HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 52PINEAPPLE WHITE FRUIT CAKE
3/4 cup soft butter
1 cup white sugar
3 eggs
1 tsp. almond extract
1 tsp. vanilla
1 (14 oz.) can crushed pineapple
3 cup sifted flour
1 tsp. salt
2 tsp. baking powder
1 cup coconut
1 pkg, sultana raisins
8 oz candied cherry halves
1/2 cup walnuts
Line 10 inch tube pan with wax paper.
Mix coconut, cherries, raisins and nuts in a
large bowl.
Cream butter in another bowl, add sugar
gradually. Beat well after each addition
add eggs. Beat until" light and fluffy. Stir in
pineapple and flavouring. Sift flour, baking
powder and salt over fruit. Mix and add to
cake ingredients.
Bake at 300°F for 1 3/4
CHOCOLATE CAKE
1/2 cup shortening
2 cups white sugar
beat till fluffy.
add 2 eggs.
3 cups of cake flour
2/3 cup of cocoa
11/4 tsp. baking powder
1 tsp. soda
a little salt
Add alternately with
2 cups sour milk
1 tsp. vanilla
bake in 350 .degrees oven for 35 or 45
minutes.
Charlotte Cook
Blyth, Ont.
Also submitted by Mrs. Sheldon Jacklin,
Jean MacFarlane, Almonte.
LEMON ICE BOX CAKE
11/2 cups carnation milk, chill and then
whip.
Crush 3 cups of graham wafers.
Add 1/4 to '/2 cup brown sugar and 1/4 cup
butter
Mix well save out 1 cup for top. Dissolve
1 pkg. of lemon jello in 1/2 cup hot water,
add 1/2 .cup white sugar, juice and rind of 2
small lemons.
Cool till almost set.
Whip milk 3 times its size and fold into
above mixture. Pack well'into sqgare pan
Pour lemon mixture over. Sprinklebalance
of'crumbs on top. Place in fridge to set.
Charlotte Cook
Blyth, Ont.
DATE LOAF
Pour 1 cup boiling water over 1 cup
chopped dates, let sit till cool.
Cream to-gether 1 cup white sugar, 1/2
cup Crisco Oil, add 2 eggs, 1 tsp. vanilla.
Add 11/2 cups flour 1/2 tsp. salt, 1 tsp.,soda.
Add dates and 'chopped nuts if you like.
Bake 30 minutes, in oven 350° in loaf tin.
Grace E. Smith
flour
FROSTING FOR ANGEL CAKE
11/2 to 2 cups whipping cream
1 cup thick raspberry jam
1 tsp. gelatin melted in 1 tbsp. water
Whip whipping cream, mix gelatin to
jam and let set partially. Add whip cream.
Debbie Higgins
Brussels, Ont.
CHOCOLATE MAHOGANY CAKE
3/4 cup boiling water
1/4 . cup cocoa
11/2 cup flour (sifted)
13/4 cup white sugar
11/2 tsp. soda
1 tsp. salt
1/2 cup salad oil
8 unbeaten egg yolks
2 tsp. vanilla
8 whites beaten
1/2 tsp cream of tartar
Heat oven 325°F. Bake 65 - 70 minutes.
Mix boiling waterand cocoa. Let cool. Sift
sugar, soda, salt, and flour in a bowl. Make
a well, add' in order oil, egg yolks, cocoa
mixture and vanilla. Beat with a spoon
until 'smooth. Beat egg whites and cream of
tartar until stiff. Do not over beat. Pour egg
yolk mixture over egg whites. Pour into a
10" x 4" ungreased pan. Invert pan to cool
1 hour. Very moist
Mrs. Aleda Shantz
R.R.3, Brussels
SOUTHERN CARROT CAKE
11/2 cups crisco oil
2 cups white sugar
3 eggs
3 cups sifted all purpose flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 cups shredded raw carrot
1 cup canned pineapple and juice
1 1/2 cups chopped walnuts
2 tsp. vanilla
Use 10" tube pan
Measure oil, sugar and eggs in bowl and
beat for five minutes. Sift flour, soda,
cinnamon and salt. Add half dry
ingredients and beat. Add pineapple,
carrots, nuts and vanilla. Add remaining
ingredients and beat (1 min.)
Batter is a deep orange color. If tube pan
has removeable bottom you must line with
waxed paper to keep batter from oozing
through bring waxed paper up sides and
centre halfway. If pan is solid, then paper
helps remove cake.
Bake at 350° 1 hour, then reduce heat to
300° for 1/2 hour. Baking 11/2 hours in all.
During last 1/2 hour a heavy aluminum pan
or cookie sheet can be slid into bottom of
oven to prevent overbrowning.
Let stand 5 minutes, then turn out and
-peel off paper and cool. Freezes well if
re-wrapped.
Mrs. Glen Staffen
Seaforth, Ont.
CRUMB CAKE
2 cup flour
1 cup brown sugar
3/4 cup butter
Rub to crumbs. Take out 1 cup. Mix the
rest with
1 cup sour milk
1 tsp. soda
1 tsp. each cloves and cinnamon
1 egg
11/2 cups raisins
Sprinkle crumbs on top of cake. Then put
in oven to bake
CLOVE CAKE
1 cup white sugar
'21/2 cups flour
2 cups raisins.
1 cup dates
1/2 cup molasses
1/2 cup butter
2 eggs
'A cup sweet milk
1 tsp soda,
LA tsp. salt
'2 tsp. eacn of cinnamon and nutmeg
Walnuts and peel may be added.
Ruth Thornton
Brussels, Ont.,
TEA LOAF
1 cup strong tea (hot)
1/2 cup raisins
11/4 cups sifted all-purpose
1/2 cup white sugar
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. cloves
1 tsp. baking soda
1/2 tsp. salt
1/4 cup shortening
Heat oven to 350°. Grease a small loaf
pan. Add hot tea to raisins and cool. Sift
hour. flour, sugar, spices, soda and salt into
Elaine Penner 'mixing bowl. Add shortening and cut in
finely. Add tea mixture and stir only until
dry ingredients are dampened. Turn into
pan and bake 45-50 minutes or wail a
toothpick inserted in the centre comes out
clean. Cool before slicing. Pan is 71/2 " x
'3 3/4 " x 21/4 ".
Margaret Spence
Brussels, Ont.
Page 50 Christmas Cookbook