Eggless Fruit Cake - Mrs. Chas. Simes

Ingredients

• 1 cup sour milk
• 1 cup sugar
• 1/2 cup butter
• 1 teaspoon soda
• 3 tablespoons mixed spices, cinnamon and nutmeg
• 1 cup chopped raisins
• 1 cup currants
• 2 cups flour
• 1/2 cup chopped walnuts
• 1/2 cup chopped figs improves it.

Method

No method was recorded for this recipe.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 67. The excerpt below is the record exactly as published.

EGOLESS FRUIT CAKE— Mrs. Chas. Simes. 1 cup sour milk, 1 cup sugar, % cup butter, 1 teaspoon soda, 3 table- spoons mixed spices, cinnamon and nutmeg, 1 cup chopped raisins, 1 cup currants, 2 cups flour, % cup chopped walnuts and figs improves. It. BREAD CAKE — Mrs. Geo. Foster. i ^ » 3 cups light dough, 3 cups brown sugar, 1 cup butter, 3 eggs, 1 tea- spoon cinnamon and 1 of cloves, 1 teaspoon soda dissolved in 2 table- spoons strong cold coffee, % cup currants, % cup raisins and a little- citron if liked. Add fruit last dredged with 2 tablespoons flour. Bate- as soon as mixed In a slow oven. CHRISTMAS CAKE— Mrs. Fronmuller. 1 qt. well risen dough, 1 cup butter, 1% cups brown sugar, 4 eggs, 2- cups seedless raisins, 1 cup currants, 1 cup candied peel, shredded, 2" teaspoons mixed spices, grated rind of 2 lemons, 1 cup flour. Worlt butter into dough, add eggs well beaten and other ingredients. Beart 15 minutes, pour into buttered pans, cover and let rise in warm place untiP light, about % hour. Bake in moderate oven. RAISIN CAKE (Simple but Good)— Mrs. Geo. Rodcfen. Cream 2 cups brown sugar with % cup of butter, yolks of 3 eggs beaten thoroughly, 1 cup luke warm milk, added gradually, 2l^ cups- flour, 1 teaspoon baking powder, 1 cup chopped walnuts, 1 small cup chopped raisins, % cup currants, pinch of salt, cinnamon, cloves and* nutmeg to taste, 1 tablespoon sherry. Stir well, add 3 well beaten? whites and bake in moderate oven. MOUNT VERNON CAKE— Mrs. Fronmuller. A recipe in use In George Washington's family. 1% lbs brown sugai%. 1% lbs. flour, 6 eggs, 1 pint sour cream, 1 teaspoon soda in the cream, grated rind of 2 lemons, juice of 1 lemon, 1 nutmeg, 1 lb of raisins, 1 lb of currants, % lb of citron. Bake in a moderate oven. Very good. CRACKER CAKE — Mrs. Thos. S. Bonneau. % cup butter, 6 eggs, 1 cup sugar, 1 cup rolled crackers, 1 cup grate* chocolate, 1 cup chopped nuts-walnuts and almonds, 1 teaspoon baking- powder, % teaspoon each lemon and vanilla, Yz teaspoon each cinna- mon and nutmeg. Mix in the usual manner. Use large cup for measur-^ ing. CRACKER CAKE— Mrs. Grandjean. 1 cup chopped nuts, 1 cup raisins and citron (together), 1 cup cDoco- late, V2 cup butter, 1 cup rolled crackers, 2 eggs, 1% cups sugar; -fi tablespoons milk, 1 teaspoon baking powder, mix with a little fllmr: 152 CAKES, COOKIES, DOUGHNUTS, ETC. CIDER CAKE— Mrs. Daniel Bradford. 6 cups of flour, 4 cups of sugar, 2 cups of butter, 2 cups of cider, 5 -eggs, 2 teaspoons of soda in the cider, 2 nutmegs, 2 large spoons of •cinnamon, same of cloves; cider added last. MRS. RADER'S POTATO CAKE— Mrs. Anna McMahon, S. F. 1 cup butter, 2 cups sugar, 2 cups flour, % cup milk, % cup choco- late, good measure, 1 cup chopped walnuts, 4 eggs, 1 cup mashed pota- toes, 2 teaspoons baking powder, 1 teaspoon each of cloves, cinnamon -and nutmeg. Bake slowly. Delicious. ANGEL CAKE— Mrs. W. G. Corbaley. Sift 1 cup flour 6 times, then add 1 teaspoon cream of tartar, and •sift 4 times. Sift l^, cups granulated sugar six times. Beat the whites of 12 eggs very stiff; add 1 teaspoon vanilla, and gently stir into the flour and sugar. Pour into a perfectly dry, ungreased pan with a fun- nel. Bake 45 minutes in a moderate oven; on taking from the oven turn the pan upside down, putting 2 sticks under the edge of each side t)f the pan to permit circulation of air. When cold remove from the pan. CHOCOLATE ANGEL CAKE— Louise Meissner. % lb. butter, % lb. sugar, 8 eggs, Vi ^- chocolate, 1 teaspoon vanilla, % ll). flour, 1 teaspoon baking powder. Cream the butter, acid the Bugar slowly then the yolks of the eggs, vanilla, chocolate (melted) then the flour, beat these for % of an hour, then add baking powder -and the whites of 6 eggs. Bake in slow oven one hour. SUNSHINE CAKE— Mrs. Wm. M. Harris. Whites of 7 eggs, yolks of 5 eggs, 1% cups granulated sugar, 1 cup flour, % (good) teaspoon cream tartar, 1 teaspoon vanilla. Sift both flour and sugar three times, measure out necessary amount, and set aside. Beat yolks very hard and add sugar stirring with a spoon until like creamed butter. Add pinch of salt to whites of eggs before beat- ing, and when beaten to a foam add cream tartar, and continue beating until very stiff. Add two together, also mix in flour quicikly and light- ly. Bake in a slow oven 30 to 40 minutes. Use tube pan without but- tering it. TEA CAKE— Miss H. Pregge. V2 cup butter

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