Fruit Cake - Home Recipe

Ingredients

• ½ c. butter
• ½ c. brown sugar
• ½ c. molasses
• ½ c. milk
• ½ tsp. salt
• ½ nutmeg grated
• 3 egg yolks
• 1 egg
• 2½ c. flour
• 2 tbsp. baking powder
• ½ tsp. cinnamon
• 1 c. raisins, stoned and cut fine

Method

1. 1

   Cream butter, add sugar gradually, then add molasses, milk, eggs, and fruit.

2. 2

   Sift together the dry ingredients and add to the mixture.

3. 3

   Bake in a moderate oven for one hour.

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 91. The excerpt below is the record exactly as published.

2 c. flour, 2 tsp. baking powder, 1 tsp. salt, 1 c. mUk (or water), or enough to make dough soft enough to handle easily. School Recipe. I c. flour, ^ I. tsp. baking powder, ^ 1. S.S. salt, 1 1. tsp. fat, I c. rmlk. Some housekeepers use the biscuit recipe for dump- lings. You may use butter, or part butter and part lard. Drop from the spoon into boiling water. Cover tightly, and keep the water gently boiling for about 10 m. (20 m. for the large recipe.) The dutmphngs rest on the meat and vegetables of the stew while cooking. Hotes Point out the different cuts in lamb in fore and in hind quarter, and name them. Tell which parts are tender and which parts tough. The butcher will cut meat in small chunks about two-inch cubes, about the right size for each girl, who cuts her piece still smaller and cuts the potato small too. In giving large proportions, do not mention the part of lamb to be used. The pupils should know the different cuts to use for stews — ends of ribs, neck, knuckle, and other tough meats. In the small recipe, add pieces of potato as soon as the meat has been in a few minutes, and the rice a few minutes later. 230 DOMESTIC SCIENCE Cut the potato three or four times, unless it is neces- sary to hasten it by cutting it smaller. Keep the water bubbling gently. Stir in tomato when almost done. If too thin, i. e. too much liquid in proportion, remove solids when done and boil down the liquid before serving, Order op Lesson 1. Classification. 2. Division of animal from chart. Point out tender and tough parts. 3. Care of meat and preparation for cooking. 4. Comparison of rules for cooking tender and tough meats. 5. Value of the dish as food. 6. Discussion of recipe. 7. Dumplings. What do they resemble? 8. Practice. 9. Dish-washing. FRUIT CAKE Lesson XIII The foundation of fruit cake is merely a plain cake. To this is added fruit and the mixture called a fruit cake. The spices are put in with the dry ingredients. The fruit is put in with the flour, for if not well mixed with flour the cake will sink. The cake when mixed will be of the consistency of a drop-batter, somewhat stiffer than for plain cake. More heat should be used for baking than is necessary for angel or sponge cake, and less heat than for plain cake, as anything containing molasses burns easily. Plain cake is more digestible than fruit cake, for it is lighter and not so rich. Fruit Cake — Home Recipe. J c. butter, J c. FRUIT CAKE 231 brown sugar, \ c. molasses, ^ c. milk, J tsp. salt, J nutmeg grated, 3 egg yolks, 1 egg, 21 c. flour, 2 tbsp. baking powder, ^ tsp. cinnamon, 1 c. raisins, stoned and cut fine

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