Birthday Fruit Cake

Ingredients

• 14 cup butter
• 16 cup seeded raisins, cut in pieces
• 114 cups brown sugar
• 2 egg yolks, slightly beaten
• 24 cup milk
• 2% cups flour
• 31% teaspoons baking powder
• 1 teaspoon orange extract
• 1 teaspoon vanilla
• 2 egg whites, stiffly beaten
• Y¥% cup walnut meats, cut in pieces
• Y% cup currants
• 2 tablespoons candied orange peel, finely cut

Method

1. 1

   Cream butter, cream in sugar, add yolks.

2. 2

   Mix and sift flour and baking powder.

3. 3

   Add alternately with milk and flavorings.

4. 4

   Fold in egg whites.

5. 5

   Mix fruit and nuts.

6. 6

   Put cake mixture into pan by spoonfuls and sprinkle fruit mixture throughout in layers.

7. 7

   Bake in buttered and floured pan in slow oven (300°F).

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 274. The excerpt below is the record exactly as published.

BIRTHDAY FRUIT CAKE 14 cup butter 16 cup seeded raisins, cut 114 cups brown sugar in pieces 2 egg yolks, slightly beaten Y¥% cup walnut meats, cut in 24 cup milk pieces 2% cups flour Y% cup currants 31% teaspoons baking powder 2 tablespoons candied orange 1 teaspoon orange extract peel, finely cut 1 teaspoon vanilla 2 egg whites, stiffly beaten Cream butter, cream in sugar, add yolks. Mix and sift flour and baking powder. Add alternately with milk and flavorings. Fold in egg whites. Mix fruit and nuts. Put cake mixture into pan by spoonfuls and sprinkle fruit mixture throughout in layers. Bake in buttered and floured pan in slow oven (300° F.). BIRTHDAY CAKE Frost cake with any boiled icing (p. 681). Decorate, using pastry tube, with Ornamental Frosting (p. 682) or sweetened whipped cream, tinted as desired with vegetable coloring. 666 THE BOSTON COOKING-SCHOOL COOK BOOK DUNDEE CAKE 7% cup butter 21% cups flour 28 cup sugar Y teaspoon salt 4 eggs 1 teaspoon baking powder 4 cup almonds, blanched 1 cup seedless raisins and chopped 11% cups currants or seeded - 44 cup candied orange and lemon peel, raisins, cut in pieces cut fine 2 tablespoons orange juice For Decoration. 1% cup almond meats, Y% cup citron, cut in thin slices blanched and split and narrow strips 1% cup candied cherries, cut in pieces Cream butter, add sugar slowly. Add eggs, one at a time, beat- ing 5 minutes after adding each. Stir in chopped almonds. Sift flour with baking powder and salt, mix with fruit, and add to first mixture. Add orange and lemon peel mixed with orange juice. Mix thoroughly, and put in 2 or 3 small bread pans lined with wax paper and greased. Cover top with blanched almonds, can- died cherries, or citron. Bake 1 hour to 1144 hours in slow oven (275° F.). Cover with paper as soon as cake begins to brown. Dundee Cake keeps a long time and makes an attractive gift. The English serve it at tea time and allow each person to cut his own piece from the loaf. ‘ Serve Dundee Cake on a Small Silver Platter, to Be Cut as Needed LOAF AND LAYER CAKES 667 SIMPLE FRUIT CAKE 1 cup sugar V% teaspoon salt % cup molasses 1 teaspoon cinnamon 34 cup milk Allspice Y cup coffee infusion Clove 1 11% cups entire wheat flour Mace 74 teaspoon each 4% cup white flour Grated nutmeg 4 teaspoons baking powder 1 pound seeded raisins, cut in pieces Mix sugar, molasses, milk, and coffee. Mix and sift dry ingre- dients, reserving 14 cup white flour. Combine mixtures and add raisins, dredged with remaining flour. Turn into buttered and floured bread pan and bake 50 minutes in moderate oven (350° F.). CHOCOLATE FRUIT CAKE 14 cup butter 3 teaspoons baking powder 1 cup sugar 1 teaspoon cinnamon 14 cup breakfast cocoa 3 egg whites 3 egg yolks 4 cup candied cherries 1% cup cold water lV cup seeded raisins, cut in pieces 114 cups bread flour 1 cup walnut meats, cut in pieces

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