Fruit Cake

Ingredients

• 1/2 lb. butter
• 1 1/2 lbs. figs.
• 6 eggs.
• 1/2 lb. English walnuts, (shelled).
• 2 lbs. raisins.
• 1/2 lb. citron.
• 1/4 lb. candied orange.
• 1/2 lb. almonds (shelled).
• 1/2 t-spoon soda.
• 1/4 (level) t-spoon baking powder.
• 1 cup buttermilk.
• 1 cup brandy or wine.
• 1/4 t-spoon salt.
• 1/2 lb. brown sugar.
• 1/2 lb. flour.

Method

1. 1

   Put all fruit through coarse knife of meat chopper except citron and nuts.

2. 2

   Cut citron in thin strips and nuts in half.

3. 3

   Cream butter and sugar well, add beaten egg yolks, then buttermilk, in which soda has been dissolved.

4. 4

   Sift flour and baking powder together, add one half flour, alternately with beaten egg-whites.

5. 5

   Dredge fruit well with other half of the flour and add gradually to cake mixture.

6. 6

   Stir in nuts last, then add half of the wine.

7. 7

   Stir all together well.

8. 8

   Put in well greased baking pan (with tube) two layers of paper on bottom of pan.

9. 9

   Put mixture in pan, putting strips of citron in layers until pan is nearly full.

10. 10

    Set cake near top of oven with large pan of boiling water beneath the cake.

11. 11

    The steam from the water keeps the cake moist while it is cooking.

12. 12

    Cook slowly four hours.

13. 13

    When cake is entirely cold pour remaining one half cup of wine gradually over it.

14. 14

    Will keep in covered tin box for several months.

15. 15

    Keep several mellow apples in box with cake.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 108. The excerpt below is the record exactly as published.

cups buttermilk. 1 t-spoon sugar. 3 tbls. melted lard. 1 t-spoon baking powder. 1 t-spoon salt. 1/2 t-spoon soda dissolved in a little water. THRIFT CHAPTER 201 If self rising flour is used omit the salt and baking powder. Mix the flour and milk adding water if batter is too stiff, add the lard, salt, baking powder and sugar and beat well. Just before cook- ing add soda, dissolved in water. These waffles are very light and crisp. If no sour sweet milk or butter milk are convenient use water or sweet milk and leave out the soda. Mrs. Wm. C. King, Secretary Thrift Committee. CHOCOLATE FUDGE. 21/2 cups sugar. 21/2 squares chocolate. 1 cup milk. 1 t-spoon butter. 1 t-spoon vanilla. 1/2 t-spoon salt. Melt chocolate and stir into milk and sugar. Add butter. Do not stir after candy begins to boil. When it makes a soft ball when dropped in cold water, remove from fire, add the vanilla extract. Beat until creamy and spread upon buttered dish. Cut in squares. Mrs. A. McD. Wilson, Ex-Pres. Atlanta Woman's Club. FIG PUDDING. 1/2 lb. figs, (chopped fine). 3 tbls. melted butter. l"cup bread crumbs. 2 eggs, (well beaten). 1 cup milk. Pinch of salt. Stir well, steam one hour and serve with whipped cream or foaming sauce. Clementine G. Rawling. CHOCOLATE PIE. 4 eggs. 1 cup sugar. 1 tbls. corn starch. 1 cup milk. 1/2 cup chocolate. 1 tbls. butter. Beat yolks of eggs thoroughly, stir in sugar, then the chocolate and cornstarch ; add milk and melted butter. Bake in single crust until custard is set. Beat the whites of eggs until stiff, adding 4 level tbls. sugar for meringue. Mrs. E. B. Havis, Jr. ORANGE PUDDING. 2 oranges cut very fine. 1 banana cut very fine. Let stand in a little sugar while preparing the following cus- tard which goes over it. Custard. 1 egg. 1/2 cup sugar. 1/^ pt. milk. 1 tbls. corn starch. Cream egg and sugar together, add corn starch to thicken. Cook until thick, pour over the orange and banana. Serve with whipped or plain cream. Mrs. J. B. Rowe, Chairman Hospital Committee. 202 ATLANTA WOMAN'S CLUB COOK BOOK BEATEN BISCUIT. 1 lb. flour. 1/4 lb. lard. % cup milk. 1 t-spoon salt. Mix as for other biscuit, except the dough should be very stiff. Either beat with rolling pin until dough blisters, or run through biscuit machine. Cook very slowly about 3/4 of an hour. Con- densed milk is preferred in making these biscuit. This quantity makes two dozen small biscuits. Mrs. S. F. Boykin. DOUGHNUTS. 2 eggs. 1 cup milk. 1 cup sugar. 3 pts. flour. 3 t-spoons baking powder. 1 t-spoon butter. Make a stiff dough, cut out with doughnut cutter and fry in a basket in deep fat. Mrs. E. B. Havis, Jr. LEMON MERINGUE PIE. 1 cup water. Juice and grated rind of 1 lemon 1 cup sugar. Pinch of salt. 2 level tbls. corn starch. 2 level tbls. of sugar for mer- 2 eggs. ingue. Boil water and sugar together ;-'add cornstarch moistened with cold water and cook five minutes. Put in yolks of eggs ; lemon juice, rind and salt. Cool slightly and pour into previously baked crust. Cover with meringue and brown. Mrs. J. P. Savage. FRUIT CAKE. V2 lb butter. 1 1 b. : figs. 6 ( 3ggS. 1/2 lb. English walnuts, (shell- 2 ] lbs. raisins. ed). 1/2 lb. citron. 1/4 lb. each candied orange and 1/2 lb. almonds (shelled). lemon peel. 1/2 t-spoon soda, 1/4 (level) t-spoon baking pow- cup buttermilk. der. 1 cup brandy or wine. 1 t-spoon each cinnamon, 14 t-spoon salt. cloves, allspice and nut- l/> lb. brown sugar. meg. 1/2 lb. flour. Put all fruit through coarse knife of meat chopper except citron and nuts. Cut citron in thin strips and nuts in half. Cream butter and sugar well, add beaten egg yolks, then butter milk, in which soda has been dissolved. Sift flour and baking powder to- gether, add one half flour, alternately with beaten egg-whites. Dredge fruit well with other half of the flour and add gradually to cake mixture. Stir in nuts last, then add half of the wine. Stir all together well. Put in well greased baking pan (with tube) two layers of paper on bottom of pan. Put mixture in pan, putting THRIFT CHAPTER 203 strips of citron in layers until pan is nearly full. Set cake near top of oven with large pan of boiling water beneath the cake. The steam from the water keeps the cake moist while it is cooking. Cook slowly four hours. When cake is entirely cold pour remaining one half cup of wine gradually over it. Will keep in covered tin box for several months. Keep several mellow apples in box with cake. Mrs. J. A. Carlisle, Cook Book Chairman. GINGERBREAD. 14 cup butter. 2 eggs. 1/2 cup sugar. 2 cups flour. 1 t-spoon soda. 1 t-spoon ginger. 1 t-spoon salt. Pinch of cinnamon. 1 cup molasses. Cream butter, add sugar and then molasses. Beat into this two eggs and add alternately flour (sifted with soda, salt, ginger and cinnamon) and milk. Pour in a buttered and floured pan and bake in moderate oven about 30 minutes. Mrs. Arthur Hazzard. Treas. Auditorium Committee. BLUEBERRY TEA-CAKE. 1 small cup sugar. 1 pt. flour. Butter size of an egg. 4 level t-spoons baking powder. 1

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