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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 8, 1957)
o MSIANIE E rftOFT, Director, CuliiMry Art! Initihit 2 Easy Fruitcake MORE PRIZE -WINNING HOLIDAY CAKES from FAMILY WEEKLY READERS Christmms Cmlce You'll recognize the inspiration of tradi tional holiday fruit cake in this rich, flavorful cake for year-round party fare. 1 orange, rinsed and art In piece 1 4 cup dark seediest raisins 1 cup (about 4 oz.) maraschino cherries, drained 2 ' cups sifted flour 2 teaspoons baking powder y4 teaspoon baking soda Vj teaspoon salt Vi cup butter 1 cup sugar 2 large eggs, well beaten (until thick and ptled softly) Vj cup milk 1. Grease bottom only of one 9x9x2-in. cake pan. Line with waxed paper cut to fit bottom; grease waxed paper. Set aside. 2. Put orange pieces, raisins, and cherries through medium blade of a food chopper. Set aside. 3. Sift together flour, baking powder, baking soda, and salt. Set aside. 4. Cream butter until softened. Add sugar gradually,' creaming until fluffy after each addition. 5. Add eggs in thirds, beating thoroughly after each addition. 6. Beating only until smooth after each addition, alternately add dry ingredients in fourths, milk in thirds to creamed mix ture. Finally beat only until smooth (do not overheat). Mix in the chopped fruit mixture. Turn batter into prepared pan. 7. Bake at 350F about 1 hr. 20 min., or until a cake tester or wooden pick comes out clean when inserted in center of cake, or until cake surface springs back when lightly touched at center. 8. Remove from oven. Cool 10 min. in pan on cooling rack. To loosen from pan, run a spatula gently around sides. Cover with a cooling rack; invert cake and re move pan. Immediately peel off waxed paper and turn cake top side up. Cool completely. One 9 -in. square cake from ADELAIDE WESTON POUGHKEEPSIE, N. Y. A pressure saucepan will be needed; follow manufacturer's directions. This steaming method of cookery produces a deliciously moist cake. Vi lb. (about 1 Vi cups) candied red cherries, quartered Va lb. (about 14 cups) candled pineapple, cut in pieces 1 cup (about 5 ox.) golden raisins 1 cup (about 5 ox.) dark seedless raisins 2 cups (about 8 ox.) pecans, coarsely chopped 2 cups (about 9 ox.) walnuts, coarsely chopped 2 cups sifted flour V teaspoon baking powder Vs teaspoon salt 1 cup butter 1 s teaspoons vanilla extract 1 Vi teaspoons lemon extract 1 cup sugar 4 large eggs plus 1 egg yolk, well beaten (until thick and piled softly) If doubling recipe, omit egg yolk and use 9 whole eggs. 1. Thoroughly grease a 2-qt. mold (of a shape that will fit easily into the pres sure saucepan) . 2. Mix together the fruits, nuts, and V cup of the flour. 3. Sift remaining 1 cups flour, baking powder, and salt together. Set aside. 4. Cream butter and the vanilla and lemon extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. 5. Add beaten eggs in thirds, beating thoroughly after each addition. 6. Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture. Finally, beat only until smooth (do not overheat). Stir in the fruit mixture. Turn into the pre pared mold, cover with double thickness of unglazed paper; tie tightly with string. 7. Set rack in pressure saucepan. Pour in 2 cups water. Put mold on rack. Place cover on saucepan and tighten it. Care fully follow manufacturer's directions and cook at 10 lbs. pressure for 1 hr. 8. Remove from saucepan to cooling rack. Remove from mold before entirely cooled. About 4 lbs. fruitcake Note: Recipe may be doubled and the en tire amount steamed at one time if using a pressure cooker rather than a pressure saucepan. If the mold used is not large enough to hold the entire amount of bat ter, spoon the remainder into individual molds and bake in 250 "F oven for 1 hr. 25 min. Or, if there is room, place the indi vidual molds in the pressure cooker with the large mold. from MRS. RALPH MOORE CLEVELAND, N. C. 36 iM7S sl 1 ..- J Rich, full-bodied Karo" Syrup makes flapjacks "outdoor" good! 41 r ' .. rt . aj. ' i. Arrhen you're ready with a fluffy brown stack, top it with delicious Karo Syrup rich, dark Karo .(Blue Label) or Maple-y Karo (Green Label) the hearty, satisfying good ness of Karo Syrup makes flapjacks truly delightful! fnfoy KAtO, America's Farcrk Syrvp for SO years. Corn Products Refining Company
