3 c Cake Flour; sifted 3 Eggs; unbeaten
3 ts Baking Powder 1/2 c Almonds; finely chopped
1/2 ts Salt 1/2 c Raisins; finely cut
3/4 c Butter or shortening 1 c Milk
1 1/2 c Sugar 1 ts Vanilla
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)
Yields
1 servings