Fruit Cake

Ingredients

• one pound of flour
• a pound of sugar
• a pound of butter
• eight beaten eggs
• a cup of molasses
• half a cup of whiskey
• one cup of sour cream
• a tablespoon of mace
• a tablespoon of cinnamon
• a tablespoon of cloves
• a tablespoon of allspice
• a tablespoon of grated nutmeg
• a pound of seeded raisins
• a pound of washed and dried currants
• a pound of citron cut in pieces

Method

1. 1

   Brown one pound of flour.

2. 2

   Cream together a pound of sugar and a pound of butter, then add eight beaten eggs and a cup of molasses, half a cup of whiskey, one cup of sour cream, and a tablespoon each of mace, cinnamon, cloves, allspice, and grated nutmeg.

3. 3

   Stir in your pound of browned flour and half a teaspoon of soda dissolved, and gradually add a pound of seeded raisins, a pound of washed and dried currants, and a pound of citron cut in pieces.

4. 4

   Bake in well-buttered paper laid in deep pans.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 167. The excerpt below is the record exactly as published.

a teaspoon of cinnamon and the same quantity of nut- meg. Then dissolve a teaspoon of soda in a cup of cold water and add that. Next beat the whites of the six eggs to a stiff froth and lightly fold in, using first the whites and then some of the flour from the four cups you have measured out and thoroughly sifted together with two teaspoons of cream of tartar. When the whites and flour are all in, add a pound of raisins, which you have seeded, chopped, and dredged with flour, and a cup of walnut or hickory-nut kernels, which you have also dredged. Stir all together and bake in two or three loaves in a moderate oven. CHOCOLATE CAKE Dissolve two ounces of chocolate in five tablespoons of boiling water. Blend four eggs with half a cup of butter and a cup and a half of sugar. Add half a cup of milk, the dis- solved chocolate, one and three-quarters of a cup of flour, one heaping teaspoon of baking powder, and a teaspoon of vanilla. Bake in a moderate oven. CHOCOLATE LOAF CAKE Blend half a cup of butter with one cup of sugar. Add one whole egg and the white of another, one cup of milk, two and a half cups of flour, two teaspoons of baking powder, and one teaspoon of vanilla. For the other part of the cake boil together in a double-boiler one cup of grated chocolate, half a cup of milk, one cup of sugar, and the yolk of the egg of which you have just used the white. When this chocolate mixture boils, stir it into the white dough and bake in loaf form. COFFEE CAKE Mix one cup of sugar and one scant cup of butter. Add one cup of molasses, one cup of cold coffee, one tablespoon ICING, FILLING, CAKE 307 each of cloves and cinnamon, one teaspoon of soda, four cups and a half of flour, into which two teaspoons of baking powder have been sifted, and one cup of raisins and one cup of currants lightly dredged with flour. CONFECTION CAKE Half a cup of butter, three-quarters of a cup of milk, one cup of fine granulated sugar, three eggs, two rounding tea- spoons of baking powder, two cups of sifted pastry flour. Cream the butter, then add the sugar gradually and cream while adding ; then beat in the beaten egg-yolks, the milk, and one tablespoon of dry sherry and one teaspoon of vanilla. Then add one cup of flour in which has been sifted the baking powder. Fold in the stiffly beaten whites ; then the other cup of flour. Bake in layers. When cool put together with the following : CONFECTION FILLING Stir one and a half cups of sugar and half a cup of water until the sugar is dissolved. Boil until it spins a thread when dropped from a spoon. Have ready the whites of two eggs beaten stiff and dry; then, while beating constantly, pour the hot syrup on them and beat until cold and rather stiff. Add one cup of chopped nut-meats, shredded figs and candied fruit, one teaspoon of vanilla, and a quarter of a teaspoon of lemon extract. Decorate the top with currant jelly and whole candied cherries; a ring about the base. [See illustration, Plate XXVI.] CREAM CAKE Take two eggs, one cup of sugar, one cup of thick sour cream, half a cup of butter, and two cups of flour. Beat to- gether, and beat in also one teaspoon of soda. This cake ma}' be without fruit, or you may add raisins, citron, etc., lightly dredging the fruit. For flavoring use spices, half a teaspoon of nutmeg, cinnamon, cloves, and allspice. 308 THE HOME COOK BOOK DELICATE CAKE Blend well together two cups of sugar and three-fourths of a cup of butter. Stir in one cup of milk and the whites of eight eggs beaten to a stiff froth. Stir together three cups of flour and two teaspoons of baking powder. Flavor to your taste. Beat ten minutes after putting all the ingredients in. Pour in a loaf tin in which you have laid buttered white paper and bake one hour in a carefully heated oven. FRUIT CAKE Brow^n one pound of flour. Cream together a pound of sugar and a pound of butter, and then add eight beaten eggs and a cup of molasses, half a cup of whiskey, one cup of sour cream, and a tablespoon each of mace, cinnamon, cloves, allspice, and grated nutmeg. Stir in your pound of browned flour and half a teaspoon of soda dissolved, and gradually add a pound of seeded raisins, a pound of washed and dried currants, and a pound of citron cut in pieces

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