Fruit Cake

Ingredients

• One pound citron
• one pound raisins
• one pound dates
• one pound figs
• one pound currants
• one pound English walnuts
• one pound almonds
• one grated cocoanut
• one teaspoonful of cinnamon
• one teaspoonful of cloves
• one teaspoonful of spices
• one teaspoonful of lemon extract
• one teaspoonful of vanilla
• one teaspoonful of Royal Baking Powder
• one-half cup cream
• pinch salt

Method

1. 1

   Mix all ingredients and bake for five hours in a slow oven.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 22. The excerpt below is the record exactly as published.

a teaspoonful of vanilla last, baking in a moderate oven for one hour. — Mrs. T. J. Finch, Thomasville, N. C. ANGEL FOOD CAKE. Beat the whites of ten eggs in a large flat dish. Add one and one-half cups granulated sugar which has l)eeu sifted twice. Then one cup of flour which has been sifted three times and to Avhich has been added two level teaspoonfuls cream of tartar. Add a delicate flavor, almond preferred. Bake in three layers or one loaf. Do not grease the tins. Be very careful not to shake cake while baking. — Mrs. N. D. Bitting. FILLING FOE ANGEL CAKE. Two cups sugar, one -half cup water, whites of two eggs ; cook till sugar syrup spins a thread and pour over Avhites, beating constantly. Add one-half pound marshmallows Avhile filling is still hot. Cool and spread. — Mrs. N. D. Bitting. FEUIT CAKE. One pound citron, one pound raisins, one pound dates, one pound figs^ one pound currants, one pound English walnuts, one pound almonds, one grated cocoanut, one teaspoonful each of cinnamon, cloves, spices, lemon extract, vanilla, Eoyal Baking Powder, one-half cup cream, pinch salt. Bake five hours in a slow oven. — IVIrs. Arthur Cole. 25 USE DAN VALLEY SUPERLATIVE FLOUR Try the KNOX GELATINE recipes found in this book UNCOOKED FRUIT CAKE. One and one-half pounds seeded raisins^ one- half pound currants, three-fourths pound dates, one-half pound figs, one-half pound candied cherries, one-half pound crystallized pineapple, one-fourth pound citron, three-fourths pound shelled pecans, two cups oatmeal, one and one-half cups shredded Avheat biscuit, one cup grape juice, one cup blackberry juice, three- fourths cup strained honey, four teaspoonfuls olive oil, spices to llavor Avell. Combine the fruit juices and drop into them a few pieces of cinnanioii bark, a few whole cloves, allspice and about one-eighth teasj^oonful nutmeg. Place the mixture over a slow fire and allow it to simmer until it is well flavored with the spices. Do not let it boil rajDidly at all, and when well flavored, remove it from the fire and strain through cheesecloth. Run the oatmeal and the wheat biscuit through a meat chopper before measuring. Re-heat the fruit juice to the boiling point and pour it over the cereals ; then cover it closely and set away overnight. Prepare nuts and fruits as for usual fruit cake. Currants must be washed thor- oughly and dry overnight. The nuts are best broken in small pieces, the raisins, dates, figs, pineapple and citron cut into bits and the cherries left whole. When ready to mix, measure the honey and olive oil and stir them into the cereals and fruit juice. Combine the nuts and fruits and work them into this, using the hands. The mixing must be done in a large pan so as to blend everything thor- oughly. Line a pan with white paper brushed over with olive oil. Pack the mixture in this, a little at the time, pressing it doAvn until it is perfectly solid. Decorate the top with nuts and cherries and cover it with a paper brushed with oil. Put the cake in a covered bread tin and set it in a cool place for at least six weeks. Several days before cutting it, wrap it in a cloth wet with grape juice. If the recipe is carefully followed and the measuring and the mixing are exact, the housoAvife need never fear a failure in making this cake, and it Avill prove a delightful surprise to both family and guests. — Mrs. Arthur Cole. KENTUCKY BLUE-GRASS QAKE. Cream Avell two cups butter with three cups sugar, add one cup milk mixed smooth AA'ith tAvo cups corn starch. Sift one teaspoonful Royal Baking Powder

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