The preparation is the same as given in Chapter 19, [No. 67], Cherry Tart.
No. 25—FRUIT FROSTING.
- ⅓ lb. of powdered sugar
- 2 tbsps. of fruit marmalade
- 1 white of egg
Preparation: The ingredients are mixed well, stirred 25 minutes until thick and foamy, then spread on the cake immediately.
No. 26—CREAM FROSTING FOR FRUIT CAKE.
- ½ cup of sweet or sour cream
- 2 eggs
- ¼ cup of sugar
Preparation: Cream, sugar and yolks of eggs are mixed well and the beaten whites of eggs added. This frosting is spread on the cake and baked 10 minutes until the frosting is a nice yellow color.
No. 27—PLAIN ALMOND FROSTING.
- ½ lb. of confectionery sugar
- ¼ cup of cream or milk
- 1 cup of blanched, ground or chopped almonds
Preparation: The cream and the almonds are stirred into the sugar. The frosting must be quite thick, then spread on the cake immediately.