Fruit Cake

Ingredients

• 1 lb. sugar
• 1 lb. flour
• ¥% cup molasses
• 1 tsp. baking powder
• VY lb. butter
• 1% tsp. salt
• 6 eggs
• 1 cup brandy
• 2 lb. raisins
• 2 lb. dates
• 1 lb. figs
• 1 lb. nuts
• 1% lb. citron
• 14 lb. candied cherries
• 1% lb. candied pineapple
• 1 large apple

Method

1. 1

   Beat butter and sugar until creamy and light.

2. 2

   Add well beaten eggs, molasses, and brandy.

3. 3

   Mix in spices and add baking powder dissolved in warm water.

4. 4

   Dredge all fruit cut very fine with flour and mixed with baking powder.

5. 5

   Add to batter, mix thoroughly, pour in baking pan lined with greased paper.

6. 6

   Steam on stove in boiling water for 1.5 hours; bake in slow oven (about 300°F) for 1 hour.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 13. The excerpt below is the record exactly as published.

fruit cake ingredients: pine- apple, cherries, citron, figs, dates, etc., and small amounts of chipped orange and lemon peel. Soak the fruit in good wine or fruit juice for extra flavor. This cake is moist and it keeps well for a long time. Mrs. Jos. W. Griffin. APPLE SAUCE LAYER CAKE 3 cups flour 1 cup broken nut meats 14% cups sugar 2 teaspoons baking powder 2 egg yolks 2 teaspoons nutmeg 1 cup sweet milk 2 teaspoons allspice 2 cups apple sauce 2 teaspoons cinnamon 3 tablespoons butter 2 teaspoons soda 1 cup raisins 1 teaspoon salt Cream butter and sugar, add 2 egg yolks. Sift flour and spices to- gether. Mix raisins and nuts into one cup of the flour. Add flour and milk alternately to creamed sugar. Mix soda in apple sauce and add to mix- ture last. Bake in 2 layers in slow oven, 360 degrees F. for 30 minutes. Filling Combine in top of double boiler: 2 unbeaten egg whites, 1 cup sugar, 4 tablespoons lemon juice. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater and cook 7 minutes or until frosting will stand in peaks. Re- move from boiling water, and add % teaspoon grated lemon rind and 2 drops almond extract. Beat until thick. Fold in 16 marshmallows (4 ounces) cut in quarters. Mrs. Marvin Britton. APPLE SAUCE CAKE 1 cup butter 14 teaspoon cinnamon 2 cups sugar 2 cups stewed apples 3 eggs 2 cups nuts 4 cups plain flour 1 pound raisins 3 teaspoons soda 1% cup fruit juice ¥ teaspoon allspice Cream butter and sugar together. Add eggs one at a time and beat thoroughly. Add apple sauce. Sift together the flour, soda, spices and cinnamon. Add dry ingredients at little at a time and beat well. Lastly add nuts, raisins, and fruit juice. Cook in a steeple pan 1% hours at 325 degrees F. (More spices may be used if desired. Also strawberry or fig preserves or jam may be substituted for the % cup of fruit juice.) Mrs. H. L. Barnhill. THE WILLIAMSTON COOK BOOK 37 FRUIT CAKE 1 lb. sugar 1 lb. flour ¥% cup molasses 1 tsp. baking powder VY lb. butter 1% tsp. salt 6 eggs 2 tsp. cinnamon 1 cup brandy 2 tsp. allspice 2 lb. raisins 1 tsp. nutmeg 2 lb. dates 1 lb. figs 1 lb. nuts 1% lb. citron 14 lb. candied cherries 1% lb. candied pineapple 1 large apple

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