Delicate Fruit Cake

Ingredients

• 3/4 cup butter
• 2 cups sugar
• 1 cup milk
• 2 1/4 cups flour
• 3/4 teaspoon salt
• 2 teaspoons Royal Baking Powder
• whites 5 eggs
• 1 tablespoon grated lemon rind

Method

1. 1

   Cream butter and sugar and mix dry ingredients.

2. 2

   Add whipped whites, flour, and milk, and beat hard.

3. 3

   To 5 tablespoons of this batter add spices to taste, and 1 cup raisins and 1/4 cup sliced citron, and bake in 1 layer.

4. 4

   Bake remainder of batter in 2 layer-pans.

5. 5

   When cold put together with boiled icing having dark layer in center.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 20. The excerpt below is the record exactly as published.

34 teaspoon salt, 8 eggs, % pound each raisins and currants, 34 pound shred citron. Put together as for centennial cake, and bake in 2 loaves in moderate oven, lining pans with 3 thicknesses of paper. Duchesse Cake. — I34 cups butter, 1 cup sugar, 6 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, 1 teaspoon extract cin¬ namon. Rug the butter and sugar to a light cream. Add the eggs, 2 at a time, beating 10 minutes after each addition. Sift together flour and powder, add to the butter, etc., with the extract. Mix into a medium thick batter, and bake in small, shallow, square pans, lined with thin white paper, in a steady oven 30 minutes. When they are taken from the oven, ice them. Dark Fruit Cake. — 2 cups butter, 2 cups Sugar, 12 eggs, 4 cups flour, 1 teaspoon Royal Baking Powder, 34 teaspoon salt, 1 pound .currants, 1 pound sliced citron, 3 pounds Seeded raisins, 1 pound chopped figs, 34 cup .any kind of wine, 2 tablespoons strained lem¬ on juice, 2 teaspoons cinnamon, 34 teaspoon each cloves and mace, 54 teaspoon each all¬ spice and nutmeg. Sift together flour, salt, baking powder, and spices. Dredge fruit thoroughly. Cream butter and sugar, add beaten yolks and lemon juice. Alternate flour and wine, add whipped whites, and beat for 10 minutes. Stir in prepared fruit. Line loaf-pans with 4 thicknesses paper; pour in batter. Bake in slow oven from 3 to 5 hours, covering pans with paper until % baked. Delicate Fruit Cake. — 34 cup butter, 2 cups sugar, 1 cup milk, 234 cups flour, 34 teaspoon salt, 2 teaspoons Royal Baking Powder, whites 5 eggs, 1 tablespoon grated lemon rind. Cream butter and sugar and mix dry ingre¬ dients. Add whipped whites, flour, and milk, and beat hard. To 5 tablespoons of this batter add spices to taste, and 1 cup raisins and J4 cup sliced citron, and bake in 1 layer. Bake remainder of batter in 2 layer-pans. When cold put together with boiled icing having dark layer in center. Fig Cake. — 134 cups sugar, 34 cup butter, 34 cup sweet milk, 134 cups flour, 34 teaspoon salt, 1 teaspoon Royal Baking Powder, 34 cup corn-starch, whites 6 eggs. Put together as for corn-starch cake, and bake in 2 shallow oblong pans in a quick oven. Put together with fig filling (see Cake Fillings). Harrison Cake. — 134 cup® sugar, 134 cups butter, 1 cup thick molasses mixed with 34 teaspoon soda, 34 cup milk, 1 teaspoon each cinnamon and cloves. 5 eggs, 2 cups stoned raisins, 5 cups flour, 2 teaspoons Royal Bak¬ ing Powder. Mix flour, spices, and baking powder. Cream butter and sugar Add mo¬ lasses, then beat in 34 of flour. Add milk and beaten yolks, add remainder of flour, then egg whites whipped stiff. Beat hard, and bake in a loaf-pan in moderate oven about 134 hours. French Cake. — 134 cups butter, 2 cup® sugar, 12 eggs, 1 quart flour, 34 teaspoon Royal Baking Powder, 1 gill each of cream, wine, and brandy, 20 drops each extract bitter almonds and nutmeg, 134 cups raisins, stoned, 34 cup almonds, blanched, 1 cup chopped citron. Rub butter and sugar to a white, light cream; add the eggs, 2 at a time, beating 10 minutes between the first 3 addi¬ tions, and 5 minutes between the rest; add the flour, sifted with the powder, raisins, al¬ monds, citron, extracts, cream, wine, and brandy. Mix into a smooth, consistent bat¬ ter; bake in a thickly paper-lined cake-pan in a steady oven, 2 hours. Gold Cake. — J4 cup butter, 1 cup su¬ gar, yolks 6 eggs, 2 cups flour, 34 teaspoon salt, 1 heaping teaspoon Royal Baking Pow¬ der, grated rind and strained juice 1 large orange. Mix the dry ingredients. Cream the butter and sugar, add well-beaten yolks, or¬ ange rind and juice, and flour. Bake in shal¬ low pan in moderate oven, and ice with orange-water icing. Make silver cake at same time. Ice-cream Cake. — 1 cup butter, 2 cup® sugar, 1 cup milk, 334 cups flour, 2 teaspoons Royal Baking Powder, whites 8 eggs, 34 tea¬ spoon salt. Mix dry ingredients. Cream but¬ ter and sugar, add milk, then flour, and beat. Add whipped whites and beat again. Flavor with almond extract. Bake in three jelly-tins in hot oven, and when cold put together with boiled icing flavored with almond extract. Imperial Cake. — 1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon grated lemon rind, 1 table¬ spoon lemon juice, 34 pound seeded raisins, 34 cup sliced blanched almonds, 34 pound flour, 34 teaspoon salt, 1 teaspoon Royal Baking Powder. Mix dry ingredients. Cream butter and sugar. Add 1 whole egg and beat hard until incorporated. Stir in some of the flour. Alternate eggs and flour in same way until all the eggs are added, then beat hard lOminutes. Add lemon juice, almonds, and dredged raisins. Line loaf -pan with 3 thicknesses pa¬ per. Bake in moderate oven about 134 hours. Lady Cake. — 134 cups butter

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