JUST DESSERTS - страница 9

WHITE FRUIT CAKE

1 cup butter

1 cup mixed candied peel, shredded

2 cups sugar

4 cups sifted flour

1 cup candied cherries, halved

1/2 teaspoon salt

1 cup candied pineapple, shredded

4 teaspoons baking powder

1/2 cup blanched almonds, shredded

Grated rind 1 orange

1/2 cup orange juice

6 stiffly beaten egg whites

1 cup seedless raisins

Cream butter and sugar until very light, work in sifted dry ingredients alternately with grated orange rind and juice. Add fruits and nuts and mix thoroughly; fold in stiffly beaten egg whites. Turn into a large greased loaf pan and bake in moderate oven (360° F.) about 1 hours.

RICH DARK FRUIT CAKE

1/2 pound sifted flour

1 pound almonds, blanched

2 1/2 pounds seeded raisins and halved

3/4 pound citron, finely shredded meats

1/2 pound walnut or pecan, coarsely broken

3/4 pound butter

1/2 teaspoons grated nutmeg

8 eggs, separated

1 teaspoon ground mace

3/4 pound sugar

1/2 pint grape juice

1/2 pound candied cherries, halved

1/2 cup molasses

Mix 1/2 cup of the flour with raisins and citron. Cream butter until light, gradually adding remaining flour. Beat egg yolks until thick, adding sugar gradually and combine with butter and flour mixture. Work in fruit, nuts and spices with or grape juice and molasses; fold in stiffly beaten egg whites. The batter should be moist but heavy in consistency. Turn into two loaf cake pans lined with several thicknesses of paper (greasing the innermost) and bake in a slow oven (300° F.) about three hours. Makes 7 pounds.

UPSIDE-DOWN CAKE

1/2 cup butter

2 teaspoons baking powder

1/2 cup sugar

1 egg, beaten

1/2 cup brown sugar, firmly packed

1 cup milk

1 teaspoon vanilla

2 cups fruit fresh or stewed, dried or canned, drained

4 cups sifted flour

1/4 teaspoon salt

Whipped cream, optional

Cream half the butter, gradually adding sugar. Combine egg with milk and vanilla and add alternately with sifted dry ingredients, beating until smooth. Meanwhile melt remaining butter in heavy frying pan, sprinkle brown sugar over bottom of pan and arranging fruit over this. Pour in batter.

EGGLESS, MILKLESS, BUTTERLESS

CAKE

1 cup brown sugar

1/2 teaspoon ground cloves

1 1/2 cups water teaspoon grated nutmeg

1 1/2 cups seeded raisins

1/2 teaspoon salt

1 cup candied peel, cut small

2 cups sifted flour

4 teaspoons baking powder

1/3 cup shortening