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Home My WebLink AboutChristmastime Cookbook, 1980-11-13, Page 39POPPYSEED CAKE 1 pkg. of white or lemon cake mix 1 c. water ¥2 c. liquid shortening 4 eggs 1 pkg. instant coconut cream or lemon pudding mix 4 tbsp, poppyseed Mix dry ingredients together. Add water and liquid shortening. Add eggs one at a time beating well after each addition. Pour batter into a well greased and floured “bundt” pan. Bake 350°F for 45 min. Allow cake to cool in pan for 15 min. before removing. Drizzle with glaze made of icing sugar, orange or lemon juice and butter. Marion Gordon RR1, Seaforth ZUCCHINI CAKE 2¥z cups flour 2 tbsp, baking powder 1 tsp. soda 1 tsp. salt 2 tsp. cinnamon ¥2 tsp. cloves 3 eggs ¥2 cup oil 1 + */j cup sugar ¥2 cup orange juice 1 tsp. almond extract 1 ¥2 cups shredded zucchini Mix together, flour, soda, baking powder, salt, cinnamon and cloves. Set aside. Beat eggs, stir in oil, sugar, juice, almond extract and zucchini. Mix well. Add to flour mixture and stir just to moisten. Put in angel cake or bundt pan or 2 loaf pans. Orange Icing Beat until blended 2 tbsp, soft butter 3 cups confectioners sugar % cup orange juice 2 tbsp lemon juice Mrs. Vi Burns Londesboro OATMEAL CAKE 1 cup raisins 1 cup oatmeal Put 1 cup boiling water over and mix, let cool. 2 eggs ¥2 cup shortening 1 ¥2 cup brown sugar 1 cup flour 1 tsp. cinnamon 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder ¥2 tsp. cloves Bake 40 to 50 minutes at 350°. Delicious. Mrs. Helen Byers Seaforth MARSHMALLOW LEMON CAKE 2 cups sifted cake flour 2 tsp. baking powder (level) % tsp. salt Grated rind of 1 lemon 4 tbsp, butter 1 cup white sugar 1 egg % cup milk Measure sifted flour, baking powder and salt. Sift together 3 times. Add lemon rind to butter, cream well, add sugar and egg, beat well. Add flour and milk alternately. Bake in 2 layers for 25 minutes at 350 degrees. Marshmallow frosting P/2 cups white sugar ¥2 cup boiling water Cook till it reaches soft ball stage in cold water. Beat 2 egg whites, ¥2 tsp. cream of tartar, 1/8 tsp. salt till stiff. Pour on hot syrup, add lemon juice and 10 large marshmallows. Continue beating until marshmallows are dissolved. Enough for filling and frosting. Ella Carter Blyth FUDGE CAKE 1 cup white sugar 2 tbsp, cocoa ¥4 cup butter 1 egg 1 tsp. salt ¥2 cup sour milk ¥4 cup boiling water vanilla ¥2 tsp. soda P/2 cup flour (mix soda with flour) Filling and Icing 1 cup hot water 1 tbsp, cocoa ■¥4 cup white sugar 1 tbsp, butter vanilla 1 tbsp, corn starch mix with ¥2 cup cold water. Ellen Johnston Auburn ARROWROOT CAKE 2 eggs ¥2 cup margarine ¥2 cup white sugar 3 or 4 tbsp, cocoa Cook, in double boiler till thick, stirring constantly. Take from heat and add 30 broken up arrowroot biscuits ¥4 cup chopped nuts ¥4 tsp. vanilla. Spread in 8x8 pan and let stand 1 hour before cutting. Ice with any favourite icing. Mrs. Roxy Jacklin Brussels ANGEL FOOD DESSERT Juice of 3 oranges (¥3 cup) A little lemon juice and rind ¥2 cup white sugar 1 pint whipping cream 1 large can crushed pineapple (drained) 1 envelope gelatine ¥4 cup cold water maraschino cherries if desired small angel food cake 2 cups miniature marsh mallows Heat orange juice and sugar until dissolved, add cold water to gelatine to soften and add to juice. Whip cream and when gelatine mixture begins to thicken add whipped cream. Fold in pineapple, marshmallows and cherries. Put small pieces of cake in 8x13x2 pan, a layer of mixture; a layer of cake then rest of mixture. Set in frig for several hours. Will keep for at least a week. Bertha MacGregor Hensall ONE HUNDRED DOLLAR CAKE Mix together: 2 cups flour P/4 cups white sugar 2 tsp. baking soda 4 tbsp, cocoa 1 tsp. salt Make a well in the centre of this Add: 1 cup warm water 1 cup salad dressing Mix and bake in greased square pan or layer tins at 375 degrees for about 40 min. Icing 2 tbsp, water 4¥2 tsp. white sugar 2¥2 cups sifted icing sugar 1 egg ¥4 cup shortening 1 tsp. vanilla Boil water and sugar together for 1 min. cool. Beat icing sugar and shorten ing with egg and combine the two mixtures. Add vanilla. Spread on cake after it has cooled. Hattie Snell Londesboro Christmas Cookbook Page 39