VOLUME 1 - Kilimanjaro Foods

OVERBAKE. Cake should be farely moist when done.
Remove waxed paper immediately after removing cake from oven
after baking.
Immediately rewrap COMPLETELY in fresh waxed paper or
cellophane. This will seal in moisture. (Paper in which cake is baked
will become set on cake and difficult to remove later when cold.)
Fruit Kuchen
6 Servings
1/3 c butter (or margarine)
-softene
1/3 c sugar
1/2 t vanilla
2 eggs
1 t baking powder
1 c all-purpose flour,sifted
2 T milk
2 c fruit (peaches,apricots, st
1 whipped cream
Cream butter in a large bowl and mix in sugar. Beat until light and
fluffy. Add vanilla and eggs, one at a time, beating well after each
addition. Sift baking powder with flour. Add, alternately with milk,
to creamed mixture. Mix well. Spoon into a 9 X 1 1/4 inch round
cake pan lined with wax paper; spread evenly. Bake in a preheated
moderate oven (350^F.) for 30 mins, or until done. Cool for 5 mins.
Turn out on a rack and take off paper. Cool. Arrange fruit slices,
sweetened with sugar if desired, over cake. Serve decorated with
whipped cream.
Serves 6.