The Cake that went to the Convention

Source: AWI Collection

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.