CAKES AND FROSTINGS Yo cup almonds 42 cups raisins Yq cup currants 1 cup chopped, mixed peel ¥% cup chopped citron peel ¥% cup glace or well-drained maraschino cherries, sliced 3 cups Robin Hood “Pre-Sifted"’ All Purpose Flour 12 teaspoons baking powder V2 teaspoon baking soda ¥% teaspoon salt ¥% cup shortening 2 tablespoons butter % cup brown sugar, firmly packed 2 tablespoons granulated sugar 1 teaspoons vanilla Y% teaspoons almond extract 3 eggs Yq cup plus 2 tablespoons grape juice V3 cup molasses Ya cup almonds 1% cups glace or well-drained maraschino cherries 2/2 cups Robin Hood _ “Pre-Sifted”’ All Purpose Flour 2 teaspoons baking powder VY teaspoon salt Y2 cup butter Y2 cup shortening 1% cups sugar 1 teaspoon vanilla 1 teaspoon almond extract 14 tablespoons lemon juice 4 eggs V4 cup milk 6 DARK FRUIT CAKE ““A medium dark cake—one you will be proud to serve.” GREASE....... BLANCH...... and line 2 medium (6” x 6” x 314”) Christmas Cake . tins or 1 large tin (8” x 8” x 314”) with 2 layers brown paper or 3 layers heavy, waxed paper; — grease again. .and halve the almonds; then toast in moderate oven until light brown. fruit and set aside. flour without sifting onto piece of waxed paper; add baking powder, soda and salt and stir together thoroughly to blend. shortening and butter until fluffy; gradually add sugars mixing until creamy. Blend in flavourings. .dry ingredients gradually, mixing until well blended. Add fruit and almonds. Mix well. .eggs and add grape juice and molasses; mix together well, then add to flour and fruit mixture. Mix until blended. ..prepared cake tins, filling 24 full and spreading batter evenly. .in oven preheated to 275°F. (slow); 3 hours for medium cakes or 4 hours for large cake, or until cake tester inserted in center comes out clean. .to stand in tin 5 minutes, then turn out on wire rack to cool. Note: Allow this cake to ripen for at least 3 weeks before using. CHERRY ALMOND CAKE “Literally bursting with big, bright cherries.”’ and line with 3 layers of heavy waxed paper or GREASE....... 2 layers brown paper a large, deep tin, about 8” x 8” x 314”. Grease again. BLANCH....... and halve the almonds; slice cherries. MEASURE..... 14 cup flour without sifting and use to coat cherries and nuts. MEASURE..... remaining 2 cups flour without sifting; add baking powder and salt and stir thoroughly to blend. CHEN. veces butter and shortening until fluffy; gradually add sugar, mixing until creamy. Add flavourings and then the eggs, one at a time, beating well after each addition. Blend in milk. MES. IN eS einn all the dry ingredients thoroughly. TURN INTO. . .prepared tin filling 24 full. BROAN « nave nhl in oven preheated to 300°F. (slow) for 144 to 134 hours or until pick inserted in center comes out clean. Allow to stand in tin 5 minutes. Turn out on wire rack and cool thoroughly before storing.