OCR Text |
Show For the Bridal Party r- Ttr-TOWi I saw l BBaBBBBaasa L""suuj II si tor Here's a cake that's made to serve at a bride's shower, a flavorful flavor-ful fiHtng surrounded with whipped cream. Kitchencraftl ' ' . ' , , Now's Time to Make Fruit Cake for Fall Wedding By MRS. ALEXANDER GEORGE; If there' to be a wedding In your family this fall, if time to start making the fruit cake. In preparation for many nxiptial making the cake is considered almost as important as choosing frocks for Peek at the cake often to see that It's ripening properly. Pour a little fruit Juice (spiced peach Is grand) ever It to keep It moist Her Is a recipe for a dark, rich fruit cake: Cream until soft, cups butter. Add 1 cup dark brown sugar and a cup of granulated. granu-lated. Mix until very soft Mix In 8 beaten eggs, 1 cup grapejulce or cider, 1 tablespoon vanilla, 1 tablespoon grated lemon rind, 1 teaspoons salt and th spires, 1 tablespoon of cinnamon and 3 teaspoons tea-spoons each of doves, nutmeg and spice. Then blend In 1 pound each of raisins, currants and dates. At the last, add 1 cup chopped citron and a naif cup each of the candied fruits: Pineapple,' lemon, orange and cherries, mix In IS cups blanched almonds. 4 cup flour and 1 teaspoon soda. This makes about 8 pounds of fruit rake plenty to serve a hundred guests. One and one-half cups sifted cake flour, I'm teaspoons double-acting double-acting baking powder, 1 cup granulated granu-lated sugar, teaspoon salt. 3 eggs, unbeaten, 1 2-3 cups heavy cream (about), 1 teaspoon vanilla. the bridesmaid. Candled fruits and rinds add color. Cut the candled fruits K pineapple, orange, lemon and citron) cit-ron) Into thin slice of uniform size. This cake Is so rich that only mail slices are served but each lice should contain It full share of th air thing In th cake, so mix the Ingredient thoroughly. A baking pan- with a tub in tha center 1 best bus a baking dish or loaf pan will do. Line the pans, clear to th top, with two thicknesses of light brown wrapping wrap-ping paper. Grease the paper aext to the cake. Fill the pan not more than three-quarters full of batter. Cover Cov-er the toe at each pan with heavy waxed paper, tied In place with whit cord. Bake 24 hour in a slow oven 250 degrees, removing the paper during th last 40 minute. min-ute. Let the cake cool In th pan. then remove It carefully, without taking oft th lining pap'. Wrap In several thicknesses of waxed paper, store In a tightly covered box or stone Jar, In a cool place, te ripen. Sift flour once. Measure, Add baking powder, sugar and salt, and sift together three times. Break eggs Into cup and add cream to fill cup. Add to flour and beat until un-til smooth. Add vanilla. Bake in two greased 8-Inch layer pans In moderate oven (350 degrees F.) 25 minute. Spread one-third of a cup of whipped cream between layer. Whip rest of cream and spread over the tpp and side of the cake. |