For a layer cake grease the layer cake pan, line with plain paper and
then grease again. Now divide the dough into the two pans and spread
the mixture higher on the sides, leaving the centre shallow. Bake in
a moderate oven for eighteen minutes. Put the layers together as
follows: spread one layer with jelly and then sprinkle lightly with
cocoanut. Now place the top layer in position and then spread the
top, then cover thickly with cocoanut. Finely chopped nuts may be used
instead of cocoanut.


GINGER CAKE

Place in a mixing bowl

One cup of molasses,
Three-quarters cup of sugar,
Ten tablespoonfuls of shortening,
Three and one-half cups of flour,
One level tablespoon of baking powder,
One cup of cold water,
One teaspoon of baking soda, dissolved in the water,
One egg,
One teaspoon of ginger,
One teaspoon of cinnamon,
One-half teaspoon of cloves.

Beat to thoroughly mix and then divide and add the fruit to one part,
the cocoanut or chopped nuts to the second part and bake the other
part plain. Pour into well-greased and floured loaf-shaped pans and
bake in slow oven for forty minutes.