DINING TABLE FOR 14

Recipe for Dinner

New Year’s Cake

SERVES 8

100 g/4 oz/ 1i cup butter or margarine 100 g/4 oz/1/2 cup caster (superfine) sugar

2 large eggs, beaten 75 g/3 oz/1/2 cup plain (all-purpose) flour, sifted 45 mil3 tbsp desiccated (shredded) coconut 30 ml/2 tbsp rum

2 drops almond essence (extract)

2 drops lemon essence

2 drops vanilla essence

In a bowl, cream the butter and sugar until fluffy. Gradually beat in the eggs, then gently fold in the flour and coconut. Add the rum and flavourings. Oil a 15 cm/

6 in round, deep cake tin (pan) and line with greaseproof (waxed) paper. Oil again and dust with flour. Fill the tin with the mixture almost to the brim. Level the top. Bake in a preheated oven at 190°C/ 375°F/gastaark 5 for 45-50 minutes until a fine skewer inserted in the centre comes out clean. Invert the tin on to a wire rack and cool. Unmould only when the cake is cold. Leave overnight before serving.


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