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