blend in dry ingredients. (At this stage batter is very
thick but will thin out when you add the grated carrots.)

Stir in grated carrot,

then the chopped walnuts. Turn

batter into well greased and floured 12 cup 10 inch
tubular pan. Bake in preheated slow oven (325 deg.)

for 1 hr. and 15 mins.
clean. Let cake stand

or until cake tester comes out
in pan on wire cake rack for about

15 mins. Then unmold and allow to cool completely.

To serve, decorate with candied cherries and bits of citron
or dust with confection's sugar, or frost with confectioner's

icing sugar.

To store, wrap cake in
plastic wrap and place

aluminum foil or transparent
in refrigerator. (Stored in this

manner cake will keep for a month.)

Cream butter and sugar,

boiling water and add.
alternately with milk.
large cake in moderate

Place in large bowl
2%: G.' €tour
1 c. white sugar
1 c. margarine

Mrs. B. Harrer

FUDGE CAKE
2c. Eber 15 c. sugar
4c. butter 5c. milk
1 tsp.soda 2 eggs
1 tsp. vanilla 4 tbsp.cocoa
% c. boiling water 1% tsp. cream of tartar
*5 tsp. salt

add eggs and beat. Mix cocoa in
Sift dry ingredients and add

Bake in 2 9~inch layers or as one
oven ~ 350 deg.

Mrs. Mabel Jeffers

BIRTHDAY CAKE

3 tsp. baking powder
Pinch salt

(Continued)

40 - Lavington, B.C.

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