Fruit Cake

Ingredients

• one-half cup of butter
• one-half cup of brown sugar
• one-half cup of molasses
• one-half cup of sour milk
• the yolks of four eggs
• one-half teaspoon of soda
• one teaspoon of cream tartar
• one and one-half cups of flour
• one cup of raisins chopped fine
• one cup of currants
• one teaspoon each of cloves
• one teaspoon of cinnamon
• one teaspoon of nutmeg

Method

1. 1

   Whites can be used for delicate cakes.

As published

This recipe was extracted from The new home cook book (1896), page 130. The excerpt below is the record exactly as published.

FRUIT CAKE. Mrs. Ada Sturtevant, Delavan, Wis. One cup of butter, three of brown sugar, three of sour milk, six of flour, two eggs, nutmeg, cinnamon and cloves, one and one-half teaspoons soda; two cups of raisins and currants improve it. Add the fruit the last thing. Bake in two tins. FEUIT CAKE. Mrs. E. H. Dennison, One-half cup of butter, one-half cup of brown sugar, one-half cup of molasses, one-half cup of sour milk, the yolks of four eggs, one-half teaspoon of soda, one tea- spoon of cream tartar, one and one-half cups of flour, one cup of raisins chopped fine, one cup of currants, one teaspoon each of cloves, cinnamon and nutmeg ; whites can be used for delicate cakes. 330 THE HOME COOK BOOK. DOUGH CAKE. Mrs. W. P. Nixon. One pint bowl of dough as it is ready to mould into loaves, four eggs beaten separately, one cup of butter, two cups of white sugar, one tablespoon of cinnamon, one nutmeg, one-half teaspoon of soda, one pint bowl of stoned raisins ; mix by hand ; put the dough in a large bowl ; first work in the butter well, then the sugar and spice, next the yolks, then the whites of the eggs, then the soda, first dissolved in a little warm water ; lastly, the raisins. Bake about as long as you would bread. This quantity makes two loaves. Let it stand to rise after put- ting into the pans. BEEAD CAKE. Mrs. W. H. Ovington. Three teacups of light dough, three-fourths cup butter^ two cups sugar, three eggs, small teaspoon soda dissolved in a little warm water, nutmeg or cinnamon for spice, a coffeecup of raisins or currants : mix all well together and let it raise before setting it in the oven. EAISED LOAF CAKE. Mrs. F. D. Gray. Three cups of milk, two cups of sugar, one cup yeast, flour to make a thick batter. Stand till light ; then add two cups sugar, two cups butter, two eggs, raisins and spices. Stand from one to three hours in the tins. VALUABLE EECIPES. 331 LOAF CAKE. Mrs. John King, Jr. Four pounds light dough, two pounds sugar, one pound butter, four eggs, one pound stoned and chopped raisins, (sliced citron if you like,) one wine glass brandy or wine, small teaspoon soda, mace or nutmeg; mix sugar and butter with the eggs, well beaten; then with the hands mix the dough to the ingredients, beating very thoroughly ; add spices and fruit, and allow to rise before baking, after putting in the pans. Plainer Loaf Cake. — Six cups light dough, three cups sugar, one and one-half cups butter, three eggs, small tea- spoon of saleratus, spice and fruit as you please ; mix as the fruit. Dough for cake should always be light, either bread or biscuit ; if biscuit dough is used, a little less shortening is needed, and to insure light cake, the bread should be made from good home-made yeast. LOAF CAKE. Mrs. G. F. De Forrest, Freeport. Four pounds flour, two pounds sugar, two and a half pounds butter (or one and a quarter pounds butter and three-quarters of a pound lard) ; three and a half pounds raisins, a little citron ; add wine, brandy, four eggs, one teaspoon soda, and spice as you please ; rub the butter and sugar together, then take half and work into the flour; add half a pint of domestic yeast; make the dough not quite as stiff as biscuit. When it has well risen, work in the other half of the butter and sugar, with the spices and brandy. When thoroughly light, add the eggs, beaten 332 THE HOME COOK BOOK. separately, and the fruit. Let it rise an hour in the tins; bake one and a quarter hours. It will keep all winter if frosted. This rule makes eight loaves. LOAF CAKE. Mrs. C. H. Wheeler. Two cups light dough, one cup sugar, one cup chopped raisins, small half cup of soft butter, one egg, half a nut- meg, teaspoon of cinnamon

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