PRINCE OF WALES CAKE
1 c. butter
2 c. sugar
5 eggs
3 1/2 c. all-purpose flour
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. ginger
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. molasses
1/2 c. buttermilk
1 pt. whipping cream
2 1/2 c. powdered sugar
1 box raisins, chopped
Cream the butter and sugar in a mixing bowl. Add the eggs, 1 at a time, beating well after each addition. Sift dry ingredients together and add to the creamed mixture alternately with the molasses and buttermilk, beginning and ending with flour mixture. Pour into 3 greased and floured 9 inch layer pans. Bake at 325 degrees for 30 minutes. Beat the whipping cream until stiff, adding powdered sugar gradually. Fold in the raisins and spread between layers and on top of cake.

PRINCE OF WALES CAKE (SPICE)
1 c. sugar
1/2 c. lard, creamed
1 c. sour milk (or 1 c. sweet milk
plus 1 tbsp. vinegar)
1/2 c. pancake syrup
2 c. flour
Vanilla
1 egg
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
Sift flour and baking soda together. Combine ingredients. Bake slowly in 300 degree oven.

PRINCE OF WALES CAKE
1 c. margarine
1 c. sugar
3 eggs
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
2 tbsp. baking molasses
1 c. buttermilk
1 c. boiled raisins
2 c. flour
2 tsp. baking soda
1 sm. bottle cherries, cut up
1 c. walnuts or pecans
Cream margarine and sugar. Beat eggs and add. Mix cinnamon, cloves and nutmeg together; add. Then add molasses. Dissolve baking soda in the buttermilk and add. Combine flour and mix thoroughly. By hand add the cherries, nuts and raisins, one at a time. Bake in 350 degree preheated oven for approximately 75 minutes. Use a well greased and floured tube pan.

PRINCE OF WALES CHRISTENING CAKE
1/2 lb. butter
10 oz. sugar
4-5 eggs
2 lbs., 2 oz. dried fruit and peel
5 oz. glace cherries
1/4 lb. ground almonds
1/2 lb. plain flour
1/8 pt. brandy
ALMOND PASTE:
6 oz. powdered sugarmand 6 oz. castor sugar OR 12 oz. powdered sugar
12 oz. ground almonds
Juice of 2 lemons
3/4 tsp. orange flower water
(optional)
3/4 tsp. vanilla essence
1-2 egg yolks
3-4 tbsp. sieved apricot jam
ROYAL ICING:1 lb. powdered sugar
1 tsp. glycerine (optional for softer
icing)
2 egg whites
1 tsp. lemon juice
Beat butter to cream. Beat in sugar. Beat in eggs gradually. Wash and dry fruit. Add fruit and peel (finely chopped peel). Add halved cherries. Add almonds. Add flour. Add brandy. Mix well. Put in tin (lined, greased, etc.). Make a hollow in center (1-2 inches). Bake 2 hours at 325 degrees, then 2-3 hours at 275 degrees. DO NOT open door. In first 2 hours cover top lightly with tin foil. Keep the cake wrapped (after cooling) for 2 months. About 5 days before Christmas, cover with almond paste. For 8 inch cake, top and sides. Sieve sugar. Mix in almonds (and castor sugar). Add lemon and essences and egg. Make a pliable, dry paste. Knead until smooth. Warm and sieve jam. Cover cake with it. Roll almond paste for top and sides and stick to cake with jam. Leave to dry for a day or two. Then ice with Royal Icing. For 7 inch cake. Sieve sugar WELL. Sieve egg whites with wooden spoon. Add 2 tablespoons of sugar. Beat. Gradually add sugar, beating to ensure smoothness. Add lemon juice. Beat. Add glycerine. Beat. Cover with damp cloth until ready to cover cake.

PRINCE OF WALES CAKE
1 c. butter or Crisco
4 eggs
2 c. sugar
4 c. sifted flour
2 c. sour or buttermilk
2 c. chopped nuts
2 c. ground raisins
1/2 tsp. cloves
2 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
2 tsp. baking powder
1 sm. bottle maraschino cherries (cut
up)
Sift flour, add baking powder, soda and spices. Sift again. Cream butter, add sugar gradually, cream together until light and fluffy. Add unbeaten eggs one at a time, beating thoroughly after each addition. Add dry ingredients alternately with milk. Stir only enough after each addition to blend thoroughly. Fold in raisins, cherries and nuts. Pour into greased, fluted tube pan. Bake 350 degrees for 1 hour or until done.

PRINCE OF WALES CAKE
2 c. brown sugar
3/4 c. butter or oleo
1 c. buttermilk
3 eggs
1 c. raisins, cooked
2 c. flour
2 tsp. baking soda dissolved in milk
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. dates, chopped
1 c. chopped nuts
Cream sugar and butter. Add eggs, add flour alternately with milk, cinnamon, nutmeg, dates and raisins that have been drained, dried and floured. Lastly add nuts, mix well and bake at 350 degrees for 30 to 35 minutes until center is well done. Bake in greased and floured loaf pans.