Medford mail tribune. (Medford, Or.) 1909-1989, December 01, 1957, Image 56

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PRIZE-WINNING
HOLIDAY CAKES from
FAMILY WEEKLY READERS
Pecmn Frniiemke
I lb. (about 212 cups) candied red
cherries, cut in pieces
1 lb. (abeut2y, cups) candied
pineapple, cut in pieces
1 lb. (abOat 3 cups) golden raisins
1 lb. (about 4 cups) pecans,
coarsely chopped
4 cups sifted flour
2 teaspoons baking powder
2 cops butter
4 teaspoons lemon jalce
2'4 caps sugar
e large eggs, well beaten (vnril
thick and piled softly)
1. Thoroughly grease one 10-in. tubed
pan. Set aside.
2. Mix together the prepared fruits and
nuts, and 1 cup of the flour. Sift together
the remaining flour and baking powder.
Set aside.
3. Cream together butter and lemon juice
until softened. Add sugar gradually,
creaming until fluffy after each addition.
4. Add beaten eggs in thirds, beating
thoroughly after each addition.
5. Beating only until smooth after each
addition, add dry ingredients in fourths
to creamed mixture. Finally, beat only
until smooth (do not overheat). Mix in
the fruit mixture. Turn batter into pan,
spreading evenly.
6. Place a shallow pan containing 3 cups
water on bottom rack of oven during
baking time.
7. Bake at 275F iVz hrs., or until a
cake tester comes out clean when in
serted in cake.
8. Remove from oven. Set on cooling
rack. Remove from pan before entirely
cooled. About 7 lbs. fruitcake
from BEULAH CAIN
FAYETTEVILLE, N. C.
This recipe more than filla 9x5x3-in.
loaf pan. The baked cake may tend to
form a humped and slightly cracked sur-
face'. This does not lessen the delicate
blend of flavors which are enhanced upon
aging the cake at least one week.
2 cups water
2 caps sugar
2 cups (abeat 10 ox.) dark
seedless raisins
', cop butter
14 lb. candied orange peel, cut bi
pieces
14 lb. candied citron, cut In pieces
14 lb. candied red cherries,
quartered
1 tablespoon flnely chopped
crystallized glngor
3Vi caps sifted floor
I teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Vt teaspoon ground cloves
2 large eggs, welt beaten (until
thick and piled seftfy)
1 teaspoon vanilla extract
1. Grease bottom only of one 9Vix5Vix
2-in. loaf pan. Line bottom with waxed
paper; grease waxed paper. Set aside.
2. Mix together in a saucepan the water,
sugar, and raisins. Bring to boiling and
cook over medium heat 10 min., stirring
occasionally. Remove from heat and
blend in the butter. Set aside to cool.
3. Mix candied orange peel, citron, cher
ries, and crystallized ginger with cup
of the flour. Set aside.
4. Sift together the remaining 3 cups
flour, soda, and spices. Set aside.
5. Add beaten eggs and vanilla extract in
thirds to the cooled raisin mixture, beat
ing thoroughly after each addition.
6. Beating only until blended after each
addition, add dry ingredients in fourths
to raisin mixture. Finally, beat only until
blended (do not overheat). Stir in the
fruit mixture. Turn batter into the pre
pared pan, spreading to edges.
7. Place a shallow pan containing 2 cups
water on bottom rack of oven during
baking time.
8. Bake at 325F 2 hrs. 15 min., or until
a cake tester or wooden pick comes out
clean when inserted in center of cake.
. Remove from oven to cooling rack. Re
move from pan before entirely cooled.
About 4 lbs. fruitcake
from MRS. L. W. REGESTER
FORT LAUDERDALE, FLA.
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( and Whiter fhan ever before ) ' 1 J J 7
O V "- t.M " PICTURE NO. 1
Microscope, magnifyingf fabric 100 times, shows
the amazing difference between FAB-washed
clothes and others washed with less effective
products. FAB (see Picture No. 2) gets clothes
clean clear through, not just surface dean . . . not
just bleached white or blued white. Millions of
women use washday products (see Picture No. 1)
that let soil and scum pile up in clothes. Do you?
Dirt can cause odor! No such problem with
FAB-washed clothes. They're really clean, yes,
clean clear through and deodorized, too!
Clothe washed
with nNtetorn FAB are
clean clear threugh
smtt etoeolerlaOTl, to
PICTURE NO. 2
FAB Is The Hard-Working, Heavy-Duty
Detergent For The Whole Family Wash...
And Dishes, Of Coursel