Lyn's Recipe Collection
125g butter
185g sugar
2 Tab milk
1 c cold apple pulp
310g SR
juice 1 lemon
3 eggs, beaten
1/4 tsp bicarb* why this with pulp?
375g sultanas
60g peel
Cream butter with the l/juice, then add sugar, then eggs, then milk.
Mix bicarb with apple pulp and add, then flour and fruit.
Bake 1 to 1.5 hours, according to depth of cake tin used.
2 1/4c plain flour
1/2 tsp each of allspice, gr cloves, ginger, cinnamon
1/2c each of walnuts or almonds, cherries, drained crushed pineapple, sultanas
1 Tab chopped peel
2 1/2c raisins
125g butter
2 Tab sherry
1 1/2c water
1 tsp each of bicarb & BP
1/2 tsp salt
2 eggs
1 1/2c sugar
Sift flour, bicarb, salt & spices together. Remove 1c flour mixture & set aside.
Mix water, sugar, sultanas & raisins together in saucepan and boil 5 mins, stirring occasionally.
Add butter, stir til melted. Allow to cool. Add beaten eggs and add gradually to drys.
Mix nuts, cherries, pineapple & peel with remaining cup flour and stir into cake batter. Add sherry.
Grease & line a tin and spoon mixture in, hollowing slightly. Bake in slow oven 2-2 1/2 hours.