Fruit Cake

Ingredients

• One lb. of dark brown sugar
• 1 lb. of butter
• 1 lb. of citron cut into strips
• 3 lbs. of currants
• 2 lbs. of seeded raisins
• 1 lb. of almonds
• 1 wine glass of brandy
• 1 teaspoonful of soda
• 1/2 cup of molasses
• 1 nutmeg
• 1 lb. of Dousman's Best Patent flour
• 12 eggs

Method

1. 1

   The above amount is for one large cake.

2. 2

   Bake in a Jewel Pango four hours in a deep tin lined with well-buttered paper.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 105. The excerpt below is the record exactly as published.

Fruit Cake. One cnp buttei'. '? i-njis sii^ar, 1 cup Mack syrup. 1 cu[i sour nulk, 4 eggs, 2 tea- spoonfnls cinnamon. 1 teasjioonful soda. I teaspoonfnl cloves, 1 teaspoonfnl vanilla, 1 lb. currants, 1 lb. I'aisins, y^ lb. citron, 1 cu]) cho])iie(| nuts, -i-y^ cups Dousnian's Best Patent flour, j^ake in a Jewel Pange. Mrs. 8. K. Home. Fruit Cake. 'J'wo lbs. of stoned i-aisins. '* lbs. of cleaned currants. 1 lb. of butter. 1 lb. of sugar, 114. Ihs. of Dousman's Best Patent Hour. 10 eggs. 1 wine glass of brandy, 1 wine glass of wine, 1 tabiespoonfnl of cloves, 1 tablespoon ful of allspice, 2 tablcspoon- fuls cinnamon, 1 nutmeg, 1 teas])oonful of sweet almond meats blanched and cut in slices, 2 oz. of candied lemon, 2 oz. of citron, 1 teacujjful of molasses. Flour the fruit, using that weighed out far the cake: put Y-, teas])oonfu> of soda or 1 teaspoon- fnl of baking powder with it on the fruit. Pake 3 hours.. slowly, in a Jewel Eangc. ^Iiis. G. Dnicw. Fruit Cake. One lb. of dark brown sugar. 1 lb. of butter. 1 lb. of citron cut into strips, 3 lbs. of currants, 2 lbs. of seeded raisins. 1 lb. ol' almonds. 1 wine glass of brandy, 1 tea- spoonful of soda, 1/2 cup of molasses. I nutmeg, 1 lb. of Dousman's Best Patent flour, 12 eggs. The above amount is. for one large cake. IJake in a Jewel Pango four hours in a deep tin lined with well-buttei-ed |)aper. .Mi;s. 11. P. IIandi'Ohd. Fruit Cake. One II). dai'k l)i'own sugar. 1 lb. butter. 1 doz. eggs. 1 1{. lbs. Dousnuin's Best Patent flour, 2 lbs. raisins, 2 lbs. currants, Xu lb. citron. 1 nutmeg, 1 tablespoon of c loves. 1 tiiblespoon allspice. 1 cup of nuts, I pt. brandy. 2 teasjxions baking powder. l>ake in a Jewel Pange. ^tus. J. A. Bkydkx. Twentieth Century Cake. Pub ll/L' Ih-^- of butter and f ^2 "j''"- ^ugar to a cream, then add the yolks of l/i eggs; beat well and stir in 2 scant lbs. of Dousman's IVst Patent flour with 3 tea- spoonfuls of baking powder: mix in the beaten whites of the eggs : grate 2 lemons in 1^ f'^ip of molasses and add 2 lbs. of finely chopped almonds and 1 lb. of chopped citron, [yake this in moderate o\en in a .lewel IJange. Add 1 wine glass of brandy. Mi;s. SA^t^KL ^rirciiKLL. Nut Fruit Cake. Twelve oggi^, -^4 II'- butler and '4 li«. lard mixed. I lb. sugar. 1 cup milk. U/j lbs. nuts, chop]K'd, % "'■ niisins. 1 lb. curi-ants, '/o lb. citron and lemon pei'l, mixed, 1 lb. Dousman's Best Patent flour and 2 teas|)ooiis baking powder, 1 grated nutmeg, liMuon and vanilla to taste: beat eggs separately and add whites last: bake in two s(|uare bread tins, well lined with ])apcr. for ll.j houi's in a moderate oven in a Jewel Pange. Will kee]) any leiiglb of time. ^fi;s. .M. .\. (i()ou^rA^^ Xeoaunoc. 140 SUPKRIOR COOK BOOK A Fine, Rich Fruit Cake. Will) 1 111. of hiitlcf wirli 1 111. (if Dousiii.iirs Best I'alciit Hour: add 1 II). of sugar and 1 Hi. (iF aliiKuids cIkiiiiiciI line: nv\\. '! Ilis. of c-li()])[)('d raisins, i/o 11^^- can- died orangr |»i'cl, [._> II). raiidicd Iciiion peel. ' ^ II). ritron, all cut fine; tiour tliese and mix well; heat Id t',ii,us until vcrv li,ulit and add lo the mixture. Xow add I/2 pt. ol' hi'andv, ^ ■> 'j;\\\ of rose water and (i laMespoons of thick sweet cream: tlion add 1 II). cui'i'ants. 1 II). candied cliei'ries. ^ ■_< II). of chopped lii;s, 1 teaspoon of soda. Bake in a. \cvv slow oxen in a .Jewel l»an,ue 1 hours. \\\\\ k'ecp for years. M. M. Eamsdell. Ribbon Fruit Cake. This is one of I he fiuest fruit cakes made and for its novelty is a favorite wed- ding and liolidav cake. A\'ill keep a yeai': BIjACK PAirr — lV-> cups sui^ar, 1 cup hulter. ".' cups hrowned Dousman's Best Patent flour, yolks of (! eggs. H- Ihs. raisins, 1 Ih. cui'rants, y^ Ih. citron, 14 Ih- luits, % cup whiskev, 1. teaspoonful of soda

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