Fruit Cake

Ingredients

• Three pounds flour
• one pound butter
• half pound lard
• two pounds stoned raisins
• two pounds currants
• one pound mixed candied peel, sliced
• two teaspoonfuls each of ground allspice
• cinnamon
• cloves
• nutmeg
• ginger
• two pounds brown sugar
• one cup milk
• eight eggs
• two teaspoonfuls baking powder

Method

1. 1

   Mix all ingredients and bake for four hours if baked in one loaf.

As published

This recipe was extracted from The Rural cook book (1907), page 73. The excerpt below is the record exactly as published.

Fruit Cake.— This contains neither butter nor eggs. One pound fat salt pork chopped tine, one cupful brown sugar, one cupful New Or- leans molasses in which is dissolved otje teaspoonful of soda, one pound each of raisins, currants and figs chopped fine, one-fourth pound of citron chopped fine, one wineglass of coffee (substituted for brandy), ZYi cupfuls of flour well browned. This will make one large loaf or two small ones. The longer kept the better it is. This may be iced or not A boiled milk frosting is good while eggs are high.' Eggless WafHes. — Mix at night a batter with sour milk if you hart it ; if not, sweet will answer. To each quart of milk, with flour for bat- ter, add one tablespoonful each of butter and sugar, one-half teaspoonful salt. If sweet milk is used add small quantity yeast or one-quarter com- pressed yeast cake. In the morning add enough baking soda to correct acidity — you will have to try baking a little to get it right. Russian Fried Cakes. — Scald one pint of milk, add one scant tea- spoonful of salt and one tablespoonful of sugar; when lukewarm add one yeast cake dissolved in a liltle warm water, and sufficient flour to make a drop batter, and set aside to rise. When light and spongy add one-half aipful of butter, creamed together with one cupful of sugar and three eggs; beat until thoroughly mixed; add sufficient flour to make a soft dough and knead for five minutes. Return to the bowl; cover and keep in a warm place until light. Turn out on a floured board; roll out quite thin and cut into three-inch circles. On one-half of these cakes place a small spoonful of any firm jam or marmalade. Cover with the remaining cakes »nd pinch each together securely. Cover with a floured cloth, and let stand for 30 minutes; then drop » tew at a time into smoking hot fat. When well browned and puffed up draw on un- glazed paper and roll in powdered sugar. Fruit Cake. — Three pounds floiir,--one poifnd butter, ^ pound lard, (wo pounds stoned raisins, two pounds currants, one pound mixed can- died peel, sliced, two tcaspoonfuls each pf ground .allspice, cinnamon, cloves, nutmeg and ginger; two pounds brown sugar; a little salt; one cup milk; eight eggs; two teaspoonfuls baking powder

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