| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Cake Flour; sifted |
| 3 |
ts |
Baking Powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Butter or shortening |
| 1 1/2 |
c |
Sugar |
| 3 |
|
Eggs; unbeaten |
| 1/2 |
c |
Almonds; finely chopped |
| 1/2 |
c |
Raisins; finely cut |
| 1 |
c |
Milk |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Sift flour once, measure, add baking powder and salt, and sift together
three times. Cream butter thoroughly. add sugar gradually, and cream
together until light and fluffy. Add eggs, one at a time, beating
thoroughly after each. Add nuts and raisins and beat well. Add flour,
alternately with milk, a small amount at a time, beating after each
addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans
in moderate oven (375 degrees F.) 25 minutes, or until done. Spread Boiled
Frosting (see recipe) between layers and on top and sides of cake. Decorate
top of cake with wreath of holly, using pieces of maraschino cherries or
red cinnamon candies for berries, and slices of angelica or citron for
leaves and stems. Or decorate with poinsettias made of candied cherries.
Slice cherries in rings, cut rings in half, and arrange to form petals of
poinsettias. If desired, Lemon Butter Frosting (see recipe ) may be used.
Kate Smith Collection 1940 Published by General Foods Corp (Courtesy of
Barb Day)
Posted to MM-Recipes Digest V3 #273
Date: Sun, 6 Oct 1996 01:12:09 -0400
From: BobbieB1@aol.com
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