Fruit Cake

4 eggs

1 cup sugar

2 cups flour

1 cup sunflower or vegetable oil

Y2 t. baking powder
Y2 +t. vanilla
1¥%2 cups fruit any kind, blueberry, strawberry, raspberry, peaches, plums, apples,
oranges, bananas, rhubarb, etc.
Crumbs:
1 cup icing sugar
1 cup flour
Y4 cup margarine

Mix together:

All above ingredients except fruit mix together well and pour in well-greased
pan. 2 or 22 cups of fresh fruit any kind or mix. Spread evenly on the dough.
Small amount of sugar could be added to sweeten some fruit, rhubarb for example.
Mix crumbs together and also spread evenly on the fruit. Bake at 350 for 30-40
mins.

Mrs. Zdenka Goba
Ste. Rose, Man.

Basic Cake Batter
1¥3 cups flour
44 cup sugar
3 tsp. baking powder
Yo tsp. salt
Ys, cup soft shortening
1 egg slightly beaten
4% cup milk
1 tsp. vanilla extract
Measure flour into mixing bowl, add sugar, baking powder and salt. Stir to
blend. Cut in shortening with pastry blender until mixture resembles coarse meal.
Make a hollow in dry ingredients and add egg, vanilla and milk. Combine with dry
ingredients, mixing just until flour is moistened.
Use batter as directed in the following recipe.

Raspberry, Blueberry or Saskatoon Pudding
1 recipe Basic cake batter
2 cups of fresh or frozen berries
Y2 cup of sugar
1 tsp. lemon rind.
Grease an 8’’ or 9”’ square baking dish.
Combine, berries, sugar and rind. Place in bottom of dish.
Spread batter carefully over fruit. Bake in moderate oven 350 deg. F. for 45 to
50 min.
Serve warm with or without cream.
Mrs. Francoise Martin
Ste. Amelie, Man.

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