Frenlite Recipe Collection

Picture of Frenlite recipe book front cover

Frenlight Cookery Book (1963)

A Collection of New Recipes and Old Favourites

This new cookery book is larger than any that have been produced before and contains a more varied collection of recipes. The greater part of the book is devoted to tea time recipes because the company produces a light flour which gives very satisfactory results. The recipes have all been very carefully checked to ensure the best results. The oven temperatures are given as a guide but should be used in conjunction with the manufactures instruction.

Picture of Frenlite factory

Image from Herts Memories

Note;- The company J.W. French & Co. Ltd was asbsorbed by Allied Domecq plc and the factory site in Ware, Herefordshire was sold off and became a part of a housing estate. The main building being converted into luxury apartments.

"Frenlite" flour products are no longer available, alternative brands will have to be tried.

Handy Measures and Cooking Tips

Here is a table of equivalent weights and measures that will help you with your recipes.


1 Level teaspoon treacle = 2 ounces
1 Heaped tablespoon of flour = 1 ounce
1 Heaped tablespoon finely chopped suet = 1 ounce
1 Heaped tablespoon semolina = 1 ounce
1 Level tablespoon of sugar = 1 ounce
2 Level tablespoons cornflour, custard or cocoa = 1 ounce
1 Heaped tablespoon of grated cheese = ½ ounce
7 Teaspoons of liquid = ¼ pint approx or 1 gill (4 to a pint)

Lining Cake Tins


  1. Brush the tin with melted fat
  2. Line the bottom of the tin with a disc of greaseproof paper
  3. Dust the inside with flour, and shake the tin to get an even coating


  1. Cut a round of paper to fit the bottom of the tin
  2. Cut a strip of paper long enough to fit round the tin with an inch to spare
  3. Turn up a ½ inch “hem along the bottom edge of the strip. Make a sharp crease. Now open it out and snip this “hem” slantwise with scissors
  4. Brush the inside of the tin with melted fat
  5. Fit the long strip of paper into the tin to line the sides. The snipped “Hem” will lie on the bottom
  6. Finish by placing the round of paper in the bottom
  7. Grease the paper lining

Important Points to Watch When Making Cakes

  1. Prepare the tins before starting cooking
  2. Collect all the ingredients and pre heat the oven to the required temperature
  3. Measure out all the ingredients correctly to the recipe
  4. When removing the cake from the oven, leave to stand for a few minutes before turning it out onto a wire rack, to cool
  5. Turn the cake onto a cloth or a piece of paper, then turn onto the wire cooling tray

Creaming Method

This is one of the four basic methods for making cakes.

  1. Beat the butter or margarine with the sugar until light and fluffy
  2. Add the eggs, one at a time
  3. Fold in the sieved flour and other ingredients
  4. Add flavouring and colouring with care [a cork pushed into a bottle and pierced with a darning needle is a useful device
  5. To test the cake, draw a finger lightly over the surface. if the cake is cooked the indention will spring back, if not quite cooked the imprint will remain

Victoria Sandwich Basic Mixture

  • 6 ozs margarine or butter
  • 6 ozs caster sugar
  • 3 large eggs
  • 6 ozs self raising flour
  • Pinch of salt

Cream the margarine or butter and caster sugar together, then beat in the eggs one at a time, next sieve the flour and salt then fold into the mixture.

  1. Divide the mixture into two read prepared 8 inch sandwich tins
  2. Bake at 375°F or gas mark 5 for 30 minutes
  3. When the two cakes are quite cold sandwich together with jam or cream

For a smaller Victoria sandwich use two 7 inch tins and the following ingredients;-

  • 4 ozs margarine or butter
  • 4 ozs caster sugar
  • 4 ozs self raisin flour
  • 2 eggs

Bake at 350°F or Gas mark 4 for 20 minutes.

Battenberg Cake

  1. Line a greased Swiss roll tin
  2. Take a 2 inch band of greaseproof paper or aluminium foil to fit down the centre
  3. Make the 2 egg Victoria sandwich mixture
  4. Put half the mixture down one side of the tin. Place the band of paper down the centre
  5. Colour the second half of the mixture pink, green or chocolate, and place it into the other half of the tin
  6. Bake for about 12 minutes at 400°F or gas mark 6
  7. Turn the cake out onto a wi8re tray, remove the paper when cool
  8. There are now two long strips of cake, one plain and the other coloured. Halve each piece. Put plain square alongside a coloured square and stick together with a jam of choice
  9. Spread the top surfaces with jam and place the two remaining squares of cake on top, putting the coloured square onto the coloured
  10. Spread the top and sides of the cake with sieved jam and then cover with thinly rolled almond paste
  11. Finish by pinching the edges with the finger and thumb and scoring the top of the cake

Coffee Layer Cake

Make a three egg Victoria sandwich with coffee butter icing. To ice the cake mix approximately 8 ozs icing sugar with 2 tablespoons of strong coffee or coffee essence and warm water, to give a flowing consistency. To give a really sharp edge to the top, tie a band of stiff paper around the sides, pour on the icing and allow to set before removing the paper.

