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BE-RO Xmas Cake

From Be-Ro home recipes, 1940
Presented as published in 1940. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 12. The excerpt below is the record exactly as published.

BE-RO Xmas Cake 12-ozs. BE-RO FLOUR. 4-ozs. CHERRIES (halved). One Teaspoonful MIXED 4-ozs. PEEL porerak SPICE. 8-ozs. BUTTER 4-0zs. GROUND ALMONDS. 8-0zs. CASTER SUGAR. 8-ozs. CURRANTS. 4 EGGS, beaten with 8-ozs. SULTANAS. 8 Tablespoonfuls MILK. 8-ozs. RAISINS (stoned). Mix Flour, Spice, and Ground Almonds. Clean and mix the Fruits. Beat the Butter and Sugar to a cream in a warm bowl. Beat the Eggs and Milk together. Then stir (alternately, a little at a time) the Flour mixture, and the Eggs-and-Milk, with the Butter and Sugar. Add the Fruit last, and MIX THOROUGHLY. If a darker cake desired, add one tea- spoonful of Gravy Browning. Use a large round Cake tin (8 inches in diameter) lined with greased paper. BAKE about 4 hours, the first hour in a Moderate oven (350°-375° F.), and then a Slow oven (250° -300° F.). (See Oven Hints on pages 4 and 5.) For ICING INSTRUCTIONS, see next page. BE-RO Birthday Cake 8-ozs. BE-RO FLOUR. 6-ozs. CURRANTS. One Teaspoonful 6-ozs. SULTANAS. MIXED SPICE. 2-ozs. Chopped PEEL. 5-ozs. CASTER SUGAR,
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