Golden Cake
From McDougall's cookery book, 1950
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 McDougall's cookery book (1950) by McDougall's Ltd, page 7. The excerpt below is the record exactly as published.
GOLDEN CAKE 8 ozs. McDougall’s Self-raising Flour. 14 teaspoonful Salt. 3 ozs. Demerara Sugar. 4 ozs. Butter. 2 level 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
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