SENSATIONAL FRUIT CAKE
34 cup sifted all-purpose flour 1 lb. pitted dates

%4 cup sugar 1 cup candied or well

1% teasp. baking powder drained maraschino cherries
1%» teasp. salt 3 eggs

3 cups shelled Brazil nuts 1 teasp. vanilla

Place the nuts, dates and cherries in a large bowl. Sift the flour,
sugar, baking powder and salt over them. Mix with your hands
until the fruit and nuts are coated. Beat the eggs until foamy, add
the vanilla, and blend into the nut mixture. Spread evenly in a
prepared 9x 5x 3-inch pan. (Grease pan and carefully line bottom
and sides with wax paper.)

Bake 1 hour and 45 minutes at 300° F. Cool on a cake rack, after
removing wax paper. Wrap in foil. Keeps five to six weeks.

Marguerite Gregory (Haywood 48A).
INEXPENSIVE FRUIT CAKE

% lb. butter or margarine 2 teasp. baking powder
1 cup white sugar 2 cups raisins

4 eggs % |b. cherries

1 cup milk 1% lb. mixed peel

3 cups flour

Cream butter, sugar, add eggs. Alt. dry ingredients with milk. Add
fruit last.
Bake 3 hrs. in slow oven 250° - 275°. Use 1 square Christmas cake
tin or 2 loaf pans.

Doreen Stephenson (Carr 50A).

CHRISTMAS CAKE

%4 lb. butter 4 cups flour

2 cups white sugar 1 tbsp. molasses

8 eggs 1% teasp. soda dissolved in
2% lbs. raisins 1 cup of sour cream

2 lbs. currants 2 teasp. baking powder

1 lb. mixed peel juice of 2 oranges

% lb. almonds vanilla

1 cup walnuts cherries may be added

1 dessert spoon mixed spice
Bake at 275°-300° for 3 to 3% hours. Makes 3 layers.
Norma Hodgkins (Perrin 48).

CHRISTMAS CAKE

1 lb. currants 1% cup molasses
1 lb. seedless raisins 1 level teasp. baking soda
1 lb. puffed raisins 8 eggs

% lb. Sultana raisins 5 cups flour

1 lb. mixed peel 1 lb. butter

1% lb. mixed nuts 1 lb. brown sugar

34 lb. glazed cherries 1% teasp. cinnamon
% pt. cream 1% teasp. nutmeg
% cup fruit juice from 1 teasp. cloves

preserved raspberries,
strawberries, etc.

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