Apple juice cake 
1 cup fat 1/) teaspoon soda 
1% teaspoon vanilla Yo teaspoon salt 
1 cup sugar 1/ teaspoon cinnamon 
2 eggs 1/44 teaspoon cloves 
2 cups sifted cake flour 1% teaspoon nutmeg 
1 teaspoon baking powder 3/4 cup apple juice 
Cream fat, vanilla, and sugar together until 
light and fluffy. Add the eggs one at a time, 
beating each one in well. 
Sift together flour, baking powder, soda, salt, 
cinnamon, cloves, and nutmeg. 
Add to creamed mixture in three portions 
alternately with apple juice in two portions. 
Turn batter into two greased 8-inch round 
layer pans. 
Bake at 375° F. (moderate oven) 25 to 30 
minutes. 
Variation. Add 1 cup of raisins to the batter. 
Fluffy apple juice frosting 
1 cup sugar 1 tablespoon lemon juice 
1 cup apple juice 2 egg whites, stiffly beaten 
Pinch of salt 
Mix sugar, apple juice, salt, and lemon juice. 
Cook until the sirup forms a soft ball (234° to 
240° F.) when a little of it is dropped into a 
cup of very cold water. 
Pour very slowly over stiffly beaten egg 
whites, beating constantly. Continue beating 
until mixture stands in soft peaks. 
Spread between layers and over top and 
sides of cake. 
Variations. When frosting is ready to spread, 
stir in 4% cup chopped pecans or hazelnuts, or 
shredded almonds. 
For a more festive cake, sprinkle 44 cup pink- 
tinted shredded coconut over the top after 
frosting is spread. 
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