Dark Fruit Cake

Ingredients

• 1 lb. sugar
• 1 lb. butter
• 1 lb. flour
• 10 eggs
• 2 lbs. seedless raisins
• 1 lb. dates
• 1 qt. fig preserves
• 1 can pineapple
• 1 lb. candied cherries
• 1 apple chopped fine
• 1 lb. Brazil nuts
• 1 lb. pecans
• 1 lb. walnut meats
• 1 t. cinnamon
• 1 t. lemon extract
• 1 t. nutmeg
• 1 t. cloves

Method

1. 1

   Cream butter and sugar adding 1 egg at a time.

2. 2

   In a large pan mix well all floured fruit and nuts.

3. 3

   When fruits and nuts are well mixed add gradually to batter.

4. 4

   Add seasoning.

5. 5

   Place in well greased pan and pack well.

6. 6

   This cake may be baked or steamed.

Nutrition per serving

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 7. The excerpt below is the record exactly as published.

1 lb. butter 1 lb. crystalized cherries 1 doz. eggs 14%% lbs. almonds 2 wine glasses wine 1 package white raisins 1 large cocoanut Beat eggs separately. Cream butter and sugar. add egg volks then flour and stiffly beaten egg whites alternately. Add grated cocoanut and fruit and nuts; lastly wine. Bake about 214 hours in spout pan in Slow oven (325°). (Taken from OUR FAVORITE RECIPES) —Mrs. J. E. ROoOKER SPANISH CHOCOLATE CAKE “; c. shortening Dele COCOR c. sugar % t. salt 2 egg yolks 1 c. thick sour milk Ze. tLOUG 1 t. vanilla 2 t. soda Cream shortening and sugar; add egg yolks, one at a time, beating hard. Sift together dry ingredients and add alternately with milk. Add vanilla. Bake about 25 minutes at 375°. Makes two layers. —Mrs. FRANK BANZET DarK Fruit CAKE > 1 lb. sugar 10¢ worth lemon peel (use = i ib, butter more) 1 lb. flour 10¢ worth orange peel (use 10 eggs more) 2 lbs. seedless raisins 1 qt. fig preserves (pear pre- 1 lb. dates serves may be used — 1 can pineapple (drain off drain off juice) juice and use chopped Ielbacitron fruit) 1, lb. candied cherries 1 apple chopped fine ie f..cinnamon 1 lb. Brazil nuts (in shell) 1 t. lemon extract 1 at. pecans tin shell) 1 t. nutmeg 1 lb. walnut meats 1 t. cloves Cream butter and sugar adding 1 egg at a time. In a large pan mix well all fioured fruit and nuts. Be sure to use only the one pound of flour in flouring fruit and nuts. When fruits and nuts are well mixed add gradually to batter. Add seas@iing. Place in well greased pan and pack well. This cake may be baked or steamed. Method for steaming: line pan with waxed paper, wrapping paper over top of pan and tying securely. Place cake on rack (or shortest legs) in cooker in which two cups water have been placed. Seal cooker, let pressure rise to 10 lbs. Cook 30 minutes. Run pressure up to 15 lbs. and cook for 45 minutes As soon as time is up lift cooker from stove and let pressure drop to zero. Without removing waxed paper which you wrapped around cake before cooking, place cake in moderately hot oven and dry out for 30 minutes. You may expect this cake to be delicious unti: the last piece has been eaten. F ws —Mrs. TuHos. READ 21 ™“ sa | Se ED SPICE CAKE Ve” f ) See: (Sour Cream) fat. ¢ Ls Wy Cc CaLOULE 1144 c. light brown sugar l St. soda “4 C. Sour cream 1 t. baking powder % ec. milk 2 eee clinamor 2eeneoos 1 “to nutmeg lee te vanilla See Cloves , t. salt Cream fat and sugar, beat in cream and eggs. Sift all dry ingredients, add alternately with milk and vanilla. Bake 25 minutes at 375°. Ice with caramel or seafoam frosting. Good to add nuts and bake as cup cakes or cut in squares. —Mrs. RuFus 8S. JONES MEASURE POUND CAKE 44 c. butter 6 eges 124 c. sugar 2 t. baking powder 3a) ECHeLLOU t. vanilla aca miiik Pinch salt Cream butter and sugar thoroughly. Add alternately flour, sifted with baking powder and salt, milk, and eggs, beating after each addition. Add vanilla. Bake in slow oven (350°) about 114 hours. —Mrs. WILEY COLEMAN ko BAKED-ON-ICING CAKE 1144 c. sifted flour ¢c. shortening 2% t. baking powder 1 c. brown sugar % t. each cloves, cinnamon, 2 egg yolks allspice Yc. milk 1%, t. salt ly t. vanilla loing 2 ege whites 34 c. Chopped walnuts or 34 c. brown sugar (sift when pecans measured) Sift together twice flour, baking powder, spices, and salt. Cream shortening and sugar. Beat in egg yolks. Add dry ingredients alternately with milk and vanilla. Spread in 2 cake pans lined with waxed paper. Beat egg whites until stiff; beat in half of brown sugar, fold in re- mainder and the salt. Spread on batter. Sprinkle with nuts. Bake at 350° 25 to 30 minutes. Top with whipped cream or ice cream. —Mrs. WILEY COLEMAN WHITE Moon CAKE % c. shortening Sac. Hour 2 c. sugar 3 t. baking powder Ce ai iic Y t. salt 1 t. vanilla 5 egg whites Cream together shortening and sugar. Sift dry ingredients and add alternately with milk; add vanilla and fold in stiffly beaten egg whites. Rake 15 minutes at 325° F., increase to 350° and bake 15 minutes longer. Makes two layers. Ice with Moonglow Lemon Icing. —Mrs. Rurus S. Jonrs 22 BEEF STEAK CAKE 2c. sugar 3 level t. baking powder 1 c. sweet milk oF Galiour Ie CaDutter 6 egg whites beaten stiff Cream sugar and butter. Add flour and milk alternately. Fold i whites and flavor with vanilla. le MOR CS ele Dark Part Just like white only use egg yolks and add— 1 lb. chopped raisins 1 t. nutmeg 1 t. allspice 1 t. mace 1 t. cloves 1 t. cinnamon

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