Black Fruit Cake

Ingredients

• One pound of flour
• i pound of sugar
• lYz pounds of butter
• 13 eggs
• 4 pounds of raisins
• i^ pounds of currants
• 1 pound of blanched almonds
• ^ pound of citron
• i tumbler of brandy
• ^2 tumbler of wine
• rind of 1 orange
• i teacup of Porto Rico molasses
• 1 teaspoon each of cloves
• 1 teaspoon each of mace
• 1 teaspoon each of allspice (all ground)

Method

1. 1

   Mix the batter as for any other cake, flour the fruit and add to the dough, and beat in the seasoning.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 30. The excerpt below is the record exactly as published.

teaspoon each of Sauer's lemon and vanilla extract. Make a boiled icing, and add the dates that have been sliced. Beat until the icing begins to harden. CAKES. 95 Silver and Gold Cake. White JLayers. — Whites of 6 eggs, i>4 cups of sugar, y^ cup of butter, ^ cup oi milk, 2>^ cups of flour, i teaspoon of powder, I teaspoon of Sauer's almond extract. Gold Layers. — Yelks of 6 eggs, >4 cup of butter, i cup of milk, i^ cups of sugar, 2>4 cups tiour, i teaspoon of powder, I teaspoon of Sauer's orange extract. Put together with a layer of white and one of yellow. Icing. — Yelks of 4 eggs, beaten light, with >4 pound of white sugar and J4 pound of butter; cream well and cook on a slow fire until thick. Then add the whites of 4 eggs (well beaten) and I teaspoon of Sauer's orange extract. Cook long enough to thicken, and when done, beat into it 2 tablespoons each of chopped almonds and walnuts. Fig Cake. Two cups of sugar, y^ cup of butter, ^ cup of milk, 2^ cups of flour, whites of 6 eggs, i teaspoon of powder, i teaspoon of vanilla (Sauer's). Filling.— 94 of a pound of chopped figs, ^ pound of seeded raisins, ^ pound of chopped almonds, >4 cup of icing. Mix- well and put the layers together with it. Sponge Cake. Twelve ^gzs>, their weight in sugar and half their weight in flour, Sauer's lemon extract to season. Mix as directed above, and bake in a large mould. Sponge Cake. Fifteen eggs, i>^ pounds of sugar, i pound of flour, juice and rind of i large lemon, 2 tablespoons of vinegar. Beat the yelks 96 TESTED VIRGINIA RECIPES. and whites separately; beat the yelks and sugar, then add the whites, and lastly stir in the flour that has been sifted 3 times. Mix well and add the lemon and vinegar. Bake in shallow pans. Almond Cake. Twelve eggs, i pound of flour, i pound of sugar, i pound of butter, i pound of almonds (blanched), ^ pound of citron (sliced), I wineglass of brandy. Mix and bake as pound cake. White Fruit Cake. One pound of white sugar, i pound of flour, Yz pound of butter, whites of 12 eggs, 2 pounds of citron (cut thin), i large cocoanut (grated), i oound of blanched almonds, 3 teaspoons of baking powder. Cream butter and sugar, add eggs and flour, and then mix in one-third of the fruit. Mix in the rest as you put the batter in the mould, making a layer of batter and one of fruit. Bake in a slow oven. This will keep one month. Black Fruit Cake. One pound of flour, i pound of sugar, lYz pounds of butter, 13 eggs, 4 pounds of raisms, i^ pounds of currants, i pound of blanched almonds, ^ pound of citron, i tumbler of brandy, ^2 tumbler of wine, rind of i orange, i teacup of Porto Rico molasses, i teaspoon each of cloves,

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