Frenlite Queen Cakes

Ingredients

• 8 oz. ‘Frenlite’ Self-Raising Flour
• 6 oz. Margarine
• 6 oz. Sugar (Caster)
• 2 Eggs
• About 3 oz. Dried Fruit
• 4 oz. Chopped Peel
• Pinch of Salt
• Milk to Mix

Method

1. 1

   Cream margarine and sugar until soft.

2. 2

   Beat eggs and add alternately with flour and salt.

3. 3

   Stir in dried fruit.

4. 4

   Place in greased patty tins and bake for 15 minutes at 450°F.

Nutrition per serving

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 5. The excerpt below is the record exactly as published.

ENLITE * QUEEN CAKES 8 oz. ‘‘Frenlite’’ Self-Raising Flour Milk to Mix 2 Eggs 6 oz. Margarine 6 oz. Sugar (Caster) About 3 oz. Dried Fruit 4 oz. Chopped Peel Pinch of Salt Cream the margarine and sugar until soft and light. Beat the eggs well. Sieve flour and salt. Add the eggs and flour alternately to the creamed mixture with just enough milk to make the mixture soft enough to drop easily from the end of a wooden spoon. Lastly stir in the dried fruit. Place in well-greased patty tins or paper cases and bake 15 minutes at 450°F. or Mark 6. VARIATIONS BUTTERFLY CAKES. Use the Queen Cake recipe omitting the fruit. When cool cut the top from each cake and cut in half. Fill the top with mock cream or butter icing. Replace pieces of cake into the cream to resemble the wings of a butterfly. CHERRY CAKES. Add 3 oz. well-floured and chopped glacé cherries to the cake mixture instead of the fruit. COCONUT CAKES. Add 3 oz. desiccated coconut and a few drops of vanilla essence. SEED CAKES. Omit fruit and include one dessertspoon caraway seeds. Dust the top with sugar and a few seeds before baking. Page Il for family fitness “ FRENLITE * STANDARD FRUIT CAKE 8 oz. ‘‘Frenlite’’ Self-Raising Flour

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