Well, a Saturday post is unusual, but not forbidden. After a week of twentieth century Australian-named recipes in honour of Australia Day week, I am itching to go back in time (I am thinking of sixteenth century pears?) - but I have one more gift for you. A recipe not named after an Aussie city or region, but impossible to resist on account of its name - no doubt given on account of it being so good people keep returning for more?
Boomerang Cake
½ lb butter
2 level cups sugar
4 eggs
¾ cup milk
3 cups SR flour
1 level tablespoon almond meal
few drops vanilla
1 cup sultanas
Cream butter and sugar. Add eggs 2 at a time. Just beat eggs in a little. Add half flour and almond meal. Add milk and remainder of flour alternately, until all has been used. Add essence. Beat well. Turn into a well greased and floured shallow cake tin. Bake from ¾ to 1 hour. When cold, ice with butter icing, sprinkle plentifully with chopped sultanas. This cake is very suitable for picnics, afternoon tea and lunches, as it will cut to an advantage. You can cut 35 small slices out of this cake. The size of the tin for baking the cake is 10 in. square and 2 in. deep.
From: Mrs. Floate’s Secret of Success Cookery Book (undated but probably mid 1950’s)
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