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ZL1ABS > YL 31.12.07 00:19l 45 Lines 1275 Bytes #999 (0) @ WW
BID : 761426ZL1ABS
Read: GUEST
Subj: Christmas Cake Recipe
Path: IZ3LSV<IW2OAZ<IK2XDE<DB0RES<ON0AR<HS1LMV<7M3TJZ<ZL2BAU<ZL1AB
Sent: 071223/2358Z @:ZL1AB.#06.NZL.OC #:6922 [AUCKLAND] FBB7.00i $:761426ZL1ABS
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : YL@WW
Christmas Cake Recipe
Typed by ZL1ABS (from my mother's old recipe book)
Ingredients
8 ounces (200 grams) butter
3 cups (12 ounces) plain flour
6 eggs
1 tablespoon cinnamon
1 teaspoon nutmeg
1 tablespoon allspice powder
2 cups (8 oz) raisins
2 1/2 cups (10 ounces) brown sugar
2 teaspoons baking powder
2 cups (8 oz) currents
4 cups (16 oz) sultanas
1 cup (4 oz) mixed peel
1 cup (4 oz) almonds
1 cup (4 oz) cherries
Grated rind of 1 lemon or orange
2 tablespoons sherry or brandy
Instructions
Cream butter and sugar well. Add eggs one at a time, beating well. Add
sifted dry ingredients and then prepared fruit and rind; lastly sherry.
Pour mixture into a greased cake baking tin, lined with parchment paper.
Oven bake for approximately 3 ½ hours to 4 hours at 350 degrees Fahrenheit
(180 degrees Celsius).
Allow the cake to cool down on a rack. Melt one teaspoon of butter with a
teaspoon of boiling water. Stir in one cup of icing sugar (confectioners
sugar) with the juice of one lemon. Add just enough boiling water to make
the icing (frosting)
able to be spread over the cake with a flat knife.
73 de Michael ZL1ABS@ZL1AB.#06.NZL.OC
zl1abs@nzart.org.nz
24 December 2007
[Beverly Sheffield]
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