Fruit Cake

Ingredients

• Ten eggs
• 1 pound sugar
• 1 pound butter
• 14 pounds currants
• 2 pounds raisins
• ? pound citron
• 1 pound flour
• 1 nutmeg
• 1 teaspoon allspice
• 4 teaspoon cloves
• 1 teaspoon cinnamon
• juice and rind of 1 orange
• juice and rind of 1 lemon

Method

1. 1

   Beat the eggs until very light, beat the butter and sugar to a cream, add the eggs, then the flour and spices, and give the whole a good vigorous beating.

2. 2

   Prepare the fruit and mix well.

3. 3

   Line cake pans and bake.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 48. The excerpt below is the record exactly as published.

fruit cake. Miss D. WALNUT CAKE—Half cup boiling butter, 2 eggs, 126 CAKES. 1 cup white sugar, $ cup sweet milk, 2 teaspoons baking powder, 14 cups flour, 1 cup chopped walnuts. Mrs. T. R. PARKER. LUNCHEON CAKE.—One pound butter, 1 pound sugar, 14 pounds Sultanas, $ pound mixed peels, 10 eggs, 14 pounds flour. Beat butter and sugar to a cream, then add one egg at a time until all are mixed in, then add peels and raisins, then flour. Clean, but do not wash, raisins; mix all with hand; do not put a spoon in. Line your tin with paper and do not grease. Bake ina slow oven. Excellent. Miss D. COCOANUT PUFFS.— Whites of 3 eggs, 1 cup ground sugar, 1 teaspoon vanilla, 1 tablespoon corn starch, 2 cups cocoanut. Beat whites stiff, then add sugar and beat over steam until a crust forms on the bottom and sides of the dish. Take off the steam, add the other ingredients, and drop in small pieces. Have buttered p:per in the tins. Bake rather quickly to a light brown. Miss D. FROIT CAKE.—One pound butter, 1 pound sugar, ? pound almon’'s, 11 eggs, 9 ounces flour, 2 pounds mixed peel, 3 pounds currants, 3 pounds raisins, 2 tablespoons ginger, 2 tablespoons cinnamon, 2 tablespoons ground cloves, 4 bottle lemon. Mrs. PEARCY. DOUGHNUTS.—Ha'f cup white sugar, 1 tablespoon butter, 1 cup milk, 3 eggs, 4 nutmeg, 2 teaspoons baking powder, enough flour to roll. Mrs. G. Hoa. PLAIN FRUIT CAKE —One cup butter and cup brown sugar well beaten, 4 eggs, 14 cups raisins, 14 cups currants, 38 ounces peel, 1 teaspoon each of cloves, cinna- mon or any desired spice, 2 cups flour, 1 teaspoon soda mixed in } cup sour cream or milk. Bake two hours in a slow oven. Mrs. G. Hoaa. CAKES. 427 ROLLED OAT COOKIES.—Three cups rolled oats, 2 cups flour, 1 cup white sugar, $ cup butter rubbed in, 2 tea- spoons cream tartar, 1 teaspoon soda, milk enough to moist- en the dough. It must be rather stiff Mix the cream of tartar and soda with flour; roll out pretty thin. Mrs. HARRISON. FRUIT CAKE.—Ten eggs, 1 pound sugar, 1 pound butter, 14 pounds currants, 2 pounds raisins, ? pound citron, 1 pound flour, 1 nutmeg, 1 teaspoon allspice, 4 teaspoon cloves, 1 teaspoon cinnamon, juice and rind of 1 orange, juice and rind of 1 lemon

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