ROMAN APPLE CAKE

1/2 cup brown sugar 2-5/8 cups sifted all-purpose flour (5/8
7/8 cup white sugar (1 cup less 2 is 1/2 cup plus 2 tablespoons)
tablespoons) 1/2 teaspoon baking soda
1/2 cup shortening 2 teaspoons baking powder
1/4 teaspoon mace 3/4 teaspoon salt
1/2 teaspoon cinnamon 1-1/2 cups unsweetened or slightly
1 egg sweetened thick applesauce
1/2 cup milk
Topping:
1 cup white sugar 1 cup finely chopped nuts
1-1/2 teaspoons cinnamon 1-1/2 tablespoons melted butter

Cream sugars and shortening with mace and cinnamon for 2 minutes at medium speed. Add egg
and beat 3 minutes. Add milk and mix 1/2 minute on low speed. Add sifted dry ingredients at
low speed for 1/2 minute. Mix in applesauce at low speed. Place batter in a well-greased,
10x 12 pan. Sprinkle with topping ingredients mixed together. Bake in moderate oven, 350 deg.
F., for about 45 minutes or until done. Cool in pan placed on cake rack.

TOMATO SOUP CAKE

2 cups sifted cake flour 1/2 cup shortening

3 teaspoons baking powder 1 cup sugar
1/2 teaspoon ground cinnamon 2 eggs
1/2 teaspoon ground cloves 1 can (10-1/2 ounce) condensed
1/2 teaspoon ground nutmeg tomato soup

1/4 teaspoon baking soda

Sift dry ingredients. Cream shortening, add sugar gradually and cream until light and fluffy.
Add eggs; beat until fluffy. Add dry ingredients alternately with soup, mixing after each addi-
tion until smooth. Pour into 2 greased and floured 8 inch pans. Bake in moderate oven, 350 deg.
F., about 35 minutes. Remove from oven and let pans stand on rack for 10 minutes. Remove from
pans and let cool thoroughly on racks. Frost. (1 cup chopped nuts or raisins may be added at
last. 1 cup prepared mincemeat and 1 cup chopped walnuts may be added at last.) Bake ina 9
inch greased and floured tube pan about 1-1/4 hours. Cool as above.

Frosting: Blend 4 ounce package cream cheese with 1 tablespoon milk. Gradually add 2-1/2
cups sifted icing sugar; blend well. Mix in 1/2 teaspoon vanilla extract if desired. Ices tops of
2 - 8 inch layers.

ORANGE KISS-ME CAKE

1 large orange 3/4 cup milk
1 cup raisins 2 eggs unbeaten
1/3 cup walnuts 1/4 cup milk
2 cups sifted all-purpose flour 1/3 cup orange juice
1 teaspoon soda 1/3 cup sugar
1 teaspoon salt 1 teaspoon cinnamon

1 cup sugar 1/4 cup chopped walnuts
1/2 cup shortening

Grind together the orange pulp and peel (save the juice for the topping), raisins and walnuts.
Sift together the flour, soda, salt and sugar. Add the shortening and milk. Beat for 2 minutes at
medium speed, or 300 strokes by hand. Add eggs and other 1/4 cup milk. Beat for 2 minutes.
Fold the orange-raisin mixture into the batter. Pour into well-greased and lightly floured,
13x 9x2 inch pan. Bake at 350 deg. F., for 40 to 50 minutes. While cake is still warm drip
1/3 cup orange juice over it. Combine the 1/3 cup sugar, cinnamon and walnuts and sprinkle
over the cake.

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