46 EDITH ADAMS’ .12tH ANNUAL PRIZE COOK BOOK

FRUIT SAUCE CAKES

WALNUT APPLESAUCE CAKE

1 cup sugar
1 teaspoon cinnamon or allspice
14 teaspoon cloves
14 teaspoon nutmeg
% cup shortening
1 egg or 2 yolks, unbeaten
1 cup fairly thick strained apple-
sauce, unsweetened
1 teaspoon vanilla
2 cups sifted all-purpose flour
4 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
34 cup chopped raisins (may be
omitted)
1 cup coarsely chopped walnuts

Mix sugar and spices, add gradually to
shortening, creaming thoroughly. Add
egg and beat well. Stir in applesauce
and vanilla. Add flour sifted with salt,
soda and baking powder. Beat until
smooth. Add raisins. Then crunchy
chopped walnuts. Bake in well-greased
8-inch layer cake pans in moderate oven,
350 degrees F., about 35 minutes. Cool,
frost with favorite icing and decorate
with big golden walnut halves.

“This delicious cake can be served any
time.”

Mrs. A. E. Zurowski, RR 2, Abbots-
ford, B .C.

WINK-OF-AN-EYE BANANA CAKE

34 cup shortening
1% cups white sugar
3 eggs
2% cups flour
3 teaspoons baking powder
1% teaspoons baking soda
6 tablespoons top milk
3 medium-size bananas, mashed
1 teaspoon vanilla
Chopped nuts, if desired

Cream shortening and sugar. Add
other ingredients. Bake 45 minutes in
oven at 350 to 400 degrees F.

“All my friends really go for this cake.”

Mrs. B. Mendelsohn, 1136 West Fortieth
Avenue, Vancouver, B. C.

ORANGE CAKE
34 cup shortening
% cup sugar
2 eggs
Pinch of salt
34 cup sour milk
1 cup raisins
2 oranges
2 cups pastry flour
1 teaspoon soda

Cream shortening and add sugar gradu-
ally. Add eggs well beaten, salt and
milk. Put the raisins and one orange
(unpeeled) through the food chopper, and
add to the first mixture. Add the flour
with which the soda has been sifted. Bake
in a moderate oven 350 degrees F. about
30 minutes. Pour the juice of the other
orange over the cake while it is hot. This
cake may be served without any further
icing, or it may be frosted with orange
butter icing. (See page 52).

PUMPKIN CAKE

% cup shortening

% cup sour milk

Y cup sugar

1% teaspoon soda

1 cup brown sugar (or less)
3 teaspoons baking powder
2 egg yolks

%3 cup chopped nuts

2 cups flour

34 cup pumpkin

Mix as the applesauce cake and bake
in a moderate (350 degrees F.) oven 30
minutes.

“On the street car the other day I
heard a lady telling another that she
wished pumpkin came in smaller cans
as she didn’t want two pumpkin pies ‘in
a row and was at a loss as to what to
do with the remainder of one large can.
This is a recipe I have used for years.
It makes a good dessert, too.”

Mrs. Ivan McLarty, 2546 Kitchener
Street, Vancouver, B. C.

RHUBARB SAUCE SPICE CAKE

134 cups sifted cake flour

2 teaspoons baking powder
™% teaspoon salt

1 teaspoon cinnamon

Y% teaspoon cloves

% cup shortening

1 cup sugar

1 egg, well beaten

1 cup chopped raisins

34 cup cooked rhubarb, sweetened
% teaspoon soda

Cream shortening and sugar. Sift flour,
baking powder, salt and spices together.
Add soda to cooled rhubarb. Add dry
ingredients alternately with the rhubarb
and soda combinations. Bake in a loaf
tin at 350 degrees F. for about 1 hour. Ice
with caramel frosting. (See page 52).

“Rhubarb juice makes an interesting
cake liquid. My family like it very much.”

Mrs. Grace Reid, 2548 West Fourth
Avenue, Vancouver, B. C.