Fruit Cake

Ingredients

• One pound of flour
• One pound of sugar
• One pound of butter
• Three pounds of raisins
• Three pounds of currants
• One pound of citron
• Two grated lemons
• Ten eggs
• Three nutmegs
• Three ounces cinnamon
• One gill brandy
• One gill wine

Method

1. 1

   Mix all ingredients and bake in a ten quart pan for two and a half hours.

As published

This recipe was extracted from The new home cook book (1896), page 128. The excerpt below is the record exactly as published.

FRUIT CAKE. Mrs. C. H. Wheeler. Three-fourths pound butter, one pound sugar (brown), one pound flour, two pounds currants, three pounds raisins (seeded), one-half pound citron, one-fourth pound almonds, eight eggs, one nutmeg, cloves and cinnamon^ one wine glass of brandy. The raisins are better to be soaked in brandy over night. BLACK CAKE. Mrs. a R DeForrest. Two pounds of flour, two pounds sugar, two pounds butter, eight pounds raisins, four pounds currants, one pint brandy, two pounds citron, twenty-four eggs, two 326 THE HOME COOK BOOK. ounces nutmeg, two teaspoons of cloves; add a little molasses to make it more moist and black. This makes two very large loaves, baked in tin pans or hoops. For weddings. Splendid. MOTHEE DOECHESTEE'S BLACK CAKE. Mrs. Kate Johnson. One pound sugar, one pound butter, one pound flour, ten eggs, three pounds raisins, three pounds currants, one-half pound citron, two teaspoons cinnamon, one tea- spoon cloves, two teaspoons nutmeg, one wine glass of brandy or alcohol. Stone the raisins and pour the liquor over them, and cover tight over night. Brown the flour to darken the cake. Bake from two to four hours. Will keep good two or three years. FEUIT CAKE. Mrs. N. C. Gridley, Evanston. One pound flour, one pound brown sugar, three-quar- ters of a pound of butter, three pounds seeded raisins, one pound currants, one pound citron, one-quarter pound almonds, blanched and powdered in rose water; one nutmeg, one wine glass brandy, ten eggs. Stir butter and sugar to a cream, then add whites and eight yolks of eggs, beaten separately. Stir in the flour, then spices, and add the fruit just before it is put in the pans. Bake slowly. This cake will keep two years. CHEAP FEUIT CAKE. Mrs. Earle, Peoria, 111. Three teacups flour, one coffee cup of sugar, three- VALUABLE RECIPES. 327 quarters of a teacup of butter, three-quarters of a teacup of milk, three eggs, raisins and currants, one teaspoon of baking powder. FRUIT CAKE. Mrs. W. Guthrie. Twelve eggs, one pound flour, one pound sugar, one pound butter, two pounds raisins, two pounds currants, one pound citron, two tablespoons cinnamon, four nut- megs, one cup sweet milk, one cup molasses, one tea- spoon cream tartar, one teaspoon soda, one gill brandy. Bake two hours or more. FEUIT CAKE. Louisa Churchill. One pound of sugar, one pound of butter, one pound flour, four pounds raisins, two pounds currants, one and one-half pounds citron, one gill brandy, one cup sour cream, one nutmeg, one teaspoon soda. FEUIT CAKE. Mrs. Creote. One pound of flour, one pound sugar, one pound but- ter, three pounds raisins, three pounds currants, one pound citron, two grated lemons, ten eggs, three nutmegs, three ounces cinnamon, one gill brandy, one gill wine

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