Waldensian cookery

Slice spongecake into three layers; pour six tablespoons of vermouth over each of two layers. Spread with thin layer of orange marmalade, then layer of custard. Place third layer over this; pour rum over all. Cover top and side of cake evenly with thick layer of custard. Sprinkle with finely chopped almonds. Serves 12 to 14. ITALIAN RUM CAKE + 2 8 egg yolks 8 half egg shells full of marsala wine 8 level teaspoons sugar 1 spongecake (10-12 inches in diameter) 1 cup sweet rum 2 tablespoons sugar 1% pint whipping cream 1% cup chopped glazed fruit Zabaglione (Marsala Custard): Break egg yolks into top part of large double boiler. Add sugar. Beat with egg beater until light lemon colored and thoroughly blended. Add Marsala; beat thoroughly again. Place boiling water in lower part of double boiler. Cook egg-yolk mixture (over boiling water) about five minutes or until it begins to thicken. While cooking, be sure to beat constantly. Do not allow to boil. Remove from fire immediately upon first sign of bubble. Set aside to cool. Slice spongecake into three layers. Place one layer on cake plate; pour 1/3 cup of rum over it. Cover with 1/3 of Zabaglione. Place second layer of cake over this; alternate with rum and Zabaglione. Place in refrigerator. When ready to serve, pour cream in mixing bowl, add two tablespoons of sugar, whip until stiff. Spread over top and sides of cake just before serving. Sprinkle with chopped fruit. Serves 12 to 14. Waldensian Cookery CHOCOLATE POUND CAKE % pound butter Y% cup shortening 3 cups white sugar 3 cups flour 4 heaping tablespoons cocoa 1 teaspeon baking powder 14 teaspoon salt 1 teaspoon vanilla 1 cup milk 5 eggs Cream butter, shortening and sugar well. Have butter and shortening at room temperature. Add eggs beating only enough to blend well. Sift together dry ingredients. Add alternately with milk. Grease and flour 8 inch tube pan. Bake at 325 degrees for one hour and 20 minutes. Icing: Combine in a sauce pan: 1 cup firmly packed brown sugar Y% cup water 3 squares chocolate 1% teaspoon salt 2 tablespoons butter Cook slowly until chocolate melts— boil two. minutes. Let cool. Add 24 cups sifted confectioner’s sugar. Beat until blended and thick enough to spread. More confectioner’s sugar may be added to give desired consistency. If desired, add 1 cup chopped pecans. —Mary Lou Ennis CHOCOLATE POUND CAKE Cream together % cup butter, % cup shortening, 3 cups sugar. Add 5 eges, 1 at a time, 1 cup sweet milk. Sift together 3 cups flour, % teaspoon baking powder, % teaspoon salt and 4 tablespoons cooca. Add 1 teaspoon vanilla. Bake at 325 degrees for one hour and 20 to 30 minutes or until done. Frosting: Y, cup butter, 2 squares chocolate melted together. Add 1 box powdered sugar. Flavor with vanilla. This cake is quite large and can be reduced to half for small family use. It is equally good without the icing. It stays fresh and wholesome tasting until the last crumb. —Rita Pons Reich PANETTONE (Italian Coffee Cake) 2 yeast cakes, crumbled % cup water Y% cup warm milk 1 teaspoon salt 1% cup sugar 4 egg yolks, room temperature 2 eggs, room temperature 1 cup seedless raisins 5 cups pastry flour, sifted 14 cup candied citron peel, sliced Soften yeast in water. Add milk, salt, Sugar, beaten eggs and yolks. Add to 44% cup flour. Knead smooth adding flour as needed and fruits. Place in buttered bowl and butter top. Cover and let rise in warm place until twice its bulk. Knead and place in 3-quart buttered round pan. Butter top and let rise until doubled. Cut cross in top. Bake in oven, 400 degrees five minutes. Place Y% teaspoon butter in center of cross. Return to oven and bake at 400 degrees for 15 minutes longer. Bake an hour longer at 350 degrees.