Easter Spice Ring
In talking to mothers of large families, one frequently hears the
complaint that feast day cooking is not done in large families
because the ingredients are frequently so expensive. One feast day
recipe which does not fall into that class is the Easter Spice Ring.
Baked in a tube pan, the cake serves as a holder for a Lumen Christi
candle in the kitchen and keeps surprisingly well and fresh until
the end of Easter week.
Easter bread and Easter cake is baked in traditional ring molds and
symbolizes eternity which has neither beginning nor end.
3 Tablespoons shortening
1 cup sugar
1 teaspoon soda
1 can tomato soup
2 cups flour
1 teaspoon cinnamon
1 teaspoon mace, nutmeg and clove mixed
1-1/2 cups raisins or
candied fruit — peel
Cream shortening and sugar. Stir soda into soup. Sift flour and
spices and add to the mixture the creamed shortening and sugar. Stir
well. Then add soup, with soda and raisins. Mix well. Bake in a tube
pan at 325° for 35 minutes. Remove from pan and allow to cool. Frost
with the following:
4 tablespoons soft margarine or butter
1/4 teaspoon salt
1/2 package confectioner's sugar
1/8 cup frozen orange juice concentrate thawed
Cream butter, add salt, a little sugar and work together well. Add
sugar and orange concentrate alternately in small portions mixing
thoroughly until icing spreads easily.
When icing has set, arrange cake on a platter and insert into the
hole in center a candle which has been melted slightly at the base
to help it to stand.
Recipe Source: Family Customs: Easter to Pentecost by Helen
McLoughlin, The Liturgical Press, Collegeville, Minnesota, 1956