DECORATOR'S ICING

Gail Moser

1 lb. confectioner's sugar           2 Tbsp. margarine

1/2 cup white vegetable shortening   1/2 tsp. salt

1/4 cup water                        1/2 tsp. vanilla

 

Mix. Scrape bowl. Beat 5 minutes. Color as desired.

 

DARK FRUITCAKE

Sheila Shaw

3/4 cup butter or margarine             1-15 oz. pkg. raisins

3 cups flour                            1 cup slivered almonds

2 tsp. baking powder                    1 cup pecan halves

2 tsp. ground cinnamon                  1/2 cup chopped,

1/2 tsp. each ground nutmeg,                candied pineapple

     allspice, and cloves               4 eggs

16 oz. diced mixed, candied, fruits     1 3/4 cups packed brown

     and peels (2 1/2 cups)                    sugar

1-8 oz. pkg. (1 1/3 cups) pitted,       1 cup orange juice

     whole dates, snipped               1/4 cup light molasses

8 oz. whole red or green candied

     cherries (1 1/3 cups)

Grease three 8x4x2 inch loaf pans or two 10xl-l/2x2-1/2 loaf dessert pans. Line bottoms and sides of pans with brown paper to prevent over-browning; grease paper.

In saucepan melt butter or margarine, cool. Stir together flour, baking powder, cinnamon, nutmeg, allspice, cloves, and 1 tsp. salt. Add mixed fruits and peels, dates, cherries, raisins, almonds, pecans, and pineapple. Mix till well coated. Beat eggs till foamy. Add brown sugar, orange juice, molasses, and butter or margarine. Beat till blended. Stir into fruit mixture.

Turn batter into prepared pans, filling each about 3/4 full. Bake at 300 degrees for 2 hours or till cakes test done. (Cover pans loosely with foil after 1 hour of baking to prevent over-browning.) Place cakes on wire racks; cool thoroughly. Remove from pans. Wrap in wine-, brandy-, or fruit juice-moistened cheesecloth. Overwrap with foil. Store in the refrigerator for 3 to 4 weeks before serving. Remoisten the cheesecloth once a week.

 

 

83