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Show This Week's RECIPE . . . Every housewife is desirous of trying new recipes and delighting de-lighting her family with something some-thing different. The following Honey Nut Cake is a favorite of Mrs. Frank Yack's family. HONEY NUT CAKE . 2 cups sifted cake flour 2 tsp. Calumet baking powder pow-der Vi tsp. salt 2-3 cup butter or shortening Vi cup sugar Vi cup honey 3 eggs 1 cup finely cut nut meats Vi cup milk 1 tsp. vanilla Sift flour once, measure, add baking powder and salt, and sift together three times. Cream shortening, add sugar gradually and cream thoroughly, then add honey in thirds, beating well after each addition. Add Vi of flour and beat until smooth and well blended. Beat eggs until thick enough to pile up in bowl; add to cake mixture and beat well. Add nuts. Add remaining flour in thirds, alternately with milk in halves, beating very well after each addition. Add vanilla. Bake in greased 9-inch tube pan in slow oven (325 deg.) 1 hour and 5 minutes or until done. When done, remove from pan and cool on rack.- Spread top and sides with the following frosting. CREAMY NUT ICING Melt in sauce pan Vz cup shortening (part butter adds flavor). Remove from heat. 2V2 tbsp. flour, Vi tsp. salt. Stain Sta-in slowly Vz cup milk.' Bring to a boil, stirring constantly. Boil I minute. (If mixture curdles icing will not be affected). Stir in Vz cup brown sugar, packed in cup. Remove from heat. Stir in 2 cups sifted confectioner's sugar. Set saucepan in cold water. Beat until consistency to spread. Stir in V2 tsp. vanilla and Vz cup nuts, coarsely chopped. |