Ministry of Food Christmas cake
A recommended recipe from the Ministry of Food both in 1947 and again in 1948 - the ingredients make a very acceptable fruit cake.
- 4oz (115g) margarine
- 3oz (85g) sugar, preferably soft brown
- 2 reconstituted dried eggs or fresh eggs
- 3 level tablespoons warmed golden syrup or treacle (warm before measuring)
- 8oz (225g) plain flour
- Pinch of salt
- ½ level teaspoon bicarbonate of soda (do not exceed)
- 1 level teaspoon ground cinnamon
- 1 level teaspoon mixed spice
- 1lb (450g) mixed dried fruit
- 3 tablespoons cold well strained tea
- Line a 7 inch (18cm) cake tine with greased greaseproof paper.
- Preheat the oven to 150C (300F) Gas Mark 2.
- Cream the margarine and the sugar.
- Gradually add the beaten eggs then the syrup or treacle .
- Sift all the dry ingredients together then add to the creamed mixture with the fruit and make a hollow in the centre so the cake will stay flat on top.
- Bake for 2 ½ hours or until firm to the touch and the sides have slightly shrunk away from the tin. Cool the tin
- When cold remove from the tin, store in an airtight container.