Citron Jewel Cake/1953 Pillsbury Bakeoff

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Title: CITRON JEWEL CAKE/1953 PILLSBURY BAKEOFF
Categories: Cakes
Yield: 1 Servings

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

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