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THE DAILY TIMES-GAZETTE, Tuesday, June 10, 1958 LIGHT FRUIT CAKE 1 cup butter 1 "cup white sugar $ eggs (yolks and whites beaten separately) 2% cups flour (% cup flour used to flour fruit) 2 teaspoons baking powder 1 1b. cherries 3% 1b. pineapple (green and yellow) 1 Ib. sultana raisins 1 1b. seedless raisins 3% Ib. blanched almonds "(cut fine) 3% 1b. mixed peel 3% 1b. walnuts Add yolks of eggs well beaten fo butter and sugar mixture, next flour, baking powder and salt. Add one cup milk, then the fruit mixture and juice of one orange. Add beaten egg whites at the Jast. Bake in moderate oven at least 2 hrs. Mrs. Amell, Myrtle Parent-Teacher Assoc. GUM DROP CAKE % cup butter 2 cups sugar 3¥% cup hot water Cream butter and sugar Add hot water Mix well Add 1 beaten egg and 1 cup flour. Mix well. Then add another egg and another cup of all pur- pose flour. Mix well. Then add a third egg and a third cup of flour. Mix well. Then add: 1% cup milk 15 tsp. salt 2 tsp baking powder 1 1b. of gum drops cut in pieces | and floured well in 1% cur of four 1/3 cup nuts 1/3 cup raisins Mix lightly. Save a few gum drops for top of cake, sprinkle on before put- ting in oven. Bake 1 hour at 350 degrees. Mrs. Edgar Alward, First Baptist Church WA CUP CAKES deg. F. for 10-12 minutes. Ys cup shortening 4 cup white sugar 2 tsp. vanilla egg cup plus 2 tbsps. pastry flour 4 tsp. baking powder 14 tsp. salt > cup milk Cream shortening and sugar. Add vanilla and eggs. Add dry in- gredients with milk alternately. Mix well. Bake and decorate with a layer of peanut butter and then cover with 7-minute frosting. J. Aldred, Scugog Home and School. BANANA PEANUT CAKE 8-inch square cake layer, oven at 350 Combine: 1 cup mashed bananas 15 tsp. baking soda Turn contents of 1 package pea- nut cake mix intp a mixing bowl. Stir in 1/3 cup banana and 1/3| cup water. Beat for 2 minutes. Add 2 eggs. Beat for 1 minute. | Turn batter into pans. Bake for 30-35 minutes. Put layers togeth- er with banana icing. H. Lamont, Scrg 'g Home and School. CHRISTMAS CAKE 2% lbs. seeded raisins 2% lbs. currants 1 1b. candied cherries 1 Ih. dates % 1b. candied pineapple % Ib. each orange, lemon, citron pee 1 1b. walnuts or blanched almonds (split) 1 1b. butter (2 cups) 1 Ib fine granulated suga (2 and ¥% eups) 12 eggs 3% cup brandy or ¥% cup eidar vinegar Y cup grape or cherry juice 1, teaspoon salt 3% cups flour Prepare fruit by 'washing and chopping finely the peel, dates and pineapple. Mix 3% cup of the flour into the fruit to drain -it. Cream the butter and sugar, add one egg at a time and beat it thoroughly, continuing umtil all the eggs are added. Sift the re- maining flour and salt adding it alternately with the liquid. Now add the fruits and nuts, Line the pans with heavy greased paper. This makes three cakes 5 by 5, 7 by 7 and 9 by 9. Bake it 275 deg. for 2% hours. Turn in on rack. Allow to cool. Remove from pan but do not remove paper. This helps to keep it moist while it is standing. Mrs. Douglas Hunter, Myrtle Parent-Teacher Assoc. ORANGE CAKE egg large cup brown sugar cup shortening grated rind of 1 orange cups flour cup sour milk teaspoon baking powder _ small teaspoon soda ~ cup dates cup raisins 3% cup walnuts After cake is baked but still warm, spoon juice of the orange over the top. Bake in moderate oven. Mrs. Amell, . ... . Myrtle Parent-Teacher Assee. $100 CHOCOLATE CAKE cups cake flour tsp. baking soda tbsps. cocoa cup white sugar pinch of salt Sift together and add 1 eup salad dressing (miracle whip). Add 1 cup cold water, 1 tsp. van- illa. This batter is thin. Bake in 2 layer tins, 375 degrees for 20-25 minutes. Mrs. Cameron Aldred, Scugog Home and School Assoc. APPLESAUCE CAKE 12 cup shortening 1% cup sugar 2 beaten eggs 2 cups sifted enriched flour 1 tsp. baking powder 1 tsp. cinnamon 1% tsp. soda 1, tsp. cloves 14 tsp. salt 1 cup thick, unsweetened applesauce 1 cup chopped, seeded raisins Oven 350 deg. Stir the shortening to soften, gradually add sugar and cream together until light and fluffy. Add eggs and mix well, sift flour, bak- ing powder, cinnamon, salt and cloves together, three times. Add to creamed mixture alternately with applesauce, a small amount at a time. Beat after each ad- [dition until smooth. Fold in rais- mms. Bake in paper-lined 9 by 9 inch by 13 inch pan in moderate aven. About 60 minutes. Serve plain or frosted. Mrs. R. S. Nottingham, Mrytle Parent-Teacher Assoe. ORANGE MARMALADE CHRISTENING CAKE Temperature: 350 deg. F. Time® 30 minutes 3 cups sifted pastry flour 4 teaspoons baking powder 15 teaspoon salt 34 cup shortening cups white sugar 3 eggs, well beaten 1, cup orange juice {1 tablespoon lemon juice