vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fruit Cake
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 60. The excerpt below is the record exactly as published.
Y2 lb. of butter and add to this mixture. Stir thoroughly to mix the whole well. From 1 Y2 lbs. of sugar make a heavy syrup by add- ing about a cupful of water and boil- ing it till of the proper thickness. Add this to the mixture already made, stirring constantly and well. Place over the fire a few minutes when it is completely mixed, until a thick paste is formed. Drop this a teaspoonful at a time on floured tins and bake in a hot oven. Fruit Cake. — Cream together Y2 lb. each of powdered sugar and butter, and beat into it the whipped yolks of six eggs. Now stir in lb. of sifted flour, a half table-spoonful of powdered cinnamon, a teaspoonful of grated nutmeg, and a half-teaspoon- ful of ground cloves. Add the stif- fened whites of six eggs, and a small wineglassful of brandy. Have ready Y2 lb. of currants, Y2 lb. of seeded and halved raisins, and Y\ lb- of citron cut into bits. Mix the fruit, dredge with Y2- lb. of flour, and beat into the cake batter. Bake in a deep tin lined with buttered paper. Another way : — One pound of pow- dered sugar and 14 ozs. of butter are first creamed as smoothly as possible, warming them a little at first if the weather is very cold. Twelve eggs are then beaten to the extreme of lightness, and worked into the butter and sugar alternately with I lb. of flour, stirring very hard. When well mixed, add one table - spoonful of cinnamon, two of mace, two of cloves, sifting them all, and one grated nutmeg, with a gill of cream and half a pint of brandy. Then 3 lbs. of raisins, seeded and halved, 2 lbs. of sultanas, picked, washed, and dried ; 1 lb. of currants, ditto, and 1 lb. of citron cut into strips — all the fruits being well dredged with flour. Mix them in by degrees all through the mass, keeping out one- quarter of the citron to strew on the top, and stir for ten or fifteen minutes as hard as possible. A table-spoon- ful of orange-flower water added at the last gives a delicate, perfumed flavor. Bake in pans lined with buttered paper, nearly filling them; smooth with a wet knife-blade, and bake in a moderate oven about three hours. Leave in the pan until cold, then rub it with flour, wipe with a cloth, and ice with white-of-egg icing, finishing with chocolate or orange icing. Fruit Cake, Fine. — Twenty -four eggs, 2 lbs. of butter, 2 lbs. of brown sugar, 2 lbs. of flour, browned, four teaspoonfuls of baking-powder, 4 lbs. of stoned raisins, 4 lbs. of currants, 2 lbs. of citron, three nutmegs, one teaspoonful of mace or half a teaspoon- ful of allspice, half a teaspoonful of Fruit Cake, Leavened CAKES Honey Cake cloves. Mix the batter as in making pound cake ; then stir in all the fruits, excepting the raisins and citron; re- serve these, after flouring them well, until you are filling the mould; put in a two-inch layer of the dough, then strew over a layer of raisins and citron ; repeat this until the mould is two- thirds full ; let the heat be gradually applied to it. FruitCake, Leavened. — One pound and a half of flour, one gill of yeast, six eggs, I lb. of butter, I % lbs. of brown sugar, three teaspoonfuls of mace and nutmeg mixed, I lb. of raisins or currants, half a pint of cream. Let half the materials be set to rise with the quantity of yeast named. Give it ample time to rise, and when well raised put in the second half of the materials, and give it another good rise. It will require a part of two days to complete the whole process, but rewards by being a cake of peculiarly nice flavor. Gems. See Bread. Ginger-snaps. — One cupful and a half of molasses, two-thirds of a cupful of butter or lard, one teaspoonful of soda, one-half a cupful of water, two table-spoonfuls of ginger. Mix soft, and roll very thin ; bake in a quick oven. Put in the pan so they will not touch each other. Gingerbread. — One cup of brown sugar, one cup of butter, one cup of molasses, three eggs, I cupful of sour milk, four teaspoonfuls of ginger, one teaspoonful of cinnamon, half - tea- spoonful of cloves, three cupfuls of flour. The spices are measured after being ground. Be sure that the molasses is not syrup, but of the plainer sort. Sift the flour twice, beat the eggs separately and very light, cream the butter and sugar together, and add the spice and soda last, after they are well mixed with the heated molasses. Bake carefully, because gingerbread is the easiest to burn of all cakes. Bake either in a mould or shallow pan, as fancy may di- rect. Gold Cake. — Four cupfuls of sugar, one cupful of milk, one and a half cupfuls of butter, yolks of twelve eggs, two lemons, six cupfuls of flour, three teaspoonfuls of baking-powder. Cream the butter and sugar together till very light; add the milk, the eggs — very thoroughly beaten — the lemons, and, lastly, the flour, twice sifted. One-half the quantity given in this recipe would probably be ample for ordinary requirements. Another way : — The ingredients for this are one and a half cupfuls of sugar, half a cupful of butter, two and a half cupfuls of flour, one whole egg and the yolks of four more, half a cupful of milk, half a teaspoonful of cream of tartar, and one-quarter of a tea- spoonful of soda. Flavor with a table-spoonful of vanilla, added just before baking. Mix the cake ac- cording to the directions given in the preceding recipes. Her Majesty’s Cake. — One pound of flour, I lb. of powdered sugar,
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