The holiday baking is likely just a memory in many homes but when company comes calling it is desirable to be able to serve a slice of homemade cake.
Two of this week’s recipes come from my favourite Mennonite cookbook.
• • •
Sour Cream Chocolate Cake
1 cup sour cream
1/2 cup sugar
3 eggs
1/3 cup cocoa
1 tsp. vanilla
1 tsp. salt
1 1/4 cups cake flour
1/4 cup hot water
1 tsp. baking powder
1 tsp. soda
Beat sugar and eggs together then add sour cream and vanilla. Add dry ingredients that have been sifted together. Beat. Just before putting into greased and floured cake pan, add the hot water and mix. Bake at 350 degrees F for 30-40 minutes or until a toothpick comes out clean. Frost or sprinkle with powdered sugar when cool.
• • •
Orange Bread
1 1/2 cups all-purpose flour, sifted
2 tsps. baking powder
3/4 cup white sugar
1/4 tsp. salt
2 tsps. orange rind
3/4 cup orange juice
2 tbsps. butter, melted
1 egg, beaten
1/2 cup raisins
Wash and dry raisins. Grate the orange rind and squeeze and measure the juice.
Sift dry ingredients twice. Add the raisins.
Combine liquid ingredients and the rind. Add this mixture to the dry ingredients and stir only until moistened.
Spoon into a greased and floured loaf tin. Bake at 350 degrees F for 50-60 minutes. Cool on rack then remove from tin to cool completely. Let set at least a day before slicing.
• • •
The following recipe was printed in the Dec. 31 column but was missing an important ingredient — the milk. Thanks to readers who asked about the milk. The full and correct recipe is as follows:
Saucy Pudding
1/3 cup sugar
1 cup raisins
1 cup flour
1/2 cup milk
2 tsps. baking powder
Sauce:
2 cups boiling water
1 cup brown sugar
1 tbsp. butter
1/4 tsp. nutmeg
Combine sugar, raisins, flour, milk and baking powder. Pour into a deep casserole dish.
Combine and mix ingredients for the sauce and carefully pour over the batter in the casserole. Bake at 350 degrees F for about 30 minutes. The sauce will be on the bottom of the pudding.
Joyce Walter can be reached at ronjoy@sasktel.net
