Dark Fruit Cake

Cream butter and sugar thorough-
ly. Blend in ROGERS’ GOLDEN
SYRUP, add beaten eggs. Sift dry
ingredients, and add '/2 the mixture
to the cream batter, alternately with
milk. Then add flavoring and
molasses.

Blend mixed fruit with remaining
flour and fold into batter. Bake in
deep cake pans which have been
lined with 3 or 4 thicknesses of
greased brown paper. Bake 11% to
1% hours at 325°F., or until done.

Banana Loaf

Beat eggs, ROGERS’ GOLDEN SYRUP,
shortening and bananas well, add to
sifted dry ingredients. Add sour
milk and stir just enough to blend.

Put in 9” x 5” x 3” loaf pan, greased

and lined with wax paper, in a
350 deg. F. oven (moderate). Bake
1% hours or until done.

_ Princeton Cake

Cream butter, add sugar, cream
well. Then blend in ROGERS’
GOLDEN SYRUP, and egg yolks. Sift
dry ingredients and add alternately
with milk. Bake in 2 well-greased
layer pans 30 to 35 minutes in 350 °F
oven, or until done.

INGREDIENTS

Ye cup butter or
margarine
Yq cup brown sugar
V4 cup ROGERS’
GOLDEN SYRUP
2 eggs, beaten
2 cups all-purpose flour
Ya teaspoon soda
] teaspoon cinnamon
Yq teaspoon allspice
Yo teaspoon mace
Y4 teaspoon cloves
6 tbsp. milk
Ye teaspoon lemon extract
Yo cup molasses
Yq cup seeded raisins,
cut in pieces
Yq4 cup currants
Yo cup citron peel,
sliced paper thin

2 eggs
2/5 cup ROGERS’
GOLDEN SYRUP
Y3 cup melted shortening
1% cups mashed bananas
(4 to 5)
2/2 cups sifted all-purpose
flour
2 teaspoons baking powder
Y2 teaspoon baking soda
1 teaspoon salt
Ya cup sour milk

Yo cup butter
1 cup light brown sugar
1 cup ROGERS’
GOLDEN SYRUP
_ 2 egg yolks, well beaten
22 cups sifted all-purpose
_ flour
teaspoon soda
Ya teaspoon cinnamon
V4 teaspoon nutmeg
1 cup (scant) sour milk