Fruit Cake, No. 2

Ingredients

• To one pint of thin cream
• one-half teacup of good yeast
• one and one-half teacups sugar
• two cups dried apples stewed in syrup
• one cup seeded raisins
• one cup Zante currants
• three eggs beaten until very light
• the grated rind of two lemons
• and one orange
• one-half teaspoonful salt

Method

1. 1

   To one pint of thin cream, which has been scalded and cooled to lukewarm temperature, add one-half teacup of good yeast, and flour enough to make a sponge.

2. 2

   Let it rise, and then add one and one-half teacups sugar, two cups dried apples stewed in syrup, one cup seeded raisins, one cup Zante currants, three eggs beaten until very light, the grated rind of two lemons and one orange, being careful to use only the yellow portion of the rind; one-half teaspoonful salt, and flour enough to make a very stiff batter.

3. 3

   This makes a large cake.

4. 4

   Line a pan with oiled paper, and pour into it this batter.

5. 5

   Let it stand until it begins to get light, and then bake for two hours in a slow oven.

6. 6

   This cake should not be cut until it is a week old.

7. 7

   It improves with age.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 80. The excerpt below is the record exactly as published.

Fruit Cake, No. 2. — To one pint of thin cream, which has been scalded and cooled to lukewarm temperature, add one-half teacup of good yeast, and flour enough to make a sponge. Let it rise, and then add one and one-half teacups sugar, two cups dried apples stewed in syrup, one cup seeded raisins, one cup Zante currants, three eggs beaten until very light. The grated rind of two lemons 230 Healthful Cookery and one orange, being careful to use only the yellow portion of the rind ; one-half teaspoonful salt

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