- 2 1/2 teacups self-raising flour
- 1/2 teacup of butter
- 1 teacup cream
- 1/2 teacup moist sugar
- 3 eggs
- 1/4 lb currants
- 1/4 ib raisins
- 1/2 teaspoon of bicarbonate of soda
- 1/2 oz of powdered ginger
- small teacup of golden syrup
The People’s Friend recipe archives are a treasure trove for the modern day cook
Whatever page you turn to in old issues of the “Friend” you are never disappointed by a recipe you have seen before. It was a time when the cookery editor Kitty had to be clever with her ingredients, and skill!
This Christmas cake from 1914 is perfect for Christmas this year. If you try this recipe for a 1914 Christmas cake it please do let us know.
- Stone the raisins and chop up small, clean the currants.
- Mix the flour, fruit, ginger and sugar together.
- Cream the butter and add to the mixture.
- well beat the eggs and mix with the cream and syrup and stir into a mixture, beating it well for a few minutes.
- Place in a moderate oven and bake for two hours.
- Pass a bright knitting needle to see if it is done; if it comes out clean, the cake is well cooked through.