Fruit Cake

Ingredients

• 1 Lb. Butter
• 1 Lb. Brown Sugar
• 12 Eggs (well beaten )
• 1 C. Molasses
• 1 Lb. Flour
• 4 tsp. Cinnamon
• 4 tsp. Allspice
• 1 tsp. Lemon Extract
• 1 tsp. Vanilla Extract
• 1C. Grape Juice
• 1 tsp. Salt
• 4 Sq. Chocolate (melted)
• 3 Lb. Seeded Raisins
• 3 Lb. Sultana Raisins
• 1 Lb. Citron (thinly sliced)
• 1/2 Lb. Preserved Lemon rind
• 1/2 Lb. Preserved Orange rind

Method

1. 1

   Cream butter with sugar.

2. 2

   Add eggs, one at a time.

3. 3

   Beat well.

4. 4

   Add flour and baking powder sifted together.

5. 5

   Add vanilla.

6. 6

   Fold in fruit dredged in flour.

7. 7

   Bake at 250° until done - about 4 to 5 hours.

8. 8

   Makes about 10 lbs. of cake.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 11. The excerpt below is the record exactly as published.

FRUIT CAKE 1% C. Dates 1 C. Sugar 1§ C. Raisins 1/3 C. Flour 1s C. Nuts ls tsp. Baking Powder 5 Eggs 1s tsp. Vanilla Method: Cream yolks with phic until creamy, add flour and baking powder, sifted together. Add vanilla and fruit and mix well. Add beaten egg whites. Bake in slow oven 1 hour. (Line pan with waxed paper). - G. Mayhew - FRUIT CAKE 1 Lb. Butter is tep. Soda 1 Lb. Brown Sugar 13 Lb. Citron (thinly 12 Eggs (well beaten ) Cpitcea 1 C. Molasses 1 Lb. Currants 1 Lb. Flour % Lb. Preserved Lemon 4 tsp. Cinnamon rind 4 tsp. Allspice 4 Lb. Preserved Orange 1 tsp. Lemon Extract rind 1 tsp. Vanilla Extract 1C. Grape Juice 1 tsp. Salt 4 Sq. Chocolate (melted) 3 Lb. Seeded Raisins 3 Lb. Sultana Raisins

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