Fruit Cake

Ingredients

• Four cups granulated sugar
• 4 cups butter
• 8 cups of flour
• 12 eggs
• 1 pint of cream
• 2 pounds of raisins
• 2 pounds of dates
• 2 pounds of currants
• 1 pound of citron
• 2 whole nutmegs
• 1 tablespoon spice
• 1 tablespoon of cloves
• 4 cups of molasses
• 2 teaspoons baking powder

Method

1. 1

   Flour fruit well from the flour to be used in the cake.

2. 2

   Cream butter, add sugar, then yolks beaten light, molasses, spices, flour, fruit and whites stirred in lightly.

3. 3

   Grease mold and place buttered paper at the bottom; cook in slow oven 6 or 7 hours.

4. 4

   This quantity makes 2 fruit cakes.

5. 5

   It will keep a year in cake tin box.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 146. The excerpt below is the record exactly as published.

teaspoons baking powder, % teacup of sweet milk, 1 teaspoon vanilla. Cream butter, add sugar, then milk. Have whites beaten to a froth and add alternately with flour; use a little of this flour for sifting in the baking powder at the last, then vanilla. Bake in jellir cake pans. White Velvet Cake. One pound of flour, 1 pound of granulated sugar, ^ pound of butter, 1 coffee cup of sweet milk, whites of 8 eggs, 2 level teaspoons of baking powder, 1 teaspoon of vanilla or almond extract. Cream the butter, add sugar and stir well, then add milk. Sift flour 3 times, the last time adding baking powder. Stir in lightly, alter- nately with the whites beaten to a froth. Bake in a well-greased mold. Marble Cake. One cup of butter, 2 cups of white sugar, 1 cup of sweet milk, 3 cups of flour, whites of 7 eggs, 2 teaspoons of cream of tartar, 1 teaspoon of soda, 1 teaspoon of lemon. • Dark Part — One cup of butter, 2 cups of brown sugar, % cup of sour cream, 1 cup of molasses, 5 cups of flour, yolks of 7 eggs, a pinch of pepper, 2 tablespoons of cinnamon, 1 tablespoon of nutmeg, cloves and allspice, 1 teaspoon each of vanilla and soda. Butter the cake tin and put in alternately 1 spoonful of the light and dark batter. Pineapple Cake. One-half pound of granulated sugar, I/2 pound butter, 3 eggs, 2 cups of flour, 2 light teaspoons baking powder, flavor with 2 table- spoons of pineapple juice. Bake in 3 jelly cake tins. Fruit Cake. Four cups granulated sugar, 4 cups butter, 8 cups of flour, 12 eggs, 1 pint of cream, 2 pounds of raisins, 2 pounds of dates, 2 pounds of currants ,1 pound of citron, 2 whole nutmegs, 1 tablespoon spice, 1 tablespoon of cloves, 4 cups of molasses

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