Thursday, 26 March 2015
The loaves and the pineapples
Family Favourites with currants, sultanas, seeded raisins, c1950s Melbourne. Published by The Australian Dried Fruits Association as a service to housewives.
Sultana and Pineapple Loaf
1 cup sultanas; 1 tblspn butter; 1 beaten egg; ¼ cup sugar; ¾ cup milk; ½ cup crushed drained pineapple; 2 cups flour; 3 level tspns baking powder; ¼ tspn salt
Sift flour, salt and baking powder three times. Cream butter and sugar, add egg and beat well. Stir in milk and dry ingredients, then pineapple and sultanas. Place in greased loaf tin and bake in a moderate oven for 1 to 1 ¼ hours.
I discovered this lovely stove at a recent garage sale, in an original 1952 kitchen. I returned the next day with morning tea so I could take a photo! I hope the new owners don't want to renovate, Anne.
The Australian Women’s Weekly presents . . . Cakes for all occasions from our Leila Howard Test Kitchen 1971
Cherry Fruit Cake
“With colourful cherries, fruit, and crystallised pineapple, this cake keeps well; it can be made 2 weeks in advance.”
250g butter or substitute; 1 cup castor sugar; 1 tspn grated lemon rind; ½ tspn vanilla; 2 tblspn rum or brandy; 4 eggs; 250g glace cherries; 100g sultanas; 100g seeded raisins; 100g crystallised pineapple; 2 ½ plain flour; 1 tspn baking powder; ¼ tspn salt; ¼ cup milk
Cream butter and sugar with vanilla and lemon rind until soft, white and fluffy. Add eggs one at a time, beating well after each. Halve cherries. Fold in fruit and rum. Fold in sifted dry ingredients alternately with milk. Turn into 20cm round cake tin lined with greased paper. Bake in moderate oven 1 ½ hours or until cooked when tested. Cool in tine on wire rack.