Columbia Cake

Ingredients

• 6 oz. butter
• 6 oz. sugar
• 12 oz. flour
• 3 eggs
• 1 gill milk
• 2 teaspoons mixed spice
• Piece of candied peel, chopped fine
• 1/2 teaspoon cinnamon
• 2 teaspoons cream of tartar
• 1 teaspoon carb. soda
• 1/4 cup raisins
• 1 dessertspoon treacle
• 2 oz. almonds (blanched, chopped, and browned in oven)

Method

1. 1

   Sift flour, cream of tartar and soda.

2. 2

   Beat eggs.

3. 3

   Cream butter and sugar.

4. 4

   Add eggs gradually, then milk, and lastly flour.

5. 5

   Divide into three parts.

6. 6

   Cook two parts in sandwich tins as plain cake.

7. 7

   Add remainder of ingredients to rest of mixture.

8. 8

   Cook in a tin the same diameter as the sandwich tins.

9. 9

   Bake about 20 minutes in a fairly hot oven (400 deg.), but not hot enough to make them come up quickly in the middle.

10. 10

    Join with jam, putting the fruit cake in the middle.

11. 11

    Cover with soft icing.

12. 12

    Sprinkle with the browned almonds.

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 16. The excerpt below is the record exactly as published.

. 1 teaspoon cinnamon. 1 lb. currants. 1 packet spice (mixed). 1 lb. raisins. 2 tablespoons caramel. 4 lb. candied peel. 8 eggs. + lb. almonds. Sift flour, baking powder, ground rice, cinnamon, spice. Cream butter and sugar; when thoroughly creamed add eggs, one at a time, and beat them in well; add fruit and flour alter- nately until all is used, and colour with caramel. Put into cake tin lined with paper, and bake 4 or 5 hours in a moderate oven (375 deg.). Birthday Cake. 4 |b. butter. 2 level teaspoons baking 4 lb. brown sugar. powder. cs eis, ueitew lato 4-6 oz. currants, seeded raisins, : sultanas. 1 teaspoon salt. 2 oz. candied peel. 3 eggs. i pint milk. Beat butter and sugar to a cream, add beaten eggs, then milk (stirring in gradually), add flour sifted with rising and salt. Add.fruit and mix all well together. Put in tin lined bottom and sides with brown paper. Bake 2 to 24 hours in a moderate oven (375 deg.). Good Fruit Cake. 1 lb. butter. 3 lb. chopped and_ seeded 1 lb. sugar. raisins. 9 eggs. 4 lb. sultanas. 3 lb. plain flour. + lb. mixed peel. 8 lb. self-raising flour. + lb. chopped almonds. 1 lb. currants. “SUNSHINE” BISCUITS: 100 varieties to choose from. (30) Cream butter and sugar thoroughly. Beat whites of eggs to a stiff froth and then drop in the yolks one by one. Add gradually to the creamed butter and sugar. Have fruit, peel, and blanched almonds mixed with the flour, and add gradually to the butter and eggs. Mix well, and bake in a moderate oven (375 deg.) for about 4 hours. May be cooked quicker for a shorter period, but does not make such a good cake. Plain Fruit Cake. 6 oz. butter. 6 oz. self-raising flour. 6 oz. sugar. 6 oz. sultanas. 3 eggs and a little milk. 6 oz. currants. 6 oz. plain flour. Cream butter and sugar, add eggs one at a time, and beat in well; add milk with a few drops of essence of vanilla or al- mond. Mix fruit through the sifted flour, and then add gradually to the butter mixture. Put in a greased tin, lined with paper, and bake in a moderate oven (375 deg.) for 14 hours. Half a nutmeg grated or a teaspoon of cinnamon may be used as a _ change from the essence. Columbia Cake. 6 oz. butter. 2 teaspoons mixed spice. 6 oz. sugar. Piece of candied peel, chopped 12 oz. flour. fine. 3 eggs. % teaspoon cinnamon. 1 gill milk. Jam. 2 teaspoons cream of tartar. 2 oz. almonds _ (blanched, 1 teaspoon carb. soda. chopped, and browned in 4 cup raisins. oven). 1 dessertspoon treacle

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