Tennis Cake

This light coloured fruit cake enlivened with a burst of colour was introduced in the early 1900's to accompany the newly invented game of lawn tennis. 

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 2½ hours Servings: 12-16
  • 175g butter

    1½ cups sugar

    ½ tsp vanilla essence

    ½ tsp almond essence

    2 cups Edmonds standard flour

    ¼ tsp cinnamon

    1 tsp Edmonds baking powder

    4 eggs, beaten

    ¾ cup raisins

    ½ cup glacé cherries, chopped

    2 Tbsp angelica, chopped

    1 tsp grated lemon rind

    2 Tbsp lemon juice

  • 1.Preheat oven to 160˚C. Grease and line a 22cm round cake tin with baking paper.

    2.Cream the butter and sugar until light and fluffy. Add the vanilla and almond essences.

    3.Sift the flour, cinnamon and baking powder together in a separate bowl.

    4.Add the eggs to the creamed mixture, alternately with the sifted dry ingredients. Once combined mix in the raisins, cherries, angelica, lemon rind and juice. Spoon the mixture into the prepared tin.

    5.Bake for 1½ to 2 hours or until cake springs back when lightly touched.

    6.Leave in tin for 10 minutes before turning out onto a wire rack to cool.

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