Sift flour and salt on to baking board. Cream Crisco, sugar and egg in basin and when thoroughly beaten turn out on board and very gradually knead in flour. Make into two smooth rounds, pinch them round the edges, prick over top with fork, lay on papered tin and bake in moderate oven thirty-five minutes. Leave on tin until cold.
Sufficient for two round cakes.
Silver Nut Cake
| 1 cupful sugar 1/2 cupful Crisco 4 whites of eggs 1/2 teaspoonful vanilla extract 2 cupfuls flour | 1/2 teaspoonful salt 3 teaspoonfuls baking powder 1 cupful chopped pecans or English walnut meats 1/2 cupful milk |
Cream Crisco and sugar. Sift dry ingredients and add to Crisco mixture, alternating with the milk; add nuts and vanilla extract. Beat egg whites to stiff froth and fold in at last. Turn into Criscoed and floured cake tin and bake in moderate oven thirty-five minutes.
Sufficient for one small cake.
Simnel Cake
| 3/4 cupful sugar 3/4 cupful Crisco 4 eggs 2 cupfuls sultana raisins 1/4 cupful seeded raisins | 1/2 cupful chopped candied citron peel 2 cupfuls flour 1 teaspoonful baking powder 1/2 teaspoonful almond extract 3/4 teaspoonful salt |
| For Filling and Icing | |
| 1/4 lb. ground almonds 2 cupfuls powdered sugar | 2 eggs 1 teaspoonful almond extract |
For cake. Cream Crisco and sugar together, add eggs well beaten, flour, baking powder, salt, almond extract, raisins, and peel. Make filling by mixing almonds with powered sugar, eggs well beaten and almond extract. Line Criscoed cake tin with paper and place in half of cake mixture, then put in layer of filling, then remaining half of cake mixture. Bake in moderate oven. When cake is nearly baked, place remaining almond paste on top and finish baking. Cake takes from one hour to one and a quarter hours.
Sufficient for medium-sized cake.