Sweet Fruit-cake
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Roll out the fine short crust pastry very thin.
Spread about 1 inch thickness of apple marmalade over the crust.
Lay another thin crust of pastry over the marmalade.
Bake in shallow tin pans at 350°F (175°C) until golden.
Allow to cool completely before cutting into squares or vandyke-shaped pieces.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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