FRUIT CAKES.

Hawera & Normanby Star, Volume LXII, Issue LXII, 6 May 1911, Page 3

FRUIT CAKES.

Pineapple Cake: Bfcat up six eggs well for nve"tainiitesyi;theh add six biineesof ■caster-sugar';a-M whisk for twenty minutes, or till;thick and frothy.; Next add very lightly six ounces of sieved flour and three, ounces of, pineapple cut into shreds^ ;,Pour the mixture into a tin lined with greased paper, and bake in a 1 Yfof ™" about" half an hour. Prune cake r^Qn^pcup of sugar, one half cup of butt'ferj lone an^Ja'half cups of flour, one teasp'oonful of soda, and four 'tablespoons of sottv ■tnilkK one teaspobnf^^f>in4#^^ona^lf;^asppo"nful of ejfeves," pjje/half teasjiponftil v.of-.;'-ijjjtmeg, three. "eg.gs,-;.: reserving^ the white of one Joxifrosting; one cup.of cpoked prunes cut up fine. This cake, is delicious and will keep moist' for weeks, even in hot weather.^ Walnut-cake:- Required, .five ounces flour, four ounces butter, four ounces' sugar, four ounces grated walnut, grated rind.of.half a.lemon, three eggs, one teaspoonful baking powder. Bake in a'moderate: oven.'s' For dckig, half; a ■-poimdViciiig sugari:_two tablespoonfuls ;of «oldi:water.. toPvtt in a>.-pan, and warm slightly.; Stir? in one ounce; grated ,wal.nut, :poui: over the cake,, and, put-'a. .-lew pieces of walnut ontlie/top before the icing sets,/,Tliis makes a "very nice/cake. W f e recommend the Mikado tea as pne'of 'the most ec'6rfom:icar of family teasi'The retail price is only l'^'6d per lh, but' His r<wbrth:a; good :deal;more. It is very carefully blended,5 and- breWs a fine tawny liquor, which pleases the-palate. ■