Eruly Cake

Ingredients

• 1 lb. brown sugar
• % lb. chrystalized cherries
• 1 cup butter
• % lb. chrystalized pineapple
• 5 eggs
• % lb. dates
• 1 cup grape juice
• 1% tb. figs
• 1 teaspoon soda
• % lb. candied orange peel
• 1 teaspoon each of spices
• % lb. candied lemon peel
• 5 cups flour
• 1 lb. English walnuts
• % Ib. citron
• 1 lb. almonds

Method

1. 1

   Mix all ingredients, roll fruits in flour.

2. 2

   Bake in small pans or large mould.

3. 3

   Place large pieces of fruits on top of cake while baking.

4. 4

   Bake 4 hours in mould and 3 hours in small pans.

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 14. The excerpt below is the record exactly as published.

5 eggs 1 cwp sugar 2 cups flour 1 teaspoon vanilla extract 1 teaspoon baking powder | 1 teaspoon lemon extract Reserve 2 egg whites for icing Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting made with the two remaining egg whites. ICING 2 cups sugar, 1 cup boiling water. Boil till spins a thread and beat into egg whites till stiff enough to spread. Mrs. E. J. Pinner, Pigeon Valley Grange POUND CAKE 1% cups butter 1% cups sugar % teaspoon mace 6 eggs Grated rind of % lemon 3 cups flour % to % teaspoon salt Cream the butter until soft, add the mace and lemon rind, and then the sugar gradually, stirring until the mixture is light and fluffy. Continue creaming and add slowly the well-beaten egg yolks. Fold in the stiffly beaten egg whites, then add the flour and salt and beat until the batter is smooth. Put the batter in a tube which has been lined with wax paper. Bake in a Slow oven (300 degrees to 325 degrees) for 1 to 1% hours. In cookies the proportion of flour to liquid is increased over that in cake, batter is stiff enough so that it can be dropped on a baking sheet and retain its shape. A stiffer dough may be rolled into cookies, or chilled and sliced. Cook in oven of 350 to 375 degrees. Mrs. C. M. Billings, Brogden Grange POUND CAKE 2 Cups, butter 4 scant cups pastry flour 2 cups granulated sugar 1 teaspoon lemon flavoring 10 eggs Ye teaspoon salt ; Beat the butter and sugar till very light and creamy; add the well-beaten yolks of eggs. Sift together twice the flour, salt and flavoring and add a little at a time. Whip the whites of eggs till very stiff and fold them into the cake batter as gently as possible. Line cake pans with paper, fill two-thirds full with the batter, and bake In a moderate oven about one and one-half hours. Mrs. H. F. Corriher, Corriher Grange. ERULYGAKE 1 lb. brown sugar % lb. chrystalized cherries 1 cup butter Ye lb. chrystalized pineapple 5 eggs 0) % lb. dates 1 cup grape juice 1% tb. figs 1 teaspoon soda % lb. candied orange peel 1 teaspoon each of spices % lb. candied lemon peel 5 cups flour 1 lb. English walnuts % Ib. citron 1 lb. almonds

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