Fruit Cake
From Magnet cream separator cook book, 1910
Recipe by Mrs. Owen England, East Oro, Ont.
Presented as published in 1910. 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 Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 19. The excerpt below is the record exactly as published.
FRUIT CAKE. 3 cups of molasses, 1 cupful brown sugar, 1 cupful of butter (or short- ening, if shortening is used, be sure to add salt), 1 teaspoonful each kind spice, X nutmeg grated, 4 eggs, 1 cupful milk, 3 cupfuls raisins stoned, 3 cupfuls currants, 1 cupful Citron, 7X cupfuls flour, 1 teaspoonful soda, 1 square of plain chocolate, melted and stirred in makes a dark, rich cake. Bake slowly one hour. This receip makes two loaves and keeps excellently. — Mrs. Andrew McRoberts, lngleton, Alta. Prof. H. H. Dean, Ontario Agricultural College, Guelph, Ont. — Its points are: minimum power required according to capacity, close skim- ming, steadiness of motion, ease to clean, general convenience. Glad it is a Canadian machine. FRUIT CAKE. 3 eggs, 2 cups sugar, 1 cup butter, 1 cup molasses, 1 cup sour milk, 1 teaspoon mixed spices, 4 cups flour, 3 cups raisins, IX cups currants, lemon peel
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