Frenlite Christmas Cake
From Frenlite cookery book, 1950
Lower heat to 275-300°F after the first 1.5 hours if desired.
Presented as published in 1950. 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 Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 11. The excerpt below is the record exactly as published.
FRENLITE ”» CHRISTMAS CAKE (Recipe is for a cake 7-8 inch) 10 oz. ‘‘Frenlite’’ Flour (preferably plain) 8 oz. Butter or Margarine 8 oz. soft Brown Sugar or Caster Sugar 4 Large Eggs 2 oz. Glacé Cherries 2 oz. Chopped, Blanched Almonds } teaspoon Mixed Spice Pinch of Salt 1 lb. Currants 4 Ib. Sultanas 4 lb. Stoned Raisins 2 oz. Mixed Peel 4 teaspoon Cinnamon 1-2 tablespoons Sherry, Brandy or Rum 2 teaspoons Black Treacle Line an 8-inch round or 7-inch square cake tin with greased, greaseproof paper. Tie a band of brown paper round the outside of the tin. Clean the fruit, chop the cherries and almonds. Cream the sugar, treacle and butter together until soft and light. Add the beaten egg a little at a time and beat well. Add the dried fruit, peel, glacé cherries, chopped almonds and sherry. Then add the sieved flour, salt, cinnamon and spice. Put into prepared tin and bake for about 34 hours at 325°F. or Mark 3. If desired, lower heat to 275—300°F. or Mark 2 after the first 14 hours. “ FRENLITE * CHRISTMAS PUDDING 4 oz. ‘‘Frenlite’’ Flour (plain or self-raising) 2 oz. Breadcrumbs 1 level teaspoon Mixed Spice
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.