Nut Crumb Cake
From The new Cakeoma recipe book, 1950
This may also be served hot, if preferred.
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 The new Cakeoma recipe book (1950) by Latham & Company Limited, page 5. The excerpt below is the record exactly as published.
Nut Crumb Cake Cream the margarine, and beat in the egg yolks. Make a caramel by heating the sugar in a small pan until light brown, cool slightly, and add the hot milk and stir until the caramel is dissolved. When the caramel mixture is lukewarm, add it gradually to the creamed ingre- dients. Stir in the sieved Cakeoma and beat well, adding more milk if required. The mixture should be of a soft dropping consistency. Fold in the stiffly beaten egg whites, and put the mixture into two prepared sandwich tins. Bake in a moderate oven (375° F.) for about 30 min- utes. Turn out, and when cold fill with apricot jam and sprinkle with icing sugar. HOT MILK SPONGE CAKE 4 oz. sugar eggs oz. Cakeoma pint hot milk Whisk the sugar and the eggs together until very light, fold in the sieved Cakeoma and stir in the hot milk quickly. Beat well and bake at once in a slow oven (325° F.) for about 40 minutes. Rie OO bo NUT CRUMB CAKE 2 OZ. Margarine 3 tablespoons syrup I egg 8 oz. Cakeoma 2-3 tablespoons milk Nut Topping "2 tablespoons sugar 1 teaspoon ground cinnamon 14 oz. soft breadcrumbs 2 tablespoons melted margarine 2 tablespoons chopped walnuts
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