Day and Night Cake

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The recipe of the month for May is a really enjoyable one from the first edition of the QCWA 1959 cookery book. It has been reprinted and is available through the QCWA website. 

Our member Lynette made it for a morning tea. It was very popular. 

The cake has the quaint name of Day and Night Cake due to the marbled effect of the light and dark mix. 

Day and Night Cake

Ingredients

  • 2 cups (440grms) castor sugar – this can be reduced! 
  • 250grms of butter 
  • 1 cup of milk 
  • 4 eggs 
  • 510grms of plain flour (3 1/2 cups) 
  • 3 teaspoons of baking powder 
  • 2 tablespoons of cocoa 
  • 1 tsp of cinnamon 
  • 1/2 teaspoon each of nutmeg and mixed spice. 
  • 1/2 teaspoon vanilla essence 
  • 60grms of raisins (1/2 cup) 
  • 2 tablespoons treacle

Method 

  1. Line a 21cm cake tin with baking paper. 
  2. Oven – moderate about 170deg depending on your oven. 
  3. Beat butter and sugar until light and fluffy, add eggs one at a time and beat well. 
  4. Add milk and mix. 
  5. Sift together flour, baking powder, add to mix with raisins and combine well. 
  6. Halve the mix. To one half add the vanilla essence. 
  7. To the other half add treacle, cocoa and spices. 
  8. Put alternate tablespoons of mix into the prepared tin to give the marbled effect. 
  9. Bake for one and a half hours (approximately) in a moderate oven. 
  10. Vanilla butter icing makes a lovely topping. 

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