CHRISTMAS FRUIT CAKE

“Dark, very moist with plenty of fruit.”

2 lbs. (6 cups) Sultana raisins 2 tsps. allspice
2 Ibs. (6 cups) seeded raisins 1 tsp. nutmeg
1 Ib. (3 cups) currants YZ tsp. cloves
1 Ib. (3 cups) candied mixed fruit 1 Ib. butter (half shortening
14 Ib. candied cherries, halved if desired)
144 cups chopped dates 2 cups sugar
114 cups toasted slivered almonds 12 egg yolks
3 cups Robin Hood Pre-Sifted 1 tbsp. vanilla
All Purpose Flour 1 tbsp. almond extract
3 tsps. baking powder 14 cup molasses
4 tsp. soda 14 cup grape juice
Y, tsp. salt 14 cup strong coffee
4 tsps. cinnamon 12 egg whites

GREASE and line cake tins (set of 3 standard Christmas cake tins, about
8” x 8” x 344", 6” x 6” x 344" and 4” x 4” x 3”) with 4 layers of heavy waxed
paper or 3 layers of brown paper. Grease again. Sets of round tins of similar
size may be used.

COMBINE fruits and nuts in large bowl or on large metal tray.

MEASURE flour (without sifting) onto a square of waxed paper. Add baking
powder, soda, salt and spices. Stir well to blend thoroughly.

SPRINKLE 1 cup of the blended dry ingredients over fruit and nuts. Mix until
fruit is well coated. Separate clumps of fruit.

CREAM butter, sugar, egg yolks and flavouring until light and fluffy. Add
molasses and combine well.

ADD blended dry ingredients alternately with combined grape juice and coffee.
BEAT egg whites until stiff but not dry. Fold into mixture.

ADD floured fruit and nuts, folding in until fruit is well distributed.

TURN batter into prepared pans filling each about two-thirds full. Spread
batter evenly.

BAKE at 275°F. (slow). Bake small cake 244 hours;
medium cake 34% hours;
large cake 4 to 444 hours.

Remove from oven and allow to stand 5 minutes, then turn out on wire
rack to cool.

TO STORE: When cake is thoroughly cool, wrap in heavy waxed paper or
aluminium foil. Place in tightly covered tin box in cool, dry place.

CRANBERRY OAT SQUARES

1144 cups Robin Hood Pre-Sifted 1 cup brown sugar
All Purpose Flour 34 cup butter
134 cups Robin Hood Oats 1 tin (15 oz.) of whole
14 tsp. soda cranberry sauce

PREHEAT oven to 375°F. (moderate). Lightly grease a 9” square pan.
MEASURE flour (without sifting) and combine with oats, soda and brown sugar.
WORK IN butter with fingertips. Pat half of this mixture into pan.

SPREAD cranberry sauce over layer of oat mixture, then pat other half of
oat mixture on top.

BAKE in quick moderate oven (375°F.), 45 minutes. Cut in squares when cool.
YIELD: 20 squares.