Black Fruit Cake

Ingredients

• One pound of butter
• 1^ pounds sugar
• 1 pound and 2 ounces flour
• 1 dozen eggs
• 1 nutmeg
• 4^ pounds raisins (seeded and cut fine)
• 4^ pounds currants
• 1 pound citron (cut fine)
• 1 cup molasses with a little soda in it
• 1/2 cup brandy

Method

1. 1

   Cream butter and sugar until light, add eggs, one at a time, then molasses and brandy.

2. 2

   Stir in well and add the flour and fruit.

3. 3

   Line the pan with 4 or 5 thicknesses of light brown paper.

4. 4

   Bake carefully and slowly for 4 hours.

As published

This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 14. The excerpt below is the record exactly as published.

BLACK FRUIT CAKE ( Winston) One pound of butter, 1^ pounds sugar, 1 pound and 2 ounces flour, 1 dozen eggs, 1 nut- meg, 4^ pounds raisins (seeded and cut fine), 4^ pounds currants, 1 pound citron (cut fine), 1 cup molasses with a little soda in it, \ cup Winston 65 brandy. Cream butter and sugar until light, add eggs, one at a time, then molasses and brandy. Stir in well and add the flour and fruit. Line the pan with 4 or 5 thicknesses of light brown paper. Bake carefully and slowly for 4 hours. It is said that a potato pudding is dear to the heart of every Marylander to the manner born, and here is a most excellent old recipe for one. Who knows but that Bettie Martin might have enjoyed this very pudding in the long ago! AN IRISH POTATO PUDDING ( Winston) To two pounds of potatoes after they are boiled and mashed add one pound of butter while the potatoes are hot. Take 1 pound of white sugar and beat into it 8 eggs. When the potatoes are cool add the sugar and eggs; then add \ pint of sweet cream. Flavor with \ tumbler of brandy and nutmeg

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