Coventry Fruit Cake

Ingredients

• 1/2 lb butter, creamed with
• 1/4 lb sugar
• 1 lb flour
• 1 lb eggs
• 1 lb prepared currants
• 1 lb stoned raisins
• 1 lb citron and lemon peel
• 2 teaspoonful cloves
• 1 teaspoonful cinnamon
• 1 teaspoonful allspice
• small nutmeg
• 1 teaspoonfuls baking powder
• 1/2 lb sweet and bitter

Method

1. 1

   Flour carefully the fruits and nuts before stirring in last.

2. 2

   Blanch and pound the almonds.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 128. The excerpt below is the record exactly as published.

Coventry Fruit Cake Vz lb butter, creamed with almonds V4. lb sugar lb flour lb eggs lb prepared currants lb stoned raisins lb citron and lemon peel 1 1 1 1 2 teaspoonful cloves teaspoonful cinnamon teaspoonful allspice small nutmeg teaspoonfuls baking powder % lb sweet and bitter Flour carefully the fruits and nuts before stirring in last. Blanch and pound the almonds. Cocoanut Cake 2 teacupfuls sifted flour % teacupful sweet milk 1 teacupful white sugar V2 teacupful butter 1 teacupful cocoanut 1 teaspoonful baking (grated) powder Sift the baking powder in the flour; cream sugar and butter together until very light ; add half the sweet milk, and when well mixed, add half the flour, then the balance of the milk and flour. Add the eggs, beaten to a stiff froth, and lastly, the cup of cocoanut, well dredged in flour. Bake in a moderately hot oven. The cocoanut should be grated, sprinkled lightly with sugar, and set in the sun a few hours before using. Raisin Cake Make a good white cake batter ; dredge with flour, one and a half pounds of raisins, chopped, and stir into the batter just before baking. It will require more time than a plain white cake. 248 THE NEW ANNIE DENNIS COOK BOOK SPICE CAKE 11/4 cupfuls butter % teaspoonful cloves 3 cupfuls sugar 1^/4 beaspoonfuls cinnamon 6 cupfuls flour 1% teaspoonfuls nutmeg 6 eggs V2 teaspoonful allspice 114 teaspoonfuls soda Sift the soda in the flour. Marble Spice Cake White Part 4 eggs (whites) 2 teacupfuls sifted flour 1 teacupful sugar V2 teaspoonful vanilla 1/2 teacupful butter 1 level teaspoonful baking 1/2 teacupful sweet milk powder Dark Part 4 eggs (yolks) 1 teaspoonful ground cinna- 1 teacupful sugar mon 1/2 teacupful butter 1 teaspoonful ground nut- 1/2 teacupful sweet milk meg 2 teacupfuls sifted flour 1 teaspoonful ground all- 1 level teaspoonful baking spice powder White Part: Mix as directed for Premium White Cake. Dark Part: Sift the baking powder in the flour. Beat yolks and sugar together until very light ; cream butter and add to this ; stir in one cupful of flour, then the milk, then the rest of the flour. Mix the spices and stir in last. Pour a layer of the dark batter in the cake pan, then spoonfuls of the white here and there, then the dark again, and the light, until all the batter is used. Bake an hour and a half in a moderate oven. Pineapple Cake Use white cake batter ; for the filling, use two cans of grated pineapple for seven layers ; sweeten if neces- sary. If fresh pineapple is used, then add one cupful of sugar to the pineapple. Put over the fire and cook until jellied, being careful not to bum. Ice with plain icing. THE NEW ANNIE DENNIS COOK BOOK 249 Spice Cake 6 eggs 1 teacupful black walnut 4 teacupfuls sifted flour kernels 2 teacupfuls sugar V2 teacupful sherry wine 1 teacupful butter 1 teacupful ground cinna- 1 teacupful sweet milk mon 1 heaping teaspoonful bak- 1 teaspoonful ground cloves ing powder 1 teaspoonful allspice

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