WEDDING CAKE

1 lb. currants

2 Ibs. seedless raisins

1 Ib. glazed cherries, cut in half
1% Ib. citron peel

1% Ib. mixed peel

3 pineapple rings

% Ib. chopped dates
1 Ib. almonds, blanched and split

in half

2 cups white sugar

1 Ib. butter

10 eggs

1 lemon, juice and grated rind
1 orange, juice and grated rind
1

cup grape juice (or use half
brandy)

cup molasses
teaspoons cinnamon
teaspoon cloves
teaspoon nutmeg
teaspoon allspice
teaspoon salt
teaspoon baking soda
cups all-purpose flour

Clean and wash currants and raisins—
be sure to drain them well. Combine
with fruit and mix well together. Cream
butter, add sugar and beat well, adding
eggs one at a time while beating. Add
fruit juices and rind and molasses. Sift
flour, salt and spices together. Add
fruit which has been dredged with a
little flour (do not use any of the 4 cups
in the recipe for this). Place in 3-tier
pans which have been lined with 2
layers of brown paper and let stand
overnight (this is important). In the
morning bake in a slow oven (300 de-
grees). Place a pan of water in oven
while baking. The largest cake will
take about 4% hours. Lovely moist cake,
cuts well, and keeps wonderfully well.

-_
et et et et OD DS

—ETHEL DICKIE

LIGHT FRUIT CAKE

1 cup butter (or % Crisco and %
butter)
1 cup sugar
6 eggs :
3 cups pastry flour
1% teaspoon salt
1 teaspoon vanilla
1 teaspoon baking powder
1 orange, juice and grated rind
1%4 lemon, juice
1 lemon, grated rind
1% Ibs. fruit cake mix
1 Ib. white raisins
1% Ib. glacé cherries

Cream butter and sugar, add eggs and
beat well. Sift dry ingredients and add
to creamed mixture. Fold in fruit. Bake
in large tin—well greased and paper-
lined-3 to 3% hours at 300 degrees.

—KaATH BARNETT

GENOA CAKE

1% lb. butter

1 cup sugar

4 eggs

3 cups flour

34 teaspoon baking powder

1% teaspoon salt

1% cup milk

4 oz. Maraschino cherries

2 cups seedless raisins

14 Ib. chopped citron peel

14 teaspoon lemon oil

2 tablespoons Maraschino cherry

juice

1%, Ib. glacé cherries
Cream butter and sugar till fluffy,
add eggs one at a time. Add sifted flour,
salt and baking powder with milk,
flavoring and cherry juice alternately.
Flour fruit and add. Bake 10 minutes
at 375 degrees, 1 hour at 350 degrees;
325 degrees if needed for longer baking.

—JEAN BAIN

195 West Second Avenue

Dominion Construction Co. Ltd.

Engineers and Contractors of
Canada’s Smartest Buildings

Congratulations Kiwassa

TRinity 6-2211