Page:Cakes, cookies and confections.djvu/24

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Dark Fruit Cake

(Makes 10 lbs.—keeps for years)

• 1 lb. butter substitute
• 1 ¼ lbs. sugar
• 10 eggs
• ½ c. brandy or grape juice
• 1 tsp. cinnamon
• 1 tsp. mace
• 4 lbs. seeded raisins
• 2 lbs. currants or seedless raisins
• 1 lb. citron
• 1 ¼ lb. flour
• 1 tsp. soda

Cream butter and sugar. Add egg yolks, spices and liquor. Mix flour and soda with fruit and add. Fold in stiffly beaten egg whites. Bake in slow oven about three hours.

English Fruit Cake

• 1 ½ lbs. flour
• 1 lb. butter
• 1 ½ lbs. brown sugar
• 1 c. brandy or substitute
• 2 tbsp. lemon juice
• 1 c. molasses
• 7 eggs
• 1 lb. figs
• 3 lbs. raisins
• 4 lbs. currants
• ¾ lb. citron
• 1 lb. mixed candied fruit
• 1 lb. blanched and sliced almonds
• 4 tsbp. nutmeg
• Grated rind of 2 lemons
• 3 tbsp. mace
• 2 tbsp. cloves
• 1 tbsp. soda

Bake 3 to 4 hours in slow oven (200 to 250°).

Light Cakes

Angel Food

• 1 ½ c. sugar
• 11 eggs
• 1 tsp. cream tartar
• 1 c. flour
• 1 tsp. vanilla

Sift flour four or five times. Sift sugar the same. Beat whites until stiff. Add cream of tartar to whites when beating. Sift into the whites a little of