1909 Rich Plum Cake

Won second prize in the Sunday Times Recipe contest (reference)

Ingredients:

  • 4 ½ cups of flour

  • 2 cups butter

  • 2 cups sugar

  • 3 cups raisins

  • 2 cups currants

  • 1 cup sultanas

  • 1 ½ cups candied peel (mixed) chopped fine

  • ½ cup of almonds chopped small

  • 9 eggs

  • Vanilla essence

  • 1 teaspoon baking powder

Method:

  1. Cream butter, sugar and vanilla essence with a fork

  2. Add eggs one at a time,beating each one well

  3. Sift flour and baking powder well together and add gradually beating all the time

  4. Stir in fruit and almonds

  5. Put into two prepared tins with paper at the bottom and around the sides and cook in a slow oven for three hours.

  6. Ice with lemon icing when cooked.

Will keep moist for six months

Submitted by Mrs W.A. Payne, ‘Ozone’ Hill-street, Richmond, East Fremantle