Recipes Included On This Page Carrot Wedding Cake Chocolate Coca Cola Cake Christmas Cake from 1948 Saturday Night Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Carrot Wedding Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 cups flour 2 teaspoons cinnamon 3 cups carrots -- grated 1 1/2 cups vegetable oil 4 eggs 2 teaspoons vanilla Mix dry ingredients together. Blend in oil, add eggs and carrots, then vanilla. 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.) Cover the cake with your favorite buttercream frosting. You can see a photo of this cake at the following link: http://www.fareshare.net/carrot_wedding_cake.html Contributed to the FareShare Gazette by Jennie in response to a request; 20 June 2008. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 562 Calories; 35g Fat (55.4% calories from fat); 6g Protein; 58g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 513mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 6 1/2 Fat; 2 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Chocolate Coca Cola Cake Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 1/2 cups sugar 1/2 cup cocoa 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup shortening 2/3 cup milk 2/3 cup cola 1 egg 2 egg yolks Sift together flour, sugar, cocoa, baking soda and salt into a large bowl. Add shortening, milk and Coca Cola. Mix well. Add eggs and continue to beat. Pour into prepared 9-inch baking pans. Bake in 350F. oven for 35 minutes. Place cakes on cooling racks then wrap and refrigerate or freeze before frosting. This is the one my sister uses when she fills it with a fruit filling. Contributed to the FareShare Gazette by Jennie in response to a request; 19 June 2008. - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Christmas Cake from 1948 Saturday Night Recipe By : Marjorie Thompson Flint in Saturday Night Magazine, 1948 Serving Size : Preparation Time :0:00 Categories : Volume 11-06 Jun 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound seeded raisins -- (3 cups) 2 pounds sultana raisins -- (6 cups) 2 pounds currants -- (6 cups) 1/2 pound dates -- pitted (1 1/2 cups) 1 pound chopped mixed peel -- (3 cups) 1/2 pound candied pineapple [or 1 tin diced or sliced pineapple] 1 pound almonds -- (4 cups) 3 1/4 cups sifted all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 4 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 pound butter -- (1 cup) 1/2 pound shortening -- (1 cup) [or 1 pound vegetable shortening] [increase salt to 1 teaspoon] 1 tablespoon almond flavoring 1 tablespoon rosewater [use almond if not available] 1 tablespoon vanilla flavoring 1 pound granulated sugar -- (2 cups) 12 medium eggs 1/2 cup liquid honey 1 cup brandy The Preparation: The day or night before mixing the cake, assemble the fruit and the almonds (the first 8 ingredients). Wash the raisins and currants and spread out to dry on paper towelling. Chop dates, slice cherries, measure the peel and slice the pineapple. If you use canned pineapple allow it to drain overnight. Blanch and skin the almonds and split lengthwise. If you cut the almonds finer the cake will slice easier but you lose out on the appearance - the same applies to the cherries and pineapple so take your choice. This little chore will require about 1 1/2 hours to accomplish, and while you are in the kitchen you might just as well line the cake tins. This is a job we would like to dispense with but so far we haven't been able to devise anything more satisfactory. Use four layers of waxed paper or two to three layers of brown paper greasing the paper after it is fitted into the tin. 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. The next day:- Measure the dry ingredients (the next 7 ingredients) into a sifter. 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. The batter: Assemble the rest of the ingredients. Cream the butter and shortening; add flavorings and gradually add the sugar, mixing until creamy. 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. Add half the dry ingredients folding in after each addition. The batter may look "separated" but this won't harm the final product. Add floured fruits and nuts and fold in until fruit is well distributed. Turn into prepared cake pans filling about two-thirds full, spreading the batter evenly. The baking:- Heat oven to 275F. placing rack in middle portion. Place a pan of water on lowest rack to provide moisture (refill when necessary) for the long baking. Don't crowd the cakes in the oven!! 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. Remove from oven and allow to stand for 10 minutes and then turn out on wire racks to cool (bottom side down). Remove paper if desired but it will help to keep the cake moist while being stored. Wrap in heavy waxed paper when thoroughly cooled and store in a tightly covered tin box. NOTES 1. This is a large recipe - produces 3 cakes made in the standard round or square Christmas Cake tins and in addition 3 loaf cakes (made in 5x9 tins). This recipe is easily halved if a smaller quantity is desired. 2. 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. 3. This recipe was featured as The Cake of the Month by Marjorie Thompson Flint in Saturday Night magazine, November 27, 1948. 4. The stated cost of the 12 1/2 pounds of cake at the time of publication was approximately $7.10 (Canadian) or about 57 cents per pound with the comment that the cost could be reduced by about $1.50 if fruit juice was substituted for the brandy. The last time I calculated the cost of making this cake was in 1981 when it was $27.93 (Canadian) [and I used brandy]. This is about 3 times what it cost me to make it in 1964. 5. I copied the old preparation method but of course, today most of us would use electric mixers of various sorts. We can buy almonds already blanched and slivered or sliced. * Also, I don't think I would take the eggs out of the refrigerator the night before - I'm sure they would be sufficiently warm by the time they were needed if one took them out in the morning. 6. I can remember "helping" my mother prepare the fruit and blanch and skin the almonds for this cake when I was a little girl; I still think it is the best tasting fruit cake I have ever eaten. Personal Notes from Hallie: OK, since I mentioned this cake and am not sure it is, in fact, in our archives I have decided to give it here (and you fellow fruitcake lovers can tuck it away until it is time for holiday baking in the fall). It is an older recipe and although I used to make it when I felt ambitious (and we could afford the ingredients) I have not made it for many years now. I can remember my mother used to use her largest roasting pan and a big dishpan for mixing the ingredients and every room in our little house was filled with the aroma of the fruits and spices. In those days all alcoholic beverages (except possibly beer) had to be purchased from a government liquor store and I don't think she would have been caught dead in one but somehow she usually managed to talk my father into getting enough brandy to "soak the cheesecloth" she wrapped the cakes in for storage "so they would keep better" which, of course, meant there was enough for the cake batter as well. Ah, the things memories are made of. <G> MC format by Hallie in 1996. Contributed to the FareShare Gazette by Hallie; 24 June 2008. - - - - - - - - - - - - - - - - - - -

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