Christmas Cake

Ingredients

• 1 1/2 pounds flour
• 1 pound sugar
• 1 teaspoon cinnamon
• 1 pound butter
• 1 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 cup currant jelly
• 1/4 teaspoon allspice
• 1 pound citron
• 1 cup molasses
• 1 pound currants
• 1 teaspoon soda
• 1 pound seeded raisins
• 1 teaspoon salt
• Dash of red pepper

Method

1. 1

   Divide the flour into two parts; into one half put the cinnamon, nutmeg, cloves and allspice, and into the other mix the fruit.

2. 2

   Cream the butter and sugar; add the eggs, well beaten, then the soda, dissolved in a little warm water and mixed with the molasses, salt and pepper.

3. 3

   Put in round buttered pans and bake between two moderately hot radiators for two hours.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 165. The excerpt below is the record exactly as published.

% teaspoon allspice 1 cup New Orleans molasses Vz teaspoon nutmeg 4 cups coarse graham flour 14 teaspoon ginger Mix the first five ingredients thoroughly; add the flour and meal; mix well; add the fruit and spices. Bake for three hours, using two radiators. The fruit and spices may be omitted if desired. STEAMED GRAHAM BREAD 3 cups graham flour 1 cup white flour 1 teaspoon salt 3 teaspoons soda 1 cup molasses 2V2 cups soiu- milk Mix and cook the same as Boston Brown Bread, using one radiator. 438 gL''.Srot''Fo1.r FIRELESS COOKERY CAKE Any kind of cake can be baked in the fireless cooker; but dif- ferent cakes require different heats, which can only be learned by experience. For instance : a batter with butter in it requires more heat than a hght batter without butter. One must consider this fact in heating the radiators and in keeping the cake in the cooker. Use ordinary cake pans, placing same in bread and pastry rack which is furnished, using two radiators. It is a good plan after the cake has been in the cooker ten or fifteen minutes to open the top quickly and let the steam escape. Below are a few recipes that have been well tried out on the fireless cooker. ANGEL CAKE 1 cup sifted flour Whites of 8 to 10 eggs IVi cups sifted sugar Pinch of salt 1/2 teaspoon cream of tartar Sift the flour four or five times before measuring; tlien sift and measure the sugar. Add the salt to the eggs; beat them to a froth; add cream of tartar and beat until very stiff. Stir in sugar; then flour, very lightly. Put in a pan in the pastry rack and bake between two moderately hot radiators. SPONGE CAKE No. 1 2 eggs 1 teaspoon baking powder 1 cup sugar 1/2 cup hot milk 1 cup flour 1 teaspoon flavoring Beat the yolks; stir into them the sugar and beaten whites; then fold in the flour and baking powder, weVl sifted. Add the hot milk and flavoring and bake for thirty minutes, using both radi- ators. SPONGE CAKE No. 2 4 eggs Juice and rind of 1/2 lemon 1 cup sugar 1 cup flour Beat the yolks and whites of the eggs separately. Into the yolks stir the sugar, lemon and whites; then fold in the flour. Bake between two moderately hot radiators for twenty-five minutes. 439 FIRELESS COOKERY F^^S^ft'^^L^r Family of Four CHRISTMAS CAKE iVi pounds flour 1 pound sugar 1 teaspoon cinnamon 1 pound butter 1 teaspoon nutmeg 12 eggs 14 teaspoon cloves % cup currant jelly % teaspoon allspice 1 teaspoon soda 1 pound citron 1 cup molasses 1 poimd currants 1 teaspoon salt 2 pounds seeded raisins Dash of red pepper

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