Coffee Cake

Ingredients

• 10 ozs. McDougall’s Self-raising Flour
• Pinch of Salt
• 3 ozs. Brown Sugar
• 2 tablespoonfuls Coffee Essence
• 3 ozs. Butter
• 2 Eggs
• 2 tablespoonfuls warmed Syrup
• 1/8 pint Milk

Method

1. 1

   Prepare by Method 1 (see page 4).

2. 2

   Bake in a greased 7-inch cake tin for 1 hr.

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.

l tablespoonfuls warmed Syrup. 1/2 teaspoonful Vanilla Essence. 2 Eggs. 4 tablespoonfuls Milk. f Prepare by Method 2 (see page 4) and bake in a lined 7-inch cake tin for 1 hr. 10 mins. Regulo Mark 4 360° Fahr. Middle shelf 13 LARGE CAKES RS ee Eee eS ee 12 2 SA eee FAMILY SLAB CAKE 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 2 Eggs. 2 level tablespoonfuls warmed Golden Syrup. 1 heaped teaspoonful Ground Ginger. 3 ozs. Lard or Margarine. 2 ozs. Sugar. 4 ozs. Chopped Dates (optional). 1/4 pint Milk. Warm an oblong baking tin measuring approximately 11 by 9 inches and about 2 inches deep, grease and dust out with flour. Prepare by Method 1 (see page 4). Bake for 40 mins. Regulo Mark 5 380° Fahr. Middle shelf N.B.—This mixture may be put into small baking cases and baked for 20 mins. or into a greased covered basin and steamed for 14 hrs. for a pudding. DATE AND WALNUT CAKE 12 ozs. McDougall’s Self-raising Flour. 1/2 teaspoonful Mixed Spice. 14 teaspoonful Salt. 4 ozs. Castor Sugar. 4 ozs. Butter. 2 Eggs. 2 table- spoonfuls Golden Syrup. 6 ozs. Chopped Dates. 11/2 ozs. Walnuts. 1/4 pint Milk and Water. Sieve the flour, salt and spice together on to a piece of paper. Prepare by Creaming Method (see page 4). Put the mixture into the prepared tin and bake in a moderately hot oven for 1} hrs. Size of tin, 8 inches diameter, 3 inches deep. Regulo Mark 4 360° Fahr. Middle shelf SPONGE GINGER CAKE 1 Ib. McDougall’s Self-raising Flour. 1 large teaspoonful Ground Ginger. 4 teaspoonful Salt. 34 Ib. Golden Syrup. 1/4 lb. Margarine. 1/4 Ib. Sugar. 3 ozs. Sultanas, 2 Eggs. 1/4 pint Milk. Grease a Yorkshire Pudding tin 11 by 8 inches. Sieve the flour, salt and ginger into a basin; stir in the sultanas. Melt the margarine in a saucepan; add the syrup and sugar, stir over gentle heat until thoroughly melted. Beat the eggs and add the milk to them. Pour eggs and milk, melted margarine, etc., into the dry ingredients. Stir, then mix thoroughly. Pour into the tin and bake for 14 hrs. Regulo Mark 3 330° Fahr. Middle shelf 14 * a . . 4 li 5 c ) wh mr, . re A LARGE CAKES | GINGERBREAD 12 Ib. McDougall’s Self-raising Flour. 1/2 lb. Golden Syrup or Black Treacle. 3 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

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