-0zs. SUGAR
• Half Teaspoonful MIXED SPICE
• 4-0zs. MARGARINE
• Two EGGS, beaten with
• 6-ozs. CURRANTS
• 1-oz. PEEL (chopped)
• Four Tablespoonfuls MILK

Method

1. 1

   Mix the Flour, Spice, Currants and Chopped Peel all together.

2. 2

   Beat the Sugar and Margarine to a cream, then stir in the beaten Eggs and Milk, and the Flour Mixture (alternately, a little at a time), and mix thoroughly.

3. 3

   Use a well-greased 6-inch Cake tin (3 inches deep) and bake in a moderate oven (350°-375° F.) for about an hour-and-a-quarter.

As published

This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 11. The excerpt below is the record exactly as published.

8-ozs. BE-RO FLOUR. 3-0ozs. MARGARINE. —3-ozs. SUGAR. One EGG, and a little 3-0zs. COCONUT. MILK. Mix Flour, Sugar, and Coconut in a bowl; rub in the Margarine. Mix to a STIFF DOUGH with beaten Egg. and a little Milk. Place in 14 rough heaps on a greased baking sheet. BAKE IN A HOT OVEN (425°-450° F.) about 15 or 20 minutes. | . BE-RO London Buns 8-ozs. BE-RO FLOUR. One EGG, Half Teaspoonful SALT. Two Tablespoonfuls 2-ozs. MARGARINE. MILK. 2-ozs. SUGAR. A few drops of Essence 1-oz. PEEL (cut fine). | of LEMON. Mix Flour and Salt, and rub in the Margarine. Add the Sugar and finely-shredded Peel. Add the beaten Egg (reserving a small portion to brush over the Buns). Add a few drops of Essence of Lemon to the Milk, and mix all to a dough. Divide into eight portions, forming same into buns in your well-floured hands. Place on a greased baking sheet, brush over with Egg, and sprinkle with coarse Sugar. BAKE IN A HOT OVEN (425°-450° F.) about 20 minutes. PAGE 34 BE-RO Rock Buns 8-ozs. BE-RO FLOUR. 3-ozs. CURRANTS, _ 3-ozs. SUGAR. ~ 4-0z. PEEL (cut fine). 3-ozs. MARGARINE. One EGG and a very little MILK. , Put Flour and Sugar into a bowl, rub in the Margarine, mix in the Currants and Chopped Peel. Then mix to A STIFF DOUGH with the beaten Egg and a little Milk. Place in 14 rough heaps on a greased baking sheet. BAKE IN A HOT OVEN (425°-450° F.) about 20 minutes. BE-RO Macaroons 2-ozs, SUGAR. : Rather less than one EGG. 2-ozs. GROUND A little RASPBERRY JAM. ALMONDS. Mix the Almonds and Sugar with sufficient beaten Egg to make a soft mixture (a whole Egg is rather too much). For 14 Cakes make half the recipe quantity of BE-RO SHORT PASTRY (page 17). Roll the Paste out thin, and line 14 patty tins. Put one-third of a teaspoonful of Jam in each, then one teaspoonful of the Almond Mixture. Make thin strips of Paste from any cuttings, and lay across the tops at right angles. BAKE IN A HOT OVEN (425°-450° F.) about 20 minutes. PAGE 35 LARGE CAKES Many ladies prefer to use only half the quantities stated in the large cake recipes on pages 36, 37 & 38. For a smaller cake, use a well-greased 7-inch Sandwich Cake tin, or deeper 5-inch Fruit Cake tin, or paper cases, and bake in a moderate oven, varying the time according to the size of cake. 8-ozs. BE-RO FLOUR. Two EGGS, beaten with 6-ozs. CHERRIES (cut in Four Tablespoonfuls MILK quarters). and 12 drops VANILLA 4-ozs, SUGAR. ESSENCE. 4-ozs. MARGARINE. Mix the Flour and cut Cherries. Beat the Sugar and Margarine to a cream, then stir in the beaten liquids and the Flour (alternately, alittle at atime), and MIX THOROUGHLY. Use a well-greased 6-inch Cake tin (3 inches deep), and BAKE IN A MODERATE OVEN (350°-375° F.) for about an hour-and-a-quarter. BE-RO Sultana Cake The same Recipe as for a BE-RO Cherry Cake, but use 6-ozs. SULTANAS in place of the Cherries. BE-RO Seed Cake Fhe same Recipe as for a BE-RO Cherry Cake, but use one dessertspoonful of CARAWAY SEEDS in place of Cherries and leave out the Essence. Mix Seeds in the Flour and proceed as with Cherry Cake. PAGE 36 BE-RO Marmalade Cake 8-ozs. BE-RO FLOUR. 4-ozs. MARMALADE. 4-ozs. SUGAR. Two EGGS, beaten with 4-ozs. MARGARINE. 4 Tablespoonfuls MILK. Beat the Sugar and Margarine to a cream (in a warm basin), and mix in the Marmalade. Then stir in the Flour and the beaten Eggs-and-Milk (alternately, a little at a time), and MIX THOROUGHLY, making a soft mixture. Pour into a well-greased 6-inch Cake tin (3 inches deep), and BAKE IN A MODERATE OVEN (350°-375° F.) about an hour-and-a-quarter. ; (Apricot Jam may be used in place of Marmalade.) BE-RO Chocolate | Spice Cake — 6-ozs. BE-RO FLOUR. Two EGGS (Yolks & Whites 4-ozs. MARGARINE. separated). 7-ozs. SUGAR. 2-ozs. Plain CHOCOLATE. Teaspoonful SALT. Two Teaspoonfuls of finely Teaspoonful CINNAMON. chopped Candied PEEL. Teaspoonful PUDDING _ Eight Tablespoonfuls MILK. SPICE. 4 Teaspoonful Ground CLOVES. Cream together until fluffy the Sugar and Margarine. | Blend in the melted Chocolate and the 2 YOLKS of Eggs. Mix the Salt and Spices with the BE-RO, and stir in ‘alter- nately with the Milk. Fold in the stiffly beaten Egg Whites and the Candied Peel. Bake in a moderate oven (350° F.) about 45 minutes—in a . tin about 8 inches square. Cool, and spread with icing. ICING :— ae MARGARINE. One Tablespoonful Boiling ozs. ICING SUGAR. Water. Two Teaspoonfuls COCOA. A few drops of VANILLA ESSENCE. Cream margarine and beat in Icing Sugar and Cocoa. Stir in 1 tablespoon boiling water gradually, add Vanilla Essence and beat well. PAGE 37 BE-RO Madeira Cake 8-ozs. BE-RO FLOUR. Two EGGS, beaten with 5-ozs. SUGAR. Three Tablespoonfuls MILK, 5-ozs. BUTTER. and 12 drops of LEMON Two thin strips of PEEL. ESSENCE. Beat the Sugar and Butter to a cream, then stir in the beaten liquids and the Flour (alternately, a little at a time), and MIX THOROUGHLY. Use a well-greased 6-inch Cake tin (3 inches deep). Place the strips of Peel on the top, and BAKE IN A MODERATE OVEN (350°--375° F.) for about an i al a las aal BE-RO Family ee 8-ozs. BE-RO FLOUR. h-ozs, SUGAR. Half Teaspoonful MIXED 4-0zs. MARGARINE. SPICE. Two EGGS, beaten with 6-ozs. CURRANTS. Four Tablespoonfuls MILK. 1-oz. PEEL (chopped)

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