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Tennis Cake
Tennis cake a Victorian cake containing Angelica an aromatic herb
Ingredients
175 g butter
1 & 1/2 cups sugar
1/2 teaspoon vanilla essence
1/2 teaspoon almond essence
2 cups Edmonds plain baking flour
1/4 teaspoon cinnamon
1 teaspoon Edmonds baking powder
4 eggs, beaten
3/4 cup raisins
1/2 cup glace cherries, chopped
2 tablespoons angelica, chopped
1 teaspoon grated lemon rind
2 tablespoons lemon juice
Method
Cream butter and sugar until light and fluffy
Add vanilla and almond essences
Sift flour, cinnamon and baking powder together
Add eggs alternately with sifted dry ingredients
Mix in raisins, cherries, angelica, lemon rind and juice
Spoon mixture into a greased and lined 22 cm round cake tin
Bake at 160°C for 1 1/4 - 1 1/2 hours or until an inserted skewer comes out clean when tested
Leave in tin for 10 minutes before turning out onto a cooling rack
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