Fruit Cake

Ingredients

• Two cups molasses
• two cups melted butter
• three cups brown sugar
• one cup sour milk
• three eggs
• one teaspoon soda
• one tablespoon extract lemon
• three tablespoons ground cinnamon
• one tablespoon of cloves
• two of allspice
• one nutmeg
• one gill of brandy
• two pounds currants
• two pounds seeded raisins
• five quarters of citron

Method

1. 1

   Mix all ingredients to make a stiff batter.

2. 2

   Bake like any fruit cake.

3. 3

   Can substitute brandy with strong coffee if desired.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 85. The excerpt below is the record exactly as published.

FRUIT CAKE. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los An- geles.—(Good cake to make when eggs are 40 cents per dozen.) Will keep for three years (if you can manage to save any that length of time.) Two cups molasses, two cups melted butter, three cups brown sugar, one cup sour milk, three eggs, one teaspoon soda, one tablespoon extract lemon, three table- spoons ground cinnamon, one of cloves, two of allspice, one nutmeg, one gill of brandy. Flour enough to make a good stiff batter. Then add two pounds currants, two pounds seeded raisins, chopped; five quarters of citron. Bake like any fruit cake. Instead of the gill of brandy, one can use strong coffee, if de- sired. NO. 73. FRUIT CAKE. Mrs. G. W. Wood, 1023 South Olive street, Los Angeles.— Three cups light-risen bread dough that has been kneaded once, two cups sugar, one cup but- ter, four eggs, one pound seeded raisins, one pound currants, one teaspoon each of ground cloves, allspice and cinnamon, one whole nut- meg, one teaspoon soda. Wash raisins and currants and dry them. Beat whites of eggs to stiff froth; beat yolks well; cream butter and sugar together; add to the dough (except eggs.) Knead and mix all together with the hands thoroughly. Lastly, add the eggs, mix- ing well, but light. Now turn cake Into a COOKING AND OTHER RECIPES. 51 milk pan, lined with paper, well buttered, and set in a warm place to rise. Wh-en light, cover with another pan and bake in a mod- erate oven. Frost when cool and you will have an excellent fruit cake, and also an in- expensive one. NO. 74. GILT-EDGE CAKE. Mrs. J. A. Hanker, Highland Park, Cal.— One cup sugar, yolks of two well-beaten eggs, one tablespoon of butter, three-fourths cup water, one tea- spoon vanilla, two cups flour, two teaspoons baking powder. Bake in three layers. For filling: Take three-fourths cup sugar, enough water to dissolve sugar; let boil until it threads, then pour in the whites of two well- beaten eggs; beat until stiff: add two larg- tablespoons of chopped seeded raisins and one of citron. NO. 75. JAM CAKE. Mrs. R. H. Smith, 1327 Reid street, Los Angeles— Six eggs beater, separately, two cups sugar, one cup butter, one cud buttermilk, two cups raspberry jam. four and one-fourth cups flour, one-half pound chopped citron, two teaspoons soda ;n milk, one teaspoon baking powder in flour, one tablespoon cinnamon one tablespoon nutmeg, one teaspoon each of cloves and allspice. Cream the butter and sugar, and buttermilk and flour, add all other ingredients. Bake in layers. Frosting for cake: Four cups brown sugar, three-fourths cup butter, one- half cup sweet cream; cook until thick and put between layers. NO. 76. JAM CAKE. Mrs. .M. A. Collins, Ontario, Cal.— Two cups sugar, five cups flour, one cup sour cream, one cup butter, one cup jelly, one cup jam. two teaspoons soda, one teaspoon baking povder, one table- spoon cloves

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