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Rosemary Cake Veg CD CBF 120mins
Makes one 19cm/7-1/2 inch cake Cold Vegetarian Herbs Dried Fruit Cakes Baked Fayre Ingredients: 150g/5oz Margarine 150g/5oz Light Soft Brown Sugar The grated Rind and Juice of1 Lemon 2 Large Eggs, beaten 2 teasp Dried Rosemary 225g/8oz Self-Raising Flour Salt 100g/4oz Sultanas 100g/4oz Seedless Raisins Instructions 1. Preheat the oven to 190C, 375F, Gas mark 5, grease a 19cm/7 1/2inch cake tin and line the base with greaseproof paper. 2. In a mixing bowl, cream together the margarine, sugar and lemon rind until pale and fluffy. Gradually add the eggs, little by little, to the creamed mixture, beating well between each addition. 3. Pound the rosemary till very fine. Sift the flour and a pinch of salt into creamed mixture together with the rosemary, fruit and lemon juice. Mix well. 4. Put the mixture into cake tin and smooth top. Bake in the centre of the oven for 30 minutes, then reduce the temperature to 180C, 350F, Gas mark 4 and bake for a further 1 hour till a skewer inserted in the centre comes out clean. Remove from tin and cool on a wire rack.
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