2. Bake 40 mins. to 1 hour in moderate oven. Tem-
perature—325° to 350°F.
3. Cover with Boiled Frosting.
SPANISH BUN.
c. butter.
1 c. sugar.
2 eggs.
c. milk.
2 c. flour.
3 T. baking powder.
2 T. cinnamon.
f.g. nutmeg.
1. Combine as standard cake.
2. Bake in buttered, flat pan, in moderate oven. Tem-
perature— 325° to 350°F. Cover with Boiled Frosting, using
brown sugar; or
3. If the cake is to be used at once, cover with a
meringue. Brown meringue in a slow oven.
SILVER CAKE.
c. butter.
1 c. sugar.
2 eggs.
1 c. milk.
13^ c. flour.
y. c. cornstarch.
2 T. baking powder.
1 T. vanflla.
Make as standard cake.
216
CANADIAN COOK BOOK
SPICE CAKE.
c. butter.
1 c. brown sugar.
2 eggs.
Yi c. molasses.
^ c. sour milk.
1 c. raisins.
1 c. walnuts.
2^ c. flour.
2 T. baking powder.
y2 T. baking soda.
1 T. cinnamon.
Y2 T. cloves and nutmeg.
1. Combine as standard cake.
2. Bake in moderate oven 45 mins. to 1 hour. Tem-
perature—300° to 350°F.
RICH FRUIT CAKE.
3 tb.
5tb.
1
tbs.
T.
2 tb.
3tb.
1 tb.
1 tb.
1 tb.
Htb.
>^tb.
1 lbs. butter.
1 \i lbs. light brown sugar.
13 eggs.
IK lbs. flour.
2 T. cinnamon.
1 T. nutmeg.
Y2 T. cloves.
Yi T. mace.
2 lbs. currarits.
3 lbs. raisins.
Yi lb. dates.
Y2 lb. almonds.
1 lb. citron,
c. grape juice.
Y2 c. strong coffee.
To Mix Cake
1. Cream butter thoroughly.
2. Add sifted sugar slowly; beat until very light.
3. Add one-quarter of flour and spices.
4. Add yolks of eggs, well beaten, then whites, beaten
stiff ; beat mixture until very light.
5. Add fruit juice and coffee alternately with remaining
flour; beat well.
6. Add fruit, one-third at a time.
To Prepare Fruit
1 Pick over, wash and dry currants.
FLOUR MIXTURES
217
2. Wash, seed and cut the raisins.
3. Wash, dry and stone dates.
4. Cut peel into very thin sUces.
5. Blanch almonds and cut into pieces.
6. Mix fruit and nuts; dredge with c. of the flour.
7. Dredge citron peel with flour.
To Prepare Pans
1. Line the pans with three thicknesses of paper, care-
fully fitted at the corners.
2. Butter top layer of paper.
To Cook the Cake
1. Fill pans two-thirds full of the mixture.
2. Smooth over the top.
3. Bake in a very slow oven 3 to 4 hours.
Note. — In the first hour of baking, no change should be
noticeable, except that the mixture is more liquid.
4. The cake may be more moist if steamed for part time.
Cover with buttered paper. Steam medium-sized cakes
2}/2 hours, then bake 1 hour. (Individual amount — steam 1
hr., bake 1 hr.). Temperature for baking— 250° to 300°F.
This amount makes 4 medium-sized cakes, or a three-
layer wedding cake.
LIGHT FRUIT CAKE.
1 c. butter.
3^c.
2 c. sugar.
1
6 eggs.
1 tb.
]4, c. milk.
J^c.
3 c. flour.
^T.
3 T. baking powder.
2 tb.
3^ lb. seeded raisins.
2 tb.
}/2 lb. seedless raisins.
2tb.
}/2 lb. dates.
1 tb.
3^ lb. almonds.
^tb.
}/2 c. citron peel, thin slices.✪ Light Fruit Cake
1. Line pans with buttered paper.
2. Bake in a slow oven 2 hours. Temperature — 250° to
325°F.
This amount will make two loaves.
218
CANADIAN COOK BOOK
IMPERIAL CAKE.
1 c. butter.
1 c. sugar.
5 eggs.
Grated rind of lemon.
2 T, lemon juice.
Yi lb. raisins, seeded and cut.
Yi c. walnuts or almonds.
1 % c. flour.
