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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
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the hearty, satisfying good
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fnfoy KAtO, America's Farcrk
Syrvp for SO years.
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