PUMPKIN CAKE
Margaret Hill, Saskatoon, Sask.

1% cup shortening, 1% cups white
sugar, 2 eggs, beaten, 2% cups cake
flour, 3 teaspoons baking powder, 1%
teaspoon salt, 4% teaspoon cinnamon, %
teaspoon ginger, % teaspoon nutmeg,
1 cup canned pumpkin, % cup milk, %
teaspoon soda.

Cream shortening and sugar. Add egg
and mix well. Sift together flour, bak-
ing powder, salt and spices. Mix pump-
kin, milk and soda together and add
alternately with sifted ingredients.
Pour into two 8-inch square pans or one
long one. Bake at 350 deg. F. Ice with
butter icing. This cake keeps moist.

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APPLESAUCE CAKE

Elma Demchenko, Edmonton, Alta.

1 cup unsweetened applesauce, pressed
through sieve and cooled, % cup but-
ter, 1 cup brown sugar, 1 egg, 1 cup
seedless raisins, washed and thoroughly
dried, 144 cups flour, 2 teaspoons bak-
ing powder, % teaspoon baking soda,
1% teaspoon salt, % teaspoon cinnamon,
14 teaspoon allspice, % teaspoon nut-
meg.

Sift together twice sifted flour, bak-
ing powder, soda, salt and spices. Add
raisins and mix lightly but well.

Cream butter and sugar until light
and fluffy. Add egg and beat well. Add
the applesauce and mix well. Add mixed
dry ingredients in small amounts and
mix gently till all are. thoroughly
mixed. Turn into 8-inch square, greased.
pan and bake 1 hour in moderate oven.
When cold frost with butter frosting
and sprinkle with chopped walnuts.

Ww.
CRUMB CAKE

Dorothy Cram, Saskatoon, Sask.

2 cups flour, 1 cup white sugar, %
cup butter.

Rub to crumbs. Take out 1 cup
crumbs. Mix remainder with:

1 cup sour milk, 1 teaspoon soda, 1
teaspoon cinnamon, % teaspoon cloves,
1 egg, 1 cup raisins, 1 cup currants.

Sprinkle the cup of crumbs on top
of cake and bake in a moderate oven.

x

WHITE FRUIT CAKE

Mrs. C. Gordon, Saskatoon, Sask.
1 cup margarine, 2 cups white sugar,
3 eggs, 1 cup sweet milk, 3% cups flour,
1% teaspoon salt, 2 teaspoons baking
powder, 1 teaspoon lemon juice, % Ib.
red and green cherries (mixed), 1 Ib.

white raisins, 4 lb. citron peel.
Cream margarine, add sugar and
cream well. Add eggs. Sift flour with

21

salt and baking powder and add alter-
nately with milk. Add lemon juice and
floured fruits. Bake in slow oven for
2 to 3 hours or until a straw comes out
clean

wut

BANANA CAKE
Norma Barlow, Regina, Sask.

1% cup butter (or shortening or’ mar-
garine), 1 cup brown sugar, 2 eggs,
1, cup milk, 14% cups cake flour, 1 tea-
spoon baking powder, % teaspoon salt,
2 large or 3 small bananas, 1 teaspoon
soda.

Cream shortening. Add sugar and
eggs (I do this all at once in beater).
Add sifted dry ingredients alternately
with milk. Fold in banana pulp to
which soda has been added and dis-
solved. Bake at 350 deg. 35 to 45
minutes. (9x9 pan.)

5: ie *

CHRISTMAS CAKE
Joan Davy, Lindsay, Ont.

2 cups seedless raisins, 1 cup currants,
1% cups mixed red and green cherries,
14% cups separated seedless raisins, 1
cup almonds, 1 cup chopped pitted dates,
1% cups mixed glaced fruits, % cup
chopped candied pineapple, 3 cups sifted
pastry flour, 1% teaspoons baking
powder, % teaspoon salt, 1% teaspoons
cinnamon, % teaspoon nutmeg, % tea-
spoon ginger, %4 teaspoon mace, 4
teaspoon cloves, 1 cup butter, 14%, cups
lightly packed brown sugar, 6 eggs, %4
cup cold strong coffee, % cup corn
syrup.

Sift together three times the flour,
baking powder and spices. Add pre-
pared fruits and nuts, a few at a time,
mixing till fruits are separated and
coated with flour. Cream the butter
and blend in the sugar. Add unbeaten
eges one at a time, beating well after
each addition. Stir in corn syrup. Add
flour mixture to creamed mixture alter-
nately with’ coffee. Turn batter into a
deep 8-inch square cake pan that has
been lined with three layers of heavy
paper and the top layer greased with
butter. Bake in slow oven, 300 deg. F.
for 2% to 3 hours. Cool in pan on rack.
Store in crock or wrap in waxed paper
and store in tin. A few days before
cake is to be cut top with almond
paste and ornamental icing. Just before
cutting cake may be decorated attrac-
tively.

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WHIPPED CREAM ICING
June Duffy, Oconomowoc, Wis.
1% pt. whipping cream, 1% cups
powdered sugar, 5 tablespoons cocoa
Mix all and chill. Frost cake just be-
fore serving.