Our favorite recipes (Wilshire Ward LDS, 1957)

Add vanilla. Bake in two 9" cake pans at 350° about 25 minutes. Ice with 7-Minute icing. - Maya C. Zimmerman - CRUMB CAKE 1 Sq. butter or Margarine 1 tsp. Vanilla 2 C. Brown Sugar 2c. Flour 1 Cc. Nuts Method: Mix together with hands until crumbly. Take out 1 cup and set aside. Add 1 tsp. Soda to 1 C. butter- milk (or sour milk) and let stand while beating 1 egg. Add to crumb mixture. Pour into 8x8" pan and sprinkle cup of crumbs over top. Bake 45 to 50 mins. at 350°. ho - Nell Schade - COCO CAKE - "A BLUE RIBBON PRIZE" 1 C. Butter or Crisco 4 C. Baker's Coco 2 Cc. Sugar 2 tsp. Vanilla Extract 3 C. Flour - 1 tsp. Almond Extract 2 tsp. Soda 2C. Sweet Milk 4 tsp. Salt Method: Cream sugar and butter. Sift flour, soda, coco, and salt together. Alternate dry ingredients with milk and add extracts. Bake in long pan 16x10x2", Bake 40 minutes at 325°- Let cool and ice with Orange Icing as follows: ICING: 3 C. Butter, yolk of 1 Egg, 3/4 box Powdered Sugar, juice of 2 Oranges and grated rind. This makes @ large cake. Cuts 30 pieces. - Myrtle H. Johnson - DATE NUT LOAF CAKE + C. Butter 1 tsp. Baking Powder 1 C. Brown Sugar 1 tsp. Vanilla 3/4 tsp. Soda Grated rind 1 orange 1/3 C. Milk 1 C. Nuts, chopped 1 Egg 1 Lb. Dates (put through 2 C. Flour food chopper) Method: Cream butter well, add sugar gradually and beat until light; add egg and beat lightly again. Dissolve soda thoroughly in the milk. Sift flour with baking powder and add to the creamed mixture alternat- ely with the milk. Add vanilla, orange rind, nuts and dates. Pour into greased loaf tin and bake in moderate oven at 350 for 55 minutes or until it tests done. Makes one small loaf. Sees takes over an hour to bake). - ‘Vida Waldron - IDA'S DATE CAKE Cream well - 1 C. Sugar, 4 C. Shortening, ? i; tsp. Salt and 2 eggs. Grated rind of 1 orange (tas ee Add 1 C. chopped Dates, 1 C. Sour Milk, 1 tsp. Soda and 2.C. bread flour. Bake 40 minutes i 350° oven. Let stand while baking cake: Juice of 1 orange, $C. sugar. Mix together and spoon onto hot cake. - Ida Gould - rel DEVIL'S FOOD CAKE 2 3/8 Cc. Sifted Cake Flour 1 tsp. Salt or 24 C. regular flour 1 tsp. Soda 1 3/4 C. Sugar : Method: Sift above ingredients into bowl. Add 2/3 Os soft shortening. Pour in a little over half of 1¢ C. buttermilk. Beat 2 minutes. Add remaining milk ree 3 eggs, 2 Sq. melted chocolate (or 2/3 C. cocoa). Beat 2 minutes. Bake at 350 for 35 minutes. - Lois Park - FRUIT CAKE 1% C. Dates 1 C. Sugar 1§ C. Raisins 1/3 C. Flour 1s C. Nuts ls tsp. Baking Powder 5 Eggs 1s tsp. Vanilla Method: Cream yolks with phic until creamy, add flour and baking powder, sifted together. Add vanilla and fruit and mix well. Add beaten egg whites. Bake in slow oven 1 hour. (Line pan with waxed paper). - G. Mayhew - FRUIT CAKE 1 Lb. Butter is tep. Soda 1 Lb. Brown Sugar 13 Lb. Citron (thinly 12 Eggs (well beaten ) Cpitcea 1 C. Molasses 1 Lb. Currants 1 Lb. Flour % Lb. Preserved Lemon 4 tsp. Cinnamon rind 4 tsp. Allspice 4 Lb. Preserved Orange 1 tsp. Lemon Extract rind 1 tsp. Vanilla Extract 1C. Grape Juice 1 tsp. Salt 4 Sq. Chocolate (melted) 3 Lb. Seeded Raisins 3 Lb. Sultana Raisins. Bake 4 hours in slow oven. (275°). - Dale H. Parke - )2 1 Lb. Sugar 2 C. Pecans 1 Lb. Flour Lb. Citron 3 Lb. Butter = Lb. Pineapple 2 tsp. Baking Powder 2 tsp. Vanilla 2 Lb. White Raisins Lb. Cherries 1 Fresh Coconut, grated Eggs Method: Cream butter with sugar. Add eggs, one at a time.Beat well. Add flour and baking powder sifted together. Add vanilla. Fold in fruit dredged in flour. Bake at 250° until done - about 4 to 5 hours. Makes about 10 lbs. of cake. -Carolyn Jefferis - JAPANESE FRUIT CAKE 2 Cc. Sugar 1 C. Butter 3 C. Flour 1 C. Milk h Eggs 2 tsp. Baking Powder + tsp. Salt METHOD: Cream butter and sugar Logathers Beat in one