Christmas Cake 1947 Rations .

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Rationing didn`t finish until June 1954. Hence the Ministry of Food's official recipe to make the best use of the extra pound and a half of sugar allowed for Christmas 1947 plus the weekly fresh egg - or some of the monthly packet of dried eggs.

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Christmas Cake 1947 Rations . Ingredients

115 grams Margarine	5 grams Cinnamon Ground
85 grams Sugar soft brown	5 grams Mixed Spice
2 ea Eggs	450 grams Dried Fruit mixed
3 tablespoons Golden Syrup	3 tablespoons Tea cold well-strained
225 grams Plain Flour	1 pinch Salt
2 1/2 grams Bicarbonate of Soda

Instructions for Christmas Cake 1947 Rations .

Line a 7" (18 cm) cake tin with greaseproof paper.
Preheat oven to 150c.

Cream margarine and sugar. Gradually add beaten eggs, then the syrup.

Sift all dry ingredients together then add to the creamed mixture along with thr fruit and the tea.

Spoon into the cake tin and make a hollow in the centre so the cake will stay flat on top. Bake for 2 hours until firm to the touch & the sides have slightly shrunk away from the sides. Cool in the tin. When cold remove from the tin & store in an airtight container

Main Ingredient: Dried FruitCuisine: English