Lemon or Orange Cake

To the Victoria sandwich mixture add the grated rind of 1 lemon. Add 1 tablespoon of lemon or orange juice to the butter icing and also to the glace icing. Decorate the top with lemon or orange sugared icing.

Raspberry or Strawberry Cake

Make and sandwich together a Victoria sandwich cake using whipped cream and either fresh or tinned fruit. Decorate the top of the cake with whipped cream and fruit.

Sponge Fancies or Petits Fours

Make a two egg Victoria sandwich mixture, and bake in a Swiss roll tin for about 12 minutes at 400°F or gas mark 6. When the cake is cool, cut into small fancy shapes and finish with glace icing, sieved jams and chopped nuts – or any other combination of decorations. This is a convenient way of making fancy cakes for a children’s party.

Walnut Layer Cake

Add 1 oz of chopped walnuts to the basic mixture and decorate the top of the cake with halved walnuts.

Banana Cake

  • 10 ozs self raising flour
  • 4 ozs margarine
  • 6 ozs brown sugar
  • 3 eggs
  • 2 bananas
  • 1 level teaspoon cinnamon
  • ½ gill of milk [8 to a pint]
  1. Cream together the margarine and sugar until soft and fluffy
  2. Mash the bananas with a fork and bear into the cream mixture
  3. Add the eggs, one by one with, if necessary a little sifted flour
  4. Add the milk
  5. Fold in the sieved flour and cinnamon
  6. Bake in a moderate oven 325°F or gas mark 3, for 1½ hours

This cake is delicious as a sweet with bananas and cream, or as a special tea-time treat, it can be sandwich using chocolate butter icing.

Mocha Cake

Blend 1 tablespoon of cocoa with 2 tablespoons of boiling water and 1 dessertspoon of coffee essence. Add this to the Victoria sandwich basic mixture before adding the eggs.

This cake is particularly rich and delicious if the top and sides are coated with Mocha butter icing and the cake rolled in chopped walnuts, or crushed cereals, and the top finished with chocolate buttons. To coat the cake double the ingredients given in the basic butter icing recipe.

Chocolate Cake

Here’s a special recipe for a rich chocolate cake.

  • 6 ozs self raising flour
  • 5 ozs margarine
  • 5 ozs caster sugar
  • 4 ozs plain chocolate
  • 4 eggs
  • 1 level tablespoon of cocoa
  • 2 tablespoons of warm water
  1. Grease a 7 inch cake tin and line the bottom
  2. Cream together the margarine and sugar
  3. Melt the chocolate over a pan of hot water and add to the creamed mixture
  4. Add the cocoa, mixed with warm water to the mixture and beat well
  5. Separate the eggs and add the yolks to the mixture and again beat well
  6. Fold in the flour
  7. Beat the whites until they are stiff and then fold them in the mixture carefully
  8. Pour into the prepared tin and bake at 325°F or gas mark 3 for 1½-1¾ hours
  9. When the cake is cool, cut into three layers. Sandwich the layers with chocolate butter icing
  10. Decorate the top of the car with chocolate squares, flaked chocolate, walnuts or almonds


  • 8 ozs plain flour
  • 4 ozs butter
  • 8 ozs black treacle
  • ½ pint milk
  • 2 eggs
  • 2 ozs sugar
  • 2 ozs sultanas
  • 1 oz glace cherries (halved)
  • 1 oz crystallised ginger (chopped)
  • 1 teaspoon mixed spice
  • 2 tablespoons ground ginger
  • ½ teaspoon bicarbonate of soda
  1. Grease a square 7 inch cake tin and line it with greaseproof paper
  2. Warm the butter, treacle, sugar and milk all together in a large saucepan and then allow to cool
  3. Blend in the beaten eggs
  4. Add the cooled mixture to the sieved dry ingredients, then add the fruit
  5. Turn the mixture into prepared tin
  6. Bake slightly below the middle shelf of a slow oven at 325°F or gas mark 3 for about 1¼ hours

Madeira Cake

  • 8 ozs self raisin flour
  • 5 ozs butter or margarine
  • 5 ozs sugar
  • 3 large eggs
  • Grated rind of 1 lemon
  • 1½-2 tablespoon of milk
  • Slice of citron peel
  1. 1 Cream together the fat and sugar
  2. 2 Beat in the eggs one by one
  3. 3 Fold in the sieved dry ingredients
  4. 4 Turn the mixture into a greased 7 inch cake tin
  5. 5 Bake in a moderate oven 350°F or gas mark 4 for approximately 1¼ hours

The citron peel should be placed on top of the cake after about 20 minutes baking, note, do not remove the cake from the oven to do so.

