CAKES 43

beat. Add the sifted dry ingredients alternately with the sour
milk. Pour into an oiled 8” x 8” pan which has been lined with
waxed paper. Spread the raw batter with the following meringue:

2 egg whites, stiffly beaten 34 cup brown sugar
V4 teaspoon baking powder lg cup chopped nuts

To the stiffly beaten egg whites add the baking powder and
sugar. Spread over the raw batter; sprinkle with chopped nuts;
bake in a moderate oven until done. Yield: 12-16 pieces.

CANADIAN FRUIT CAKE

Temperature: 300°F. Time: 2 hours
1 cup diced salt pork 2 teaspoons cinnamon
1 cup boiling water 4 cups sifted all-purpose
2 teaspoons baking soda flour
1 cup dark molasses 1 cup raisins, chopped
1 cup brown sugar 1 cup mixed peel, chopped
2 eggs, separated 11% teaspoons lemon flavoring
1 teaspoon cloves 1 teaspoon grated lemon rind

Dice the pork very fine, taking out any bits of lean meat; cover
with the boiling water; let stand 5 minutes. Add the baking soda,
molasses and sugar; stir until well dissolved; add the well beaten
egg yolks. Add the sifted dry ingredients alternately with the
chopped fruit. Add the lemon flavoring and grated rind; fold in the
stiffly beaten egg whites. Pour into 2 square pans 8” x 8” x 314”
which have been lined with heavy brown paper and oiled; bake in a
slow oven. Store 2 weeks before using. Yield: 6 lbs. of cake.

LIGHT FRUIT CAKE

Temperature: 300°F. Time: 3 hours
1 cup butter 1 cup citron peel, chopped
2 cups white sugar 1 cup glacé cherries, chopped
4 cups sifted all-purpose flour —_—1 cup orange and lemon peel,
2 teaspoons baking powder chopped
V4 teaspoon salt 1 cup nuts, chopped
1 cup grapefruit juice 1 cup shredded coconut

2 cups sultana raisins, chopped 8 egg whites

Cream together the butter and sugar; add the sifted dry in-
gredients alternately with the fruit juice. Plump the raisins in
skim milk and dry; mix with the chopped fruit and nuts; add gradu-
ally to the cake batter. Fold in the stiffly beaten egg whites.
Turn into 2 pans 8” x 8” x 314” which have been lined with heavy
brown paper and oiled; bake in a slow oven until firm. Yield: 6 lbs.