LIGHT FRUIT CAKE

1 Ib. seeded raisins 1 ec. butter
14 Ib. candied pineapple 1 ec. white sugar

14% c. blanched almonds 6 eggs

1 9 oz. pkg. cherries 1 tsp. vanilla extract
14 Ib. fine coconut (1 pkg.) 1 tsp. almond extract

2 ec. flour 1 tsp. lemon extract
% tsp. salt 2% tbsp, milk

1% tsp. cream of tartar

Cream butter and sugar. Add egg yolks and beat well. Sift flour, salt, cream of
tartar. Add to first mixture alternately with milk and flavorings. Add fruit
and coconut. Mix well and fold into beaten egg whites. Line cake pan with
paper. Set oven for between 375°F. and 300°F. Bake for 2% to 3 hours.

Place a pan of water in oven to give a glazed top to cake and keep a paper over
top of cake until about % hour before it is to come out of oven, so it will not
get too brown. Can be made in 9-inch angel food tin and decorated with al-
monds and cherries.—Courtesy Mrs. Adell White.

FRUIT CAKE (no shortening)

1144 c. whole brazil nuts % c. all-purpose flour
1% c. walnut halves 34 c. sugar
1% lb. whole dates 1% tsp. baking powder
44 c. chopped candied orange peel % tsp. salt
% c. red cherries 3 eggs
144 ¢, seedless raisins 1 tsp. vanilla

Place all fruit and nut ingredients in large bowl. Measure flour, baking powder,
sugar, and salt into sifter. Sift over fruit. Mix well. Beat eggs lightly adding
vanilla and blend into fruit mixture. Batter will be stiff. Grease bottom and
sides of loaf pan (10 x 5 x 3 inches approximately). Line pan with greased
paper. Spoon into pan. Bake in slow oven, 300°F. for 1% hours. Cool ten min-
utes before removing from pan.—Courtesy Mrs. W. H. Parker.

CHEAP FRUIT CAKE

2 ec. flour 1 c. raisins and currants
1 oc. sugar 1 tsp. seda
1 ec. sour milk 1% tsp. salt

% ec. butter 1% tsp. allspice

Cream butter and sugar, dissolve soda in milk, mix all other dry ingredients
in flour, add alternately with milk and mix well. Bake in slow oven, 300°F.—
Courtesy Mrs. R. H. Peach.

UNCOOKED CHRISTMAS FRUIT CAKE

1 can Nestle’s sweetened con- 2 cc. colored marshmallows (cut
densed milk fine)
2 cc. chopped dates 2,¢. maraschino cherries (cut
2 ¢. raisins fine)
1 cc. currants % tsp. salt
4 * mixed candied peel 1% tsp. nutmeg
4 . crushed graham wafers 1% tsp. cloves
% tates cinnamon % tsp. allspice

Roll graham wafers fine, add salt and spices, then add all other ingredients.
Mix thoroughly, adding condensed milk last. Pack well into an oblong cake
pan lined with buttered wax paper. Press well down. Let stand a few days
before cutting. This cake will slice well as any other fruit cake. Keeps and
slices better if kept in a cool place, preferably on bottom shelf of refrigerator.
Weighs approximately 6 pounds.—Courtesy Mrs. T. R. Barbour.

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