Christmas Cake 3 cups flour 1 teaspoon baking soda 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 cups raisins 2 cups light brown sugar 4 eggs 1 cup milk 1 cup shortening or butter Sift together flour, soda, spices, and salt.
Stir in raisins until well coated.
Beat shortening to a cream, adding gradually sugar and eggs, beaten light.
To this, add flour mixture alternately with milk.
Pour into greased, round cake pan.
Bake at 350 degrees for 50 minutes, or until knife inserted in center comes out clean.
When cool, frost with white icing and decorate with Christmas candies.
Poinsettia Cake 1 cup butter or margarine 2 cups sifted sugar 4 eggs 2 1/2 teaspoons baking powder 3 cups flour 1 cup milk 1/2 teaspoon nutmeg 1 teaspoon vanilla Cream the butter or margarine with the sifted sugar.
Then add the 4 eggs, reserving the white of one egg.
Stir until a light lemon color.
Sift together the baking powder and flour and mix with the eggs, alternating with the milk.
Stir in the nutmeg and vanilla.
Pour into a greased cake pan, and bake at 350 degrees for 20 minutes, or until a knife inserted in center comes out clean.
When cool, frost with recipe below.
Frosting Boil 1 cup of sugar, 1/3 cup water, 1/8 teaspoon cream of tartar to soft ball.
Beat the reserved egg white stiff, turn on it the boiling hot syrup, beating all the time.
When thick, spread on cake.
Decorate with colored icing from a tube to form shapes of poinsettias.
Note: Any time egg is added to a recipe, the mixture must reach 160 degrees to be safe.