From Top, Left to Right: Irish Soda Bread, whipped butter, Gaelic Lamb Stew, and Farmer's Sunday Cake.
Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
FARMER'S SUNDAY CAKE
to prepare: 25 min. to bake: 30-35 ism.
2V4 cups sifted cake flour
Wa teaspoons baking soda
cup butter or margarine
1 teaspoon vanilla extract
1 tablespoon grated lemon peel
cup sugar
2 eggs, well beaten (until thick and
piled softly)
1 cup buttermilk
1 cup golden raisins
V cup diced assorted candied fruits
Yi cup (about 15) chopped green
maraschino cherries, drained
1. Grease bottoms only of two 8-in. round layer
cake pans; line with waxed paper cut to fit
bottoms; grease waxed paper.
2. Sift flour and baking soda together.
3. Cream butter, extract, and lemon peel to
gether until butter is softened. Add sugar grad
ually, creaming until fluffy after each addition.
Add beaten eggs in thirds to creamed mixture,
beating well after each addition.
4. Beating only until smooth after each addi
tion, alternately add dry ingredients in fourths
and buttermilk in thirds to the creamed mix
ture. Finally, beat only until smooth (do not
overheat). .
5. Mix fruit together and blend mixture into
batter. Turn batter into prepared cake pans.
6. Bake at 350F 30 to 35 min., or until a cake
tester or wooden pick comes out clean when
inserted in center of cake. Invert onto cooling
rack; remove waxed paper, and turn cake, right
side up.' Cool completely.
7. When cooled, fill and frost cake with Lemon
Butter Frosting. If desired, decorate with green
cherries. (See photo.)
One 8-in. round layer cake
For Lemon Butter Frosting Cream together
Vi cup natter or margarine, 1 teaspoon vanilla
extract, and 1 teaspoon grated lemon peel
until butter is softened. Add 2 cups sifted con
fectioners' sugar gradually, beating well after
each addition. Add 1 tablespoon lemon juice
and beat until of spreading consistency.
IRISH SODA. BREAD
to prepare: 20 Mm. to bake: 35-40 min.
4 cups sifted flour
2 teaspoons baking soda
1 V4 teaspoons salt
2 tablespoons sugar
y cup butter or margarine
cup currants, plumped
and drained
V4 cup white vinegar
1 cup milk
1. Sift flour, baking soda, salt, and sugar to
gether into a mixing bowl. Cut in the butter
with pastry blender or two knives until mix
ture resembles coarse corn meaL Lightly mix
in the currants.
2. Combine vinegar and milk. Add half of the
liquid to dry ingredients; blend quickly. Add
remaining liquid and stir only until blended.
3. Turn dough onto floured surface. Lightly
knead dough about 10 times and shape into a
round loaf (see photo). Place on greased bak
ing sheet.
4. Bake at 375F 35 to 40 min. Serve hot with
whipped batter. 8 to 10 servings
Note: For extra flavor appeal, add 1 tablespoon
grated orange peel when currants are added
to the bread.
10
Family Weekly, March 13. 1960