Fruit Cake

Ingredients

• Twelve eggs
• one and a half pounds each of sugar
• one and a half pounds each of flour
• two pounds each of raisins
• two pounds each of currants
• one pound citron
• one half-pint molasses
• one ounce each of nutmeg
• one ounce each of mace
• one ounce each of cloves
• one and a half glasses of jelly
• one-fourth pint each of wine
• one-fourth pint each of brandy
• more flour if needed

Method

1. 1

   Put dough in pans, set in steamer, taking care that the cover is made to fit very tight; if necessary put cloth under the lid and shut it down on it, taking care that it does not touch the cake, or lay several thicknesses of cloth over the lid.

2. 2

   Steam two hours and bake one hour.

As published

This recipe was extracted from Buckeye cookery (1892), page 37. The excerpt below is the record exactly as published.

Fruit CAKE. One cup butter, two of sugar, one of milk, two eggs, vea-spoon soda, three and a half cups flour, two of raisins, three of dried apples soaked over night and then chopped fine and stewed two hours in two cups molasses; beat butter and sugar to a cream, add _ milk, in which dissolve soda, then the beaten eggs and flour, and OAKE-MAKIN G. ‘ lastly the raisins and apples well eve in; pour in pan and bake an hour and a half.—Mrs. C. M. Ingman. | : Fruir Cake. | oe One cup butter, one of brown sugar, half pint molasses, two eggs, — cup sour milk, tea-spoon soda, pound of flour, one of currants, one and a half pounds raisins. Flavor to taste. This has been thor- oughly tested, and is a great favorite.—Mrs. M. E. Nicely. FrRuir CAKE. Twelve eggs, one and a half pounds each of’ ite sugar ad flour, two pounds each of raisins and currants, one pound citron, one half-pint molasses, one ounce each of nutmeg, mace and cloves, one and a half glasses of jelly (grape is best), one-fourth pint each of wine and brandy, more flour if needed

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