SMALL RICH FRUIT CAKE

6 eggs

1 Ib. butter

1 Ib. brown sugar

1 lb. currants

1 Ib. seeded raisins

1 Ib. sultana raisins
1%4 Ib. mixed peel

1% Ib. glacé cherries

1% Ib. slivered almonds
1 orange, juice and rind
1% teaspoon soda

4 cups flour

Cream butter and sugar. Beat in eggs
one at a time. Add 3 cups of flour and
the soda. Flour fruit with the remain-
ing 1 cup of flour, and add to creamed
mixture. Add nuts.

Place in largest fruit cake pan 8x8x3
inches that has been lined with several
thicknesses of brown paper, greasing
the top layer of paper. Bake at 225
degrees for 5 to 6 hours until a golden
brown.

—HELEN YOUNG

FRUIT CAKE

1 Ib. seeded raisins
14 Ib. mixed peel
1% Ib. glacé cherries
1% lb. dates
1 Ib. currants
4 slices candied pineapple
2 cups apricot juice
% lb. butter
1 cup white sugar
6 eggs
3% cups all-purpose flour
2 teaspoons baking powder
1% teaspoon baking soda
1% teaspoon salt
2 teaspoons vanilla
14 teaspoon lemon flavoring
1% Ib. blanched almonds

Leave fruit in fairly large pieces and
soak overnight in apricot juice.

Cream butter, sugar and add eggs one
at a time. Sift dry ingredients together
and add to creamed mixture. Mix well.
Add vanilla and lemon flavoring. Then
add fruit mixture and blanched alm-
onds. This is a moist, delicious, medium
dark cake. Bake at 275 degrees.

—BERTHA SUTHERLAND

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