Fruit Cake, II

Ingredients

• One and a half pounds of stoned raisins
• one pound of currants
• half a pound of citron
• half a pound of butter
• half a pound of sugar
• half a gill of molasses
• one teaspoon of allspice
• one teaspoon of nutmeg
• three-quarters of a pound of flour
• three eggs
• two teaspoons of baking powder

Method

1. 1

   Mix all ingredients.

2. 2

   This will make a six-pound cake.

As published

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

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 curra

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