flour . . . then stir in the fruit, alter-
nating with the brandy or fruit juices.

Place the batter in the pans which
are prepared in readiness. I have al-
ways found it advisable to cover the
top of the cake with a piece of heavy
paper, greased. I keep this on for the
first two and a half or three hours of
baking—thus preventing the formation
of too heavy a top crust—and also
makes for a moister cake.

Using a heat-control range (and
I'd rather not attempt the cooking
of anything without heat control)
I set the dial for 325° F. for the
first twenty minutes in the oven,
and then I reduce the heat to 275°
F. for the balance of the baking
time. This cake will usually take
about four hours, depending on the
size of the cake. (That is, depend-
ing on whether you're using one
large pan, or distributing the cake
in a number of smaller pans.)

It is much wiser to keep the cake
several weeks to “ripen” before ic-
ing. Perhaps you prefer not to ice
your cake—in which case, just be-
fore it is finished baking, sprinkle
the top with chopped nuts or pieces
of prepared fruit—or both. If the
surface of the cake is too dry to

allow for placing the fruit on top the
cake in a decorative way, the decora-
tive fruits may be dipped in egg white
or corn syrup. This will make them
stick.

The Christmas cake which I have
described is not particularly expensive,
compared with many Christmas cakes,

and neither is it an unusually rich
(Please turn to page 11.)

With everything in orderly readi-

ness, Miss Reed begins her mixing

. and on the left we have the
ultimate work of art.

Page Five