Excellent Fruit Cake

Ingredients

• One and a half pounds raisins
• one and a fourth pounds currants
• three-fourths pound citron
• pound butter
• pound sugar
• one and a fourth pounds flour
• ten eggs
• two table-spoons lemon
• two tea-spoons yeast powder

Method

1. 1

   Mix a fourth pound of the flour in the fruit.

As published

This recipe was extracted from Buckeye cookery (1892), page 37. The excerpt below is the record exactly as published.

ten eggs and flour, and OAKE-MAKIN G. ‘ lastly the raisins and apples well eve in; pour in pan and bake an hour and a half.—Mrs. C. M. Ingman. | : Fruir Cake. | oe One cup butter, one of brown sugar, half pint molasses, two eggs, — cup sour milk, tea-spoon soda, pound of flour, one of currants, one and a half pounds raisins. Flavor to taste. This has been thor- oughly tested, and is a great favorite.—Mrs. M. E. Nicely. FrRuir CAKE. Twelve eggs, one and a half pounds each of’ ite sugar ad flour, two pounds each of raisins and currants, one pound citron, one half-pint molasses, one ounce each of nutmeg, mace and cloves, one and a half glasses of jelly (grape is best), one-fourth pint each of wine and brandy, more flour if needed. Put dough in pans, set in steamer, taking care that the cover is made to fit very tight ; if necessary put cloth under the lid and shut it down on it, taking care that it does not touch the cake, or lay several thicknesses of cloth over the lid. Steam two hours and bake one hour.— Chas. Cyphers, Monneapolss, Minn. Fruit Loar Cake. Bo One cup butter, two of brown sugar, one of New Orleans molas- ses, one of sweet milk, three eggs, five cups sifted flour, two tea-— spoons cream tartar in the flour, tea-spoon soda in the milk, table- spoon cinnamon, one nutmeg, one pound raisins, one of currants, quarter pound citron tran may be omitted, and half the quantity — of raisins and currants will do). Put flour in a large crock, mix well with cream tartar, make a well in the center, put in other i ingre- i dients, having warmed the butter and molasses a little; mix well together with the hands, putting in the fruit last after it has been floured ; bake two hours in a moderate oven. This will make two common-sized loaves.—Mrs. N. S. Long. Frurr CAKE. y e ‘Three pounds butter, three of brown sugar, beaten to a cream, _ three of flour, six of currants, six of raisins, after seeds are removed, one of citron sliced thin, three glasses brandy, twenty-eight eggs, one ounce cinnamon, one of grated nutmeg, three-quarters ounce cloves, half ounce mace ; roll the raisins, currants and citron in part of the flour. —Miss H. D. MV ha an Frurr role) i One Peund brown sugar, one of butter, one of eggs, one a of fon two of raisins, two of currants, half pound citron, a nutmeg, table- spoon cloves, one of allspice, half pint brandy, and two tea-spoons } baking-powder. After baking, while yet warm, pour over cake a half pint wine. This makes the cake delicious.—Miss Angie Skinner, Somerset. EXCELLENT rede CAKE. One and a half pounds raisins, one and a fourth pounds currants, three-fourths pound citron, pound butter, pound sugar, one and a - fourth pounds flour, ten eggs, two table-spoons lemon

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