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LAZY DAISY OATMEAL CAKE — Jean Solvason

Pour 1-1/4 cups boiling water over 1 cup oatmeal — let stand 20 minutes.

Cream:
1/2 cup butter 2 eggs
1 cup brown sugar 1 tsp vanilla
1 cup sugar
Add oatmeal mixture and:
1-1/3 cups flour 3/4 tsp cinnamon
1 tsp soda 1/4 tsp nutmeg

1/2 tsp salt
Bake at 350° for 50 minutes.

TOPPING:
1 cup brown sugar 3 tbsps cream
1/4 cup melted shortening chopped nuts

3/4 cup coconut

Spread on warm cake, broil until bubbly.

MOLASSES LOAF CAKE — Maxine Solvason

2 cups buttermilk 1-1/2 cups whole wheat flour
1/2 cup honey 1/2 cup wheat germ

1/4 cup molasses 1 cup white flour

2 tsp soda 1/4 cup raisins (optional)

1 tsp salt

Mix together buttermilk, honey, molasses, soda and salt. Combine whole wheat flour,
white flour and wheat germ, and blend into buttermilk mixture. Stir in raisins and pour
batter into a9” x 5” x 3” loaf pan that has been lined with wax paper. Bake in preheated
oven at 350° for 50 - 60 minutes.

MALT LOAF — HJ. Williams

1/2 |b plain flour 3 tsps baking powder
1/2 level tsp salt 1 oz sugar
1 tbsp golden syrup 3 ozs mixed dried fruit

1 dessert spoon pure malt extract 1/4 pt milk
1 dessert spoon black treacle

Prepare a cool oven (325°, Gas mark 3).

Grease a 1-lb loaf tin and line bottom. Sift flour, baking powder and salt into a bowl,
add fruit. Place sugar, golden syrup, malt and black treacle in a saucepan and heat
until sugar disolves. Remove pan from heat, stir in dry ingredients, add milk and beat
until well blended. Pour into the tin. Bake in the center of oven for 1 hour or until well
risen and firm. Remove from oven and leave to cool on awire rack. Keep in an airtight
tin.

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