Dolly Varden Cake

PUBLISHED IN Sunday Times 31 December 1911

Ingredients

Cake

½ lb of butter

1 cup sugar

1 ½ cups self raising flour

6 eggs 

Currants

Icing

1 cup of sugar

Walnut sized knob of butter

½ cup of milk

Coconut

Lemon juice

Instructions

Mix like pound cake, and bake in three layers, one with plenty of currants in and put icing between each layer, currant one in the middle.

Icing

Boil 1 cup sugar and butter size of a walnut In ½ a cup of milk for quarter of an hour. When cool stir in enough coconut to make stiff, and put it between each layer and on top. A little bit of acid or lemon juice will take sweetness off icing. When finished sprinkle hundreds and thousands on top. (A very light, choice cake.)

Image by jgojtan from Pixabay

Submitted by Mrs Williams, Albert Road, Bunbury