Fruit Cake

Ingredients

• 1 pound butter
• 2 pounds raisins
• 1 pound sugar
• 1 pound currants
• 1 pound flour
• 1/2 pound figs
• 1/2 pound citron
• 1/2 pound pineapple
• 1/2 pound candied cherries
• 2 pounds almonds
• 12 eggs
• 1 tablespoon cinnamon
• 2 nutmegs
• 1 tablespoon allspice
• 1 glass of wine
• 1 cup of molasses
• 1/2 glass of brandy
• 2 teaspoons baking powder

Method

1. 1

   Cream the butter and sugar together.

2. 2

   Add New Orleans molasses, then eggs, which have been beaten separately, next the flour, which has been browned; then dissolve two teaspoons of baking powder in a cup of cream or new milk, and add to the mixture.

3. 3

   Then add the spices which have been dissolved in the tumblerful of liquor.

4. 4

   Chop fruit and nuts, dredge with flour, and put in the batter last.

5. 5

   Bake slowly four hours.

Nutrition per serving

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 26. The excerpt below is the record exactly as published.

FRUIT CAKE. 1 pound butter. 2 pounds raisins. 1 pound sugar. 1 pound currants. 1 pound flour. J pound figs. i pound citron. \ pound pineapple. \ pound candied cherries. 2 pounds almonds. 12 eggs. 1 tablespoon cinnamon. 2 nutmegs. 1 tablespoon allspice. J glass of wine. 1 cup of molasses. \ glass of brandy. 2 teaspoons baking powder

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