Grated rind of one orange 1, cup water | Method: Sift together flour, baking powd- er and salt; cream shortening with sugar until fluffy; add eggs; blend thoroughly. Mix together juices, orange rind and water; [to creamed mixture add sifted dry ingredients alternately with quid, beating lightly after each addition. Pour into three oiled 8-inch pans. Bake in moderate oven un- til done. Orange marmalade may be used for filling. Frost with seven minute icing. Mrs. Douglas Hunter, Myrtle Parent-Teacher Assoc. ORANGE UPSIDE-DOWN CAKE 9 servings square pan melt 3 thsps. butter. Sprinkle bottom of pam with % cup white sugar. Arrange over the sugar. Orange segments. Cut wp pitted dates. Drizzle over with % cup corn syrup. Make up by pack- age direction. 1 package orange 'cake mix. Add % tsp. ground mace. Pour over contents of cake pan. Bake 50 minutes. Serve with pouring cream. J. Aldred, Scugog Home and School. COCONUT-COCOA CAKE Sift together: 1% cups pastry flour 1% cups sugar (white) 1% tsp. bakiag powder % tsp. baking soda 6 tblsps. cocoa Add: 2-3 cup shortening 1 cup sour milk Beat 2 .ninutes. Then add 2 large unbeaten eggs 1% cup coconut Beat 2 minutes. Bake in layer cake pans at 350 degrees F. 25 to 30 minutes, Mrs. Fred White, Audley WA, Audley United Church. Oven 350 deg. F. In a 9inch | WEDDING CAKE eggs cups brown sugar Ibs. raisins 1b. currants pkg. lemon peel pkgs. glazed cherries pkgs. glazed pineapple cup pecans cup molasses (dark) cup sour cream cups butter and lard (mixed) teaspoon salt large teaspoon soda teaspoons cinnamon teaspoon nutmeg cup chopped dates teaspoon cloves tablespoon allspice teaspoon vanilla cups flour | Prepare fruit and dredge well ith some of the flour. Mix all ist ingredients. Mix well with fruit. Add remainder of flour and mix well. Bake in 3 greased and lined Xmas. cake tins, 2% te 3 hours. Mrs. F. E. Murray, Audley WA, Audley United Church. BANANA CAKF Cream together: 1 cup white sugar ¥% cup butter or margarine Beat in 1 egg (I don't bother with egg beater). Mash 1 banana, put in cup, dissolve 3% tsp. baking soda in 1 tblsp. of hot water. Pour over banana. Fill cup with miik. Add to rest of mixture 1% cups of bread flour or 13 cups pastry flour sifted with 1% tsps. of baking powder. Beat well and add 1 tsp. of vanilla. Bake in med- erate oven 350 deg. : Mrs. Arthur Hedge, Audley WA, Audley United Church BANANA CAKE dessertspoons Crisco dessertspoon butter cup white sugar beaten egg tsp. vanilla cup sour milk cups velvet cake flour tsp. baking powder % tsp. salt 1 banana and 1 level tsp. soda Method: Cream shortening and sugar, add egg and vanilla. Add sifted dry ingredients and sour milk alternately beating well. Add soda to mashed banana and add last. Bake in moderate oven about 350 degrees for about 45 minutes. Mrs. C. Clemence, Audley WA, Audley United Church. BDO bed pd pd BS BD bd bt DD DS = N~ RS ES UN pd pet ue Ld ha BS bh DD bh bd pd pk pd DY ONE EGG CAKE 3% cup shortening 11-3 cups sugar 1 egg 2% cups flour (sifted) % tsp. salt 3 tsps. baking powder 1 tsp. vanilla 1 cup milk Method: Cream together the shortening and 1 cup of the sugar (reserve the rest of the sugar). Separate egg yolk from white, add yolk to shortening and sugar mixture, beat well. Measure flour, baking powder, salt and sift. Mea- sure milk and vanilla and coms: bine altogether. Beat egg white | till stiff, gradually adding the]. one-third cup of sugar that was reserved. Add the flour mixture and milk alternately to the cream- | + ed mixture beginning and ending with dry ingredients. Now fold in{ the egg white quickly. Bake in moderate oven 350 deg. for .50 minutes. i Mrs. Fred Peckover, Audley WA, Audley United Church. CHOCOLATE MARSHMALLOW CAKE 2 eggs beaten slightly 32 cup butter 1 cup white sugar 4 thsps. cocoa Put in top of double bofler, simmer 15 min. Add 1 tsp. vanil- la. Add 3; large package graham water crumbs and % cup wal- nuts. Mix and add. 24 marshmal- lows cut fine. Put into buttered 8 x 8 cake pan. Bake 375 deg. F. for 35 min. Mrs. Alan Martyn, Scugog Home and School. SE 3 EAY'S EASY CAKE " fallaving for 3 minutess sugar | H 838 ZR : 2 | i gl ei ml TR He H + i; H : i § "Sift together the flour, powder, salt and cocoa inte bowl. Add sugar. Add milk melted fat. Stir until blended. Mix in nuts. Spread the mixture in the bob tom of a greased square pan and sprinkle with 1 cup brown sugar, Dissolve % cup cocoa in 13% cup of hot water. Pour over ba Bake in a. 350 deg. F. oven 45 minutes. This makes a combine ation chocolate cake and sauce Sesgert and is good either hot op cold. Reta C. Wilson, 1 Scugog Home and School. A, ONLY 41.95 COMPLETELY INSTALLED SaLomaL ALUM. 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