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Food

Tennis Cake

On October 24, 2014

Based on original recipes first compiled in the 1930s by local members of the Country Women's Association of NSW.

This is one of the 365 recipes, one recipe for each day of the year, originally published in calendar format in the 1930s by the Country Women's Association of New South Wales, now updated and republished for today's home cook. This is Australian country cooking at its best, making the most of seasonal produce and inexpensive, tasty ingredients.

Mrs Douglas Mackellar, Leeton Branch

MAKES ONE 23 CM CAKE
375 g (1½ cups) butter, softened
375 g caster sugar
500 g (3¹?³ cups) plain flour
8 eggs, beaten well
90 g mixed peel
120 g (½ cup) glacé cherries
65 g (½ cup) slivered almonds
125 g currants

Lemon Icing
125 g (1 cup) pure icing sugar, sifted
1 tablespoon lemon juice
pink food colouring

Preheat oven to 180°C. Line a 23 cm cake tin with baking paper.

Using an electric beater, beat butter and sugar in a bowl until light and creamy. Add the flour and beat for 5 minutes. Add the remaining ingredients, stirring to mix well. Spoon the mixture into the tin, smoothing the top even.

Bake for 1½ hours, or until a skewer inserted in the centre comes out clean. Cool the cake in the tin for 30 minutes, then turn out onto a wire rack to cool completely.

For the lemon icing, combine icing sugar and lemon juice in a bowl. Add 1 drop of food colouring and beat well, adding a little extra lemon juice if required to make a smooth, spreadable icing. Spread cooled cake with icing.

Recipe taken from 365 Country Women's Association Favourites, published by Murdoch Books, $29.99

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