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Show This Week's RECIPE... This week's recipe for Whole Wheat Cake was submitted by Mrs. Arcine Benson, who states that besides being very nutritious, nutri-tious, it is delicious and stays fresh a long time. Whole Wheal Cake 2 cups whole wheat flour (sift once before measuring) 1 tsp Royal baking powder Vz tsp. soda Vi .sp. salt 1 cup natural raw sugar -cup shortening (butter or light oil;,- are best) 2 eggs 1 to IV2 cups apple sauce (depends (de-pends on thickness) pkg. raisins . . 1 pkg. dates, chopped 1 cup nuts, chopped'- Combine sugar and shortening. shorten-ing. Add egg yolks. Beat weh. Add dry ingredients alternately with apple sauce. Just befoie adding last portion of 'flour, add fruit and nuts to it. Fold in stiffly beaten egg whites. Pour 'into loaf prn which has been greased and floured. Sprinkle Sprin-kle with sesame seeds and bake approximately 40 minutes at 350 degrees. Cake remains fresh indefinitely indefinite-ly if wrapped and kept in. cool place. For best results stone ground whole wheal; flour is recommended it is much finer |