Next Sunday, the 7th of September, is Father’s Day in Australia. I know that this day is celebrated on many different dates around the world, so the decision of what to cook for Dad may not be an issue for you this particular weekend – but when the day does come around in your part of the world, may I suggest pie? Or cake?
Father’s Day Pie.
Ingredients: Two cups sifted flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, 1 tablespoon butter, 1 egg, about 2-3 cups milk, 8 juicy apples, 1 teaspoon cinnamon, ¼ cup warmed molasses or treacle, 1 ½ tablespoons sugar.
Method: Sift together flour, baking powder, and salt, then cut in butter. Add beaten egg and enough milk to make a soft dough. Roll ½ inch thick and line greased baking pan with mixture. Cover dough with sliced apples and sprinkle with cinnamon and molasses. Bake in hot oven 30 minutes until browned. Sprinkle with sugar and bake another five minutes. Serve piping hot with cream.
The Mercury (Hobart, Tasmania) 2 September 1954
As it is Fathers’ Day on the second Sunday in September, I am forwarding this recipe for Dad's' cake. This was sent to me by a city cousin two years ago, and I can vouch for its excellence. Dad's cake: Take 1 lb. flour, ½ lb. butter, ½ lb. brown sugar, 3 eggs (if cream is used omit one egg), ½ lb. currants, ¼ lb. sultanas, 1 tablespoon marmalade, 1 tablespoon syrup. 1 teaspoon soda, 1 scant ½ cup sour milk or cream, vanilla to flavour. Beat the butter and sugar to a cream, then add the eggs well beaten, milk in which the soda has been dissolved, then the flavourings, and flour and fruit. Put into a deep round tin and bake about 2 hours in a moderate oven. When cold, ice and decorate to own liking.
The Central Queensland Herald (Rockhampton, Qld.) 8 September 1938