y chopped stoned prunes.

Mix thoroughly, then grease the pan and line with three thicknesses of
paper. Grease and flour the paper. Pour in the cake mixture and make
smooth on top. Bake one and one-quarter hours in a slow oven. Set the
baking pan in another one and add one cup of boiling water to the pan
in which the cake pan is set.

This amount will make four and one-half pounds of cake, and it may be
divided into two pans if so desired.

When the cake is cool, remove from the paper and spread with a good
jam or preserve. Set in an air-tight can to blend. When ready to use,
wipe the cake with a damp cloth and spread with chocolate or white
icing.

MORAVIAN FRUIT CAKE

Place in a mixing bowl

Three-quarters cup of syrup,
One-half cup of sugar,
One-half cup of shortening,
Two tablespoons of cocoa,
Two teaspoons of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of allspice,
One-half teaspoon of ginger,
One-half teaspoon of cloves,
Three cups of flour,
Two level tablespoons of baking powder,
Three-quarters cup of milk,
One egg.

Beat to mix and then add

One and one-half cups of seeded raisins,
One cup of dried apples, chopped fine,
One cup of finely chopped nuts,
One-half cup of finely chopped citron.

Mix in the fruit thoroughly, then grease the pan and line with paper.
Grease and flour the paper. Turn in the cake mixture and bake in a
slow oven for one hour.

A SMALL FRUIT CAKE

Place in a mixing bowl

One-half cup of seeded raisins,
One-half cup of finely chopped nuts,
One-half cup of finely chopped citron,
One-half cup of finely chopped apricots,
One cup of syrup,
One-half cup of brown sugar,
One-half cup of shortening,
One-half cup of cold coffee,
One egg,
Two and one-half cups of flour,
Two tablespoons of baking powder.

Mix thoroughly and bake like a Moravian fruit cake.

A WAR CAKE OF 1865

Place in a mixing bowl

One and one-half cups of molasses,
One cup of shortening,
One cup of quince or peach preserves,
One cup of finely chopped nuts,
Three-quarters cup of finely chopped candied orange peel,
One-half cup of finely chopped candied lemon peel,
Three cups of seeded raisins,
One tablespoon of cinnamon,
One teaspoon of nutmeg,
One-half teaspoon of allspice,
One-half teaspoon of cloves,
Five cups of sifted flour,
Three level tablespoons of baking powder,
One egg,
One and one-