This is a newspaper clip with a note: Space in The Blade Readers' Cook Book did not permit inclusion of all recipes which received honorable mention in the annual competion. These recipes are being printed in the daily editions.
5 1/2 c flour
3 1/2 c sugar
5 eggs
1/2 lb butter
1 lb white raisins
1 t cinnamon
1/2 t cloves
1/2 t nutmeg
1 lb pecans
1 lb candied cherries
1 lb candied pineapple
1/2 lb citron
1/4 lb candied orange peel
1/4 lb candied lemon peel
2 oz lemon flavoring
Cut candied fruit in half-inch pieces. Sift dry ingredients and combine with fruit.
Cream butter, add sugar and beaten eggs, then add lemon flavoring. Combine wet mixture with dry ingredients.
Line pans with greased brown paper and cover cake with a piece of greased brown paper. Place three quarts hot water in pressure cooker canner.
Place pans of cake mixture above water and steam with petcock open for 3 1/2 hours. Do not use any pressure in cooking.
Remove from pans. If you wish, you may place cakes in a slow oven for a few minutes to dry out. Soak in grape juice or wine if desired.
This recipe is credited to: Mrs. H. B. Wiilams Nashville , Tenn
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