Fruit Cake

Ingredients

• One cupful of sugar
• One cupful of butter
• One cupful of molasses
• One cupful homemade jelly or strawberry preserves
• One cupful buttermilk
• half a cupful strong coffee
• two eggs
• one grated nutmeg
• two teaspoonfuls cinnamon
• one teaspoonful cloves
• two teaspoonfuls saleratus
• dissolved in half a cupful boiling water
• two pounds raisins
• one pound cleaned currants
• one pound chopped candied fruit (lemon, orange, citron)
• six cupfuls flour measured before sifting

Method

1. 1

   Mix the fruit thoroughly in the flour.

2. 2

   Cream butter and sugar, add the buttermilk and coffee, then the flour containing the fruit.

3. 3

   Beat thoroughly and add the spices.

4. 4

   Turn into well buttered pans and bake at least one hour in a slow oven.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 45. The excerpt below is the record exactly as published.

one cupful homemade jelly or strawberry preserves, one cup- ful buttermilk, half a cupful strong | coffee, two eggs, one grated nutmeg, \REFULLY SULA two teaspoonfuls cinnamon, one tea- ‘spoonful cloves, two teaspoonfuls sal- | -eratus (dissolved in half a cupful boil- | ing water), two pounds raisins, ope pound cleaned currants, one pound ‘chopped candied fruit (lemon, orange citron), six cupfuls fiour measured be- fore sifting

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