Evening Republican, Volume 15, Number 245, Rensselaer, Jasper County, 17 October 1911 — "FALLEN CAKE" OF ENGLAND [ARTICLE]

"FALLEN CAKE" OF ENGLAND

Recipe for a Pastry That Takes Long / to Cook, but Is Worth While. To make what the English call fall* en cake, cream a quarter of a pound of butter and beat into it half a pound of moist sugar. Beat five eggs until quite ' stiff with an egg whisk, and mix with the butter and sugar. Add, wkh a flour dredger, a little at a time, half a pound of flour and any flavoring liked. . Beat for twenty minutes. Mix a cupful each of chopped and stoned raisins and well-washed currants and half a cupful of chopped candled' peel and blanched almonds. Have ready a square cake tin lined with three thicknesses of buttered paper, and pour loan inch-deep layer or the sponge mixture. Sprinkle a layer of fruit and then add a thin layer of the sponge. Strew in the rest of the fruit, and pour evenly over all the remainder of the sponge mixture. Bake in-a moderate oven and do not open the door for half an hour or more, dr the cake will fall. Cook for three-quarters of an hour, or till done. If the cake is very deep an hour will not be at all too long. When it is taken from (he oven ice thinly with a boiled icing and strew very thickly with chopped almonds and walnuts. When cut, the bottom of the cake should show a mass of fruit, while the top is' a plain sponge. If preferred, the bottom may be any rich fruit cake, but it is nicer made according to the above recipe.