Making Cake. — Part TI 1469 



Compared with the formulas '\ this rcciijc corresponds to cake formula 

 IV, except that the amount of liquid is increased in order to balance 

 the larj:;;e amount of dry fruit that is included. The soda should be mixed 

 with the coffee. 



Dried-apple cake 



I cupful dried apples i egg 



I cupful molasses i cupful sugar 



^ cupful butter 32~4 cupfuls flour 



I teaspoonful soda dissolved in i teaspoonful cinnamon 



I cupful sour milk or butter- i teaspoonful cloves 



milk I teaspoonful nutmeg 



I cupful raisins, lightly floured 



Soak the dried apples over night, drain them, and cook them with 

 the molasses until the mixture is thick. The cooking will require about 

 half an hour. Add the butter to the hot mixture and allow it to cool 

 before adding the remaining ingredients. Bake this cake in a good-sized 

 loaf; it can be kept for some time. 



Weddi}ig fruit-cake 



I pound flour (browned) i pound figs 



I pound brown sugar i pound currants 



I pound butter i nutmeg, grated 



I pound almonds, bleached and 3 tablespoonfiils cinnamon 



cut fine I tablespoonful cloves 



i^ pound raisins | pound citron, cut fine 



1 2 eggs I teaspoonful soda dissolved in 

 Juice of 2 oranges ^ cupful black coffee 



Juice of 2 lemons 



Mix fruit and nuts together and dredge with browned flour. Beat 

 sugar and butter to a cream, and add beaten eggs, fruit juice, and coffee. 

 Add the other ingredients and stir the whole mixture well. Place thick 

 buttered paper in the pans before pouring in the cake mixture. Bake 

 the cake in a very slow oven. 



Chocolate caramel cake 

 \ cupful grated chocolate 2 eggs 



(2 squares, or 2 ounces) | cupful milk 



J cupful butter i cupful flour 



I cupful sugar 2 teaspoonfuls baking powder 



3 Given on page 1457 of Making Cake. — Part I. 



