Evening Republican, Volume 22, Number 13, Rensselaer, Jasper County, 15 January 1919 — CHRISTMAS CAKE WITHOUT SUGAR [ARTICLE]

CHRISTMAS CAKE WITHOUT SUGAR

Recipe for Sweetening It This Holiday Season by Use of Honey. DRIED FRUITS INEXPENSIVE Always Ready to Serve and Has “Saved the Day” on Many Occa» When Unexpected Com- . pany Arrived—How Served, Perhaps you are saying that you cannot afford a Christmas fruit cake [. this .year or that it would lie, unniitriotie to nrnke one. But think of the many times that the fruit cake has “saved the day” when unexpected company arrived, as is likely to happen in the holiday season. You didn’t care if the dessert prei pared for the family was not stretchable, but took down the fruit cake and opened a can of fruit to serve with it or steamed a slice around and served "it with- a sauce as a plum pudding. Remember the many ways you can make use of the fruit cake, and that it can be made without sugar, and you will find yourself deciding that you cannot forego it as a holiday treat. This recipe makes use of honey for ■sweetening. The dried fruits used are lesls expensive than the candied fruits so often used in a fruit cake. __ Honey Fruit Cake.— 4 cupfuls flour. h tiaspqonful •3 teaspobhfuls soda cloves 2 cupfuls honey- 3 pounds raisins, K 1 cupful nutter » reeded 6 eggs 4. ounces citron 2 teaspoonfuls cin- 1 pound cranberries nanion - 1 pound canned - , 2 teaspoonfuls ginger pin&apple -3- teaspoonfuls 1 pound dried apri- . ground cardamom cots seeds 1 lb. dried tfpples hmm „o - a- . , T ■m" " To prepare the pineapple, apricots, "‘and apples/Vcut the fruit in small pieces—except rhe cranberries which -are left whole —and cook each in honey until soft. Remove from the fire and dry in a very sibw_oven. A little water should be ‘added to the honey in which the cranberries cook. To any honey left over from cooking the fruits add enough more to make the two cupfuls used in mixing the cake. Place the fruit in a large dish and sift over it one-half of the flour, mixing thoroughly. Sift the soda with the remaining flour. Bring the honey and the. butter to the boiling point and while still hot add the spices. When the mixture is cool add Jlje well-beaten yolks of eggs, then the flour, and finally add the well-beaten whites and the fruit. The cake should be divided into three or four parts and put into buttered dishes covered 'with buttered paper tied closely over the top. Steam for five hours, remove the paper, and bake in a slow oven for one hour. If you don’t get your fruit cake made early you can try the following quick fruit cake, which is very good, also: , i - Quick Fruit Cake. | % cupful shortening 1 teaspoonful salt ! 1 cupful corn sirup 1 teaspoonful cloves or sorghum 1 teaspoonful ginger 2 eggs • 1 tablespoonful cln-2-3 cupful milk nanion 2 teaspoonfuls va- 1 cupful chopped nilla raisins I*4 cupfuls flo'ur t-i cupful chopped 2 teaspoonfuls bak- nuts ing powder % cupful chopped citron

Mix fat and sirup, add egg yolks and milk. Put chopped fruit and nuts in batter and add .dry materials sifted together. Pold in stiffly beaten egg whites. Bake in loaf or muffin This cake keeps well but not so long* as the regular fruit cake.