4hmeuUMeH Hee eR eRe nReRenen nen eee be ed & @ CAKES a 6 a 6 Fe 6 a a hb Ph Pb Pb a Pk Fa bP 6 Bh Pe 6 Ph Pb Ph Fb Pk Pb Ph Pb Pe 6 Ph 6 Pe 6 Pe i Gradually add beaten yolks to the sugar mixture and beat thoroughly. Blend or sift together 8 cups Pre-Sifted PURITY All-Purpose Flour 1 teaspoon baking soda 2 teaspoons salt 1 teaspoon cinnamon 114 teaspoons nutmeg 34 teaspoon cloves Add dry ingredients to creamed mixture, alternately with 1 cup sour milk Beat 10 egg whites until stiff but not dry. Fold beaten whites into the batter. Then add prepared fruit and nuts. Fill each pan about 34 full. Arrange glacé cherries and pecans or walnuts on the top, if desired. Bake in preheated 325° oven for 2 to 3 hours, depending upon size of pans used. (Place a pan of water in the bottom of your oven to prevent drying out.) Allow baked cakes to stand in pans for about l4 hour before removing. NOTE: This recipe may be halved with the same excellent results. 111 Light Fruit Cake This cake may be baked in any of the following combinations of pans: Two 10” tube pans; one 10” tube pan plus a 10” x 5” loaf pan. All pans must be at least 3” deep. Line pans with 2 or 3 thicknesses of heavy brown paper and grease well. Combine | 1 pound candied citron, slivered 114 cups blanched almonds, sliced 1 pound red and green glacé cherries, sliced 1 pound light sultana raisins Cream until soft 1 pound butter Gradually blend in 2 cups fruit sugar Cream until light and fluffy. Beat until very light 8 eggs Add to the butter and sugar mixture and combine well. Add 2 tablespoons grated lemon rind 2 tablespoons lemon juice or 1 teaspoon vanilla and 1 teaspoon almond extract Blend or sift together 414 cups Pre-Sifted PURITY All-Purpose Flour 2 teaspoons baking powder 1 teaspoon salt Thoroughly flour the combined fruit and nuts with part of the dry ingredients. Mix very thoroughly to coat and separate all the fruit completely. Gradually add remaining dry ingredients to the creamed mixture. Combine very thoroughly. Fold in the floured fruit and nuts. Fill prepared pans about 34 full. Bake in preheated 325° oven for 114 to 2 hours, depending upon size of pans used. 112 Balmoral Fruit Cake Preheat oven to 325°. Line a 10” x 5” loaf pan with heavy brown paper and grease it well. Cream 34, cup butter Gradually blend in 1 cup fruit sugar Cream until light and fluffy. Beat thoroughly 3 eggs Add to the creamed mixture and combine well. Blend or sift together 114 cups Pre-Sifted PURITY All-Purpose Flour 14 teaspoon baking powder 14 teaspoon salt Combine and flour 1 cup sultana raisins 3 tablespoons finely shaved candied ginger 14 cup slivered blanched almonds Gradually add the dry ingredients to the creamed mixture. Continue beating at low speed for 2 minutes after the last of the flour has been added. Fold in the floured fruit and nuts. Turn batter into prepared pan. Bake in 325° oven for 65 to 70 minutes. Purity Pre-Sifted Flour — the All-Purpose Flour 51