home : browse : advanced search : preferences : my favorites : help add to favorites : reference url back to results : previous : next   The Cake that went to the Convention , Western Producer, 1959 Access this item. Title The Cake that went to the Convention , Western Producer, 1959 Subject women; Alberta; organization; volunteer Description Newspaper Clipping Language en Format application/pdf Source AWI Collection Identifier AWI0043 Date 1905-05-12 Collection Alberta Women's Institutes - Collective Memory Repository AU Digital Library Copyright For Private Study and Research Use Only Transcript The Cake That Went to the Convention A beautifully decorated four- tier anniversary cake centred the banquet table at the Alberta Women's Institutes convention dinner. Members of the Westlock WI made this 30 pound cake as a special contribution to the 50th convention, held recently in Edmonton^ Served at the evening tea hour it tasted as good as it looked. On request Mrs. John Ball of Westlock agreed to share the recipe with Western Producer readers and here it is: 5 lbs. Ingredients 1 cup seeded raisins 1 cup seedless raisins 1 cup currants 3 oz. Candied lemon peel chopped 3 oz. Candied orange peel chopped 8 oz. Candied cherries cut 8 oz. Candied pineapple sliced 8 oz. Citron thinly sliced 10 oz. Almonds blanched chopped % cup Flour for dredging 1% cup Flour for mixing % tsp. soda 1 tsp. cinnamon 1 tsp. allspice % tsp. mace ]/ 2 tsp. nutmeg % cup * butter % cup brown sugar 4 eggs separated % cup molasses 3 tbsp. fruit juice 3 tbsp. brandy or cider % cup preserved strawberries 15 lbs. 1 lb. 1 lb. 1 lb. 8 oz. 8 oz. i y 2 ib i y 2 ib. 1% lb. 2 lbs. 1 cup 4 cups 1 tsp. 8 tsps. 3 tsps. % tsp. % tsp. 1 lb 1 lb. 12 1- cup % cup V- i cup 1 pt. Prepare fruit and nuts; dredge with dredging flour. Sift mixing flour; measure; add soda and spices; sift again. Cream butter; add sugar gradually; cream to­gether until light and fluffy. Add well- beaten egg yolks; beat well. Add molasses, fruit juice, brandy or cider and strawberries; blend thoroughly. Add fruit and nuts. Fold in dry ingredients, adding about one- third at a time. Beat egg whites until stiff but not dry. Fold into t a t t e r. Turn into pans which have been greased and lined with brown paper well greased. Fill pan about three- fourths full. Cover with heavy paper. Bake in slow oven ( 250° F) for 4% hours or until done.... Mi — Western Producer Photo The artistic decoration job was done by Mrs. George Stirling of Westlock, who has been icing cakes for 20 years and has won a first prize at the Canadian National Exhibition. For the icing she used the whites of 30 eggs and 14 pounds of icing sugar. The cake was carefully conveyed to Edmonton. Mr. and Mrs. Stirling recently celebrated their 25th anniversary. Who do you think decorated the cake? Their 15- year- old- son. add to favorites : reference url back to results : previous : next powered by CONTENTdm ® | contact us  ^ to top ^