Evening star. [volume] (Washington, D.C.) 1854-1972, 1940-11-01


After the cakes are baked, bru!
cup sugar, p cup corn Sirup and
that it thickens, but do not let it
rate the glazed cakes with mex
pensive small bits of candied fruit
and nut meats These decorations
can be as colorful trimmings for the
fruit cake as the bright ornaments
on the Christmas tree.
ECONOMICAL FRUIT CAKE.
l cup butter.
l cup sugar.
6 eggs, well beaten.
81 cups flour.
2 pounds currantS.
2 pounds seeded raiSlns.
l pound citron.
pound almonds, blanched.
2 pounds pecan meats, broken.
2 cups fruit juice.
10 teaspoons cinnamon.
/ teaspoon allSplce.
teaspoon cloves.
l teaspoon soda.
Prepare fruits, mix and place IN
large crock. Soak overnight with
fruit Juice. Sift spices and flour
together three times. Cream butter,
add sugar and beat until sugar is
dissolved. Add eggs and flour alter
hatelv, carefully mixing after each
addition. Add nuts gradually, dis
tributing them well through the
batter. Add fruits, small amount
et a time and mix well. Add flavor
ing. Bake in creased paper-lined
loaf pans in a slow oven 900 de-
grees F. three hours. Allow cakes
to cool in the pans. Glaze ana
decorate with candied fruits ana
nut meats.
Note: A quick way to measure
the size of the pans is to fill them
with cups of water. -Four cup1ulS
equal one pound.
CHRISTMAS FRUIT CAKE IN
CANDIED GRAPEFRUIT SHELLS.
Select large seeded grapefruit of
good shape and color. Wash care
fully: break the oil cells by grating
lightly on a fine crater. Cut
slice from the stem end of the grape
fruit: remove the inside, being care
ful to leave all of the thick part OF
the peel, and being careful not 10
break the shell. You Will ma a
small. sharp pairing knife useful IN
cutting the fruit free from the r1nd-
remove as much as possible in this
manner: then by using heavy
snoon. the remaining membrane ana
pulp NAV be scraped from the rlnd.
Cover the shell with cold sailed
water. bring to a boil, cook about
10 minutes. Drain off water. Re-
neat the process three or four times,
or until as much of the bitter flavor
is removed as desired. Cool smell
Put in a syrup made of equal parts
of sugar and water. If slight vine
flavor is enjoyed, add domestic
sherry to the strip, allow one table
spoon of wine to each cup OF water
use Be sure to use sufficient Slrup
IN float the fruit Cook to 220
degrees F. very thick slrup). Re
move from strip and cool. II the
shell is large, turn it over glass 10
shape.
FRUIT CAKE MIXTURE.
II cup shortening.
- cup brown sugar.
4 eggs.
cup flour.
- teaspoon nutmeg.
"a teaspoon cloves.
"a teaspoon salt.
2 CUBS seedless raiSins.
- cup citron, chopped.
IL CUP candied orange peel,
chopped.
"a cup walnuts, chopped.
Cream shortening and sugar, add
eggs one at a time, beating Vlgor-
ouslv after each addition. Mix and
sift -four. nutmeg, cloves and salt;
add TO first mixture. Add ralSlns,
citron. orange peel and walnut. FIJI
crvstallized grapefruit shell With the
fruit cake mixture. Steam one
hour: bake in a slow oven 300 de-
grees Fahrenheit about 80 minutes.
Roll shell in graduated or powdered
sugar. This amount will fill two or
three grapefruit shells, depending
upon size.
About three weeks is sufficient
for the aging of these cakes, but
longer period is better when possible.
Wrap them in a cloth dampened
with wine. such as domestic sherry.
Wrap them again in a dry cloth
and wallpaper, then store in dark,
cool place. Change the wine cloth
two or three times during the aging
period.
WHITE FRUIT CAKE.
8 cups flour, sifted.
l teaspoon baking powder.
p teaspoon salt.
l teaspoon cinnamon.
/ teaspoon allsplce.
teaspoon nutmeg.
/ teaspoon cloves.
2 cups sugar.
l cup butter.
eggs, beaten.
n cup sherry or brandy.
2 cups almonds, blanched ana
halved.
2 cups broken pecan nut meats.
package large raisins.
Ia cups citron, cut in small
pieces.
cup candied pineapple, diced.
/ cup chopped candied orange
peel.
u cup chopped candied cherries,
Mix the flour, baking powder,
salt and spices, and sift three times.
Cream the butter, adding sugar
slowly, and beat mixture until light
and fluffy. Beat in the eggs, the
sherry and the nut meats. Beat
in the fruit Now stir in the flour
mixture. Grease and line tube or
loaf pans with paper, and turn the
mixture into them. Bake in slow
oven, about 300 degrees Fahrenheit