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A Cookbook of Memories

Cakes, Pies and Desserts

GOLDEN GATE CAKE 
Donna Peck-Harland, Kirkfield Park United, Winnipeg

1 cup dried apricots (cut in pieces) 1 cup sugar
1 cup white sugar 1 cup butter
1 cup water 5 eggs
2 cups golden raisins 2 1/4 cups sifted flour
1 cup citron peel 1 1/2 tsp baking powder
1 cup candied pineapple 1 tsp salt
1/2 cup slivered almonds (optional) 1 tsp vanilla
1 cup glazed cherries
Cover apricots with water and boil for 10 minutes. Drain. Let cool. Combine 1 cup sugar, 1 cup water, heat until sugar is dissolved. Add apricots and cook on low heat for 25 minutes. Cream butter and sugar. Add eggs (beaten) one at a time. Sift flour, baking powder, salt and dust the fruit with 1/4 cup of mixture. Add flour mixture to egg mixture, then add floured fruit and vanilla. Bake in angel food pan at 275 degrees for 3 hours. Place a pan of water in oven while baking.

 
 
 

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Box 159, Fort Qu'Appelle, Saskatchewan Canada S0G 1S0
Phone: 306-332-5691 Fax:306-332-5264
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