SIMPLE CAKES.

New Zealand Herald, Volume LXIII, Issue 19413, 23 August 1926, Page 5

SIMPLE CAKES.

Cream Gingeibread.—Cream together one cup of brown sugar and one-fourth | cup of vegetable oil. Mix and sift toi gether orio teaspoon of soda, one teaspoon each of cinnamon and ginger, and three and. one-half etips of flour. Add alternately with one cup of sour milk and one-half cup of molasses to the first mixture. When thoroughly mixed add one cup of raisins and turn into an oibd bread tin. Bake in a" moderate oven for one hour. Schoolday Fruit Cake.—Cream- 0:10 tea'spoon of vegetable oil and ono cup <t corn syrup. Mix and sjft one teaspoon of cinnamon, one teaspoon of clove, onehalf teaspoon of soda and two and a* half cups.of flour. Add one cup of i' chopped prunes to the flour. Add tins ! alternately with one cup of sour milk to the corn syrup. Beat for a minute and turn into an oiled baking tin and Jet it stand for two minutes. Put into a hot oven and bake for 30 minutes. Syrup Cake.—Mix together one cup pear syrup, one-quarter cut) of sugar and two tablespoons of vegetable oil. Add two eggs beaten until thick. Mix ana sift together two cups of flour, one-half teaspon of clove, three-quarters teaspoon of cinnamon and two. teaspoons of baking powder. Add alternately with one-halt cup of milk to the syrup mixture. Boat for two minutes. Turn into an oikdj baking shiiat and bake for 30 minutes in a hot oven.