CAKES AND FROSTINGS

OLD-FASHIONED WHITE CAKE

“A plain cake with delicate flavour—vary with frostings.”

1% cups Robin Hood
“‘Pre-Sifted”’
All Purpose Flour

22 teaspoons baking
powder

VY teaspoon salt

Y2 cup shortening
(part butter)

1 cup sugar

Y2 teaspoon vanilla
2 eggs

Yq cup milk

1% cups Robin Hood
“‘Pre-Sifted”’
All Purpose Flour

2 teaspoons baking
powder

V2 teaspoon soda
V2 teaspoon salt

Y2 teaspoon cinnamon

V2 teaspoon allspice
V2 teaspoon nutmeg

1 cup seedless raisins
Ye cup soft shortening

(part butter)
¥% cup sugar
1 egg
1 cup applesauce

GREASE..... and lightly flour an 8” x 8” x 2” cake tin or two 8”
layer cake tins.

PREHEAT. ..oven to 350°F. (moderate) for loaf or 375°F. (mod-
erately hot) for layers. Set oven 25° lower for glass
ovenware.

MEASURE. ..flour without sifting; add baking powder and salt and
stir thoroughly to blend.

CREAM..... shortening until fluffy; gradually add sugar mixing
until creamy. Add vanilla and then eggs, one at a time,
beating until well blended after each addition.

BEI «oo euis + oss dry ingredients alternately with milk, starting and
ending with dry ingredients and mixing until well
blended after each addition.

Ri cretion into prepared tins. Spread batter evenly.

BAKE....... loaf 45 to 50 minutes. Bake layers for 25 to 30 minutes.
Allow to stand in tin 10 to 15 minutes. Turn out on
wire cake rack to cool.

APPLESAUCE CAKE

“Satisfying and spicy—a fruity, moist cake.”

Note: Use 1 cup sugar if homemade, unsweetened applesauce is used.
GREASE..... and lightly flour an 8” square pan.

PREHEAT...oven to 350°F. (moderate); set 25° lower for glass
ovenware.

MEASURE. ..flour without sifting; add baking powder, soda and
spices and stir thoroughly to blend. Add raisins.

CREAM..... shortening until fluffy. Add sugar gradually, beating
well after each addition. Add egg and beat well.

MS i.inaens dry ingredients alternately with applesauce, starting
and ending with dry ingredients, mixing until well
blended after each addition.

BOE bc acacen into prepared cake pan, spreading batter evenly.

BAKE... ss. 1 hour. Remove from oven and allow to stand in pan
10 to 15 minutes; then turn out on wire cake rack to
cool.