Fruit Cake

Ingredients

• Four cups of flour
• 2 cups of brown sugar
• 1 cup of butter
• 4 eggs
• 1 cup of molasses
• 1 cup of sour milk
• >3 wineglass of brandy
• 1 teaspoonful of soda
• 2 tablespoons of cinnamon
• 2 of cloves
• 2 pounds of raisins
• Yz of currants
• y^ of citron
• >^ cup of flour to sprinkle over fruit

Method

1. 1

   Bake 3 hours in moderate oven in a 6 quart pan.

As published

This recipe was extracted from Delicate dishes (1896), page 48. The excerpt below is the record exactly as published.

FRUIT CAKE. One cup each of sugar, molasses, seeded raisins and milk, 3 tablespoonfuls of butter, 3 eggs, 3^ cups of flour, with 2 teaspoonfuls of Cameo baking powder, I teaspoonful of vanilla. Mrs. Chas. A. Knorr. CAKE. 135 CURRANT CAKE. Cream together i cup of butter, 2 of sugar, add 5 eggs, 4 cups of flour, i of milk, i pound of currants, washed, dried and floured, added the last thing; 2 scant teaspoonfuls of Cameo baking powder mixed with the flour. The grated rind of a lemon and a little almond extract greatly improves the cake. This quantity will make 2 loaves. Mrs. Harry Gower. ROCKS. Mix together like cake i cup of butter, 1 14 of sugar, 2^ of flour, 2 of raisins chopped, 3 eggs, i teaspoonful of cinnamon, i of soda in a little warm water, i pound of English walnuts broken into small pieces, a pinch of salt. Drop from spoon on buttered tins and bake in quick oven. Mrs. Helen Atkinson. FRUIT CAKE. Four cups of flour, 2 cups of brown sugar, i cup of butter, 4 eggs, i cup of molasses, i cup of sour milk, >3 wineglass of brandy, 1 teaspoonful of soda, 2 tablespoonfuls of cinnamon, 2 of cloves. 2 pounds of raisins, Yz of currants, y^ of citron, >^ cup of flour to sprinkle over fruit before putting in mixture. Bake 3 hours in moderate oven in a 6 quart pan. Mrs. Standart. WALEUTINrC YflLENTINE & GOMPAN/, YMrIi ISHkV Coach and Car Yarnishes and Colors. 136 CAKE. MY GREAT-GRANDMOTHER'S RECIPES. WEDDING CAKE. Three pounds of flour, 3 of sugar, 3 of butter, 6 of cur- rants, 3 of raisins, 2 of citron, i ounce of mace, i of cinna- mon, I of nutmeg, }4 of clove, % pint of brandy, 2 dozen eggs. Cream butter and sugar, add the eggs, which have been previously beaten, and the brandy. Mix the spice and fruit with flour and stir all thoroughly together. Bake in 6 loaves about 4 hours. SUGAR GINGERBREAD. One cup of sugar; 3^ cup of butter, 2 eggs, yi tea- spoonful of soda, ^ of cream, about 2 large cups of flour, ginger and vanilla. Rub butter and sugar to a cream and add the eggs and soda dissolved in the cream, also the flavoring. Then knead in flour enough so that it can be rolled out. Roll thin on tin sheets and sprinkle a little sugar on the top. GINGER SNAPS. One cup of molasses, 2^ cup of sugar, ^3 cup of butter, yi teaspoonful of soda, % teaspoonful of ginger, j4 tea- spoonful of cinnamon, flour. Stir molasses, sugar and but- together and boil about 3 minutes. Remove from the stove and add the ginger and soda (dry soda). Begin at once to stir in flour with cinnamon added. Stir till the mass cati CAKE. im be put upon the moulding board and knead till it can be rolled out smooth and thin. It can be rolled on tin sheets and cut in squares or shapes before baking. NEW YEAR'S COOKIES. Three- fourths of a pound of butter, i pound of sugar^ 3 eggs, I cup of sour milk

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