Swiss Roll

  • 3 ozs plain flour
  • 4 ozs caster sugar
  • 3 large eggs
  • 2 tablespoons heated jam
  1. Grease and line a Swiss roll tin. Cut an extra piece of paper the same size as the tin and place inside
  2. Beat the eggs and sugar over a pan of hot water until thick and creamy
  3. Warm the sieved flour and fold into the mixture with a metal spoon
  4. Turn into the prepared tin. Spread the mixture evenly into the corners
  5. Bake in a hot oven 475°F or gas mark 8 for 7-8 minutes
  6. Sprinkle the extra piece of paper with caster sugar and turn the cake on to it
  7. Trim the edges quickly, spread with warm jam
  8. Make a cut two thirds through the sponge at about one inch from the bottom, it will then roll easily

If the roll is to be filled with whipped cream, it must be first allowed to go cold. Alternately, trim the edges then roll the sponge in the sugared paper while it is still hot from the oven, then when cold, unroll and fill it with cream and then roll up again.

For a chocolate Swiss roll, replace 1 level tablespoon of flour with the same amount of cocoa.

Basic Mixtures for Fruit Cakes for all Occasions

Ingredients Standard Rich Very Rich
Caster sugar
Cream together
2-4 tablespoons
if necessary
Beat one by one into mixture
Chopped peel
Lemon rind
6ozs mixed fruit}
1 oz
1 oz
1 lemon
6 ozs
4 ozs
3 ozs
1 oz
2 ozs
1 lemon
4-8 ozs
3 ozs
4-8 ozs
2 ozs
2 ozs
1 lemon

Add the fruit and mix well

Add finely grated
Self-Raising Flour
Frenlite Plain Flour
Mixes spice
Ground cinnamon
Sherry or Brandy
Almond essence
Vanilla essence
8 ozs
4 drops
4 drops
4 ozs
4 ozs
½ tsp
½ level tsp
8 ozs
¾ level tsp
½ level tsp
½ level tsp
2-4 tbsp
Sieve the flour, salt and spices

Standard Fruit Cake

The mixture should be of a dropping consistency. Turn it into a lined cake tin, and bake for 50-70 minutes at 350°F or gas mark 4.

This basic recipe can be used with minor variations, to make other cakes, such as the following.

Spicy Cake

Add ¼ teaspoon mixed spices and the same of ground cinnamon. Sieve the spices with the flour.

Apricot, Raspberry, or Marmalade Cake

Substitute 4 ozs of one of the preserves for the dried fruit, adding the preserve when the fat and sugar has been creamed.

Christmas Cake

Bake for approximately 4 hours at 300°F or gas mark 2.

Quick Fruit Cake

This cake is made with ingredients of the standard basic mixture.

  1. Prepare the tin
  2. Place the fat in the mixing bowl, allow to soften, but not melt
  3. Add the other ingredients to the fat. Do not beat in separately. Beat hard for 2 minutes
  4. Turn the mixture into a tin and bake for 50-70 minutes at 350°F or gas mark 4

Dundee Cake

Use the rich basic mixture.

Decorate the top with halved almonds. Bake in a moderate oven 325°F or gas mark 3 for 45 minutes. Then reduce the heat to 310°F or gas mark 2, for a further 1½-1¾ hours, to make the total cooking time 2¼- 2½ hours.

The pattern of almonds is perhaps better if the halved almonds are not placed on top until the cake has been in the oven for 30 minutes.

Golden Cake

  • 8 ozs self raisin flour
  • 2 ozs ground almonds
  • 6 ozs butter
  • 6 ozs caster sugar
  • 1 level dessertspoon golden syrup
  • Grated rind of one lemon
  • 3 large or 4 medium eggs
  • 1 dessertspoon lemon juice
  • 8 ozs sultanas
  • 2 ozs chopped blanched almonds
  • 4 ozs chopped glace cherries
  1. Line an 8 inch cake tin with greased paper
  2. Sieve together the flour and ground almonds
  3. Cream the butter, sugar, golden syrup and grated lemon rind until soft and fluffy
  4. Beat the eggs and lemon juice and add gradually to the creamed mixture
  5. Stir in the sieved flour and ground almonds, and lastly the sultanas, almonds and lightly floured glacé cherries
  6. Turn the mixture into a pre1pared tin. Bake for approximately 2¼-2½ hours in the centre of a slow oven 300°F or gas mark 2.