Fruit Cake

Ingredients

• Ten eggs, yolks and whites beaten separately
• five cups of brown sugar
• one-half pint of molasses
• one-half teaspoon of soda
• three cups of butter
• one quart of swansdown flour
• one pound each of candied lemon
• and orange peel sliced thin
• two pounds of citron sliced thin
• three pounds of raisins
• one pound each of figs
• and dates cut in small pieces
• two pounds of almonds cut in half
• two pounds of currants
• one cup of French brandy
• one cup of sherry wine
• one tumbler of dark jelly
• one apple chopped fine
• one-fourth cake of chocolate grated
• one teaspoon of all kinds of spices

Method

1. 1

   Flour all the fruit before mixing and bake for three to four hours.

2. 2

   This makes two large cakes or three small ones.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 40. The excerpt below is the record exactly as published.

FRUIT CAKE Ten eggs, yolks and whites beaten separatley, five cups of brown sugar, one-half pint of molasses, one-half teaspoon of soda, three cups of butter, one quart of swansdown flour, one pound each of candied lemon and orange peel sliced thin, two pounds of citron sliced thin, three pounds of raisins, one pound each of figs and dates cut in small pieces, two pounds of almonds cut in half, two pounds of currants, one cup of French brandy, one cup of sherry wine, one tumbler of dark jelly, one apple chopped fine, one-fourth cake of chocolate grated, one teaspoon of all kinds of spices

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