Frenlite Plain Cakes

Ingredients

• 8 oz. ‘Frenlite’ Self-Raising Flour
• Pinch of Salt
• 3—4 oz. Fat (margarine, lard or a mixture)
• 1 Egg
• 3-4 oz. Caster Sugar
• Milk to mix

Method

1. 1

   Rub the fat into sieved flour and salt until of a consistency of fine breadcrumbs.

2. 2

   Add the sugar, well beaten egg and milk to form a soft dough.

3. 3

   Put mixture into greased patty tins, or in rough heaps on a baking sheet.

4. 4

   Bake in a hot oven 450°F or Mark 7 to 8 for 10-15 minutes.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 4. The excerpt below is the record exactly as published.

oz. ‘‘Frenlite’’ Self-Raising Flour 1 oz. Ground Almonds or Finely Chopped Almonds 5 oz. Black Treacle or Golden Syrup 5 oz. Butter, Margarine or a Mixture of Margarine and Cooking Fat 4 oz. Brown Sugar 1-2 teaspoons Ground Ginger 1 oz. finely chopped Crystallised Ginger 1 oz. Chopped Glacé Cherries 4 teaspoon Mixed Spice Grated Rind of 4 Lemon 2 Large or 3 Small Eggs Put the butter, sugar and treacle into a saucepan. Heat gently until the butter has melted. Meanwhile sieve together all the dry ingredients. Add the treacle mixture and beat well. Stir in the crystallised ginger and beaten eggs. Pour into a 7-in. tin lined with greased paper and bake for approximately 14 hours in the centre of a very moderate oven Mark 3 or 325-350°F. Do not open the door until the cake is set, since it tends to fall rather easily. This cake should not rise in the centre, but be quite flat. When baked, allow to cool for about half an hour in the tin; then turn out carefully on to a wire sieve. Wrap in paper and store in a tin. The cake is at its best after keeping for several days. OLDE TYME GINGERBREAD 12 oz. ‘‘Frenlite’’ Self-Raising Flour 2 teaspoons Mixed Spice 6 oz. Golden Syrup 2 Eggs 8 oz. Fat (half Lard or Dripping 2 teaspoons Ground Ginger and half Margarine or Butter) 1 level teaspoon Bi-carbonate 2 oz. Demerara Sugar Soda 1 teacup Boiling Water Melt syrup and fat, sift in the flour, sugar and spices gradually, stirring well. Add well beaten eggs. Dissolve soda in boiling water and stir this in. Bake in a batter tin lined with greased paper for 1 hour, 350°F. or Mark 4. This mixture may seem thin but gives excellent results. This recipe makes an extremely nice Chocolate Cake by omitting the ginger and spice and substituting 1 tablespoonful Cocoa or chocolate powder in place of a tablespoonful of the flour. Page 9 a lovely natural creamy-white LUNCHEON CAKE 1 Ib. ‘‘Frenlite’’ Self-Raising Flour Milk to mix 6 oz. Margarine 8 oz. Caster Sugar 4 oz. Currants 1 oz. finely chopped 1 level teaspoon Nutmeg or Spice Candied Peel Pinch of Salt 2 Eggs Follow “Frenlite” Plain Cake recipe. Bake in greased 8-inch cake tin ina moderate oven 350°F. or Mark 4 or 5 for 1-13 hours. For a 6-inch tin use half of the above quantities and bake for approxi- mately #—1 hour. “ FRENLITE * MADEIRA CAKE 8 oz. ‘*Frenlite’’ Self-Raising Flour 5 oz. Butter or Margarine 5 oz. Sugar 3 Eggs Grated rind of 1 Lemon A little Milk Slice of Citron Peel Prepare the mixture by the creaming method as for ‘‘Frenlite’’? Queen Cakes (page 11). Put into greased 7-inch cake tin, bake in a moderate oven 350°F. or Mark 4 or 5 for approximately 1} hours. Place the citron on the top of the cake after the first 20 minutes when the top is set. ‘¢ FRENLITE ” PLAIN CAKES 8 oz. ‘‘Frenlite’’ Self-Raising Flour Pinch of Salt 3—4 oz. Fat (margarine, lard or a mixture) 1 Egg 3-4 oz. Caster Sugar Milk to mix

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