1 cup brown sugar 1-1/4 cups water 1 cup seeded raisins 2 ounces citron, cut fine 1/3 cup shortening 1 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt 2 cups flour 5 teaspoons Dr. Price"s Baking Powder
Boil sugar, water, fruit, shortening, spices and salt together in saucepan 3 minutes; when cool, add flour and baking powder which have been sifted together; mix well. Bake in greased loaf pan in moderate oven about 45 minutes.
CHOCOLATE CAKE
3 squares grated unsweetened chocolate 2 tablespoons sugar 1-1/2 tablespoons milk 4 tablespoons shortening 1 cup sugar 2 eggs 2/3 cup milk 1-1/3 cups flour 2 teaspoons Dr. Price"s Baking Powder 1/8 teaspoon salt
Cook slowly together until smooth, chocolate, 2 tablespoons sugar and 1-1/2 tablespoons milk. Cream b.u.t.ter; add sugar and beat well. Add yolks of eggs and beat again. Stir in chocolate mixture. Sift together flour, baking powder and salt and add alternately, a little at a time with the milk to the first mixture. Fold in beaten whites of eggs.
Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with white or chocolate icing page 17.
SUNSHINE CAKE
3 tablespoons shortening 3/4 cup sugar Yolks of 3 eggs 1 teaspoon flavoring extract 1/2 cup milk 1-1/2 cups flour 3 teaspoons Dr. Price"s Baking Powder
Cream shortening; add sugar gradually, and yolks of eggs which have been beaten until thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes.
Cover with white icing page 17.
NOTE--This is an excellent cake to make in combination with the following Three-Egg Angel Cake. Only three eggs are required for both.
THREE-EGG ANGEL CAKE
1 cup sugar 1-1/3 cups flour 1/2 teaspoon cream of tartar 3 teaspoons Dr. Price"s Baking Powder 1/3 teaspoon salt 2/3 cup scalded milk 1 teaspoon almond or vanilla extract Whites of 3 eggs
Method I
Mix and sift first five ingredients four times. Add milk, cooled slightly, very slowly, beating continually; add flavoring; mix well and fold in beaten whites of eggs. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover top and sides with either white or chocolate icing page 17.
Method II
Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together four times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes.
Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover with white or chocolate icing page 17.
ANGEL CAKE
Whites of 8 eggs 1 teaspoon cream of tartar 3/4 cup granulated sugar 3/4 cup flour 1 teaspoon Dr. Price"s Baking Powder 1/4 teaspoon salt 1 teaspoon vanilla extract
Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted four times with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven; invert pan and allow to stand until cold. Ice with either chocolate or white icing page 17.
POUND CAKE
1 cup b.u.t.ter 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon lemon extract 5 eggs 2 cups flour 1 teaspoon Dr. Price"s Baking Powder
Reserve two egg whites for icing. Cream b.u.t.ter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with the baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting page 16 made with the two remaining egg whites.
WEDDING CAKE
2 cups shortening 2 cups sugar 6 eggs 4 cups seeded raisins 4 cups currants 1 cup sh.e.l.led almonds 2 tablespoons chopped orange peel 2 tablespoons chopped lemon peel 2 cups sliced citron 1 cup grape juice 4 cups flour 2 teaspoons cinnamon 4 teaspoons Dr. Price"s Baking Powder 1/2 teaspoon grated nutmeg 1/2 teaspoon ground mace 1/4 teaspoon allspice 1/4 teaspoon cloves 1/2 teaspoon salt
Cream shortening and sugar together; add beaten yolks of eggs; add raisins and currants, which have been washed and dried and over which a half cup of flour has been sifted; blanch almonds and put through food chopper with lemon and orange peel and add; slice citron very fine and add; stir in grape juice and half of stiffly beaten whites of eggs; sift together flour, baking powder, spices and salt and add; mix well and fold in remainder of beaten whites; pour into two 12-inch loaf pans which have been greased and lined with four layers of brown paper and bake in moderate oven one hour; then cover with double layer of brown paper, put asbestos plates underneath and continue baking about two hours longer.
COFFEE FRUIT CAKE
1/2 cup shortening 1 cup light brown sugar 2 eggs 1/4 cup strong coffee 1/3 cup rich milk or cream 1-3/4 cups flour 3 teaspoons Dr. Price"s Baking Powder 1/2 lb. raisins, cut into small pieces 1/8 lb. slice citron 1/4 lb. figs, cut in strips
Cream shortening; add sugar; add yolks of eggs, coffee and milk; sift together flour and baking powder and add slowly; add fruit, which has been slightly floured, and fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven from one to one and one-half hours.
DATE LOAF CAKE
1 cup boiling water 1 lb. stoned and cut dates 3/4 cup brown sugar 2 tablespoons shortening 1 ounce melted chocolate 1 egg 2 teaspoons Dr. Price"s Baking Powder 1/4 teaspoon salt 1-3/4 coups flour 3/4 cup chopped pecan nuts
Pour boiling water over dates. Cream sugar and shortening; add melted chocolate and well beaten egg; mix well and add dates and water; sift together baking powder, salt and flour; add gradually with pecan nuts.
Mix well and put into greased loaf pan and bake in slow oven for one and a half hours.
CREAM LOAF CAKE
1/2 cup shortening 1 cup sugar 2 eggs 1 teaspoon lemon extract 1/2 cup rich milk or thin cream 1 cup flour 1/2 cup cornstarch 3 teaspoons Dr. Price"s Baking Powder
Cream shortening well; add sugar slowly; add beaten yolks of eggs; add flavoring; add milk a very little at a time; sift flour, cornstarch and baking powder together and add; fold in beaten whites of eggs.
Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover with frosting page 16.
MOLa.s.sES CAKE
1/2 cup shortening 2/3 cup brown sugar 1 egg 1/2 cup mola.s.ses 2 cups flour 1/2 teaspoon salt 3 teaspoons Dr. Price"s Baking Powder 1/2 teaspoon allspice 1/2 teaspoon cinnamon 2/3 cup milk
Cream shortening. Add sugar slowly, beating continually; add beaten egg; beat well and add mola.s.ses; add half of flour, baking powder, salt and spices which have been sifted together; add milk and remainder of dry ingredients. Mix well. Bake in greased shallow pan in moderate oven about 40 minutes. Serve hot with b.u.t.ter.
COCOANUT CAKE
2 cups flour 2 teaspoons Dr. Price"s Baking Powder 1/2 cup shortening 1-1/4 cups sugar 1/2 cup milk 1 teaspoon vanilla extract 3 eggs 1/2 cup fresh grated cocoanut
Sift flour and baking powder three times; beat shortening and sugar to a cream; add milk and vanilla, then flour and baking powder, a little at a time; beat until smooth; add eggs one at a time, stirring and beating batter well after each egg is put in. Bake in greased loaf pan in moderate oven one hour. Cover with boiled icing page 16 and sprinkle with chopped cocoanut.
MARBLE CAKE
WHITE PART