1 T. baking powder.
Y T. baking soda.
1. Mix as rich fruit cake. ✪ Imperial Cake
Page 65 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2. Bake 40 mins. to 1 hour in moderate oven. Temperature—325° to 350°F.
3. Cover with Boiled Frosting.
SPANISH BUN.
c. butter.
1 c. sugar.
2 eggs.
c. milk.
2 c. flour.
3 T. baking powder. 2 T. cinnamon.
f.g. nutmeg.
1. Combine as standard cake.
2. Bake in buttered, flat pan, in moderate oven. Temperature— 325° to 350°F. Cover with Boiled Frosting, using brown sugar; or
3. If the cake is to be used at once, cover with a meringue. Brown meringue in a slow oven.
SILVER CAKE.
c. butter.
1 c. sugar.
2 eggs.
1 c. milk. 13^ c. flour.
y. c. cornstarch.
2 T. baking powder. 1 T. vanflla.
Make as standard cake.
SPICE CAKE.
c. butter.
1 c. brown sugar.
2 eggs.
Yi c. molasses. ^ c. sour milk. 1 c. raisins.
1 c. walnuts. 2^ c. flour.
2 T. baking powder. y2 T. baking soda.
1 T. cinnamon.
Y2 T. cloves and nutmeg.
1. Combine as standard cake.
2. Bake in moderate oven 45 mins. to 1 hour. Temperature—300° to 350°F.
RICH FRUIT CAKE.
3 tb. 5tb.
tbs.
T.
2 tb. 3tb. 1 tb. 1 tb. 1 tb. Htb. >^tb.
1 lbs. butter.
1 \i lbs. light brown sugar. 13 eggs.
IK lbs. flour.
2 T. cinnamon.
1 T. nutmeg. Y2 T. cloves. Yi T. mace.
2 lbs. currarits.
3 lbs. raisins. Yi lb. dates.
Y2 lb. almonds. 1 lb. citron, c. grape juice.
Y2 c. strong coffee. To Mix Cake
1. Cream butter thoroughly.
2. Add sifted sugar slowly; beat until very light.
3. Add one-quarter of flour and spices.
4. Add yolks of eggs, well beaten, then whites, beaten stiff ; beat mixture until very light.
5. Add fruit juice and coffee alternately with remaining flour; beat well.
6. Add fruit, one-third at a time.
To Prepare Fruit
1 Pick over, wash and dry currants.
2. Wash, seed and cut the raisins.
3. Wash, dry and stone dates.
4. Cut peel into very thin sUces.
5. Blanch almonds and cut into pieces.
6. Mix fruit and nuts; dredge with c. of the flour.
7. Dredge citron peel with flour.
To Prepare Pans
1. Line the pans with three thicknesses of paper, carefully fitted at the corners.
2. Butter top layer of paper.
To Cook the Cake
1. Fill pans two-thirds full of the mixture.
2. Smooth over the top.
3. Bake in a very slow oven 3 to 4 hours.
Note. — In the first hour of baking, no change should be noticeable, except that the mixture is more liquid.
4. The cake may be more moist if steamed for part time. Cover with buttered paper. Steam medium-sized cakes 2}/2 hours, then bake 1 hour. (Individual amount — steam 1 hr., bake 1 hr.). Temperature for baking— 250° to 300°F.
This amount makes 4 medium-sized cakes, or a threelayer wedding cake.
LIGHT FRUIT CAKE.
1 c. butter.
3^c.
2 c. sugar.
6 eggs.
1 tb.
]4, c. milk.
J^c.
3 c. flour.
^T.
3 T. baking powder.
2 tb.
3^ lb. seeded raisins.
2 tb.
}/2 lb. seedless raisins.
2tb.
}/2 lb. dates.
1 tb.
3^ lb. almonds.
^tb.
}/2 c. citron peel, thin slices.
1. Line pans with buttered paper.
2. Bake in a slow oven 2 hours. Temperature — 250° to 325°F.
This amount will make two loaves.
IMPERIAL CAKE.
1 c. butter.
1 c. sugar. 5 eggs.
Grated rind of lemon.
2 T, lemon juice.
Yi lb. raisins, seeded and cut.
Yi c. walnuts or almonds.
1 % c. flour.
1 T. baking powder.
Y T. baking soda.
1. Mix as rich fruit cake.
Records on this page
Light Fruit CakeImperial Cake