The Wigwam Cake
Cake ingredients:
- 85 g butter or margarine
- 85 g sugar
- 2 eggs
- 2 tablespoons milk
- 170 g mixed fruit
- I level teaspoon nutmeg
- 170 g self-raising flour
- Pinch salt
- Biscuit tent ingredients
- 113 g butter or margarine
- 57 g sugar
- 1 egg yolk
- 2 or 3 tablespoons water
- teaspoon vanilla essence
- 228 plain flour
- 1 level teaspoon baking powder
- Pinch salt
Make the cake by creaming together the butter and sugar, add the beaten eggs,
then the sifted flour, nutmeg and salt alternately with the milk and vanilla
essence. Stir in the mixed fruit. Place in a well greased Gin. basin, bake in a
moderate oven for a period of 50 to 60 minutes, and stand aside to coot.
While the cake is cooking, make the biscuit triangles for the teat by
creaming together the butter and sugar, adding she egg yolk and then the water
and vanilla. Sift the flour with the baking powder and salt and stir into the
mixture, making into a rather dry dough.
Turn on to a lightly floured board, roll thinly, and cot a triangle from a
piece of thin cardboard. (This should measure 6in. on the side and 3 inches at
the base.) Use as a pattern for cutting the biscuit pastry.
Nine biscuits are needed for the cake, but make an extra one in case one breaks.
Bake on a greased tray in moderate oven for 10 minutes, cool on the tray, then
make up the royal icing with the egg white and icing sugar and colour as desired.
To assemble the cake
Spread or pipe the mock cream in rosettes over the cake. Cover a wooden
skewer with ribbon (or use a colored knitting needle) and press down the centre
of the cake. It should stand three inches higher than the top of the cake, to
hold the cords well clear.
Lay the biscuits round the cake with the points resting on the skewer and
join together with icing. using coloured royal icing to decorate the biscuits.
Allow to become quite set and firm. Tie coloured cords from the top of the pole
and attach to sides of serving plate. Surround cake with green coconut and
arrange toy Indians round the border.
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