Fruit Cake

Ingredients

• Twelve eggs
• one pound sugar
• one pound butter
• one pound flour
• two pounds raisins
• two pounds currants
• two pounds citron or less
• one pound figs
• one pound dates
• half cup molasses
• teacup sherry wine
• at least one tablespoon each of cloves
• at least one tablespoon each of cinnamon
• at least one tablespoon each of allspice
• four nutmegs

Method

1. 1

   Mix ingredients and bake for six hours.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 84. The excerpt below is the record exactly as published.

One pound butter (weighed), three cups sugar, five cups flour, two pounds raisins, one cup milk, two good teaspoons baking powder, twelve eggs. In making the cake reserve part of the flour to roll the raisins in. Bake in a deep cake pan one hour and a half in a moderate oven. — Mrs. John Freeman. Corn Starch Cake. — One pound sugar, half pound butter, six eggs, one teacup sifted flour, one teacup rich sweet milk, one heaping teaspoon baking powder, one teaspoon of extract, one package of Oswego corn starch. Sift the corn starch, baking powder and flour together four times. Beat the whites and yolks of eggs separately, then mix ingredients as in other cake. Very fine. — Mrs. Ernest Edenton. Corn Starch Cake. — One pound sugar, three-quarters pound butter, six eggs broken in one at a time, one box corn starch, three tablespoons flour. Bake in muffin rings. — Mrs. W. H. Wil- son. White Fruit Cake. — One cup of butter, two cups sugar, two and one-half cups flour (before sifting), whites of seven eggs, two teaspoons baking powder, one cup sweet milk, one pound raisins, one pound figs, one pound dates, one pound blanched almonds, quarter pound citron, three teaspoons of cinnamon. Chop the fruit (but not fine) and sprinkle flour over it. After mixing the cake add the fruit and bake slowly. When done and still warm, pour over it slowly one cup of sherry. — Miss Guy Leeper. Fruit Cake. — Three-quarters pound flour, three-quarters pound sugar, three-quarters pound butter, eight eggs (nine if small), one and one-half pounds raisins, one pound currants, half pound figs, quarter pound citron, quarter pound pecans, one wine glass of strong clear coffee, one wine glass of wine, cloves, cinnamon and allspice to taste. Bake slowly. — Mrs. J. C. Edenton. HOW WE COOK IN TENNESSEE. 147 White Fruit Cake. — Three cups flour, one cup corn starch, two cups sugar, one cup butter, one cup sweet milk, whites of eight eggs, one teaspoon baking powder, two teaspoons extract of lemon, two of brandy, two of rose water, one grated cocoa- nut, one pound figs, half pound citron, one pound crystalized cherries, half pound pineapple, one pound blanched almonds — cut them up a little. Use extra flour for the fruit. — Mrs. W. S. Keller. Fruit Cake. — Twelve eggs, one pound sugar, one pound but- ter, one pound flour, two pounds raisins, two pounds currants, two pounds citron or less, one pound figs, one pound dates, half cup molasses, teacup sherry wine. Cloves, cinnamon, allspice, at least one tablespoon each, and more if preferred, four nut- megs

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