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Tararua Tramping Club

Te rōpū hikoi o te pae maunga o Tararua   -   Celebrating 100 years of tramping

Recipes Soldiers Cake Canister

This recipe was first published in the Tararua Tramper Volume 92, no 5, June 2020

Soldiers Cake Canister

Here is a recipe based on one used for making fruit cakes sent to soldiers during the Second World War

2 cups flour 1 tsp baking powder ½ tsp salt ¾ cup raw sugar 5 eggs 1 cup chopped dates 1 cup chopped apricots 1 cup raisins ¾ cup cut cherries ¾ cup cut crystallised ginger 1 cup walnut halves 1 cup blanched almonds 1 tsp vanilla 5 tbsp liqueur or a spirit e.g. Grand Marnier, Cointreau, gin, brandy

  • Mix the fruit and some of the alcohol, cover and leave it to stand overnight.
  • Then add the dry ingredients, fruit and nuts.
  • Beat the eggs until foamy, add the vanilla and mix everything together.
  • Line a baking tin with brown paper, then baking paper, leaving enough to also cover much of the top.
  • Press the mixture in firmly. (My tin is 210 mm diameter and 70 mm tall).
  • Preheat oven to 165°C. Bake for 1.25 to 1.5 hours (test with a skewer to ensure the cake is cooked in the middle).
  • Afterwards, while the cake is still warm, poke holes all over the top to allow the rest of the alcohol to penetrate.

[The original had only three eggs, ¾ cup of flour, dried fruit changes and no alcohol]

Category
Cake

Page last modified on 2022 May 14 02:48

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