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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