Fruit Cake

Ingredients

• One pound of butter
• 1 lb. of sugar
• 1 lb. of eggs
• I lb. of flour
• 2 lbs. of raisins
• 2 lbs. of currants
• 1 lb. of citron
• two nutmegs
• one table-spoonful of ground cloves
• two table-spoonfuls of ground cinnamon
• I tablespoonful of ground all-spice
• two-thirds of a teacupful of molasses
• one tumblerful of wine

Method

1. 1

   Mix the butter and sugar to a light cream, then add half of the raisins, stoned and chopped.

2. 2

   Add the eggs, the whites and yolks beaten separately.

3. 3

   Warm together the spices, molasses, and wine, and add first the sifted flour, and lastly the remainder of the fruit, mixing thoroughly.

4. 4

   Bake in a deep, thick pan in a moderately hot oven until fully done.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 79. The excerpt below is the record exactly as published.

One pound of but- ter, 1 lb. of sugar, 1 lb. of eggs, I lb. of flour, 2 lbs. of raisins, 2 lbs. of cur- rants, 1 lb. of citron, two nutmegs. one table-spoonful of ground cloves, two table-spoonfuls of ground cinna- mon, I tablespoonful of ground all- spice, two-thirds of a teacupful of mo- lasses, and one tumblerful of wine

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