DATE CAKE
- 1 lb. dates, stoned and halved
- ½ lb. (1 cup) butter
- ½ lb. (1 cup) sugar
- 2 eggs
- 1 teaspoonful baking soda
- 1 gill (½ cup) boiling water
- 1 lb. chopped walnut meats
- 2 cupfuls Sultana raisins
- ½ lb. (2 cups) flour
- 1 teaspoonful almond extract
Beat the butter and sugar together until creamy, then add the eggs well beaten. Dissolve the soda in the boiling water, then add it with the nuts, fruit, extract, and flour. Mix thoroughly, turn into a buttered and floured fireproof dish, and bake in a moderate oven for one hour.
DUTCH APPLE CAKE
- Apples, cored and sliced
- 1 oz. (1 heaping tablespoonful) butter, melted
- 3 eggs
- 1 teaspoonful lemon extract
- 4 ozs. (4 heaping tablespoonfuls) sugar
- ½ lb. (2 cups) flour
- ¼ teaspoonful salt
- 2 heaping teaspoonfuls baking powder
- ½ pint (1 cup) milk
Separate the yolks from the whites of the eggs, add to the yolks the melted butter, milk, salt, and sifted flour. Beat till smooth, then add the baking powder, lemon extract, and fold in the stiffly beaten whites of the eggs.
Pour into a well-greased casserole, cover with the apples, and bake in a hot oven for half an hour.
Serve hot with sweet sauce flavored with lemon extract or with cream.
FRUIT CAKE
- ½ lb. (1 cup) butter
- 1½ lbs. (3 cups) sugar
- 6 eggs
- 1 pint (2 cups) sour cream
- 1 teaspoonful soda
- 1¾ lbs. (7 cups) flour
- 1 grated nutmeg
- ½ teaspoonful powdered mace
- 1 lb. currants
- 1 lb. Sultana raisins
- ½ lb. chopped citron peel
- 1 lemon
- 1 teaspoonful rose extract
- ¼ teaspoonful salt