FRUIT CAKES.

Wairarapa Daily Times, Volume LXIII, Issue 9980, 4 May 1911, Page 5

FRUIT CAKES.

PINEAPPLE CAKE.— Beat up six eggs well for five tninues, then add six ounces of caster sugar, and whisk for twenty minutes, or till thick and frothy. Next add very lightly six onnces of seived flour and three ounces of pineapple cut into shreds. Pour the mixture into a tin lined with greased paper, and bake in a quick oven for about half an hour.

PRUNE CAKE. -One cup of sugar, one half cup of butter, oue and α-half cups of flour, oue teaspooufnl of soda, and four rablespoous of sour milk, one teaspoouful of cinnamon, one teaspooutul of cloves, oue half teaspoouful of nutmeg, three eggs, reserving the white of one for frosting; one cup of cooked prunes out up fine. This cake is delicious and will keep moist for weeks, even iv hot weather.

WALNUT CAKE.—Required: Five ounces of flour, four ounces butter, four ounces sugar, four ounces grated walnut, grated rind of half a lemon, three egga. one teaspoonful■ baking powder. Bake in a moderate oven.

For icing: Half a pound icing sugar, two tableßPOOufuls of cold water. Put in a pan, and warm slightly, stir in one ounce grated walnut, pour over the cake, and put a few pieces of walnut on the top before the icing sets. This makes a very nice cake.

We recommend the Mikado Brand Tea as one of the most economical of family teas. The retail price is only Is Gd per lb, but it is worth a good deal more. It is very carefully blended, and brews a fine tawny liquor which pleases the palate.*