Pour boiling water over dates and baking soda. Leave to
cool. Cream butter and sugar. Add egg and mix well.
Add chopped nuts and vanilla. Sift dry ingredients to-
gether and add alternately with dates to first mixture.
Bake in 8 x 8 inch pan in moderate oven (350 deg.)

FROSTING

5 tbsp. brown sugar 2 tbsp. butter
5 tbsp. canned milk

Boil until thick. Spread over cake and sprinkle with nuts.
This cake is better left for 24 hrs. before using.

Mrs. Violet Blankley

MOTHER'S XMAS CAKE

1 1b. demarara sugar + 1b. mixed peel

1 1b. butter *% lb. glazed cherries, or
10 eggs drained cherries

3 oz. rose water 1 sm. bottle maraschino
1 tsp. lemon extract cherries

1 tsp. vanilla extract % 1b. crystalized pine-
Juice from bottle of apple (cut fine)
maraschino cherries(sm.) % lb. shelled almonds

1 wineglass rum (cut fine)

1 tsp. each, cloves, 5 1b. shelled walnuts
ginger, cinnamon, (cut fine)

allspice & nutmeg

2 lb. seedless raisins
1 lb. sultanas

1 1b. currants

lb. figs (cut up)
lb. dates (cut up)
lb. flour

tsp. baking powder

Nh RK voeeve

Beat butter and sugar together and add eggs one at a time.
Then add extracts and spices. Add fruit after it has been
mixed with 1 cup flour. Add balance of flour. Steam 3%
hrs. and then bake for % hr. to dry out a bit.

Mrs. Reg D'Arcy

46 ~ Lavington, B.C.