Plain Cake - Basic Recipe

Name: Plain Cake - Basic Recipe
Ingredients: 8 oz. Cakeoma; 3 oz. margarine; 1-2 eggs; 1-3 tablespoons milk

From The new Cakeoma recipe book, 1950

Variations: Add one of the following ingredients, as required to basic recipe: Seed Cake: 4-1 teaspoon caraway seeds. Lunch Cake: 4 oz. sultanas. (For Rich Lunch Cake, add also 2 oz. chopped mixed candied peel, and scatter blanched almonds over the top of the cake.) Valencia Cake: 1 oz. blanched sweet almonds and 4 oz. stoned raisins. Chocolate: 1-2 tablespoons cocoa. Cherry Cake: 4 oz. halved glace cherries. Fig Cake: 6 oz. chopped figs and about 2 tablespoons milk. Coconut Cake: 2 oz. desiccated coconut. Orange or Lemon Cake: The grated rind and juice of a medium-sized orange or lemon.

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 2. The excerpt below is the record exactly as published.

PLAIN CAKE—BASIC RECIPE 8 oz. Cakeoma 3 oz. margarine 1-2 eggs 1-3 tablespoons milk

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