WELSH CAKES Judith Skelhorne
3 c,all purpose flour lec. white sugar lc. currants

11/2 tsp. baking powder ltsp. nutmeg 2 eggs

1/2 tsp. baking soda 1 c. shortening 6 Tbsp. milk

11/4 tsp. salt

Sift dry ingredients into a bowl, cut in shortening. Add currants, Beat eggs and
milk. Add to flour/fruit mixture. Mix well. Divide into 3 or 4 parts. Roll out
to 1/2 inch thick, Cut with a 2 inch round cutter. Bake on griddle at 350 degrees
5 minutes on each side or until well browned.

WHITE CAKE Cam€ron Yelenik
2 eggs 11/3 ce. sweet cream 1-11/2c. flour
lc,sugar ltsp. vanilla 3 tsp. baking powder

Beat the eggs until light and fluffy. Add the sugar and beat again, stir in the sweet
cream and blend thoroughly. Add the rest of the ingredients and beat thoroughly.
Bake in a 9x13 inch pan, at 325 degrees.

YULE CAKES Janie Johnson
11/2 c.unblanched almonds lc, slivered candied 1/2 tsp. baking powder
11/2 c. walnut pieces orange peel 1/2 tsp. salt

le. quartered —_ dates 1/2c. sultana raisins 3 eggs

1 c.drained and halved 3/4 c. all purpose flour 1 Tbsp. maraschino juice

maraschino cherries 3/4 c. sugar 1 tsp. almond extract

Heat oven to 300 degrees. Grease 2 aluminum foil pans, about 7 1/2x3 1/2x2 1/4 inches.
Combine nuts, dates, cherries, orange peel, and raisins in a large bowl. Sift

flour, sugar, baking powder, and salt together over fruit and nuts and toss with

hands to mix well. Beat eggs until thick and lemon colored, about 5 minutes at high
speed on the mixer. Stir in maraschino cherry juice and almond extract. Pour over
first mixture and blend well. Spoon into prepared pans and press down firmly

with back of spoon. Bake about | hour and 45 minutes or until cakes seem firm when
touched lightly in the center. Cool in pans for a few minutes then turn out and
complete cooling on a rack, Wrap and store for 2 or 3 days.

ZUCCHINI LOAF Winnona Davidson
lc, brown sugar l tsp. vanilla . 2 tsp. salt
lc. white sugar 2 c. raw grated packe 1/4 tsp. baking powder
lc. vegetable oil peeled zucchini 3 tsp. cinnamon
3 eggs 3 c. flour 2 tsp. mapeline

ltsp. soda lc. chopped nuts

Beat sugars, oil, eggs, vanilla, zucchini well and add remaining ingredients. Sift
together dry ingredients. Mix in order given. Pour into two loaf pans. Bake at
350 degrees for about 1 hour,

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-2l- Fort St. John, B.C.