Hi Diana, and fellow spiders, The recipe for Tanders Cake follows - there have been several enquiries ... It is in imperial measures but I am sure it could be converted with the aid, perhaps, of Google or some such.
Tanders Cake. 1 lb plain flour 1 teaspoon salt half-ounce fresh, or half tablespoon dried, yeast 1 teaspoon caster sugar half-pint warm water 1 egg, beaten 4 oz lard, melted 4 oz currants 4 oz sugar 1 oz diced, crystallized lemon peel Sift flour and salt into a bowl. Cream the yeast with the teaspoon sugar, and blend in the water. Leave the yeast to froth and bubble, then mix with the beaten egg and add to the flour. Pour in the cooled, melted lard, and mix until smooth. Knead well, cover and leave to double in size. Knock back the dough, and knead in the currants, sugar and peel. Transfer to a greased 2lb loaf tin. Leave to rise until the dough reaches to top of the tin (I find about 20-30 minutes). Bake for 60/70 minutes until well-risen and golden. Cool on a wire rack, then slice and serve with butter. This is delicious, but as you can imagine, if making industrial quantities, it takes absolute ages - but such was (and still is!) my devotion to the Lacemakers' Circle... For general information, and at the risk of inciting flames, St Andrew is the fisherman apostle, and Patron Saint of Scotland, but is also the saint of netters, which may or may not encompass lacemaking! Carol - Suffolk UK 'Deliver us, Lord, from every evil, and grant us peace in our day.' To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
