3 cups water 3 cups sugar 2 tablespoons butter 1 teaspoon cinnamon 1 teaspoon nutmeg
Bake in moderate oven until brown.
BOILED BROWN CAKE
1 cup brown sugar 1 cup water 2 cups seeded (sticky) raisins ½ cup lard ¼ teaspoon nutmeg ¼ teaspoon cinnamon 1 teaspoon ground cloves
Boil for three minutes. When cool add 2 cups sifted flour with ½ teaspoon bicarbonate of soda dissolved in a little hot water. Bake in greased loafpan 325 degree oven for one a quarter hours.
IMP OF SATAN CAKE
¼ pound margarine ¾ cup sugar 1½ cups cake flour ½ teaspoon salt 2 teaspoons baking powder ½ cup milk 2 teaspoons finely chopped lemon peel 4 egg whites, stiffly beaten 2 teaspoons vanilla
Cream sugar and shortening. Beat until fluffy. Sift cake flour, baking powder and salt. Then add to creamed mixture, alternating with milk. Add lemon, then chocolate. Fold in egg whites, vanilla, bake in two greased 8-inch pans for 35 minutes in a 350 degree oven.
BRAZIL NUT DATE CAKE
3 cups Brazil nuts (2 pounds unshelled, 1 pound shelled) 1 pound pitted imported dates 1 cup (one 8-ounce jar) drained maraschino cherries ¾ cup sifted all-purpose flour ¾ cup sugar ½ teaspoon baking powder ½ teaspoon salt 3 eggs 1 teaspoon vanilla