48 F.W.U.A. COOK BOOK

water and jelly. Add the remainder of the sifted dry ingredients in three
additions. Add nuts and sherry. Mix well. Bake one hour at 325 degrees,
reduce to 300 degrees and bake two hours.

Edith McGowan, Standard F.W.U.A. No. 1015

FRUIT CAKE (Light)

% lb. butter % lb. almonds
% tsp. salt % lb. mixed peel
1% cups white sugar % lb. candied cherries
1 cup milk 1 lb. white raisins
3 cups flour 5 eggs, beaten separately
1 tsp. baking powder 1 tsp. lemon extract

Cream butter, add sugar slowly creaming well, add well beaten eggs.
Before starting to mix cake, blanch and chop almonds, chop peel and
candied cherries, wash raisins and sift flour over fruit, peel and nuts.
Add milk to mixture then add fruit to cake batter. Beat egg whites stiff,
but not dry and fold in with lemon extract into cake batter. Bake in
300° F. oven for two hours.

Mrs. Reinhold Miskey, Stony Plain F.W.U.A. No. 501

FRUIT CAKE (Dark)
1 lb. candied pineapple 2 cups sifted all-purpose flour
% lb. candied cherries % tsp. mace
¥% lb. candied citron 1% tsp. cinnamon
% lb. candied orange peel % tsp. baking soda
¥% lb. candied lemon peel 5 eggs
1 Ib. golden raisins 1 tbsp. milk
% lb. currants 1 tsp. almond extract
%
1
1

14 lb. seeded raisins cup butter
% cup dark rum or brandy cup white sugar
% lb blanched almonds cup brown sugar (firmly
1% lb. shelled walnuts packed)
or pecans A little salt
Method:

First day—prepare all fruits and cut up the nuts coarsely and soak
them overnight in the % cup of rum or brandy.

Second day—line 10” cake pan with about three layers of brown
paper. Grease. Sift flour. Measure 1% cups lightly by spooning it into
the cup. Sift with spices and soda. To keep fruit and nuts from sticking
together—mix with remaining % cup flour in large bowl.

Beat eggs slightly. Measure milk and almond flavouring into cup.
Using your hands (scrubbed, please) cream butter well, then cream in
white sugar, finally brown sugar until light and fluffy. Add salt. Mix
in eggs, milk mixture and flour thoroughly.

To mix— pour batter over fruits and nuts. Then mix with both
hands, it is easier to combine the small quantity of batter with the great
quantity of nuts and fruits. Lift batter into greased lined pan then press
down firmly with palm of hand. Do this because it makes a compact cake
when baked, which is much easier to slice thinly and perfectly.

Bake in oven at low heat, 275° F. 3 hours and 15 minutes. Let stand
in pan half an hour after removing from oven, then turn upside down
on wire rack, remove paper and when stone-cold place in crock or can
with a few pieces of unpeeled raw apple. Store in a cool place. Make
cake in October and every four weeks pour over it a half cup of rum
or brandy. (Mine never lasts that long).

Mrs. Florence Sissons, Eclipse F.W.U.A. No. 904

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