Evening Republican, Volume 16, Number 134, Rensselaer, Jasper County, 4 June 1912 — MAKING FRUIT FILLED CAKE [ARTICLE]

MAKING FRUIT FILLED CAKE

New Recipe With Full Instructions That Make Success Within Reach of Amateur. For the layers, cream one-half pound of butter and one pound of sugar, add six well-beaten eggs, one pound and one ounce of flour, one-half pint of milk and two even teaspoonfuls of baking powder. Beat vigorously and bake in round jelly cake pans. For the filling boil one pound of sugar with water enough to dissolve it until It threads. Pour slowly into the whites of four eggs, which have been beaten to a stiff froth, beating steadily all the time. When all the syrup has been consumed add one-quarter pound of shredded citron, one-quarter pound chopped figs, one-half pound of raisins, seeded and cut fine, and one pound of blanched and chopped almonds, stirring the fruit into the icing gradually. When all has been thoroughly blended, spread between, the layers and on the top and sides of the cake. As this is rich hake It should he cut into small slices and served with fruit punch.