HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 72Cakes
T.GTT11 FRUT11 CHRISTMAS CAK'E
1 lb. glace cherres., cut in halves
2 cup choPFed citron peel
1 lbs. sultana raisins,
lb, seedless raisins;
6 ou, almonds, blanched a.nd,:5liced.
4x1 cups all-purpose flour
_ tsps. baking powder
' t rap, salt.
1 tsp. nutmeg
1 tbsp, cornstarch
1 t s pups butter
1 cup sugar
egg
1 cup crspspple jelly
1 cup pineapple Ism
cup brandy. rum pr finit;ju%tc`
1. tap, yaniUs
1 tsp, almond exact
Grease twfo 4 " s, S" r 3" .loaf perand
one 1t'::1 .x i �. loaf pan (or two
S,, tube lam) and line with: heat' Waxed "rte
brown per. Combine friit and, almonds..
deist raids a little the cies tired flour. Stir
Bow,. baking. powder. salt,, nutmeg ind
corttscan± together, Cream buttes, ,add
sugar gradually. bestixk ' btt•reer,
add:dons, •
ll
BLONDE XMAS OR WEDDING CAKE
1 'A cups. slivered almonds,
t*. lb. candied, pineapple
1 Ib. white raisins
1 cup dessicated coconut
: cup red cherries
cup green cherries
1. cup shredded pineapple
2 -cups flour
tsp.. soda baking
1: tsp.. cream.- of tartar or' 2 tsps• g
powder
x. ,tap, salt;
1 cup.white sugar
2' tbsp. Pineapple, juice
6 eggs beaten separately
3: cup' butter,
1 Ib• citron peel or ;mixed fruit
Bake at 300 degree, . . .
Belle Workttan
Bru$sels
to a bcsttag w
Add eg.gs At. 4
s.fter r3* .'Bream in ' a little tiz.e sirs
x.serett. then bat in the idly, and pm:*
is a and flavourings, kdd rem
tlzv i . tuff w e L `Fdd in Soured
fritht and pxrs'are4' testes =s:
fin. Bate in s slow oar L2 • E a^ to 4
depending i` Qa2 atCr tram 'dcc
, e a;shallewt Asan of h'c water ont Leer.-;'
41
ewe .dt ,
liar lay Ca3 t* iic: err=ant �*er
• =imp: Ana st
::
Noce:: Cake. arc*carS' deF ir'.res cctiti
However. r. it as it am:: at• 4
to 6 reefs grease it w ;. ' , tad
rs.D.sal:
EASTICUMAIO
NOVELTyFRLTT C.
Easy to Make and makes a lovely gift.
Beat: 3 large eggs.
Add: ': tsp. salt
1 tsp. vanilla
tsp.. baking
powder mixed with
1 .cup all purpose flour
Pour this over:
1 pound cut dates
pound Whole candied'ted.
;pound whole green
'candied cherries
3 on whole. brazil ,amts tans tltez l
Mix. well.
Pitt into s'Oaf pan tSxSa'3.1ii d
brown (greased) paper. •"
'Bate at.:iQ0" . anal' barter .4.. s hdY
brown rt Top of Emit an d it is: vos $cK y -
appn the Air F are to 1 him.
Cil - Dr a +i-�r. la:hx ' thg
Mrs. Shared;ska*tkl
Biz c - Z
MOMS DARK CHRISTMAS CAKE
2 lbs, sultana raisins
1 lb. currants
1 lb. dates
3 rings candied pineapple (red green,
yellow)
2 lbs seeded' raisins
1 lb. nixed peel
2 cups red & green maraschino cherries
Y-2 lb. chopped', walnuts or almonds
1 lb butter
212 cups sifted pastry
following
34 tsp, baking powder
tsp, baking soda
► ; . tsp.: salt
.2 ups. allspice
�-z tsp. cloves
1 tsp. nutmeg
4• tsp., cinnamon
2 ,cup strongcoffee
t s cup maraschino cherry jtlice
cup• molasses
1 .tbsp vanilla
1 tbsp. almond extract.
2 cupswhite. sugar
12 eggs separated
Mix, all the fruit together and add 1 cup
flour. Cream butter then add sugar, cream
-again, add egg yolks, cherry, juice,
molasses, vanilla and coffee and, almond.
extract.
Add dry ingredients and fruit. Mix well.
Then fold in` stiffly beaten egg whites.
Bake 250 degrees for approximately 3
hours. in Well greased lined tins.
Lenora Scrimgeour
Blyth
vt �• a �t 1RI CSE.
1 , whir, cake: mgr. Bale >. a ing
direction, Com?, . bl :O r tL e
Add tntit'tO.—tir..a`kd
'4+ cu." mndiedfrat, '
r a: fes:. ,rite's. cot op
1 orplittaiie re and i. erries.
1.tt. cutiwie KedIms.
dines fine
4 cep �"�
Take 1 'h .s :.* 'ted :M. 3
•nagt.. Add tofruit z , cake
Pam. nigh i, 'can 2 loaf . )
Wi±betnced r. .-s4 Cc* ± i
and Oais te6*Lt a er a leap =S 'acc:-s.
Cake stock '' Les , in
.• .
seer. Vi.µ
flour sifted with
PINEAPPLE FRUIT CAKE
1, pound golden raisins
1 cup: citron peel
1. cup mixed peel
2cups mixed fruits
' 1 cup cherries
1 :cup slivered almonds
1 cup chopped pecans.
t. cip flour.
;1cup butter'
• 1 cup white sugar
S eggs
1 tbsp. grated lemon rind
2. cups all purpose flour
2 • tsp. Baking Powder
'3 ,tsp. Allspice
1' tsp, salt
1 cep undrained crushes pineapple
Prepare raisins, peel cherries and nuts
Sptiakle: %%lib the :: cup flour. coat fruit.
• Crearr hurter and sug ,i, Add eggs one at
tine. Add'. lemon rind, S i xt together du
float baking powder, spices and salt adt
to creamed' mixture with pineapple. Bake
VI to 3 hours,
Mrs. Alba Yuil
Belgrave, Ont
iso subtnttted by Beth Bechely
Seafor•tli