Fruit Cake, I

Ingredients

• Five cups of flour
• one and a half cups of sugar
• one and a half cups of butter
• half a cup of milk
• one cup of molasses
• one teaspoon of soda
• two teaspoons of allspice
• two teaspoons of cloves
• five eggs
• two teaspoons of cinnamon
• two pounds of raisins
• three pounds of currants
• one and a half pounds of citron
• one nutmeg

Method

1. 1

   Mix all ingredients.

2. 2

   This recipe makes five loaves and can be kept as long as wanted.

As published

This recipe was extracted from Cooks in clover (1889), page 40. The excerpt below is the record exactly as published.

Fruit Cake, I. — Five cups of flour, one and a half cups each of sugar and butter, half a cup of milk, one cup of molasses, one teaspoon of soda, two teaspoons each of allspice and cloves, five eggs, two teaspoons of cinnamon, two pounds of raisins, three pounds of ciirrants, one and a half pounds of citron, one nutmeg. This recipe makes five loaves, and can be kept as long as wanted. Mrs. J. Clough. Fruit Cake, II. — One and a half pounds of stoned raisins, one pound of currants, half a pound each of citron, butter, and sugar, half a gill of mo- lasses, one teaspoon each of allspice and nutmeg, three-quarters of a pound of flour, three eggs, and two teaspoons of baking powder. This will make a six pound cake. Mrs. A. S. Fruit Cake, III. — Four pounds of raisins, three of currants, one of citron, one of sugar, one of flour, one of butter, half a pint of molasses, nine eggs, two ounces of mixed spices, one gill of brandy, one of wine, and four nutmegs. Afrs. J. Ryerson. Fruit Cake, IV. — One pound of butter, one pound of sugar, ten eggs, one pound of flour, four pounds of raisins, four pounds of currants and one pound of citron ; then add a tablespoon each of cloves, cinna- mon, allspice, mace and nutmeg; three-quarters of a cup of molasses, half a glass of brandy, and half a teaspoon of saleratus. Bake about three and a half hours. Mrs. S. J. Post. Wedding Cake. — One pound each of light brown sugar, flour and butter, eight eggs, the whites and yelks beaten separately; half an ounce each of cloves, cinnamon and nutmeg; one large wineglass of wine, and one of brandy ; one cup of molasses 7S four pounds of raisins; one pound of currants; one and a half pounds of citron ; one teaspoon of Royal baking powder; a little salt. Mix half of the flour with the fruit. Bake six hours in a slow oven. Mrs. J. W. Mcloney. White Fruit Cake. — Half a pint of butter, one pint of sugar, one and a half pints of flour, two { teaspoons of baking powder, the whites of eight | 6ggs. Flavor, and stir in one grated cocoanut, one \ pound of almonds blanched and cut up fine, and ) half a pound of citron cut in small pieces. \ Mrs. Guild Copeland. J Nut Fruit Cake. — Half a cup of butter, one} pound each of raisins, Brazil nuts, and dates, fouri eggs, two teaspoons of cinnamon, one cup of strong/ coffee, two of brown sugar, one of sour milk, one tea- spoon of soda, and half a pound of currants. Every- thing chopped fine. Bake two hours. Miss Webb. \ Pound Cake. — One pound of butter, one pound of sugar, one pound of flour, ten eggs, and one tea- I spoon of baking powder. Flavor with vanilla. Mrs. H. P. Doreynus. Mock Pound Cake. — One cup of corn starch, wet with half a cup of milk; one cup of butter; two cups of sugar; three cups of flour; four eggs, the whites and yelks beaten separately ; two even tea- spoons of baking powder. Flavor to taste. Miss H. E. Latham. Orange Cake. — Two cups of sugar, the yelks of five eggs, half a cup of water, the rind and juice of one orange, two large cups of flour, with two tea- spoons of baking powder ; add the whites of three eggs well beaten. Icing: — The whites of two eggs, two tablespoons of pulverized sugar, and the rind of half an orange. Mrs. G. F. E. COOKS IN CLOVER. Currant Cake. — Two cups of flour, one cup of sugar, one cup of butter, the whites of three eggs and yelks of four, and half a pound of currants. Miss E. B. O. Whortleberry Cake. — One quart of flour, one quart of berries, one and a half cups of sugar, two teaspoons of baking powder, water enough to make a batter about as stiff as pound cake, salt to taste. Bake in a hot oven. Miss S. M. Gill. Dried Apple Cake. — Three cups of dried apples, soaked over night in cold water and chopped in the morning ; three cups of molasses, stewed with the apples. Let this cool, then add one cup of melted butter, three eggs, one teaspoon of soda, two tea- spoons of cinnamon, one and a half teaspoons of cloves, three cups of flour, and one pound of chopped raisins. Bake in a moderately hot oven. Mrs. F. M. Bread Cake. — Two cups of soft sponge, two eggs, ' one cup of butter, one cup of sweet milk, three cups \ of flour, four teaspoons of Royal baking powder, ; two teaspoons of cinnamon, half a teaspoon of cloves, J half a nutmeg, and two cups of seeded raisins. Put \ the sponge in last. This will make two loaves. Mrs. H. R. Wells. Coffee Cake. — Two cups of sugar, one cup of but- ter, one cup of molasses, one cup of strong coffee, four eggs, one teaspoon of soda and two of cream- tartar, two teaspoons of cinnamon, two teaspoons of cloves

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