Fruit Cake

Ingredients

• One pound sugar
• one pound flour
• one pound butter
• twelve eggs
• two pounds raisins
• two pounds currants
• three-fourth pound almonds
• one-half pound citron
• one-half glass currant jelly
• one tablespoon alspice
• one tablespoon cloves
• two nutmegs

Method

1. 1

   Flour your fruit well, cream the butter, then add the sugar, then yolks of the eggs, then the whites, then the fruits.

2. 2

   Do not put all the flour on the fruits, flour to be put in last.

3. 3

   Bake for two and a half hours.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 4. The excerpt below is the record exactly as published.

FRUIT CAKE. Tw'o cups sugar, three cups flour, three tea.sp<M)ns baking powder, two-thinls cup butter, one cup milk, three eggs, flavor with vanilla. To half the cake add one tablespoon mola.s8es, one tablespoon cur¬ rant jelley, one tablespoon cinnamon, one teasp<K)n cloves, one-half teaspoon alspice, one-half nutmeg, one cup chopped raisins, one-half pound citrons. Bake in jelly tins, two layers of light and two of fruit cake, spread jelly between the layers, when slightly cool, putting a light one on top, over all spread white frosting. Mrs. M. Ream. BREAD DOUGH CAKE. One cup light bread sponge, one cup sugar, three-fourths cup butter, one cup chopped rai.sins (seeded), one egg, cinna¬ mon, cloves or nutmeg, one-half teaspoon each, soda one teaspoonful, stir stiff with a spoon, let stand until light. Bake three •luarters of an hour. S. K. FRUIT CAKE. One pound sugar, one pound flour, one pound butter, twelve eggs, tw’o pounds raisins, two pounds currants, three- fourth pound almonds, (the latter may l>e omit- ed) one half pound citron, one-half glass currant jelly, one tablespoon alspice, one table .spoon cloves, two nutmegs

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