American Fruit Cake

Ingredients

• 2 lbs. sugar
• 4 lbs. currants
• 2 lbs. butter
• 2 lbs. seeded raisins
• 2 lbs. flour
• 2 lbs. Sultanas
• 16 eggs
• 12 oz. citron
• 1 oz. allspice
• one and one-half pounds of French fruits
• 1 oz. cinnamon
• 1/2 oz. ginger
• 1/2 oz. cloves
• 1/2 oz. mace
• 1/2 pt. molasses
• 1/2 pt. brandy

Method

1. 1

   Soak the fruit in the brandy and molasses overnight.

2. 2

   Before using, cream butter, sugar and eggs the same way as for Pound Cakes.

3. 3

   Mix in the flour, and when half mixed add the fruit; finish and bake as other fruit cakes.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 36. The excerpt below is the record exactly as published.

AMERICAN FRUIT CAKE. ^ pinch baking powder 10 eggs orange flavor 2 lbs. sugar 4 lbs. currants i oz. allspice one and one-half pounds of French Iruiis 2 lbs. butter 2 lbs. seeded raisins i oz. cinnamon gjaces, cut in dice, consisting of cherries, apri- 2 lbs. flour 2 lbs. Sultanas }i 02. ginger gots, angelica, orange, or pomegranate. 16 eggs 12 oz. citron }i oz. cloves m^ nke other fruit cakes. •A pt.molasses ^ oz. mace asg.-FRENCH FRUIT CAKE NO. 2. >^ pt.brandy 4 oz. orange peel 2 oz lemon peel ^^ ^^^ ^ ,j, ^^^^^^ ^^ ^j^^ • So^V f'^^T r" u JPf"' I >b. butter 'A lb. blanched & sliced almonds in the brandy and molasses over night. Before ,, . ... . ,, ,. ,. ' . . ^ . iM pts. whites of eggs J^ lb. sultanas nsing, cream butter, sugar and eggs the same ,/ m. i, i^ .1 > , „ ,-. .,...„ , I M lbs. flour 4 oz. soft preserved orange peel way as for Pound Cakes. Mix in the flour, and ,/ u 1 • \ \/ /» L ,■' ,,,,.,., ,, , !$ oz. baking powder X oz. cream of tartar when half mixed add the fruit; finish and bake as xn Flavor orange Ice both cakes with almond or fondant, tbt 255-— ENGLISH FRUIT CAKE. fondant colored pink and flavored maraschino. 2 lbs. sugar 3 lbs. currants Decorate the center with a basket of French fruits i.yi lbs. butter 2 lbs. Sultana raisins and a border of angelica and cherries. s>^ lbs. flour ^% lbs. citron 260.-CURRANT CAKE, 1 qt. eggs I lb. orange and lemon peel CITRON CAKE or I lb. chopped almonds I grated nutmeg RAISIN CAKF ^£ are^"^ liklTo ' °^' ""^'^ ''^'''^" °°^ P""""^ °* '"^"" °°° P""""^ °* '^"^' "' „ f . . , „.,.,„„„,„ eggs, one pound four ounces of flour. ^f^'^o°"l'"*' ^^^ T u' ^u u?^ Mix like Pound Cake and add from one to tw« CAKES. For this purpose they should be baked ^„^^ ^j ^^^ ^^^^ ^^^^^ j^^i^^ p,^^^^ ^^^^ in tin hoops of a convenient size. . and mace. Fans generally used for the fruit cake have slanting sides. If baked in straight sided hoops 261.-MADISON FRUIT CAKE. less trimming is required, and the decorated cake °°« ^"'^ °°^-''^" P°™"^^ °^ ^"8"' °°= P°°°^ =» looks better. butter, twelve eggs, a half pint of cream, two 2s6 —CHRISTMAS CAKE pounds of flour, one grated nutmeg, one ponndoi BLACK CAKE currants, one pound of seeded raisins, a halt 1 lb. sugar 4 lbs. currants % oz. cloves P""""^ °* '=''™°- 1 lb. butter 2>i lbs.raisins,seeded % oz. ginger Mix like other fruit cakes. 1 lb. flour 1 lb. citron 1 oz. allspice

Cook this with the app: pantry check, scaling, and the assistant.