Difference between revisions of "Liberian Cake"
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* 3 oz. seedless [[Raisins]], chopped | * 3 oz. seedless [[Raisins]], chopped | ||
* 2 oz. shredded [[coconut]] | * 2 oz. shredded [[coconut]] | ||
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# [[cream]] [[butter]] and [[Granulated sugar|Sugar]]. | # [[cream]] [[butter]] and [[Granulated sugar|Sugar]]. | ||
# Add [[egg]]s one at a time. | # Add [[egg]]s one at a time. | ||
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[[Category:Golden syrup Recipes]] | [[Category:Golden syrup Recipes]] | ||
[[Category:Liberian cuisine]] | [[Category:Liberian cuisine]] | ||
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[[Category:Libyan cuisine]] | [[Category:Libyan cuisine]] | ||
[[Category:Mace Recipes]] | [[Category:Mace Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
Latest revision as of 16:47, 16 July 2012
Description
Ingredients
- 5 oz. butter
- 6 oz. caster sugar
- 4 eggs
- 9 oz. plain flour
- 3/4 level teaspoon baking soda
- 1/2 level teaspoon cinnamon
- 1/2 level teaspoon ground allspice
- 1/4 level teaspoon ground mace
- 1/2 level teaspoon baking powder
- 1/8 level teaspoon powdered cloves
- 7 oz. golden syrup
- 1/4 pint milk
- 2 oz. citron [lemon] peel, cut very finely
- 3 oz. seedless Raisins, chopped
- 2 oz. shredded coconut
Procedures
- cream butter and Sugar.
- Add eggs one at a time.
- Sift together dry ingredients and add to egg mixture alternately with mixture of milk and syrup.
- (Start and end with dry ingredients.) Stir just until smooth. Fold in fruit and coconut. Pour batter into two greased and floured loaf tins, 9 by 5 by 2 and 1/2 inches.
- Bake for 35 to 40 minutes in a very moderate oven (350 degrees F).
