Ribbon fruit cake
Two and one-half cups sugar, 1 sweet milk, 4 eggs, 1 teaspoonful cream tartar, half full soda, 4 cups flour. Reserve one third this mixture and bake the rest in two loaves of the same size. Add to the third reserved 1 cup raisins chopped fine, 1/4 pound citron, 1 cup of currants, 3 tablespoonfuls molasses, teaspoonful each of all kinds of spices. Bake in tin the same size as other loaves. Put three together with a little icing or currant jelly, placing fruit layer in the middle; frost the top and side – Mrs E L Wordworth, Amboy, Minn.
White fruit cake
One-half cup butter, 1 cup white sugar, beaten to a cream; 3 eggs, with whites and yolks beaten separately. Beat the yolks with butter and sugar, and 1/2 cup sweet milk, 2 cups of flour and 1 teaspoonful baking powder. Sift part of flour and baking powder in cake, add whites of eggs beaten lightly, 8 cups of raisins drenched in flour, then add rest of flour. Flavor to taste. – Miss Coolidge, Augusta, Wis.
Almond cake recipe
One and one-half cups of sugar, 1-1/2 cups of flour, 1/2 cup of sweet milk, 1/2 cup of corn starch, between 1/2 and 2/3 a cup of butter, 1-1/2 teaspoonfuls baking powder, whites of 8 eggs beaten to a stiff froth; flavor with bitter almonds. Cream butter and sugar together; add corn starch, then the milk, a little at a time; stir baking powder well into the flour and sift in. Add the whites of eggs last. This is splendid if care is taken not to get it too stiff. – Mrs A N Gilman, St Paul
Orange cake recipe
Two-thirds cup butter, 2 small cups sugar, 1 cup milk, 3 teaspoonsful baking powder, the yolks of 5 eggs, 3 small cups flour. Bake in jelly tins. Whites of 3 eggs, beaten to a stiff froth, juice and grated peel of 1 orange, sugar to consistency. Put this between the layers, with white frosting on the top. – Miss Libbie Tellett, 227 Pearl Street, St Paul
Dolly Varden cake recipe
White part: 2 cups sugar, 2/3 cup butter, 1 cup milk, 2 cups flour, 2 teaspoonfuls baking powder, 1 teaspoonful lemon essence.
Dark part: 2 cups sugar, 2/3 cup butter, 1 cup molasses, 2 cups flour, 1 cup each of raisins and currants (raisins stoned and floured), 2 teaspoonfuls of baking powder, 1 tea spoonful vanilla essence, 1 teaspoonful of different spices. Cake in layers; when cold, spread with chocolate. – Miss Ella A M Sell, 1570 Hillside Avenue North, Minneapolis
Grand Duke cake recipe
Two cups sugar, 2/3 cup butter, 1 cup milk, 3 cups flour, 3 eggs, 2 teaspoons baking powder. Bake 1/2 hour hour in jelly tins. To the rest add 1 coffee cup chopped raisins, tablespoonful molasses, 1/4 pound citron, chopped fine, 1 teaspoonful cinnamon, 1/2 teaspoonful cloves, 1/2 teaspoonful allspice, tablespoonful flour. Bake in layers and spread with jelly between. – A E White, West Fourteenth Street, Minneapolis