Glory Cake

Glory Cake...

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921

2/3 cup Crisco
1 and 1/2 cups sugar
2 eggs
1 teaspoon lemon flavoring
2 and 1/2 cups flour
2/3 teaspoon salt
3 teaspoons baking powder
3/4 cup milk

Blend Crisco (it needs no creaming) with sugar and eggs. Beat till fluffy. Add flavoring. Sift dry ingredients and add alternately with milk. Blend well. Pour into 3 Criscoed layer-cake pans (8-inch). Bake in moderately hot oven (375° F.) 20 to 25 minutes. Cool.

Then prepare-
Paradise Filling: Soak 1 cup of dried apricots in warm water. 1 hour, then bring to a boil. Put through sieve. Drain strained pulp of excess juice. Then mix 1 & 1/2 cups powdered sugar, 1 & 1/2 tablespoons cornstarch and 1/8 teaspoon salt. Add 1 cup of strained apricot pulp. Cook 10 minutes over hot water, stirring occasionally. Peel and slice 5 bananas. Add to apricot mixture. Cook 5 minutes longer. Add 2 tablespoons lemon juice. Remove from heat. Beat until smooth. Cool. Spread between cake layers and cover cake. Sprinkle with 1 cup shredded coconut.

(Remember: although delicious, apricots are known to cause flatus).