The Catholic Parish of
Saint John Henry Newman

 Covering most of East Leeds

Parish Magazine - Nov/Dec 2004

Page 20 of 21 Read 715 Times

Ad Hoc Cookery Column - Old English Spice Cake

First Published in the December 1995 issue of the Parish Magazine
Author Unknown (Believed to be Pauline Freeman - former Parish Magazine Editor)

3 tablesps. golden syrup, OR 6 oz. sugar
3 oz. margarine
1 egg, 1/4 teasp. nutmeg
6 oz. self-raising flour, 1/4 teasp. Cinnamon,
a pinch of salt, 1/4 teasp. ginger
1 tablesp. lemon juice, grated rind of 1 lemon
1 tablesp. Water, 12 oz. sultanas.
2 tablesps. Flour, 1/4 teasp. ginger
2 tablesps. brown sugar, 1/4 teasp. nutmeg
1 oz. Margarine, 1 oz. shelled walnuts (optional).

For the cake:

1.Cream the margarine with the golden syrup or sugar and beat in the egg. Continue beating until the mixture is light and fluffy.
2.Sift the flour with the salt and spices and add to the mixture alternately with the mixed lemon juice and water.
3.Stir in the lemon rind and sultanas.
4.Place in a greased and lined cake tin.

For the topping:

1.Mix together the flour, brown sugar and spices.
2.Cut the margarine into the mixture with a fork until the mixture is crumbly.
3.Scatter it over the cake and then add the shelled walnuts, roughly chopped. (The topping will still be nice and crisp even if the nuts are omitted).
4.Bake in a moderate oven for 1 hour and 10 minutes.

This is a lovely cake served cold. However, it can be served hot as a dessert with cream. It makes a delicious, light alternative to traditional Christmas Pudding.

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Published Mon 27th Dec 2004 18:21:50

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