Webster City freeman. [volume] (Webster City, Hamilton County, Iowa) 1884-1946, 1915-10-19
Hou to Make
aFruit Cake

Follow these hints, says the Delin-
Gator, and your cake will be good.
Homemade cake is good all the year
around.
All rich fruit-cakes ripen and i'm
prove with keeping.
They must be wrapped carefully in
grease-proof paper and put into a tin
which has close-ftting lid.
They should not be iced or decorat.
ed until a day or two before they are
to be used.
Large cakes, such as holiday cakes,
require a very moderate oven. Not
only so, but the oven must be kept at
regular heat. The cake tins should
be lined at the bottom and sides-frst
with brown paper, then with white pa
per.
The merit of brown paper is that,
being largely non-conductor of heat,
it prevents the cake from being heated
too quickly in the process Of firing.
In fruit cakes, the paper Innings are
not creased, because some of the but
ter. which forms one of the principal
ingredients, penetrates to the outside
in the process of heating, and this Is
sufficient to prevent the cake from ad-
herring to the paper.
A Rich Holiday Cake-Cream one
pound of sweet butter in cake mixer,
then gradually add one pound of SUI
gar. When this is white in appear
ance, add the well-beaten yolks of 16
eggs, a quarter of pound of chopped
candied orange peel, one teaspoon OF
allspice, stiffly beaten whites of eggs,
two pounds Of flour, one teaspoon OF
baking powder, one pound of seeded
raisins and one pound of washed, well.
dried currants. Mix carefully and turn
into large creased, papered baking
tin and bake in moderate oven for
three hours. Take care not to slam
the oven door when looking in.
Large Fruit Cake-The quantities
given in the recipe for this cake are
sufficient to turn out cake weighing
fully five pounds when baked
First take one pound of butter, put.
ting it into large basin with one
pound of sugar. Beat this mixture to
a cream with a large wooden spoon.
Some nousekeepers think that the
beating may be more effectively done
by hand: in any case, the beating of
the butter and sugar into the cream
is process that takes some time to
accomplish. When it is done, beat
six eggs and add quarter of cupful
of milk. Mix in basin one and
half pounds of flour with two tea
spoons of baking powder and add al
ternately to the butter little beaten
egg and milk, then flour, and so on
until the egg and flour are used up.
Next, add half pound of sultana
raisins, half pound of currants, and
half pound of glace cherries.
Put the whole mixture into a pre-
pared cake-tin, and bake in moderate I,
oven from two hours and half to /
three hours.
Old-Fashioned Pound Cake-One
pound of flour, one pound of sugar, one Il
pound of butter, IL eggs, half tea. d
spoon of powdered mace and one tea. Y
spoon and half of lemon extract. 4
Cream the butter, add sugar gradually
and continue beating until thoroughly 4
creamed. Beat the yolks and the 1
whites of the eggs separately until
they are very light, then add the |
whites to the yolks and then gradually
to the creamed hufter S;ft tho Hour
and mace, add the lemon extract and
beat the vigorously for five minutes.
Turn into a papered tin ana bake in
slow oven for one hour and half.
Do not let the cake begin to brown
before it finishes rising.