LEMON GOLD CAKE
1 pkg. yellow or white Betty 4 whole eggs

Crocker cake mix 1 tsp. salt
1 pkg. lemon jello 1 tsp. lemon extract
¥% cup water Topping - 2 cups powdered sugar
¥, cup mazola (vegetable) oil Juice of 2 lemons

Beat together well the mix, jello and water. Add and beat the
oil, eggs, salt and lemon extract.

Put in a buttered and floured pan 10” x 13”. Bake at 350

degrees for 30 minutes. As removed from oven, pierce generously
with table fork.

Blend the powdered sugar with juice of lemons, spread im-
mediately.

Used as a dessert.
Mrs. Paterson —

LIGHT FRUIT CAKE

1 cup butter 2 lbs. sultanas
2 cups sugar 1 lb shredded coconut
6 eggs 2 lb. citron peel chopped
2¥%4 cups all - purpose flour Y |b. candied cherries halved
VY tsp. salt Yo |b. blanched almonds
4 tsp. baking powder ] tsp. vanilla
1% cups crushed pineapple 1 tsp. almond extract
(not drained ) Y cup brandy or fruit juice

Cream the butter and sugar. Add eggs one at a time, beating
after each addition. Combine the sultanas, coconut, peel, cherries
and nuts and mix well with | cup of the flour. Sift the remain-
ing 144 cups flour with baking powder and salt. Add to the creamed
mixture alternately with the pineapple. Add flavouring and fruit
mixture. Combine well.

Line 2 deep 8-inch square pans with double thickness of but-
tered or oiled brown paper. Put batter into pans.

Bake at 275 degrees for 3 hours.
Yield — about 8 lbs. of cake.

When ready to store, wrap in aluminum foil and store in cool
dark place.

Carolyn Sugden
Iris Young

roe toe