16
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..
sjLf From Mrs. D. C. Ferguson, Grand Junction, Colo. Jr
V-C, BanappleCake CjP
Our prize-winner suggest a Iemon-Iatored butter frosting for her cake. If desired, decorate with walnut pieces.
IK
Vi UP water
Vl UP (about 2'i ox.) dark
' seedless raisins
Vi cup coarsely chopped walnuts
2 cup tlfted flour
1 Vi teaspoons baking powder
Vi teaspoon baking soda
Vi teaspoon salt
1 teaspoon ground cinnamon
Vs teaspoon ground cloves
Vi cup butter
2 tablespoons grated orange peel
Vi teaspoon vanilla extract
Vi cup sugar
Vi cup firmly packed brown sugar
2 eggs, well beaten (until thick)
Vi cup sieved banana ( 1 ' bananas
- having brown-flecked peel)
V cup thick sweetened applesauce
1. Grease bottom only of one 9x9x2-in.
cake pan. Line with waxed paper out to
fit bottom; grease waxed paper. Set aside.
2. Bring water to boiling. Add raisins
and again bring to boiling. Pour oil water
and turn raisins onto absorbent paper to
drain completely.
3. Sift together flour, baking powder,
baking soda, salt, cinnamon, and cloves.
Set aside.
4. Cream together butter, orange peel,
and vanilla extract until butter is soft
ened. Add sugar and brown sugar grad
ually, creaming until fluffy after each
addition.
5. Add beaten eggs in thirds, beating
thoroughly after each addition.
6. Mix together the sieved banana and
applesauce. Beating only until smooth
after each addition, alternately add dry
ingredients in fourths, banana-applesauce
mixture in thirds to creamed mixture.
Finally, beat only until smooth (do not
overheat) . Mix in the raisins and walnuts.
Turn batter into pan.
7. Bake at 350F 45 to 50 min., or until
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.
(. 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 remove
pan. Immediately peel off waxed paper
and turn cake top side up. Cool com
pletely. One 9-in. square cake
Note: If cake is to be turned out of pan
and completely frosted, be sure to line
pan with waxed paper. If cake is to be
cut in pan, it is not necessary to line pan.
o r-i rzrf
From Mrs. A. F. La Vingon, Quincy,
Smited Peanut, Cmke
Mrs. La Vingon likes to serve whipped cream with this delicious cake.
I cup (about S ox.) salted peanuts,
finely chopped
1 Vi cups sifted flour
Vi teaspoon baking soda
Vs "P butter
1 teaspoon vanilla extract
1 cup sugar
1 egg, well beaten (until thick and
piled softly)
cup buttermilk
1. Grease bottom only of one 8x8x2-in.
cake pan. Set aside.
2. Sift together flour and baking soda. Set
aside.
3. Cream together butter and vanilla ex
tract until butter is softened. Add sugar
gradually, creaming until fluffy after each
addition.
4. Add beaten egg in thirds, beating thor
oughly after each addition.
3. Beating only until smooth after each
addition, alternately add dry ingredients
in fourths, buttermilk in thirds to the
creamed mixture. Finally, beat only until
smooth (dd not overheat). Mix in the
peanuts. Turn batter into pan.
6. Bake at 350F about 50 min., or until
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.
7. Remove from oven. Cool completely
in pan on cooling rack. Cut into squares.
One 8-in. square cake
We've been saving these recipes
to comprise a prize-winning
issue of your Family Weekly
Cookbook! All four fine
cakes (readers received
$10.00 cash prizes for the
recipes) are baked in square
pans . . . the filling and frosting
are prize-winners, too. -
From Diane L McLaren, Norwallc, Calif.
Tropical Angel Food Cake
Filling
Our prize-winner suggests your favorite
recipe or prepared mix for angel food
cake. Her method is to cut the cake into
three layers and spread the fitting evenly
between them. Stack to reshape cake. Top
with whipped cream, and sprinkle with
toasted almonds. Chill in refrigerator.
Vs P (about 2 ox.) chopped,
toasted blanched almonds
1 pkg. Instant vanilla-pudding mix
1 Vs cups (12-ar, can) chilled apricot
nectar
1 tablespoon lemon hike
Vs cup chilled whipping cream
1. Set a small bowl and rotary beater in
refrigerator to chill.
2. Prepare instant vanilla -pudding mix
according to directions on package, using
the apricot nectar as the liquid. -Blend in
lemon juice. Let stand about 5 rain, to set
3. Using the chilled bowl and beater, beat
whipping cream until it is of medium
consistency (piles softly). Fold whipped
cream and almonds into the prepared
pudding. About 2V cups fitting
i a i r' ,- r
...i
hemic
i
From Mrs. Louise E. Lynch
Casper, Wyo.
Mocha Frosting
eooo foe wssime
6 ox. (1 pkg. ) semlsweet chocolate
pieces
1 tablespoon butter
1 cup sifted confectioners' sugar
' 1 tablespoon concentrated soluble
coffee
6 tablespoons undiluted evaporated
milk
1. Melt together the semisweet chocolate
pieces and butter over simmering water.
Remove from heat.
2. Sift together sugar and coffee.
3. Beating until smooth after each addi
tion, alternately add sugar-coffee mixture
and evaporated milk to the , chocolate
mixture. Beat until frosting is of spread
ing consistency.
Enough to frost sides and top
of one - or 9-in, square cake
Family Weekly, January 12, 1951