Fruit Wreath Cake

Ingredients

• 1 2/3 cups cake flour
• 1 cup sugar
• 1% teaspoons baking powder
• 3/8 cup milk
• 1/8 teaspoon salt
• 1 tsp. lemon extract
• 1/2 cup shortening
• 3 egg whites
• IV2 cups cake flour
• 1 cup sugar
• IV2 teaspoons baking powder
• 6 egg yolks
• 3/8 cup milk
• 3/8 cup shortening
• 1 teaspoon orange extract
• 1 2/3 cup cake flour
• 1/3 cup shortening
• 1*4 teaspoons baking powder
• % cup sugar
• % teaspoon salt
• 3 egg yolks
• 1/2 teaspoon cinnamon
• 2 tablespoons molasses
• 1/2 teaspoon nutmeg
• 1/3 cup milk
• 1/4 teaspoon cloves
• 1/8 teaspoon soda
• 1/2 teaspoon all spice
• IV2 CUP cake flour
• 2 eggs
• l1/? teaspoons baking powder
• 1 teaspoon vanilla
• 1/4 cup milk
• 1 cup sugar
• 1/3 cup shortening
• 2 squares unsweetened chocolate
• 1/2 cup milk
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup sour cream
• 1% cups pi'can meats
• 1/2 cup milk
• 31/2 cups sugar
• IV2 teaspoon vanilla

Method

1. 1

   Sift flour, measure; add baking powder and salt, sift again.

2. 2

   Cream shortening; add sugar gradually, continue to beat until light and fluffy.

3. 3

   Combine flavoring with milk, add to creamed mixture alternately with dry ingredients, beating after each addition.

4. 4

   Fold in egg whites, which have been beaten until stiff but not dry.

5. 5

   Pour batter into a greased 10-inch pan and bake in a moderate oven (375 degrees) about 30 minutes.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 21. The excerpt below is the record exactly as published.

FRUIT WREATH CAKE (Makes a delicious and beautiful Christmas Cake) — White Layer — 1 2/3 cups cake flour 1 cup sugar 1% teaspoons baking powder 3/8 cup milk 1/8 teaspoon salt 1 tsp. lemon extract V2 cup shortening 3 egg whites Sift flour, measure ; add baking powder and salt, sift again. Cream shortening; add sugar gradually, continue to beat until light and fluffy. Combine flavoring with milk, add to creamed mixture alternately with dry ingredients, beating after each addition. Fold in egg whites, which have been beaten until they are stiff but not dry. Pour batter into a greased 10-inch pan and bake in a moderate oven (375 degrees) about 30 minutes. — Rose Layer — To make the rose layer follow the recipe for the white layer, sub- stituting almond for lemon extract. Tint the batter a delicate pink with food coloring and mix it well until the coloring is evenly distrib- uted. — Gold Layer — IV2 cups cake flour 1 cup sugar IV2 teaspoons baking powder 6 egg yolks y± teaspoon salt 3/8 cup milk 3/8 cup shortening 1 teaspoon orange extract Sift flour, measure; add the baking powder and salt and sift again. Cream shortening, add sugar gradually; continue to beat until light and fluffy. Add well-beaten egg yolks to the creamed mixture and blend well. Add dry ingredients alternately with milk to which flavoring has been added, beating each addition. Pour batter into greased 10-inch cake pan and bake in moderate oven (375 degrees) about 30 minutes. 38 — Spice Layer — 1 2/3 cup cake flour 1/3 cup shortening 1*4 teaspoons baking powder % cup sugar x/4 teaspoon salt 3 egg yolks y2 teaspoon cinnamon 2 tablespoons molasses V2 teaspoon nutmeg 1/3 cup milk J4 teaspoon cloves 1/8 teaspoon soda V2 teaspoon all spice Sift flour, measure; add baking powder, salt and spices, sift again. Cream the shortening, add the sugar gradually and continue to beat until light and fluffy; add well-beaten egg yolks and blend well. Combine the molasses, milk and soda ; add alternately with dry ingredients to the creamed mixture, beating well after each addition. Pour batter into greased 10-inch cake pan and bake in a moderate oven 375 degrees about 30 minutes. — Mahogany Laye** -— IV2 CUP cake flour 2 eggs l1/? teaspoons baking powder 1 teaspoon vanilla a4 teaspoon salt 2 squares unsweetened chocolate 1/3 cup shortening \'2 cup milk 1 cup sugar Red food coloring Sift flour, measure; add baking powder and salt, sift again. Cream shortening; add sugar gradually, continue to beat until light and fluffy. Add beaten egg yolks and chocolate, melted, mix thoroughly. Add dry ingredients alternately with milk to which flavoring has been added, beating after each addition. Fold in egg whites which have been beaten stiff but not dry. To make a reddish brown cake add a little red coloring and mix until evenly distributed. Pour batter into greased 10-inch pan and bake in moderate oven 375 degrees about 30 minutes. — Filling — 1% cups raisins 1 cup sour cream 1% cups pi'can meats Vi cup milk 31/2 cups sugar IV2 teaspoon vanilla

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