Fruit Cake

Ingredients

• 1/2 pound butter
• 2 teaspoons baking-powder
• 1/2 pound flour
• 1/2 cup preserves
• 1/2 pound brown sugar
• 1/2 cup whisky
• 5 eggs
• 1 pound cherries
• 3 pounds raisins
• 1/4 pound figs
• 1 pound candied pineapple
• 1/2 pound each of pecans, walnuts and almonds
• 1/2 pound each of pecans, walnuts and almonds
• 1/2 pound each of pecans, walnuts and almonds

Method

1. 1

   Follow rule for making pound cake.

2. 2

   Sift spices and baking-powder with flour, and chop nuts fine.

3. 3

   They can be ground in food-chopper or cut with sharp knife.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 136. The excerpt below is the record exactly as published.

1 pound butter. i/4 teaspoon cloves. 1 pound sugar. 3 pounds raisins. 1 pound flour. 3 pounds currants. 12 eggs. 1 pound citron, cut fine. 2 teaspoons cinnamon. 1 pound figs, chopped. 1/. teaspoon allspice. V3 cup brandy. 1 teaspoon nutmeg. % cup wine. 1 teaspoon mace. 14 cup molasses. 1 teaspoon soda. Creani butter, add sugar, and beat thoroughly. Separate eggs, beat yolks until lemon color and whites until stiff and dry, and add to first mixture. Add flour (excepting one-third cup to dredge the fruit) mixed and sifted with the spices and soda, then add the 308 SCIENTIFIC COOKING. brandy, molasses and wine; then add the fruit, except the sliced citron, which is put in layers as you fill the pans. When all is in except the citron, beat very hard for a few moments. Put into brick-shaped pans, add- ing the citron. Steam same as fruit-cake. This cake keeps any length of time. Perfection Cake. y^ cup butter. 3 teaspoons baking-powder. \y^ cups sugar. Yolks 4 eggs. 1/2. cup cold water. Whites 4 eggs. ii/2 cups flour. % cup almonds, blanched 'V2 cup cornstarch. and shredded. Pinch salt in eggs. Cream butter, add sugar slowly, and beat until very light. Add water, mix and sift flour, baking-powder and cornstarch. Add yolks of eggs beaten very light, then whites beaten stiff and dry, then the flour, corn- starch and baking-powder. Put into buttered pans lined with paper, sprinkle with the shredded almonds and powdered sugar, and bake in a moderate oven for thirty-flve or forty minutes. This will make two squares, and is a very delicate cake. Citron Cake. Vs cup butter. 2 cups flour. 1 cup sugar. 2 tablespoons brandy. 3 eggs. 1% cups citron, cut thin yo cup water. and shredded. 2 teaspoons baking-powder. Cream butter, add sugar slowly, and beat well. Then add beaten yolks of eggs, water, whites beaten stiff, flour with baking-powder, then the brandy and citron. Bake in loaf. CAKES MADE WITH BUTTER. 309 Nut Cakes. Vii pound English walnut 1(2 teaspoon baking-powder. meats, chopped fine. 1 saltspoon salt. Yj pound brown sugar. % cup flour. 3 whites of eggs. Pound nut meats and mix with flour. Beat egg whites until stiff and yolks until lemon color and thick. Drop on tin sheet on buttered paper, allowing table- spoonful to each cake. Gold Cake. 1/; cup butter. 2 cups flour. 1 cup sugar. 2 teaspoons baking-powder. % cup water. Yolks G eggs. Grated rind V^ orange. Cream butter, add sugar slowly, water little at a time, and stir in two tablespoons of the flour. Then add the yolks beaten until thick and light, then the orange peel and flour, and beat hard for a few moments. Bake in loaves or layers. If baked in loaves, sliced citron is nice in it. My Lady Baltimore. 1^ cup butter. 2 cups flour. 1 cup sugar. Whites 4 eggs. 1/. cup water. 2 teaspoons baking-powder. Bitter almond to flavor. Follow directions for mixing white cake, and bake in two square layer pans buttered and papered. Filling for Lady Baltimore Cake. 2 cups of granulated Whites 2 eggs, beaten sugar. until stiff and dry. 14 cup water. V^ cup chopped nut meats. % teaspoon cream of V2 cup chopped raisins. tartar. 14 pound candied cherries, % cup chopped figs. cut in halves. 310 SCIENTIFIC COOKING. Add cream of tartar to sug^ar, and stir; then add water and stir again, so sugar will not adhere to bot- tom of saucepan. Place on hot part of range and cook until it threads. Remove at once and pour slowly on the beaten whites of eggs. Beat until cool and it will spread nicely. Add fruit and nuts to enough of the icing to spread between the layers. Cover top and sides with remaining icing, and dot in lines on top and sides, with the candied cherries. Ribbon Cake, Use rule for Lady Baltimore, and divide batter when finished into two parts. Color one-half a pale lavender and the other a delicate pink with Burnet's colorings, using the damask rose for the pink, and always be careful in coloring food not to get color too deep. Frost this cake with lemon frosting. Cream Cakes. 1/2 cup butter. 4 eggs. 1 cup boiling water. 1 cup flour. Place water and butter in saucepan on hot part of the range. As soon as boiling-point is reached, add flour all at once and stir rapidly until well mixed. Remove from fire and add unbeaten eggs, beating be- tween each addition until well mixed and blended. Drop by spoonfuls on well-buttered sheets, allowing one and one-half inches between. Shape with spoon; have as nearly circular as possible. Have the mixture slightly piled in the center. Bake in moderate oven for about twenty-five minutes, or it may require thirty, ac- cording to heat of oven. With a pointed, sharp knife make a cut large enough to admit of filling. Fill with cream filling flavored with vanilla. The above amount CAKES MADE WITH BUTTER. 311 will make from fifteen to eighteen cakes, according to size. If the cakes are taken from oven before thor- oughly done, they will fall. Eclairs. Use cream cake mixture, and shape four inches long and one inch wide. This is done by using pastry bag and tube. Bake for twenty-five minutes, in moderate oven. Split on side and fill with any cream you like — vanilla, chocolate or coffee cream filling. Frost with fondant frosting by dipping eclairs in while frosting is hot, and, if chocolate is desired, add melted chocolate to hot fondant. Fruit Cake. % pound butter. 2 teaspoons baking-powder. V2 pound flour. I/2 cup preserves. 1/2 pound brown sugar. U cup whisky. 5 eggs. 1 teaspoon each of cloves, l^ pound cherries. cinnamon, mace and 3 pounds raisins. nutmeg. 14 pound figs. 1^ pound candied pineapple. % pound each of pecans, walnuts and almonds.

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