Christmas Cake 1947 Rations

Ready in 2 hours
1 review(s) averaging 3. 100% would make again

Top-ranked recipe named "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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115 grams Margarine
85 grams Sugar; soft brown
2 ea Eggs
3 tablespoons Golden Syrup
225 grams Plain flour
2 1/2 grams Bicarbonate of Soda
5 grams Cinnamon; ground
5 grams Mixed Spice
450 grams Dried Fruit; mixed
3 tablespoons Tea; cold well-strained
1 pinch Salt

Original recipe makes 1



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


Added on Award Medal
Calories Per Serving: 3332 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
Berlin 8 years ago

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