Fruit Cake

Ingredients

• 1 lb. butter
• 1 lb. Melrose flour
• 1 lb. sugar
• 10 eggs
• 2 lbs. seedless raisins
• 1 heaping teaspoon Royal baking powder
• 4 teaspoons cinnamon
• 2 teaspoons spice
• 2 lbs. dates
• ½ lb. pineapple (crystallized)
• ½ lb. cherries
• 1 lb. figs (if wanted)
• 2 teaspoons cloves
• ½ glass grape juice

Method

1. 1

   Bake in slow oven four hours.

2. 2

   Flour fruit.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 42. The excerpt below is the record exactly as published.

1 lb. butter 1 11). almonds shelled and blanched 1 lb. Melrose flour 2 small cocoanuts l\i lbs. sugar 1 nutmeg 12 eggs 1 wineglass grape juice 3 lbs. citron 1 wineglass mock brandy Mix and bake as a fruit cake. — Mrs. J. D. Horne. WHITE FRUIT CAKE 1 doz. whites of eggs 1 lb. sugar % lb. butter 1 lb. Melrose flour 1 teaspoon Royal baking powder, little more than level 1 grated cocoanut (mix with a little flour) 1 lb. chopped blanched almonds 1 lb. citron 1 lb. crystallized pineapple 1 lb. crystallized cherries Add gradually to the batter, the floured cocoanut first, then the other fruits and nuts previously floured. Bake in slow oven about three hours. —Mrs. Sam S. Steele. FRUIT CAKE 1 lb butter 1 lb. sugar 1 lb. Melrose flour 3 lbs. raisins 1 lb. figs V2 lb. citron (homemade) 8 eggs Y2 cup molasses Soda size of pea dissolved in lasses Nutmeg, cinnamon to taste Cook slowly several hours until done. — Mrs. Paul Kiker. FRUIT CAKE 1 lb butter 1 lb. Melrose flour 1 lb. sugar 10 eggs 2 lbs. seedless raisins 1 heaping teaspoon Royal bakin; powder 4 teaspoons cinnamon 2 teaspoons spice 2 lbs. dates IV2 lbs. citron V2 lb. pineapple (crystallized) V2 lb. cherries 1 lb. figs (if wanted) 2 teaspoons cloves V2 glass grape juice

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