Fruit Cake (Miss Emma Ivey)

Ingredients

• One dozen eggs
• one pound butter
• one pound sugar
• two pounds flour
• one pint sorghum
• one-half cup sweet milk
• one wine-glass fruit juice
• two heaping teaspoons soda
• one pint stewed dried peaches
• one teacup hickory nut meats
• one pound each of raisins
• and currants
• one-half pound of citron
• one tablespoon of cinnamon
• and cloves

Method

1. 1

   This makes two large loaves.

2. 2

   Bake two hours in slow oven.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 84. The excerpt below is the record exactly as published.

FRUIT CAKE. Miss Emma Ivey. Recipe used in my mothers family over one hun- dred years. One dozen eggs, one pound butter, one pound sugar, two pounds flour, one pint sorghum, one- half cup sweet milk, one wine-glass fruit juice, two heaping teaspoons soda, one pint stewed dried peaches, one teacup hickory nut meats, one pound each of rai- sins and currants, one-half pound of citron, one table- spoon each of cinnamon and cloves. This makes two large loaves. Bake two hours in slow oven. FRUIT CAKE. Mrs. Russell Graham. One cup butter, one cup brown sugar, one cup mo- lasses, three cups flour, four eggs, one and one-half teaspoons cream tartar, one teaspoon soda dissolved in hot water, two and one-half pounds raisins, one-half pound citron, one nutmeg and other spices as suits the taste. EASILY MADE FRUIT CAKE. Mrs. J. E. Alexander. Two cups sugar, three-fourths cup butter, three cups flour, one cup sour milk, one teaspoon soda, five eggs, yolks beaten with butter and sugar, whites added last with flour, one pint seeded raisins, one pint cleaned currants, one-fourth pound citron, roll fruit in a little flour, small tablespoon cinnamon, allspice, cloves and nutmeg. Bake two hours in slow oven, cover top with paper while baking. CAKES 175 WHITE FRUIT CAKE. Mrs. E. A. Rankin. Two cups white sugar, one and one -half cups butter, three cups flour and one cup with fruit, one cup sweet milk, whites of seven eggs beaten to a stiff froth, three teaspoons of baking powder, sifted with flour, two teaspoons each of cinnamon and cloves, two pounds each of raisins, currants and dates, one pound each of citron, figs and sliced almonds. Bake from three to four hours in a moderate oven. SCRIPTURE CAKE. One cup of (Judges 5:25) butter, three and one- half cups (Kings 4:22) flour, two cup's of (Jer. 6: 20) sugar, two cups (I Sam. 30:12) raisins, two cups (I Sam. 30:12) figs, one cup (Gen. 24:17) water, one cup (Gen. 43:11) almonds, six of (Isa. 10:14) eggs, one tablespoon (Ex. 16:31) honey, pinch of (Lev. 2: 13) salt, to taste (I Kings 10:10) spices, two tea- spoons (I Cor. 5:6)) leaven, or baking powder. Fol- low Solomon's advice for making good boys, (Prov. 23:14). GINGER CAKE. One cup molasses, one teaspoon ginger, one-half cup water, one teaspoon soda, one-half cup butter, one egg, two and one-half cups flour, one cup raisins, salt flavor. Beat soda in molasses, then butter, the beaten egg, one cup flour, water, then second cup flour. GINGER BREAD. Miss Alta Claycomb. One cup molasses, one cup sugar, one-half cup but- ter, one cup milk, three eggs, two teaspoons soda, two teaspoons ginger, two teaspoons spices, four cups of flour. GINGER BREAD. Miss Alice Duer, Chicago. One cup sugar, one cup New Orleans molasses, one cup sour cream, one cup butter, four cups flour. 176 CAKES three eggs well beaten, one tablespoon ginger, one tablespoon soda, one lemon, grated rind and juice. GINGER BREAD. Mrs. Clara Burden. One cup molasses, one-half cup sugar, one teaspoon of cinnamon

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