Page 59 - By His Hands We Shall Be Fed Test 2

CRANBERRY CAKE

Peggy Brock
1 stick margarine 1 tsp. baking soda

1 C. sugar 1/4 tsp. salt

2 eggs 1 tsp. vanilla

2 C. flour 1 can whole berry cranberry sauce

1/2 pt. Sour cream 1/2 C. walnuts

1 tsp. baking powder

Put 1/2 the batter in a round tube pan, put in 1/2 the cranberry sauce. Put in rest of

the batter and rest of cranberry sauce. Put buts on top. Bake for 35 to 40 minutes at 350°.

NUT LOAF CAKE

Beggy Brock
1 1/2 C. flour 2 eggs, separated

2 tsp. baking powder 1 tsp. vanilla

1/2 tsp. Salt 1/2 C. milk

2 C. shortening 1 C. chopped nuts

1 C. sugar

Sift flour, baking powder and salt together. Cream shortening and sugar together

until fluffy, add egg yolks and vanilla and beat thoroughly. Add the dry ingredients and milk

alternately. Add nuts and fold in stiffly beaten egg whites. Bake for 30 to 40 minutes at

350°.

MY SPICE CAKE

Peggy Brock

2 C. flour 2 tsp. baking powder

1 tsp. allspice 1/4 tsp. nutmeg

1/4 tsp. baking soda 1/4 tsp. cloves
1 tsp. salt 1/3 C. shortening

1/2 C. sugar 1/4 C. molasses

1 or 2 eggs 1/2 C. milk

Sift flour, baking powder, salt, allspice, nutmeg and cloves together on wax paper.

Cream shortening and sugar, then add eggs and beat. Add molasses, then add baking soda.

Next, add flour mixture alternately with milk. Beat well after each addition. Last, add

raisins, if desired. Bake for about 40 minutes at 350°.