Black Fruit Cake

Ingredients

• one pound of butter
• two pounds of raisins
• two pounds of currants
• one pound of dark brown sugar
• one-half pound of citron
• one teaspoonful of cinnamon
• one teaspoonful of allspice
• one teaspoonful of nutmeg
• one teaspoonful of cloves
• one teaspoonful of soda
• one tablespoonful of New Orleans or black molasses
• seven eggs
• one pound of flour
• enough sour milk to mix it quite stiff

Method

1. 1

   Mix all ingredients and bake slowly.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 162. The excerpt below is the record exactly as published.

e tablespoonful of cinnamon, one tablespoonful of soda, one Ggg\ add the white of the ^gg last. Mrs. Sarah Royce. WATERMELON CAKE. For the white part take two cups of sugar, two-thirds of a cup of but- ter, the same of sweet milk, the whites of five eggs, a heaping teaspoon- ful of baking-powder sifted into three cups of flour, any flavoring you pre- fer. For the red part take one cup of red sugar, commonly called sugar sand, one-half cup of butter, two-thirds of a cup of sweet milk, two cups of flour, one teaspoonful of baking-powder, the whites of five eggs and one-half pound of raisins or English currants for the seeds. In filling the cake pan put the white part outside and the red part inside. Just before putting it into the oven drop in your seeds where they belong. Mrs. Alice George. COCOANUT LOAF CAKE— No. 3. Use one cup of butter, four eggs (beaten separately), two cups of white sugar, one-half cup of sweet milk, one-half pound of dessicated cocoanut, ■t CAKES. 5i25 one teaspoonful of baking-powder; flour must be sifted in so as to make a soft batter but not soft enough to run. Bake slowly. Clara Buckley. ANGEL FOOD. The whites of eleven eggs, one and one-half cups of granulated sugar, one and one-half cups of flour, one teaspoonful of cream of tartar, one teaspoonful of vanilla. Beat the whites of the eggs to a stiff froth, then sift flour and sugar separately ten times. Add sugar and flour, a little at a time, to the eggs. Bake forty minutes. Use a pan which has never been greased. Mrs. Ellen Catlin. ANQEL CAKE. Use the whites of nine large eggs, a heaping cup of granulated sugar, a cup of flour sifted five times before measuring, one teaspoonful of baking-powder, a dash of salt, one-half teaspoonful each of lemon and vanilla flavoring. Separate the eggs, add salt and baking-powder to the whites and beat till very stiff; add sugar and flavoring, beat thoroughly, then carefully turn in the flour. Bake in a moderate oven fifty minutes. B. A. Nathan. BRIDE CAKE. As weddings are always in style, and as a cake made at home is not only more inexpensive, but also more desirable from the fact that the prospective bride usually compounds it, we give a very carefully prepared recipe for that purpose. This cake improves by being made some time beforehand. The following ingredients are necessary: One and one-half pounds of flour, one and one-half pounds of butter, one-half pound of candied lemon, one-half pound of candied orange, one-half pound of can- died citron, one pound of dried cherries, one and one-half pounds of dried currants (if the cherries are not used, take two and one-half pounds of currants instead), eight ounces of almonds, eight eggs, the rind of four oranges or of two lemons rubbed upon sugar, one-half ounce of spices, consisting of powdered cinnamon, grated nutmeg, and powdered cloves in equal proportions, one teaspoonful of salt and a small tumbler of brandy. If objected to, the brandy may be omitted, and another Qgg may be added. Wash, pick, and dry the currants, cut the cherries into moderate- sized pieces, slice the candied peel into thin shreds, blanch and pound the almonds, or cut them into very small pieces, and crush the flavored sugar to powder. Put the butter into a large bowl, and beat it to a cream, either with a wooden spoon or with the hand. Add very gradually the sugar, flour, and eggs, and when they are thoroughly mixed work in the rest of the ingredients, a little at a time, and beat the cake between every addi- 226 CAKES. tion. Beat it three-quarters of an hour. Line a tin hoop with double folds of buttered paper, pour in the mixture, and place it on a metal bak- ing-sheet with twelve folds of paper under it, and four or five on the top, to keep it from burning. Put it in a moderately heated oven and keep the oven at an even temperature until it is done. If the cake is to be iced, first prepare the almond part: Take one-half pound of almonds, throw them into boiling water, and skin them. Pound them in a mortar with a few drops of orange-flower water, one pound of fine white sugar, and as much white of egg as will make a soft stiff paste. Spread this over the top of the cake and keep it from the edge as much as possible. Put it in a cool oven, or in a warm place, till it is dry and hard. To make the sugar icing, put two pounds of icing sugar into a bowl and work into it the whites of two, or if necessary three, or even four, eggs. The whites must not be whisked, but thrown in as they are. Work the mixture to a stiff shiny paste, and whilst working it add occa- sionally a drop of lemon juice. Be careful to obtain icing sugar. If a drop of liquid blue is added it will look whiter. The icing needs to be worked vigorously to make a paste which will not run, and the fewer eggs used the better. The cake should not be iced until a short time before it is wanted, as it may become soiled. Spread the icing evenly over with hands wet with cold water, then smooth with an ivory knife, and put it in gentle oven to harden. Ornament the cake with little knobs of icing placed round the edge; and on the day of the wedding a wreath of white flowers and ^reen leaves may be placed round it by way of beautifying, or any more elaborate ornamentation that may suggest itself. Mildred H. CONVENTION CAKE. One teacupful of white sugar, one cupful of sweet milk, one &gg, one cupful of currants, two and one-half cupfuls of flour, two tablespoonfuls of butter, one teaspoonful of soda and two teaspoonfuls of cream of tartar. Bake or steam forty minutes. This cake can be eaten hot with a sauce as a pudding or cut up cold for tea. Julia Marvin. POUND CAKE. Take one pound and fourteen ounces of powdered sugar, one pound and two ounces of butter, twelve eggs, one and one-half pints of milk, three-fourths of an ounce of baking-bowder, three and one-half pounds of sifted flour; beat the eggs to a froth, rub sugar, butter and eggs together; then let stand till stiff and beat in milk and, lastly, the flour. Catharine Hayden. CAKES, 227 BLACK FRUIT CAKE. One pound of butter, two pounds of raisins, stoned, two pounds of currants carefully washed and one pound of dark brown sugar, one-half pound of citron, one teaspoonful each of cinnamon, allspice, nutmeg, cloves and soda, one tablespoonful of New Orleans or black molasses, seven eggs, one pound of flour and enough sour milk to mix it quite stiff

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