2 c All-purpose flour
2 ts Baking powder
1 ts Salt
1/2 ts Nutmeg
1/2 c Shortening; solid
1 c Brown sugar, packed
2 lg Eggs
1 ts Vanilla extract
1/2 c Citron or candied fruit; cho
1/2 c Nuts; chopped
-nutmeg frosting-; * see not Winner in the senior division of the 1953 Pillsbury Bakeoff. Sift together flour, baking powder, salt and nutmeg; set aside. Cream together the solid shortening and brown sugar until creamy. Add well beaten eggs and vanilla; mix well. Gradually add the flour mixture and mix with electric mixer for 1-2 minutes. Fold in candied fruit and nuts. (mix fruit and nuts with a sprinkling of flour first to keep them separated) Pour batter into well greased and lightly floured loaf pan, about 9 by 5 by 3 inches. Bake in preheated 350 degree oven for 65-75 minutes or until tests done. You may also bake this in a 9-inch tube pan that has been lightly greased and floured, for 55-60 minutes. Cool cake then frost. * Nutmeg Frosting: Cream 1 tablespoon butter, 1/4 teaspoon vanilla, 1/4 teaspoon nutmeg and a dash of salt. Blend in 1 cup sifted confectioners’ sugar and 2 tablespoons hot cream. Thin with a few more drops of cream if necessary for spreading consistency. Pat Dwigans —–