58 KATE AITKEN’S CANADIAN COOK BOOK

RICH WEDDING CAKE

Temperature: 275°F. Time: 3 hours
2 cups butter V4 cup candied orange peel,
214 cups brown sugar, chopped
firmly packed 2 cups seedless raisins
1 cup corn syrup 2 cups currants, washed and
8 eggs, well beaten dried
lg cup strawberry jam 1 cup blanched almonds, shredded
V6 cup candied lemon peel, 5 cups sifted cake flour
chopped 1 teaspoon baking soda
cup candied citron peel, V4 teaspoon salt
chopped 1 teaspoon cinnamon
1 cup candied cherries, 14 teaspoon cloves
chopped lg teaspoon mace

Cream together the butter, sugar and corn syrup; beat till
creamy. Add the well beaten eggs; blend with the dover beater.
Add the jam, peels, raisins, currants and shredded almonds. Add
the sifted dry ingredients; blend well. Divide the batter into two
pans 8” x 8" x 314" which have been lined with heavy brown paper.
Bake in a slow oven till done. After the first hour of baking, cover
the cake with brown paper to prevent drying out. Cover with
almond paste and Ornamental Frosting. Let age four weeks before —
cutting. Yield: 8 pounds.

TWO EGG CAKE

Temperature: 350°F. Time: 20-25 minutes
14 cup shortening 2 eggs, separated
1 cup white sugar 2 cups sifted cake flour
14 teaspoon salt 3 teaspoons baking powder
14 teaspoon lemon flavoring 34 cup milk

| teaspoon grated lemon rind

Cream together the shortening and 34 cup white sugar. Beat
till fluffy; add the salt, flavoring and lemon rind; blend well. Beat
the yolks of the eggs until light; add to the creamed batter. Sift
the dry ingredients 3 or 4 times. Add alternately with the milk to
the creamed batter, stirring only until blended. Fold in the stiffly
beaten whites of the eggs to which has been added the reserved
14 cup of sugar. Pour into two 9” cake pans which have been oiled
and lightly floured. With a spoon push the batter up on the sides
of the pan as far as you think the cake will rise. That leaves the
sides higher than the centre of the batter and means the cake will
bake without a hump in the centre. Bake in a moderate oven till
golden brown. Remove from the oven but let stand in the pan for 5
minutes. Invert on a cake cooler; when cool put together with

lemon filling. Yield: 16 pieces.