Tennis Cake
From The new Cakeoma recipe book, 1950
This cake may if preferred be made from a plainer mixture, and the sultanas and chopped peel may be omitted.
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 6. The excerpt below is the record exactly as published.
TENNIS CAKE oz. margarine CLRS oz. Cakeoma oz. sultanas chopped peel oz. glace cherries A little sherry or milk Apricot jam 4 oz. almond icing Green and white glacé icing Pistachio nuts (optional)
Cook this with the app: pantry check, scaling, and the assistant.