Fruit Cake

Ingredients

• one cup sugar
• one cup butter
• one cup sour cream
• two eggs
• one teaspoon soda
• two tablespoonfuls cinnamon
• half teaspoon cloves
• one teaspoon allspice
• one cup raisins, seeded, chopped fine
• currants one cup
• flour enough to mix stiff

Method

1. 1

   Mix all ingredients and bake.

As published

This recipe was extracted from The New century cook book (1899), page 71. The excerpt below is the record exactly as published.

Fruit Cake— " English." One pound sal't pork chopped fine, one-half pint boiling- water poured on one pound raisins, one-fourth pound citron, two cups brown sugar, one cup molasses, one teaspoon soda, spices and flour, Mrs. W. A. Lowell, 144 New Century Cook Book. Plain Fruit Cake. One cup butter, one cup sugar, one-half cup molasses, two eggs, two cups flour, one tablespoonful sour milk, a pinch of soda dissolved in it, a tablespoon of cinnamon, one-half table- spoon of cloves, one nutmeg, one pound seeded raisins. Bake in slow oven. Mrs. J. M. Latimer. Brown Stone Fruit Cake. One cup sugar, one-half cup butter, one-half cup sweet milk, two cups flour, two eggs, one teaspoon soda. Filling. — One cup grated chocolate, one-half cup sweet milk, two-thirds cup of sugar, yolk of one egg, one teaspoon vanilla, scald all together, stir into the batter while warm. Bake in loaf or layer. Oakland Church. Fruit Cake. One cup butter, two cups brown sugar, one cup molasses, one cup strong coffee, two teaspoons saleratus dissolved in the coffee, four and one-half cups flour, two teaspoons of cinnamon, one teaspoon nutmeg, one teaspoon cloves, two and one-half cups raisins, two cups currants, one cup citron, one lemon, grated rine and juice, one-half cup dates, one-half teaspoon all- spice. Mrs. Watson. White Fruit Cake. One cup of butter, two cups of sugar, one cup of sweet milk, two and one-half cups of flour, whites of seven eggs, two teaspoonfuls of baking powder, one pound of seeded raisins, one pound of figs, dates, blanched almonds, and one-fourth pound of citron; all chopped fine. Mix all thoroughly before adding the fruit. Put baking powder in the flour, mix well before add- ing it to the other ingredients. Sift a little flour on fruit before stirring it in. Bake slowly. Fruit Cake. Two cups brown sugar, one cup molasses, one cup butter, one cup coffee, one teaspoon cinnamon, one teaspoon soda, one teaspoon cloves, one pound raisins, one pound currants, one nutmeg, three eggs, three and one-half cups flour, citron. New Century Cook Book. 145 White Fruit Cake. Whites of ten eggs, two cups sugar, one cup butter, four of flour, one cup sweet milk, two teaspoons baking powder, two pounds raisins, two pounds currants, one pound citron. Bake in moderate oven. Mrs. W. C. Wood. Fruit Cake. Ten eggs, three tumblers Graham flour, one of white flour, one pound butter, two and one-half tumblers sugar, one scant teaspoon soda, two teaspoons each of cloves, cinnamon and ginger, one nutmeg, three pound raisins, one pound currants, one pound citron. Bake three hours. Mrs. E. S. Elkins. Black Fruit Cake. One and one-half pounds butter, one and one-half pounds sugar, one and one-half pounds flour, fifteen eggs, one and one- half pounds citron, five pounds currants, five pounds raisins, spice to taste, one-half teacup cinnamon, one-half teacup cloves, one-fourth teacup allspice, one-half ounce nutmeg; add juice of one orange and grated rind before placing in oven. Bake three hours in slow oven. Mrs. A. M. Baldwin. Fruit Cake. One-half cup butter, one cup sugar, one-half cup milk, two cups flour, one-quarter pound citron, one-quarter pound raisins, one-eighth pound lemon peel, one-eighth pound orange peel, three eggs, two teaspoonfuls baking powder, one teaspoon- ful each vanilla, cloves, allspice, cinnamon and mace, one-half teaspoonful nutmeg. Rub butter to a cream and add sugar. Then add beaten yolks, and also milk and flour sifted with baking powder alternately. Add spices and beaten whites, and lastly, fruit and vanilla. Mrs. J. P. Bradley. Fruit Cake. Three pounds butter, three pounds sugar, three pounds flour, twenty-seven eggs, six pounds seeded raisins, six pounds cur- rants, three pounds citron, three pounds almonds, half ounce cinnamon, half ounce nutmeg, half ounce mace, one-quarter ounce cloves. Make in two large loaves and bake five hours, Mrs. Banantine. 146 New Century Cook Book. Dark Fruit Cake. One pound brown sugar, one pound butter, one pound brown flour, one cup sour milk, ten eggs, three pounds stoned raisins, two pounds currants, one teaspoonful soda dissolved in milk, one teaspoonful cloves, one teaspoonful cinnamon, one teaspoonful allspice, one nutmeg. Mix a little rose water with the fruit and let it stand over night. Bake very slowly for three hours. Half a cup of sour milk may be used with one cup of molasses. Mrs. J. H. Johnson. Lady Dorchester's Fruit Cake. One pound brown sugar, one pound butter, one pound flour (browned), three pounds raisins (seeded), one-half pound citron, ten eggs well beaten, two teaspoonfuls cinnamon, two teaspoon- fuls nutmeg, one teaspoonful cloves. Bake in moderate oven three to four hours. Will keep for years. Mrs. G. H. Richardson. White Fruit Cake. One and one-^third cups butter, two cups sugar, two cups sour milk, five cups flour, four eggs, one nutmeg, one pound sultana raisins, one-half pound citron peel sliced thin, one pound almonds (weighed in shells) sliced thin, one teaspoonful soda. Mrs. J. H. Johnson. Fruit Cake. One cup sugar, one cup butter, one cup sour cream, two eggs, one teaspoon soda, two tablespoonfuls cinnamon, half teaspoon cloves, one teaspoon allspice, one cup raisins, seeded, chopped fine, currants one cup, flour enough to mix stiff

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