Clinton News-Record, 1980-11-08, Page 64Page 33
cak
a # QUICK CAKE
(for lack of minute$ but treat in flavor)
2 eggs Y2 cup milk
1 cup sugar 3 tbsp, butter
1/4 tsp. salt. 1 cup flour'
1 tsp., vanilla 1 tsp, baking powder
Beat eggs, Md sugar and beat,, Add salt and
i., vanilla. Hat together the milk and butter in a
small saucepan to just below boiling. Pour this
slowly into the egg mixture beating all- the
time. Pold in flour and baking powder. Pour into
8" x 8" pan. Bake 30 minutes at 350 degrees and
cool. ?
Topping
and add i,cn margarine
1/? cup brown sugar
1/2 cup coconut
Cream together and spread on cake. Broil until
bubbly. Cool.
WHITE CAKE
2% cup sifted cake and pastry flour
3 tsp. baking powder % cup milk (first lot)
1 tsp, salt 1% tsp. vanilla
1% Cup sugar 2eggs
1� cup shortening 1/4 pup milk
Sift flour with baking powder and salt and
sugar into a mixing bowl. Add shortening, 3/ cup
milk and the . vanilla, Mix until all flour is
moistened; then beat at medium speed for 2
minutes or 300 vigorous strokes by hand,
scraping bowl occasionally.
Beat eggs and reri ..1f =-i6 ik-cur milk
to mixture. Beat°^1 minute longer in mixer or 150
strokes by hand.
Pour batter into two -9 inch layer pans which
have been greased and floured.
Bake at 350 degrees for 30-35 minutes. Cool
cakes in pans 10 minutes; then remove from
pan. s and finish cooling on racks.
Alternate Baking Pans : three 8 -inch layer
pans for 25 to 30 minutes at 350 degrees, or 13 x 9
inch pan for 30 to 35 minutesy Margaret McVittie,
Wingham
CARROT NUT CAKE
1- 9 inch round layer cake
2c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 c. oil
2c. sugar
4 eggs
3c. grated raw carrots
1.c..finely chopped. walnuts _.
Preheat oven 325 degrees F. CA and'l ne cake
pan with wax paper. Sift together the flour,
baking .powder, soda, salt and cinnamon
Add sugar gradually to oil, beating well after
each addition with electric mixer at high speed.
Beat eggs until very fluffy. Gradually beat, a
little at a time, intooil, sugar mixture, continue
until mixture is smooth and fluffy.
Gradually stir in sifted dry ingredients until
thoroughly combined. Add the carrots and nuts.
Mix well. Pour into prepared pan and bake at 325
degrees for 60 - 65 minutes., or golden brown and
top springs back. ,
Cool 20 minutes then remove from pan.
Add Cream Cheese Icing.
CREAM CHEESE ICING
4 oz. cream cheese
tbsp. oil
1% c. icing sugar
% tsp. salt
Cream the cheese with a fork. Gradually add
icing sugar, and salt until smooth and of
spreading consistency. Spread on cooled cake
(enough for 2 layers)
By Jane McClinchey
R.R. 2, Goderich
From Unit 6
Trinity U.C.W.
Listowel
, •TOWELS BY SPRINGMAID
MARTEX, J.P. STEVENS,
AND CALDWELL
'SHOWER AND WINDOW
CURTAINS, HAMPERS
AND WASTEBASKETS
•DECORATIVE WALL
AND COUNTERTOP
ACCESSORIES
•TABLE LAMPS, CHAIRS,
SOFAS, LOVE SEATS
AND MUCH, MUCH MORE
COME TO:
33 WEST ST.
GODERICH
ABOVE BROWN'S
DECOR
524-4400.
Decorative
Accessories