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.


      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



      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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