WHITE ICING
2 egg whites
1-1/4 c. confectioner's sugar
1 tsp. vanilla
Beat the egg whites until they are stiff, sift in the powdered sugar,
add the vanilla, and beat together until the icing is of a consistency
to spread.
------------------------------------CAKE------------------------------------
1 c Flour, all-purpose
1/2 t Salt
1/4 t Baking soda
1/4 t Baking powder
1/2 t Allspice
1/2 t Cinnamon
1/2 t Cloves
1/2 t Mace
1/2 t Nutmeg
1/2 c Butter, melted
2 Eggs
3/4 c Coffee (black), cold
1/2 c Brown sugar
1 c Raisins
1 c Fruit, mixed
1 c Dates
1/4 c Rum or brandy
-----------------------------------GLAZE-----------------------------------
4 T Butter
1/2 c Rum or brandy
1/2 c Sugar
Mix the melted butter, eggs, rum and coffee together. Add brown sugar and mix well. Add rest of dry ingredients and place in a buttered loaf pan.
Bake at 300 degrees F. for 2 hours or until done (it will separate from the sides of the pan). Make glaze when almost completely baked: Melt (do not boil) butter. Add rum and sugar. Stir by hand.
Remove the cake from the oven and pour half of the glaze over it. Let it cool 25 minutes, then turn it over and pour the remaining glaze on the other side.
or you can use the white icing recipe above to make a firmer cake decoration base.
FRUIT CAKE.--In the preparations for Christmas festivities, fruit
cake usually has an important place. But besides being very appropriate
cake for the holiday season, fruit cake is a splendid cake to make
because of its keeping qualities. It may be kept for a long time if it
is properly cared for. The best plan is to wrap it in oiled paper and
then put it away in a closely covered receptacle, such as a tin box. In
fact, fruit cake is much better if it is baked a month before it is to
be eaten and is moistened several times during that time by pouring over
it and allowing to soak in a few teaspoonfuls of orange juice or diluted
grape juice.
2 egg whites
1-1/4 c. confectioner's sugar
1 tsp. vanilla
Beat the egg whites until they are stiff, sift in the powdered sugar,
add the vanilla, and beat together until the icing is of a consistency
to spread.
------------------------------------CAKE------------------------------------
1 c Flour, all-purpose
1/2 t Salt
1/4 t Baking soda
1/4 t Baking powder
1/2 t Allspice
1/2 t Cinnamon
1/2 t Cloves
1/2 t Mace
1/2 t Nutmeg
1/2 c Butter, melted
2 Eggs
3/4 c Coffee (black), cold
1/2 c Brown sugar
1 c Raisins
1 c Fruit, mixed
1 c Dates
1/4 c Rum or brandy
-----------------------------------GLAZE-----------------------------------
4 T Butter
1/2 c Rum or brandy
1/2 c Sugar
Mix the melted butter, eggs, rum and coffee together. Add brown sugar and mix well. Add rest of dry ingredients and place in a buttered loaf pan.
Bake at 300 degrees F. for 2 hours or until done (it will separate from the sides of the pan). Make glaze when almost completely baked: Melt (do not boil) butter. Add rum and sugar. Stir by hand.
Remove the cake from the oven and pour half of the glaze over it. Let it cool 25 minutes, then turn it over and pour the remaining glaze on the other side.
or you can use the white icing recipe above to make a firmer cake decoration base.
FRUIT CAKE.--In the preparations for Christmas festivities, fruit
cake usually has an important place. But besides being very appropriate
cake for the holiday season, fruit cake is a splendid cake to make
because of its keeping qualities. It may be kept for a long time if it
is properly cared for. The best plan is to wrap it in oiled paper and
then put it away in a closely covered receptacle, such as a tin box. In
fact, fruit cake is much better if it is baked a month before it is to
be eaten and is moistened several times during that time by pouring over
it and allowing to soak in a few teaspoonfuls of orange juice or diluted
grape juice.
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