HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 76Centre Mall
To prepare batter cream together shortening and
sugars. Add egg, pumpkin and sour cream and
thoroughly combine,
Add flour, soda, baking powder, salt, spices, and nuts
and beat until thoroughly combined. Turn batter into a
buttered nine inch tube pan lined on bottom with
buttered wax paper. Bake at 325 deg. F for 50 minutes.
Let cool completely and turn out onto plate and peel
off paper.
To Prepare Frosting •
Measure all frosting ingredients into bowl beat until
smooth and creamy. Frost sides, centre and top of
cake.
G Worrall
DenfieltiL
Jewish Coffee Cake
2 tsp. baking soda '
3 c. flour (all-purpose)
1% tsp. salt
Cinnamon Mixture:
1 c. brown sugar
4 tsp. cinnamon
1'/2 tsp, nuts or as desired
Mix oil, eggs, sugar, sour cream, milk and vanilla
together. In another bowl mix dry ingredients and add
to egg mixture with electric beater. You can use a
bundt pan or angel food pan, Layer batter and cin-
namon mixture twice. Use a knife to cut cinnamon
mixture into batter, Bake at 350 deg. for 60 minutes or
as long as needed. Delicious served warm. Freezes
well.
Dianne Dietrich
Waterloo, Ontario
Danish Sand Cake
1/2 lb, plain flour
1/2 lb. sugar (costar sugar preferably)
1/2 lb. butter
5 eggs
Do not use a mixer - do by hand
1. Mix sugar and butter together and whip up till light
2. Add eggs one at a time and keep whipping till all is
creamy.
3, Now cut and fold in flour with spatula
4. Grease and line if preferred a 8 x 8 cake tin (s-
quare). Bake in 325 deg. F. oven or gas mark 33/4 , Bake
20-40 min. till done.
Shirley Phillips
Exeter, Ont.
Pumpkin Spice Cake
3/4 ,tsp. chopped nuts
3 tsp, baking powder
Fro-Sting
6 tbsp. soft butter
3 tbsp. pumpkin
21/2 c. icing sugar
3/4 tsp. allspice,
(or nutmeg or cinnamon)
1/8 tsp. salt
3 tbsp. milk
11/2 tsp. vanilla
Cockeye Cake
Really Moist
2 2/3 c. flour
Pk tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
6 tbsp. cocoa
2 c. sugar
Stir all together, mixing well until smooth: Then add:
10 tbsp. cooking oil
2 tbsp. vinegar
2 tbsp, vanilla
2 e. cold, water
Stir until well mixed and smooth. Pour into ungreased
13 x 9 or 2 round pans. Bake at 350 deg. for about 35
minutes or until cake springs back. Ice with fluffy ic-
ing.
Fluffy Icing
Part 1:
1 c. milk
2 heaping tbsp, corn starch
Cook and set to cool (stirring constantly). Must be
cool.
Part 2: Beat together:
1/2 c. butter
1/3 c. shortening
1 c. white sugar
1 tsp. vanilla
Mix well and add to Part 1. Blend together until
smooth.
Mrs. Sheila Tiedeman
Grand Ben.'l, Ont.
420 Main Street, Exeter 235-1252
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1 c. vegetable oil
4 eggs slightly beaten
1'/2 c. white sugar
1 c. sour cream
1 c. milk
2 tsp. vanilla
4 tsp, baking powder
Batter
1/2 c. shortening
1 c. brown sugar
1/2 c. white sugar
1 egg
1 c. pumpkin
1/2 c. sour cream
2 c. unsifted flour
1/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
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