Rich cakes should always be made some time before they are required for use, therefore two or three weeks before the all-important date is none too early to commence preparations by making the cake. By keeping, the cake becomes mellow, and its flavour is improved.

Required : One and a half pounds of flour. -One pound of butter. One pound each of currants and castor sugar. Half a pound each of mixed peel, sultanas and place cherries.

Four ounces each of sweet almonds and crystallised pineapple.

Two teaspoonfuls of melted chocolate.

Half an ounce of ground allspice or powdered cinnamon and nutmeg.

One gill of brandy or rosewater and lemon-juice.

One gill of milk.

Ten eggs.

A pinch of salt.

A silver wedding cake should be prettily iced, the initials of husband and wire being formed into a monogram at the top, and the date of the wedding and its twenty fifth anniversary in a tablet on the side

A silver wedding cake should be prettily iced, the initials of husband and wire being formed into a monogram at the top, and the date of the wedding and its twenty-fifth anniversary in a tablet on the side

Line a cake-tin with three layers of greased paper, and tie a band of brown paper round outside the tin to come a few inches above the top. This will lessen the risk of the cake burning.

Warm the butter slightly without melting it, add the sugar, and beat both to a soft, white creamy mass. Beat the eggs until they are frothy, then stir them gradually into the butter and sugar, and beat the mixture well. Prepare the fruit. Chop the peel, cut the pineapple into shreds, halve the cherries, peel and shred the almonds, stalk and clean the currants and sultanas. Mix all the fruit together with the spice.

Put the flour in a baking-tin in a warm oven and colour it slightly, then sieve it, together with the salt, and add these lightly to the butter, flour, and eggs.

Next mix in the fruit thoroughly, and, lastly, add the melted chocolate, brandy, and milk.

An arrangement of tiny silver bells is very appropriate for the decoration of a silver wedding cake. Initials and dates can be piped in icing sugar on the upper bells

An arrangement of tiny silver bells is very appropriate for the decoration of a silver wedding cake. Initials and dates can be piped in icing sugar on the upper bells

Mix all well together, put the mixture in the prepared tin, and bake it, first in a very hot part of the oven, then in a cooler after the first twenty minutes. . It will take from four to five hours. To make sure the cake is sufficiently baked, stick a clean, bright skewer into it; if it comes out free from mixture the cake is done, if otherwise it requires longer baking.

It is a wise plan to put the cake-tin on a baking-tin in which is a good layer of sand or salt. This prevents the cake from burning underneath. Another wise precaution is to place a sheet of kitchen paper over the cake when it begins to colour; this will prevent it from becoming too dark. When the cake is done, lift it out of the tin and place it on a sieve until it is cold. Then wrap it up - with the paper still adhering to it - in grease-proof paper, and put it away in a warm place until ready to ice it. Cost,without icing, from 4s. 6d.