PUMPKIN CAKE Dolly Schaldemose

1/2 c. shortening 2/3 c. milk

2 eggs : 2c. cake flour

1/2 c. sugar 3 tsp. baking powder
1 c. canned pumpkin 1/2 tsp. nutmeg

1 tsp. ‘vanilla 1 tsp. cinnamon

1/2 tsps salt

Cream shortening. Add eggs, sugar, vanilla and pumpkin. Add milk and
mix well. Add sifted dry ingredients and mix well. Place in 8x12" pan.
Bake about 40 min. at 350F. Keeps well -- especially good with Pepper-
mint Icing

BRAC CaKE Mary Earl
1-1/2 lbs. self-raising flour 1 pint cold tea

1/2 1b. sultanas l egg

1/2 1b. raisins 1 lb. soft brown sugar

2 tsp. mixed spice

Put the tea, fruit and sugar into bowl and let stand overnight. Next
day, beat in egg and stir in the mixed spice. Fold in flour and blend
well. Turn into lined cake tin (or two loaf tins). Bake at 325F for
1-1/2 hrs.

Notes It is important that the fruit, sugar and tea be left soaking
overnight to swell the fruit.