ORANGE ICING SPICE CAKE

% cup butter 1% teasp. allspice

1 cup light brown sugar Y% teasp. ginger

1% teasp. salt 1 teasp. cinnamon

1 teasp. baking powder 2 cups sifted cake fiour

1% teasp. soda

All in bowl together. Beat at low speed until ingredients well
mixed.

Add %4cup buttermilk—beat at cake mix speed for 2 mins. Scrape
sides often.

Add 2 whole eggs—beat 2 more minutes then add % cup pecans at
the end of the beating. Put in 8 x 8 pans—oven temp. 350°—25 - 30
minutes. Make an orange icing—

4 tbsp. butter juice and rind of orange
2 cups icing sugar orange coloring

Beat well with electric mixer and spread on cakes.
Doris E. Nicol (Edwards 1941).

JAM RIPPLE COFFEE CAKE

1/3 cup soft butter 1% teasp. almond extract
1 cup sugar 2 egg whites
1% cups sifted all-purpose % cup cherry or apricot jam
flour 1% cup chopped pecans
2 teasp. baking powder (optional)
1% teasp. salt Y% cup sugar
2 egg yolks 2 tbsp. melted butter
% cup milk

Heat oven to 375°. Grease 8” sq. cake pan. Cream butter and sugar
until fluffy. Sift flour, baking powder, and salt together. Beat egg
yolks and beat in milk and almond extract. Add dry ingredients to
creamed mixture alternately with egg and milk mixture, blend-
ing well.
Beat egg whites stiff but not dry and fold in. Spoon into pan. Drop
jam by small spoonfuls on top of dough. Run a knife through to
ripple. Combine sugar and pecans and sprinkle over top. Drizzle
melted butter over all. Bake about 35 min. or until toothpick in-
serted in center comes out clean.

Connie Dole (Mathews 45B).

TIN SLICE

2 cups raisins 2 teasp. soda
2 cups water

Put in pan and cook until mixture begins to foam. Remove from
heat and cool. Mix:

1 teasp. vanilla 2 eggs
1 cup sugar 1 teasp. salt

Add: 3 cups flour alternately with cool raisin mixture. Stir in 1
cup of nuts.

Bake in 4 small cans (15 or 20 oz.—soup or vegetable cans) for 1
hour at 350°. (Will keep well in freezer after removal from tins.)

Lorraine La Lier (Holman 55A).
15