TASTY CAKES

Wairarapa Times-Age, 22 November 1939, Page 8

TASTY CAKES

THREE RELIABLE RECIPES

Try these three reliable recipes:—

Prune-Apricot Upside-down Cake.

I Take cupful butter, J cupful brown sugar, £ teaspoonful grated lemon rind, stewed apricot halves, stewed prune halves, 5 tablespoonfuls shortening, two-thirds of a cupful of sugar, 1. egg (beaten), 1 cupful milk, 2* cupfuls flour, 4 teaspoonfuls baking-pow-der, I teaspoonful salt. Cream butter and brown sugar together, add lemon rind, spread on bottom of cake-tin eight inches by two. Arrange apricot and prune halves to form a design on top of sugar mixture. ' Cream the shortening, add sugar slowly, then egg, and beat well, add milk alternately with flour, baking-powder, and salt, sifted together. Mix thoroughly. Pour batter carefully over fruit in prepared cake-tin, bake for fifty minutes in a moderate oven. Turn on to serving plate upside down. Coffee Layer Cake.

Take 1 cupful strong black coffee. 1 cupful brown sugar, 2 egg-yolks, 2 teaspoonfuls baking-powder, A cupful butter, 2 cupfuls flour, | cupful treacle, a teaspoonful spice, chopped walnuts, butter icing. Sift the flour, spice, and baking-pow-der. Beat butter and sugar to a cream. Stir in egg-yolks, one at a time, then the flour. Moisten with treacle and coflee. Lastly, add the stiffly-whisked egg-whites. Divide equally between two large, buttered sandwich tins. Bake in a moderate oven for twenty minutes. Put layers together when cold with butter icing mixed with, chopped walnuts. For the butter icing: Beat four ounces of sifted icing sugar with two ounces of butter together into a smooth paste. Flavour to taste with vanilla. Mushroom Cake. Take 2 eggs, their weight in flour, 1 level teaspoonful baking-powder, 3oz. castor sugar, 2oz. butter, chocolate icing, almond paste. Beat the sugar and butter to a cream, add eggs separately, stirring each one in quickly and beating it well before adding the next one. When both eggs are well beaten in stir in the flour, sifted with the baking-powder. Mi:< these ingredients together lightly before turning the mixture into a buttered pie-tin. This is a round tin rather deeper than a sandwich-tin, with sloping sides Put the cake into a fairly hot oven to bake. It will take about twenty-five minutes. Place it on a cake-cooler. When cold, cover round part evenly with almond paste. Spread the Hat part thickly with the chocolate butter icing and score with a fork. Make a roll of almond paste and place in the centre of the icing to form a stalk.