Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted four times with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven; invert pan and allow to stand until cold. Ice with either chocolate or white icing page 17.
1 cup butter 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon lemon extract 5 eggs 2 cups flour 1 teaspoon Dr. Price’s Baking Powder
Reserve two egg whites for icing. Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with the baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting page 16 made with the two remaining egg whites.
2 cups shortening 2 cups sugar 6 eggs 4 cups seeded raisins 4 cups currants 1 cup shelled almonds 2 tablespoons chopped orange peel 2 tablespoons chopped lemon peel 2 cups sliced citron 1 cup grape juice 4 cups flour 2 teaspoons cinnamon 4 teaspoons Dr. Price’s Baking Powder 1/2 teaspoon grated nutmeg 1/2 teaspoon ground mace 1/4 teaspoon allspice 1/4 teaspoon cloves 1/2 teaspoon salt
Cream shortening and sugar together; add beaten yolks of eggs; add raisins and currants, which have been washed and dried and over which a half cup of flour has been sifted; blanch almonds and put through food chopper with lemon and orange peel and add; slice citron very fine and add; stir in grape juice and half of stiffly beaten whites of eggs; sift together flour, baking powder, spices and salt and add; mix well and fold in remainder of beaten whites; pour into two 12-inch loaf pans which have been greased and lined with four layers of brown paper and bake in moderate oven one hour; then cover with double layer of brown paper, put asbestos plates underneath and continue baking about two hours longer.
COFFEE FRUIT CAKE
1/2 cup shortening 1 cup light brown sugar 2 eggs 1/4 cup strong coffee 1/3 cup rich milk or cream 1-3/4 cups flour 3 teaspoons Dr. Price’s Baking Powder 1/2 lb. raisins, cut into small pieces 1/8 lb. slice citron 1/4 lb. figs, cut in strips
Cream shortening; add sugar; add yolks of eggs, coffee and milk; sift together flour and baking powder and add slowly; add fruit, which has been slightly floured, and fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven from one to one and one-half hours.
DATE LOAF CAKE
1 cup boiling water 1 lb. stoned and cut dates 3/4 cup brown sugar 2 tablespoons shortening 1 ounce melted chocolate 1 egg 2 teaspoons Dr. Price’s Baking Powder 1/4 teaspoon salt 1-3/4 coups flour 3/4 cup chopped pecan nuts