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Page 12

Newsletter 99, Winter 2012  © Hampshire Mills Group

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A Christmas Cake from the Recipe Book of Mrs John Ellis at Headley Mill
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A Rich Fruit Cake

 

John Silman unearthed an old, typewritten booklet of recipes recorded by the late Mrs John Ellis, mother of Richard and Jason, when they were milling wholemeal flour at Headley Mill.  We thought it would be a good idea to introduce this recipe to you as a possibility for your Christmas Cake this year.  Mrs Ellis noted that “this cake is rich but economical, and will keep well.”  Although she tops the ingredients list with ”Ellis’s 81% Flour” which is no longer available, you are bound to find a very acceptable  alternative  wholemeal flour produced at one of our traditional Hampshire mills. The recipe is just reproduced as Mrs Ellis wrote it.

 

16oz  (460 grams) Ellis’s 81% Flour
8oz (230 grams) margarine
8oz (230 grams) dark brown sugar
12-16oz (292-460grams) mixed fruit: sultanas, raisins and currants
1 tablespoon   Golden Syrup
1 teaspoon  mixed spice
2oz (56 grams) cut peel
2oz (56 grams) glacé cherries (optional)
2 teaspoons baking powder
2 eggs and a little milk and water, about ¼ pint.

           

Method

This cake can be made in the usual way, by rubbing in the margarine with the flour, but, it is very good if made as follows:

Put in a heavy saucepan to heat slowly:-

Margarine, syrup and brown sugar; when sugar is dissolved add fruit.  Allow to cool while you line sides and bottom of a large cake tin about 8” across.  In a bowl put flour, spices and baking powder.  Beat eggs and add milk and water.  Add this to fat and fruit and stir all into the flour.  Turn into cake tin.  Bake on a lower shelf of oven for at least 2 ½ hours at Regulo  2 or Elect 325F.  It is cooked when tested with a skewer or knife coming out clean.  Should feel  firm to the touch.  Leave a while in the tin to cool.  This mix must be cooked slowly in a cool oven.  Can be cooking at the same time as you  are cooking a stew etc.

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