52 KATE AITKEN'S CANADIAN COOK BOOK

POUND CAKE
Temperature: 315°F. Time: | hour
¥% cup hot water 4 teaspoons baking powder
Y cup butter 1 teaspoon salt
1% cup shortening 4 cup milk
2 cups white sugar 14 cup raisins, chopped
3 eggs, separated 4 cup currants, chopped
3 cups sifted all-purpose flour 14 cup nuts, chopped

Measure the water into a large saucepan; add the butter and
shortening; stir until melted. Gradually add 11% cups sugar; beat
till dissolved; remove from the heat and cool slightly. Beat the
egg yolks till light; add to the creamed batter. Sift together the
flour, baking powder and salt; add to the creamed batter alternately
with the milk. Some of the fruit and nuts should be added with
each sifting of the flour until all are in. Lastly, stiffly beat the egg
whites; add the reserved 14 cup sugar and beat till glossy. Fold
into the cake mixture. Pour the batter into 2 loaf pans 9” x 5” x 3"
which have been lined with heavy brown paper and well oiled.
Bake in a moderate oven for 1 hour. Store in a bread box or tin
for at least two days before slicing. Yield: 3 lbs. cake.

WHITE POUND CAKE

Temperature: 315°F. Time: 134-2 hours

1 cup shortening 1 cup glacé cherries (red or green)
1 cup white sugar 14 cup mixed peel, sliced

1 teaspoon grated lemonrind 21% cups sifted all-purpose flour
1 tablespoon lemon juice V4 teaspoon salt

> eggs, unbeaten 1 teaspoon baking powder

Cream together the shortening, sugar, lemon rind and juice;
this mixture should be very fluffy. Add the eggs, one at a time;
beat well after every addition. Combine the cherries and peel
with 14 cup of the flour. Sift the remaining 2 cups of flour with the
salt and baking powder. Add in 3 additions to the creamed batter.
Add the floured fruit. Put in a square fruit cake pan 8” x 8" x 34"
lined with oiled brown paper. Bake in a moderate oven till done.
When cool, wrap in waxed paper; let stand a week before using.

Yield: 31% lbs.

QUICK CAKE
Temperature: 375°F. Time: 30-35 minutes
4 tablespoons shortening 34 cup white sugar
2 cups sifted cake flour 1 egg or 2 egg yolks, unbeaten
3 teaspoons baking powder 34 cup mi

Y4 teaspoon salt 1 teaspoon vanilla