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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 76PINEAPPLEWHITE FRUITCAKE 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 cupsifted flour 1 tsp. salt 2 tsp. baking powder 1 cup coconut 1 pkgsultana 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. Beatwell after each addition add eggs. Beat until light and fluffy. Stir in pineapple and tlavouring. Sift flour, baking powder and salt over' fruit. Mix and add to cake ingredients. Bake at 300°F for 13/4 hour. Elaine Penner CHOCOLATE CAKE i/z cup shortening 2 cups white sugar •, beat till fluffy. add 2 eggs. 3 cups of cake flour 2/a cup of cocoa. 11/4 tsp. baking powder 1 tsp. soda a litfle 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 andthen whip. Crush 3 cups of graham wafers. Add '/• to 1/2 cup brown sugar and '/.• cup:. butter Mix well save out 1 cup for tap. 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 sq are pan Pour lemon mixture over. Sprinklebalance of crumbs on top. Place in fridge to'set, Charlotte Cook. Blyth, Ont. Page 50 Chrlatmaa Cookbook 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 'h 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 TEA LOAF 1 cup strong tea (hot) '/: cup raisins ' 11/4 cups sifted all-purpose flour 1/2 cup white sugar 1 tsp. nutmeg 1 tsp. cinnamon V. 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 flour, sugar,spices, soda and salt into mixing bowl. Add shortening and cut in finely. Add tea n'axture and stir only until dryingredients are dampened. Turn into. .pan and bake 45-50 minutes or until a toothpick inserted in the centre comes out clean. Cool before slicing. Pan is 71/2" x 33/4-,x 21/4„% Margaret Spi.nce Brussels, Ont. 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 MAHOGA NX CAKE: 3/4 cup boiling water '/ cup cocoa 11/2 cup flour 13/4 cup white sugar 11/2 tsp. soda 1 tsp. salt . lh cup salad oil 8 unbeaten egg yolks 2 tsp. vanilla. 8 whites beaten 3/2 tsp cream of tartar Heat oven 325°F. Bake 65 -.70 minutes, Mix boiling waterand cocoa. Let cool. Sift sugar, soda, salt, ant 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" ungre.ased pan. Invert lean to cool'' 1 hour. Very moist.. Mrs. Aleda Shantz R.R.3, Brussels SOUTHERN CARROT CAKE. 11/4 cups crisco oil 2 cups white sugar 3 eggs 3 cups sifted all purpose flour tsp. baking soda 1 tsp. cinnamon «2 tsp. salt . 2 cups shredded raw carrot . 1 cup canned pineapple and juice 11/2 cups chopped walnuts 2 tsp. vanilla Use 10" tube pan Measure oil, sugar and eggs in bowl and beat forr 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 removeablle bottom you mustline 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 '/2 hour, Baking 1'/: hours in all. During last V:, 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/. 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 putt in oven to bake . CLOVE CAKE 1 cup white sugar '2'/2 cups flour 2 cups raisins 1 cup dates 'A cup molasses 'h cup butter 2 eggs 1/2. cup sweet milk 1 tsp soda, - 1/4 tsp,, salt - /2 tsp. race of cinnamon and nutmeg Walnuts and peel may be added. Ruth Thornton Brussels, Ont. L