Tiny Chocolate Christmas Cakes

Ingredients

• 2 oz. ‘Frenlite’ Self-Raising Flour
• 2 small Eggs
• 2 oz. Margarine or Butter
• 1 tablespoon Chocolate Powder
• 2 oz. Caster Sugar
• 1 oz. Sultanas

Method

1. 1

   Cream margarine and sugar, add beaten eggs, then flour and chocolate powder.

2. 2

   Stir in sultanas.

3. 3

   Bake in patty tins for about 10 minutes at 450°F.

4. 4

   Decorate when cool.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 11. The excerpt below is the record exactly as published.

l tablespoon chocolate powder, a few drops of vanilla essence and approximately 4 teacup sieved chestnut pulp. Add just enough coffee essence or strong coffee to make a soft consistency—or you may like to add a little cream instead. Use half of this inside the sponge, then roll firmly. Coat with the rest of the mixture and, with the help of a skewer, mark “lines” in tree-trunk fashion. Decorate with a tiny sprig of holly—a robin—and a dusting of sieved icing sugar to look like snow. If preferred, an ordinary chocolate butter or coffee icing could be sub- stituted for the chestnut cream filling, but this makes a complete change of flavour. REFUND OF MORET OR REACEMERT S\_ 11 ROT I CONFORMITY WITH Tet IRSTITUTES STANDARDS Page 2] seal of the Good Housekeeping Institute *“* FRENLITE ”» CHRISTMAS CAKE (Recipe is for a cake 7-8 inch) 10 oz. ‘‘Frenlite’’ Flour (preferably plain) 8 oz. Butter or Margarine 8 oz. soft Brown Sugar or Caster Sugar 4 Large Eggs 2 oz. Glacé Cherries 2 oz. Chopped, Blanched Almonds } teaspoon Mixed Spice Pinch of Salt 1 lb. Currants 4 Ib. Sultanas 4 lb. Stoned Raisins 2 oz. Mixed Peel 4 teaspoon Cinnamon 1-2 tablespoons Sherry, Brandy or Rum 2 teaspoons Black Treacle Line an 8-inch round or 7-inch square cake tin with greased, greaseproof paper. Tie a band of brown paper round the outside of the tin. Clean the fruit, chop the cherries and almonds. Cream the sugar, treacle and butter together until soft and light. Add the beaten egg a little at a time and beat well. Add the dried fruit, peel, glacé cherries, chopped almonds and sherry. Then add the sieved flour, salt, cinnamon and spice. Put into prepared tin and bake for about 34 hours at 325°F. or Mark 3. If desired, lower heat to 275—300°F. or Mark 2 after the first 14 hours. “ FRENLITE * CHRISTMAS PUDDING 4 oz. ‘‘Frenlite’’ Flour (plain or self-raising) 2 oz. Breadcrumbs 1 level teaspoon Mixed Spice 1 level teaspoon Cinnamon 1 level teaspoon Nutmeg 4 oz. Shredded or Grated Suet (or finely chopped butter, if you prefer) 4 oz. Brown Sugar 4 oz. Grated Apple 1 Small Grated Carrot 4 oz. Mixed Candied Peel 4 oz. Currants 4 Ib. Raisins 4 oz. Sultanas 2 oz. Chopped Prunes or Dried Apricots 4 oz. Chopped Blanched Almonds Grated rind and juice of 4 a Lemon Grated rind of $ an Orange 1 tablespoon Golden Syrup or Black Treacle 2 Eggs 4 pint Ale, Beer, Stout or Milk Mix all ingredients together, stir well and leave overnight if possible. Place in one large or two smaller basins and cover well with cloth or paper and, to prevent top of pudding becoming too wet, flour and water paste. Steam or boil for 6-8 hours. Cool. Remove wet coverings. When cold, put on dry covers. Steam for 2 hours on Christmas Day. If you have a pressure cooker, allow 2-3 hours at 15 lbs. pressure. age 22 Frenlite is submitted to TINY CHOCOLATE CHRISTMAS CAKES 2 oz. ‘‘Frenlite’’ Self-Raising Flour 2 small Eggs 2 oz. Margarine or Butter 1 tablespoon Chocolate 2 oz. Caster Sugar Powder 1 oz. Sultanas

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