Fruit Cake

Ingredients

• 1 pound of butter
• 1 pound of sugar
• 12 eggs
• 1 pound of flour
• ⅛ gill of brandy
• 1 nutmeg
• ½ teaspoon of cloves
• 2 teaspoons of cinnamon
• 1½ pounds of raisins
• 1½ pounds of currants
• 1 pound of citron

Method

1. 1

   Seed the raisins; slice the citron in thin slices.

2. 2

   Beat butter and sugar to a cream.

3. 3

   Beat the eggs together till thick, then add them by degrees; also flour, brandy, spices, and the fruits last, and ½ teacup of golden syrup.

4. 4

   Line the pan, rub with butter, and bake in a moderate oven about 4 hours.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 62. The excerpt below is the record exactly as published.

1^ pounds of currants (after cleaning), 1^ pounds of citron (cut very thin), 1 nutmeg (grated), 2 tablespoons of powdered cinnamon, 1^ pounds of blanched almonds (sliced)) 247 THE BLUE GRASS COOK BOOK 1^ pounds of candied fruit (cut in small pieces), cherries, peaches, or apricots (do not cut cherries), 2 lemons (juice), 1 cup of golden syrup, 1 tumbler of mixed brandy, whisky, or rum. Flour all the fruit with part of 1 pound called for, and do not add extra flour. Bake slowly in moderate oven for 5 or 6 hours. BLUE GRASS WHITE CAKE Mrs. John C. Berryman Whites of 12 eggs, 1 tumbler of butter, 2^ tumblers of sugar, 3^ tumblers of flour, after sifting, ^ teaspoon of soda, sifted with flour, 1 teaspoon of cream of tartar. Bake in mould or bread-pan for 1 hour. CARAMEL LAYER CAKE Whites of 4« eggs, 1 cup of butter, 1 cup of sugar, 248 CAKES ^ cup of milk, J pound of flour, 1 teaspoon of baking-powder sifted with the flour. Mix sugar and butter to a cream ; then add milk, eggs, and flour. Flavor with vanilla, and bake in layers. Filling: 2 cups good brown sugar, 1 cup of cream, 1 tablespoon butter. Put in granite kettle, and when it begins to boil add 1 tablespoonful of caramel (burnt brown sugar). Boil till thick. Take from stove and beat till it thickens. Flavor with vanilla; then spread between layers and on top. Cover the top with English walnuts. CHOCOLATE LAYER CAKE Whites of 3 eggs, 1 cup of cream or rich milk, S cups flour, sifted with 2 teaspoons baking- powder, 2 large tablespoons butter. Cream the butter and sugar ; then add flour and cream. Add the eggs last, and flavor with a little 249 THE BLUE GRASS COOK BOOK vanilla. Bake in jelly-pans, and when nearly cool put a filling between them and on top. Filling ; 2 cups brown sugar, ^ cake Baker's chocolate. Cover with milk and add a tablespoon of butter. Cook till thick. Flavor with vanilla, and spread on cakes while warm. CRULLERS E, D. P. 1 cup of sugar, ^ cup of butter, 1 cup of sweet milk, 2 teaspoons of baking-powder, Nutmeg, cinnamon, or rose water to taste, 3 eggs. Flour enough to make a stiff dough. Beat the yolks very light; add sugar, butter; then milk, with flour for stiff dough. Add season- ing and the whites well beaten. At the last, add baking-powder. Roll, cut in shapes, and fry rich brown in hot lard. 250 CAKES DEVIL'S FOOD CAKE Miss Bashford 4 ounces of chocolate, ^ pint of milk, ^ cup of butter, 1^ cups of sugar, 4 eggs, 3 cups of flour, 2 teaspoonfuls of baking-powder. Put chocolate in milk and cook in double-boiler till smooth and thick (about 5 minutes), and stand aside to cool. Beat the butter to a cream, and add gradually the sugar and yolks of eggs; then the cold chocolate mixture, and add the flour, which has been sifted with the baking-powder. Add the well-beaten whites of eggs and flavor with vanilla. Bake in layers and put together with soft icing, to which add chopped figs or nuts. DOUGHNUTS Mrs. H. C. McDowell 1 egg, 1 cup of rich milk, 251 THE BLUE GRASS COOK BOOK 1 cup of sugar, 3 pints of flour, 3 teaspoons baking-powder, 1 teaspoon melted butter. Beat the egg well and then add the milk and sugar, stirring constantly ; then the butter and flour last, with the baking-powder. Roll out on bread-boards as quickly and as lightly as possible. Fry in hot lard and sprinkle with sugar. EXCELLENT DOUGHNUTS Mrs. W. W. Massie 2 eggs, beaten together, 2 tablespoons of fine lard (not melted), 1 coff'eecup of granulated sugar, ^ pint of milk (skimmed), Enough flour to make a soft dough, 1 heaping teaspoon of Royal baking-powder, sifted in flour. Roll out, cut in shape, and fry in boiling lard. When cold, dust them in pulverized sugar, to which a small quantity of pulverized cinnamon is added. S5« CAKES RAISED DOUGHNUTS Mrs. Cyrus McCormick 1 pint sweet milk, ^ pint lard, 1 pint sugar. Mix soft at night, using the milk, one-half the sugar and lard, ^ pint yeast. In the morning, add the rest with the eggs, 1 nutmeg, 2 tablespoons whisky, and a little soda. Knead well and set to rise. When light roll out thin, and after cutting let rise again before frying. EXCELLENT MARBLE CAKE White part: Whites of 7 eggs, S teacups sugar, 1 teacup of butter, 4 teacups flour, 1 teacup sour cream, ^ teaspoon soda in cream, 1 teaspoon of cream of tartar in flour. Cream sugar and butter. Add cream ; then flour and eggs alternately. Flavor to taste and bake in layers. THE BLUE GRASS COOK BOOK Dark part: Yolks of 7 eggs, 2 teacups of brown sugar, 1 teacup of molasses, 1 teacup butter, 6 teacups flour, 1 teacup of sour cream, 1 teaspoon soda in cream, Spices to taste. Bake in layers, and stack alternate layers of dark and white together with white icing, flavored with lemon. FRUIT CAKE R. V. J. 1 pound of butter. 1 pound of sugar. 12 eggs, 1 pound of flour. ^ gill of brandy. i nutmeg, ^ teaspoon of cloves. 2 teaspoons of cinnamon, 1^ pounds of raisins, 1^ pounds of currants, 1 pound of citron

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