Fruit Cake

Ingredients

• 9 eggs
• 6 1/4 cups flour
• 2 1/4 cups sugar
• 1 pound butter
• 2 pounds raisins
• 2 pounds currants
• 1/4 pound citron
• 1 pound whole figs
• 2 cups nuts
• 1 cup whisky
• 1 cup cherries
• 1 cup dates
• 1 candied lemon peel
• 1 candied orange peel
• 1 teaspoon soda (dissolved in hot water)
• 1 cup molasses
• 2 tablespoons cinnamon spice
• 1 teaspoon cloves
• 1 teaspoon nutmeg

Method

1. 1

   Mix butter and sugar, add 1 egg until all 9 are added, then molasses, soda, pound fruit, cup whisky and flour.

2. 2

   Alternate fruit, flour, whiskey.

3. 3

   When well mixed, bake in well greased milk pans for two hours.

As published

This recipe was extracted from The Carbon County cook book (1926), page 9. The excerpt below is the record exactly as published.

Fruit Cake. 1 cup butter, 1 cup sugar, 7 eggs, 1% cup molasses, 1 heaping teaspoon soda, 1/4 teaspoon cloves, 14 tea- spoon allspice, 1 teaspoon cinamon, 1 package currants, 1 package raisins, 5c worth of lemon peel, Be worth of citron, 1 cup milk, ~ quart flour, 15c worth almonds. Cream yolks of eggs, sugar a butter ,add molasses and soda, milk, flour, fruit and spices. Beat all together, then lastly add beaten whites. Bake 114 hours. MRS. GLEN SIMMBERMACHER. Fruit Cake. 9 eggs, 614 cups flour, 214 cups sugar, 1 pound butter, 2 pounds raisins, 2 pounds currants, 14 pound citron, 1 pound whole figs, 2 cups nuts, 1 cup whisky, 1 cup cherries, 1 cup dates, 1 candied lemon peel, 1 candied orange peel, 1 teaspoon soda (dissolved in hot water), 1 cup molasses, 2 tablespoons cinnamon spice, cloves and nutmeg. Mix butter and sugar, add 1 egg until all 9 are added, then molasses, soda, pound fruit, cup whisky and flour. Alternate fruit, flour, whiskey. When well mixed, bake in well greased milk pans for two hours. This amount will bake two large cakes or four small ones. Small cakes are baked one hour. MRS. R. W. CROCKETT. Taft Fruit Cake (White Fruit Cake). 114 cups sugar, 14 cup butter, 214 cups flour, whites of 7 eggs, 1 cup sour milk, 2 tea- spoons baking powder, 2 teaspoons vanilla, 1 cup candied cherries (quartered), 1 cup candied pineapple (diced), 14 cup ground citron, 1 cup blanched almonds, 14 cup white raisins. Bake in moderate oven 114 hours. Decorate icing with cherries and nuts. MRS. R. W. CROCKETT. Fruit Cake. 3 cups sugar, 114 cups butter, 14 cup sour cream, 6 eggs, 2 teaspoons soda, 1 pound currants, 114 pounds raisins, 1/4, pound citron, 1 nutmeg, teaspoon each of cloves, allspice and cinna- mon. Use flour enough to make a rather stiff oot ee and add a little wine. Bake two hours in slow oven. ge MRS. JOSEVH BAR: 3L10, Helper. Finlay Fruit Cake. 3 eggs, 14 cup butter, Vy cup sour milk, Fe, cup brown sugar, 2 cups sifted flour, 1 pound raisins, 1 pound currants, citron, 2 small teaspoons soda, 1 teaspoon cinnamon, 14 teaspoon allspice, 14, teaspoon cloves, VA teaspoon nutmeg. Bake one hour. Make two small loaves. MRS. DICKINSON. Raisin Filled Cookies. 1 cup shortening, 2 eggs, 14, teaspoon soda, 14 teaspoon salt, 2 cups sugar, 2 level teaspoons baking pow- der, 1 cup milk, 1 teaspoon vanilla, flour enough to make stiff enough to roll. Cream shortening, add sugar and beaten eggs, milk, flour, baking powder and soda (dissolved in a little warm water). Roll thin, cut and bake. Filling—1 package raisins, 114 cups sugar, two-thirds cup water. Put sugar on raisins, add wa- ter and cook for 5 minutes, stirring constantly. Figs may be used instead or with the raisins, put hetween cookies. ANNA S. MATHIS. + oa eed se Ce ae 16 CARBON COUNTY COOK BOOK Southern Fruit Cake. 1 cup each of butter, sugar and molas- ses, 14 cup buttermilk, 3 cups flour, 3 eggs beaten separately, 1 teaspoon cinnamon, 14 teaspoon each of cloves and allspice, 14, tea- spoon nutmeg, 14 pint seeded raisins, 14 cup currants, 14 teaspoon soda. Mix in order named. Dissolve soda in one tablespoon hot water and add last. Bake in slow oven. MRS. O. H. GUYNKION. Date Cake. 1 cup flour, 2 teaspoons baking powder, 14 tea- spoon salt, 1 teaspoon vanilla, 1 cup sugar, 1 pound seeded dates, 1 pound walnuts, 4 eggs (beat separately—yolks very stiff and the whites very stiff). Bake one hour in slow oven. MRS. REX MILLER. Fruit Cake. 14 cup butter, 1/4, cup lard, 114 cups sugar, 6 eggs, 1 cup milk, 14 cup molasses, 14 teaspoon soda, 1 pound currants, 1 pound raisins, 1 pound walnuts, 1 teaspoon each of cloves, cinna- mon, nutmeg, allspice and mace, 14 cup lemon peel, 14 cup citron, 1 teaspoon vanilla, 1 teaspoon lemon extract. Cream lard, butter and sugar and add eggs well beaten. Dissolve soda in the milk and mo- lasses and add spices and extract. Mix the raisins, currants and peel with 1 cup of flour and add to the above mixture. Lastly add 2 teaspoons baking powder in enough flour to make a thick dough. CAROLINE ROBB. Devil’s Food Cake. Boil together until as thick as cream 14 cup grated chocolate, 144 cup brown sugar and a gill of sweet milk, set aside to cool. Cream 14 cup butter with 1 cup brown sugar, add 2 well beaten eggs, two-thirds cup sweet milk, 1 teaspoon van- illa, now beat in boiled mixture, add 2 cups flour and 1 teaspoon baking powder. Ice with simple icing. | MRS. ‘L. M. RASMUSSEN. Favorite Cake. 3 cups flour, 214 level teaspoons baking pow- »»-der, 14 level teaspoon salt, 1144 cups sugar, *4, cup butter, 34 cup i d water, 4 eggs, flavoring. Sift flour, baking powder and salt - three times. Cream sugar hnd'‘butter, break in one egg, add a lit- tle of the flour and water, beat well. Continue this process until you have used all the eggs. Add flavoring last. MRS. ©. N. RUSSELL. Fruit Cake. 2 scant cups butter, 3 cups brown sugar, 6 eggs, whites and yolks beaten separately, 1 pound raisins, 1 pound cur- rants, washed and dried, 14 pound citron and lemon peel, 1 cup sour milk, 1 pound walnuts. Stir butter and sugar to a cream, add 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1 teaspoon cloves

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