Soldiers’ Plum Cake (1917)

SOLDIERS' PLUM CAKE

SOLDIERS' PLUM CAKE

Send a good big home-made cake to your soldier at the front or in camp.

Originally published in the Sunday Times (Sydney), on Sunday 30 September 1917

Ingredients

  • One pound (454gms) of flour
  • 6oz (170gms) of crushed lump sugar
  • 2oz (57gms) of peel, well chopped
  • 1/2 gill (118mls) of boiling milk
  • 8oz (227gms) of butter
  • 1/4lb (113gms) of stoned raisins, cleaned and dried
  • 3/4lb (340gms) of currants, cleaned and dried
  • 3 eggs, thoroughly beaten
  • 1 teaspoonful of carbonate of soda

Instructions

  1. Rub the butter well into the flour, add the sugar, fruit, peel, the eggs, and stir well.
  2. Dissolve the soda in the milk, add to the mixture, and beat all thoroughly. 
  3. Put into a cake-tin lined with buttered paper, and place a sheet of buttered paper over the top. 
  4. Put at once into a hot oven, and as soon as cake rises keep the oven at a steady, moderate heat (ie. range of 180–190°C).
  5. When the cake is cooked, turn out on to a wire sieve and do not pack it or put it away until it is absolutely cold right through. 

When sending your cake to the front; you may be quite sure that it will keep perfectly fresh if you pack it in greaseproof paper in an airtight tin. Before using the tin make sure that it is dry and free from stale crumbs. Scald the tin out first, wipe it out well, and let it air thoroughly before use.

Source: Housewife’s Column (1917, September 30). Sunday Times (Sydney, NSW : 1895 – 1930), p. 18. 

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