{"id":2051,"date":"2026-02-15T18:41:44","date_gmt":"2026-02-15T18:41:44","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:41:44","modified_gmt":"2026-02-15T18:41:44","slug":"gooseberry-cake","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/gooseberry-cake\/","title":{"rendered":"Gooseberry Cake"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>3\/4 pound small tart green gooseberries<br \/>\n5 elder flower blossoms<br \/>\n1\/2 pound plain whole meal flour<br \/>\n2 tsp. baking powder<br \/>\n2 large eggs<br \/>\n6 ounces butter<br \/>\n6 ounces pale sugar<br \/>\nFlowers and leaves to garnish<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Top and tail the gooseberries into a mixing bowl. Add the finely chopped leaves or the  florets of elder flower carefully stripped from the stalk, and stir to mix with the fruit. Sift  the flour and baking powder into a separate bowl. Cut then rub in the butter. Stir in the  sugar then the lightly beaten eggs. Finally, stir in the gooseberries and their flavorings.  Grease the base of an 8-inch spring-clip cake tin, line and grease again. Turn the cake  mixture into it and mound it up in the middle. Bake at 350 degrees for about 1 1\/2 hours.  Unlike most cakes, this one does not come away from the sides of the tin when it is  cooked. Cool for a few minutes before unmolding. Sprinkle with sugar and decorate with<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--&quot; (Colossians 2:16)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cake<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/gooseberry-cake\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2051","post","type-post","status-publish","format-standard","hentry","category-cake"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2051","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/comments?post=2051"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2051\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/media?parent=2051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/categories?post=2051"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/tags?post=2051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}