From Mrs. Eunice Parker, Walnut Grove, Mo.
Currant-Pecan Cake
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Vi tip (about 2 ox.) coarsely chopped pocant
2 cupt sifted cake flour
1 teaspoon cream of tartar
Vi teaspoon baking soda
Vx teaspoon salt
Vj cup butter
2 teaspoons grated orange peel (citrus peel is grated
through colored part only, white part Is bitter)
1 'i teaspoons grated lemon peel
1 cup sugar
2 eggs, well beaten (until thick and piled softly)
1 tablespoon orange ulce
1 tablespoon lemon juice
' UP "llk
Vi cup currants
1. Grease bottom only of one 9x9x2-in. cake pan. Set aside.
2. Sift together cake flour, cream of tartar, baking soda, and
salt. Set aside.
3. Cream together butter, and orange and lemon peels until
butter is softened. Add sugar gradually, creaming until fluffy
after each addition.
4. Add eggs in thirds, beating well after each addition.
5. Add orange and lemon juices to the milk to sour.
6. Beating only until smooth after each addition, alternately
add dry ingredients in fourths, soured milk in' thirds to the
creamed mixture. Finally, beat only until smooth (do not
overheat) . Mix in pecans and currants. Turn batter into pan.
7. Bake at 350 F 40 to 45 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.
8. Remove from oven. Cool completely in pan on cooling
rack. Cut into squares. One 9-in. square cake'
From. Mrs. J. B. Minor, Fairmont, W. Va.
Yum Yum Cake
A slight depression in this cake may score against its eye
appeal, but nothing can mar its delicious flavor. Serve a Yum
Yum square instead of a sweet roll with morning coffee.
Vt tuP (about 2 oc) pecans, coarsely chopped
2 tablespoons butter, softened
V4 (up firmly packed brown sugar
3 ox. marshmallows, cut in small pieces
Vi cup (3 ox.) semlsweet chocolate pieces, coarsely
chopped
2 cups sifted flour
1 ' teaspoons baking powder
V4 teaspoon baking soda
teaspoon salt
Vi tuP 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 9x9x2-in. cake pan. Set aside.
2. Thoroughly blend together the softened butter and brown
sugar. Mix in the pecans. Set aside for topping.
3. Sift together flour, baking powder, baking soda, and salt.
Set aside.
4. Cream the Vi cup butter and vanilla extract together until
butter is softened. Add sugar gradually, creaming until fluffy
after each addition.
5. Add egg in thirds, beating well after each addition.
6. Beating only until smooth after each addition, alternately
add dry ingredients in fourths, buttermilk in thirds to
creamed mixture. Finally, beat only until smooth (do not
overheat). Mix in the marshm allow and chocolate pieces.
Turn batter into pan. Top evenly with pecan mixture.
7. Bake at 350F 45 min., or until cake tester or wooden pick
comes out clean when inserted in center of cake. -
S. Remove from oven. Cool in pan. One 9-in. square cake
Family Weekly, January 12, 195
17
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