Recipes from our hearth

Cream sugar and butter until light and fluffy. Add eggs, one ata time. Chop dates and nuts fine. Add 1 cup of the flour and blend together. Set aside and add last with orange rind. 46 CAKES Aire Ae Ee ee S | Ne Te) Peewee Se Fs fi Sift dry ingredients, add buttermilk alternately with flour. Fold in dates, nuts and Orange rind. eas into greased and fenced tube pan. Bake 15 hours at 300 degrees, Add topping when cake comes from the oven. Topping l cup orange juice, 14 cups sugar- bring toa boil, sugar and orange juice. Pour over cake while hot. Let cake HES in pan until cold and then turn out. Mrs. Robert E. Zimmerman, Sr. SOUR CREAM COFFEE CAKE 2 cups sugar l cup sour cream 2 sticks butter or + cup white raisins margarine + cup nuts- chopped 2 cups plain flour 2 eggs l tsp. baking powder pinch of salt Cream butter and sugar well. Sift dry ingred- ients and set aside. Beat eggs with creamed mixture approximately 2 minutes. Add flour mixture and sour cream alternately. Fold in raisins and nuts. Pour into 13 x 9 inch pre- pared pan. Sprinkle with topping and bake for 45 minutes at 325 degrees. Do not open oven door while cake is baking. is oppin g: cup sugar l tsp. cinnamon iE, ‘ Mrs. William M. Chniel 47 CAKES FRUIT CAKE SQUARES 6 tbsp. butter or margarine 1 4 cups graham cracker crumbs 1 cup shredded coconut 2 cups diced mixed candied fruits 1 cup diced dates l cup coarsely chopped walnuts or pecans 1 can (15 0z.) sweetened condensed milk (not evaporated) Melt butter or margarine in a jelly roll pan 15+ x 105 by l inches and linch deep. Sprinkle in crumbs; spread evenly over the bottom with the back of a spoon. Sprinkle coconut evenly over crumbs. Distribute candied fruits as evenly as possible. If dates are not the pre- cut kind, mix with a small amount of flour to prevent sticking. Distribute dates evenly over candied fruits. Sprinkle on nuts. Press mixture lightly with hands to level it in pan. Pour sweet- ened milk evenly over top. Bake in a 350 degree oven until the mixture is lightly browned and firm. Cool before cutting into:1 $ inch squares. (These are easy to make and very good with coffee or hot tea. ) Mrs. Ralph Myers 48 CAKES er UT Lee GAl 1 lb. cherries 6 eggs 1 lb. pecans SYeups flour 1 lb. pineapple 2 cups sugar 1 cup butter + tsp. baking powder I tbsp. vanilla or almond extract Bake at 250 degrees for 3 hours. Mrs. W. W. Ernst FARMERS FRUIT CAKE Pecups diicd*applese cutitine 2 cups sorghum molasses l cup sugar 2 eggs iscupybutter Or margarine 1 + cup water mixed with l$ tsp. soda 5 cup of coffee 2 cups raisins 1 cup chopped nuts 1 cup of chopped mixed gum drops 4 cups flour + tsp. salt tsp. ‘Cloves ltsp. cinnamon latspyenutmesg Soak apples overnight in water. Drain, then boil in molasses until preserved. Cream sugar and butter, add eggs, beat well; sift flour and spices 49 CAKES and add to creamed mixture with water and coffee. Add apples, raisins, nuts and gum drops. Beat well. Bake in 10 inch tube pan at 300 degrees for 1} hours. Mrs. James C. Dillon WHITE CHOCOLATE CAKE + lb. white chocolate 2+ cups cake flour + cup boiling water ltsp. baking soda 1 cup butter or 1 cup buttermilk margarine 4 egg whites 2 cups sugar 1 cup chopped pecans 4 egg yolks 1 cup flaked coconut 1 tsp. vanilla | Melt chocolate in } cup boiling water. Set aside to cool, Cream together butter or margarine and sugar until mixture is fluffy. Mix in egg yolks, one ata time, beating well after each addition. Add melted chocolate and vanilla.