Fruit Cake

Ingredients

• Eight pounds of raisins
• two and one-half pounds of citron
• two pounds of currants
• one pound of butter
• ten eggs
• four cups of brown sugar
• six cups of flour
• one cup of milk
• three tablespoonfuls of ground cinnamon
• two tablespoonfuls of ground allspice
• one tablespoonful of ground cloves
• four grated nutmegs
• one small cup of molasses
• one wineglassful of brandy
• two tablespoonfuls of baking powder

Method

1. 1

   This recipe makes two very large fruit cakes.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 103. The excerpt below is the record exactly as published.

Four cups of brown sugar, one cup of sweet milk, one cup of butter and two cups of shelled pecans. Put sugar and milk on stove together; after it commences to boil put in butter and let it boil until it will drop from the spoon; then put in pecans and let it remain a few minutes on the stove, then remove and beat until it is stiff enough to. put between the cake. FRUIT [CAKE. Eight pounds of raisins, two and one-half pounds of citron, two pounds of currants, one pound of butter, ten eggs, four cups of brown sugar, six cups of flour, one cup of milk, three tablespoonf uls of/ ground cinnamon, two tablespoonf uls of ground allspice, one tablespoonful of ground cloves, four grated nutmegs, one small cup of molasses, one wineglassful of brandy and two table- spoonfuls of baking powder. This recipe makes two very large fruit cakes. SPICE CAKE— MY MOTHER'S. One tablespoonful of butter, one-half cup of sugar, two whole eggs and yolks of six more. Mix this well, then add one cup of golden syrup, or honey, and one tablespoonful of brandy. After stirring all together well, add three and one-quarter cups of flour, two cups of shelled pecans, two teaspoonfuls of baking powder, two teaspoonfuls of cinnamon, one teaspoonful of cloves, and one-quarter cake of bitter chocolate grated. 2i8 The Complete Cook Boot. Spread as thin as possible in greased bread pans, and bake in a quick oven. Icing : One cup of granulated sugar, with enough hot water to dissolve it. Boil until it threads from the spoon. Beat the white of an egg stiff, to which add the boiling candy slowly and add the piece of one-half lemon. (Will keep for a month.) ANGEL FOOD CAKE— ALWAYS RELIABLE. One tumbler of flour sifted twenty times. One and a half tumblers of granulated sugar sifted twenty times, one even teaspoonful of cream of tartar, one tea- spoonful of vanilla, whites of eleven eggs. Beat the eggs to a stifp froth, then add sugar by sprinkling it in lightly. (Add cream of tartar to flour the last time you sift it.) After you have put in sugar, add flour lightly, then vanilla. Do not beat after the flour is in but two or three strokes. Flour your pan, put in a moderate oven and bake forty-five minutes. Do not look at it until it has been in the oven fifteen minutes. This cake will keep moist and fresh a week. CHARLOTTE POLONAISE. Whites of thirteen eggs, three cups of sugar, five cups of flour (after sifting once), one cup of butter, and one cup of milk

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