Fruit Cake

Ingredients

• Two lbs. of stoned i-aisins
• '* lbs. of cleaned currants
• 1 lb. of butter
• 1 lb. of sugar
• 114. Ihs. of Dousman's Best Patent Hour
• 10 eggs
• 1 wine glass of brandy
• 1 wine glass of wine
• 1 tabiespoonfnl of cloves
• 1 tablespoon ful of allspice
• 2 tablcspoon- fuls cinnamon
• 1 nutmeg
• 1 teas])oonful of sweet almond meats blanched and cut in slices
• 2 oz. of candied lemon
• 2 oz. of citron
• 1 teacujjful of molasses

Method

1. 1

   Flour the fruit, using that weighed out far the cake: put Y-, teas])oonfu> of soda or 1 teaspoon- fnl of baking powder with it on the fruit.

2. 2

   Bake 3 hours slowly, in a Jewel Eangc.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 105. The excerpt below is the record exactly as published.

Fruit Cake. One cnp buttei'. '? i-njis sii^ar, 1 cup Mack syrup. 1 cu[i sour nulk, 4 eggs, 2 tea- spoonfnls cinnamon. 1 teasjioonful soda. I teaspoonfnl cloves, 1 teaspoonfnl vanilla, 1 lb. currants, 1 lb. I'aisins, y^ lb. citron, 1 cu]) cho])iie(| nuts, -i-y^ cups Dousnian's Best Patent flour, j^ake in a Jewel Pange. Mrs. 8. K. Home. Fruit Cake. 'J'wo lbs. of stoned i-aisins. '* lbs. of cleaned currants. 1 lb. of butter. 1 lb. of sugar, 114. Ihs. of Dousman's Best Patent Hour. 10 eggs. 1 wine glass of brandy, 1 wine glass of wine, 1 tabiespoonfnl of cloves, 1 tablespoon ful of allspice, 2 tablcspoon- fuls cinnamon, 1 nutmeg, 1 teas])oonful of sweet almond meats blanched and cut in slices, 2 oz. of candied lemon, 2 oz. of citron, 1 teacujjful of molasses

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