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FareShare Gazette -- June 2008 Recipes

This FareShare Gazette -- June 2008 Recipes recipe uses Sugar, Brown Sugar, Baking Soda, Salt, and Flour. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 2 tsp
• 1 tsp
• 2 cup
• 2 tsp
• 3 cup
• 1 1/2 cup
• 2 tsp
• 2 cup
• 1 1/2 cup
• 1 1/2 tsp
• 1 tsp
• 2/3 cup
• 3 1/4 cup
• 3 tsp
• 1 tsp
• 1/2 tsp
• 4 tsp
• 1/2 lb
• 1 tbsp
• 1 tbsp
• 1 lb
• 1/2 cup

Method (preview)

1. 1

   Mix dry ingredients together.

2. 2

   Blend in oil, add eggs and carrots, then vanilla.

3. 3

   Blend well and bake in prepared baking pans at 350F for 1 1/4 hours or until done. (This recipe will make two 8-inch layers.)

4. 4

   Sift together flour, sugar, cocoa, baking soda and salt into a large bowl.

5. 5

   Add shortening, milk and Coca Cola.

6. 6

   Mix well.

7. 7

   Add eggs and continue to beat.

8. 8

   Pour into prepared 9-inch baking pans.

9. 9

   Bake in 350F. oven for 35 minutes.

10. 10

    Place cakes on cooling racks then wrap and refrigerate or freeze before frosting.

11. 11

    The day or night before mixing the cake, assemble the fruit and the almonds (the first 8 ingredients).

12. 12

    Wash the raisins and currants and spread out to dry on paper towelling.

13. 13

    Chop dates, slice cherries, measure the peel and slice the pineapple.

14. 14

    If you use canned pineapple allow it to drain overnight.

15. 15

    Before turning out the kitchen lights remove shortening, butter and eggs* from the refrigerator so they will be at room temperature for use first thing in the morning.

16. 16

    Measure the dry ingredients (the next 7 ingredients) into a sifter.

17. 17

    Sift them together onto a piece of waxed paper and remove one cup to add to the fruit and nuts which should be in a large bowl (you may have to use the dishpan) and mix until the fruit is well coated.

18. 18

    Assemble the rest of the ingredients.

19. 19

    Cream the butter and shortening; add flavorings and gradually add the sugar, mixing until creamy.

20. 20

    If you use an electric mixer add the eggs unbeaten, one at a time, otherwise beat the eggs until light and foamy and add to the butter/sugar mixture beating thoroughly.

21. 21

    Add half the dry ingredients folding in after each addition.

22. 22

    Add floured fruits and nuts and fold in until fruit is well distributed.

23. 23

    Heat oven to 275F. placing rack in middle portion.

24. 24

    Place a pan of water on lowest rack to provide moisture (refill when necessary) for the long baking.

25. 25

    Don't crowd the cakes in the oven!!

26. 26

    Bake the small cake (of the set of 3) for 2 1/2 hours; medium cake 3 1/2 hours; the large cake 4 - 4 1/2 hours and the loaf cakes 3 hours.

27. 27

    Remove from oven and allow to stand for 10 minutes and then turn out on wire racks to cool (bottom side down).

28. 28

    Remove paper if desired but it will help to keep the cake moist while being stored.

29. 29

    Wrap in heavy waxed paper when thoroughly cooled and store in a tightly covered tin box.

30. 30

    Since you can't get the whole batch into a standard oven at one time you can safely store the cakes unbaked (covered with waxed paper) in the refrigerator until convenient to bake them.

31. 31

    Flint in Saturday Night magazine, November 27, 1948.