2 cups self-raising flour
1/4 teaspoon cinnamon
1/3 cup sugar
pinch salt
90g (3 oz) butter or margarine
1 cup sultanas or currants
30 g (1 oz) mixed peel
1 egg
1/3 cup milk, approx.
extra sugar
Sift dry ingredients into a bowl. Add butter and, using fingertips, rub in until mixtgure resembles breadcrumbs. Add fruit and peel, mix well. Beat egg and add to mixture, then add sufficient milk to make a moist but still stiff dough. If mixture is too soft, cakes will spread widley during cooking instead of retaining shape.
Use teaspoons or dessertspoons to spoon mixture out in rough heaps on to greased oven trays. Leave space between each to allow for slight spreading. Sprinkle cakes with extra sugar. Bake in moderately hot oven for 10-20 mins, depending on size of cake. Loosen on trays while hot, allow to cool on trays. Makes about 20.
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CANADIAN CHRISTMAS CAKE
1 lb mixed dry fruit or dry fruit of your choice
1/4 lb butter
1 cup sugar
1 cup plain flour
1 cup self raising flour
1 cup milk
1 tsp bi carb soda
1 tsp cake spices
2 eggs
1/2 cup walnuts/nuts of your choice
1/2 cup to 1 cup vermouth/rum or brandy
Boil 5 mins butter, milk, sugar, fruit and spices in pot and simmer until all is melted. Boil 5 mins take off heat, cool. Aadd vermouth, bi carb soda, beaten eggs. Add flours last bit by bit.
Line a pan with greaseproof paper and bake approx. 90 mins or until cooked.
Note: Cover with foil halfway through baking to avoid cake being burnt on top.
Oven temp. 350 deg.
Take off foil and cook. Keep moist by saturating with vermouth until cake is required.
Press pumpkin through fine sieve to remove any lumps.
Cream butter and sugar until light and fluffy, gradually add egg, then stir in the pumpkin. Add sifted flour and cinnamon to pumpkin mixture, mix ingredients together, using cutting action with knife. If mixture is too dry, add a little milk to bring mixture to a dough which is soft, but firm enough to hand.
Turn dough onto lightly floured surface, quickly and lightly knead dough until smooth. Press dough out evenly until it is 2cm thick, using a sharp 5cm cutter, cut as many scones as possible from dough. Place scones side by side in a lightly greased pan. Lightly brush tops of scones with milk, bake in hot oven 15 mins or until scones sound hollow when tapped with finger. Makes 15.
