HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 42ORANGE LEMON SLICE CAKE
Cook until thick
1 cup dates
3/< cup water
*/2 cup white sugar
2 tbsp, flour
Remove from heat and add:
1 cup cut up orange and lemon gumdrops
‘/j cup chopped nuts. Cool. Cream ’/<
cup shortening, 1 cup brown sugar, add 1
tsp. vanilla, 1 tbsp. milk. Sift together 1
tsp. baking soda and 13/« cups flour. Add
to creamed mixture. Place half of batter
in 8” square pan, add filling then cover
with other half of batter. Bake at 350
degrees until done.
FLUFFY BREAKFAST CAKE
‘/2 cup butter
1 cup white sugar
1 egg and 2 yolks
2 cups sifted cake flour
3 tsps, baking powder
*/♦ tsp. salt
1 cup milk
1 tsp. vanilla
Preheat oven to 350 degrees. Cream
butter and sugar. Add eggs an& beat
well. Sift together flour, b. powder, and
salt. Add dry ingredients alternately with
milk and vanilla, pour into well-greased
oblong pan. Bake 20-25 minutes. Spoon
on egg white topping.
Topping
2 egg whites
1 cup brown sugar
*/2 cup chopped pecans
Beat egg whites as for meringue. Add
brown sugar, and nuts. Spread over hot
cake after baking. Return to oven for
10-12 minutes. Serve warm.
Margaret Spence
Brussels
CHOCOLATE CAKE
2 tbsp, shortening
3/* c. w. sugar
1 egg.
Pinch of salt
1 tsp. vanilla
2 tbsp, cocoa dissolved in */2 c. of boiling
water
1 c. flour
1 tsp. baking powder (sifted together)
1 tsp. soda dissolved in % c. of boiling
water.
Mix together and stir in Vi package of any
flavour of jello powder which will make
the batter light and fluffy.
Mrs. Hugh Rinn
Blyth
ORANGE DATE CAKE
1 cup boiling water
1 cup finely cut-up-dates
1 tbsp, grated orange rind
2 cups Robin Hood flour
(regular or instant blending)
2 tsp. baking powder
1 tsp. soda
1 tsp. salt
P/2 cups white sugar
34 cup shortening
3 egg yolks
*/< cup water
*/j cup orange juice
3 egg whites
Pour boiling water over dates and
orange rind in bowl. Let stand. Spoon or
pour flour into dry measuring powder,
soda and salt, stir well to blend. Cream
sugar, shortening and egg yolks thor
oughly. Add dry ingredients to creamed
mixture alternately with combined
orange juice and water, starting and
ending with dry ingredients. Stir cooled
date mixture and blend into batter. Beat
egg whites until stiff but not dry. Fold
into batter. Spread batter in greased and
flour 9x13 oblong pan. Bake at 350
degrees for 50-55 minutes or until
toothpick inserted in centre comes out
dean. Cool cake inpan. Frost when cold
with Orange Butter Cream Frosting or as
desired. Yield: 1 9x13 oblongjcake.
Orange Butter Cream Frosting for Above
*/2 cup soft butter or margarine
4 cups sifted icing sugar
Vi cup light cream or evaporated milk
1 tbsp, orange rind grated.
Blend well and spread on cake when
right consistency, more icing sugar may
be added if not thick enough.
Gloria Vodden.
London
FRUIT CAKE
3/« lb. butter
2 cups white sugar
8 eggs, well beaten
2 lbs. large raisins
2 lbs. small raisins
Vi lb. dates, chopped up
l/2 lb. peel
*/< tsp. nutmeg
*/j lb. almonds, cut up
Vi lb. cherries, red & green, cut up
I/2 lb. crushed pineapple
Juice of 1 orange or lemon
3‘/2 tsp. baking powder
Add enough flour till spoon will stand
alone. Place in lined cake tins, Vt full.
Bake at 275° for 3 hours. Test with
toothpick to see if done.
Gloria Vodden
London
FAST FIXIN’ CAKE
1 pkg. white cake mix
% c. oil
2 eggs
Vi c. water
1 pie filling (any fruit flavour)
Preheat oven to 350 degrees. Pour oil
into a 13x9 pan. Tilt pan to cover bottom.
Put cake mix, eggs and water into pan,
stir with fork until blended. Spread butter
batter evenly in pan. Spoon pie filling
onto batter and fold batter just enough to
create a marble effect. Bake for 35-40
min.
Joyce Vivian
RR#2,
Staffa
ORANGE ANGEL FOOD CAKE ICING
3 c. orange juice
4 tbsp, cornstarch
2Vi tbsp, sugar
Vt tsp. almond flavoring
Combine orange juice with cornstarch
and sugar in saucepan. Cook, stirring
constantly until sauce thickens and is
clear. Cool sauce, stir in almond
flavouring. Spread between layers and on
top of cake.
Joyce Vivian
RR#2, Staffa
CRANBERRY LOAF
(makes 1 loaf)
500 ml all purpose flour
15 ml baking powder
2 ml. salt
250 ml sugar
grated rind of 1 orange
50 ml chopped nuts
1 beaten egg
50 ml milk
125 ml orange juice
50 ml butter, melted
250 ml. cranberries, halved or coarsely
chopped
Grease a 1.5 1 loaf pan (23x13x7cm or
81/2x4‘/2x3 inches). Preheat oven to 180°C
(350°F) or to 170°C (325°F) if using a
glass pan. Measure dry ingredients into
medium mixing bowl and stir together.
Add orange rind and nuts. Combine egg,
milk, juice and melted butter, add these
to dry ingredients and stir until just
mixed but still lumpy. Fold in cranberries
Turn batter into prepared pan and bake
for 1 hour.
Mrs. Robert Mitchell
RR2, Dublin
Page 42 Christmas Cookbook