Old Fashioned Seed Cake
| 2 cupfuls sugar 1-1/2 cupfuls Crisco 4 cupfuls flour | 1 teaspoonful salt 2 tablespoonfuls carraway seeds 12 eggs |
Cream Crisco and sugar thoroughly together, then drop in eggs one by one, beating each one in well before next is added, sift in flour and salt, add carraway seeds. Turn into Criscoed and papered loaf tin and bake in moderately hot oven one and a half hours.
Sufficient for one large cake.
Almond and Citron Cake
| 1 cupful sugar 1 cupful Crisco 5 eggs 1/2 lb. blanched chopped almonds 1/4 lb. shredded candied citron peel | 2 cupfuls flour 1 teaspoonful baking powder 1/2 wineglass brandy 1/4 teaspoonful powdered mace 1 teaspoonful salt |
Cream Crisco and sugar thoroughly together, beat in yolks of eggs one by one, add almonds, citron, brandy, mace, flour, baking powder, salt, mix well and fold in whites of eggs beaten to a stiff froth. Turn into a papered cake pan and bake in a moderate oven for one hour. Cover with boiled frosting if liked.
Sufficient for one large cake.
Walnut Cakes
| For Cakes | |
| 1 cupful sugar 1/2 cupful Crisco 1 cupful milk or water 1/2 teaspoonful salt | 2 cupfuls flour 2 teaspoonfuls baking powder 1 whole egg and 2 yolks of eggs 1 cupful chopped walnut meats |
| 1 teaspoonful vanilla extract | |
| For Frosting | |
| 1 cupful sugar 1 cupful water 2 whites of eggs | Pinch Cream of tartar 1 teaspoonful lemon juice 1 teaspoonful vanilla extract |