Apple Or Prune Cake

Use quick cake foundation recipe. Pour batter in a shallow, well-greased pan, cover top with thinly sliced apples or pitted prunes, placing the fruit in even rows, sprinkle with cinnamon and sugar. Bake in a moderate oven until apples are cooked.

This cake is good, hot or cold.

Quick Coffee Cake

Use quick cake foundation recipe. Pour batter into a well-greased shallow pan, sprinkle with sugar and cinnamon. Bake in a moderate oven. Cut in squares.

Boston Cream Pie

Although called a pie this dish is really a cake. Make the quick cake and bake in 2 layers. For one cake make 1/2 of the French cream filling. When both cake and filling are cold, spread the filling between the layers and sprinkle powdered sugar over the top.

Crumb Cake

3 eggs separated.

1/2, cup sugar.

3 tablespoons cracker meal.

1/4 teaspoon baking powder. 1/2 cup chopped nuts. 1 teaspoon vanilla.

Beat egg yolks, add sugar, beat until creamy. Add cracker meal, baking powder and nuts, carefully fold in the stiffly beaten egg whites. Pour into a greased spring form. Bake 15 minutes in a medium oven. Cool, remove rim of pan. To serve - cover top of cake with raspberry jam; cover jam with a layer of finely chopped nuts; cover nuts with a layer of sweetened whipped cream and garnish top with walnut meats, maraschino cherries, or whipped cream pressed through a pastry bag using a star tube.

King Cake

First Part: 1 1/2 cups flour. 1/2 cup shortening. 1/2 teaspoon salt. 1/4 cup cold water. 1/2 cup raspberry jam.

Second Part:

2 eggs separated. 1/2 cup sugar. 1/2 cup flour. 1 teaspoon vanilla.

Sift flour and salt and rub in the shortening as for plain pastry. Gradually add water using a knife for mixing. Roll on a very slightly floured board to fit a round cake pan, reserving the remaining dough to use later. Set in a cool place. For the second part beat egg whites until stiff and yolks until creamy, add sugar gradually to yolks beating well with the egg beater. Add flavoring and carefully fold in the flour and beaten egg whites. Cover the bottom of the pastry lined pan with jam and pour the cake mixture over that. Roll the remaining pastry into an oblong strip and cut into lengths 1/2 inch wide and long enough to fit loosely over the top of the pan. Wet the edges with water and press firmly across the top of the pastry shell. Four strips each way crossing lattice fashion will be sufficient. Place in a fairly hot oven reducing the heat in 10 minutes to moderate. Bake until the cake springs back if touched lightly in the center. Cool before serving. This cake is like that sold in French confectioners under the same name.