Fruit Cake (No. 3)

Ingredients

• 1 pound sugar
• 1 pound flour (brown or not as preferred)
• 12 eggs
• % pound butter
• 2 pounds raisins (stoned and part of them chopped)
• 1% pounds currants
• 4% pound citron (cut in small slices)
• % pound chopped figs
• % pound almonds or walnuts
• % glass grape jelly
• 1 tablespoon molasses
• 4 ounce each of cinnamon
• 4 ounce each of cloves
• 4 ounce each of nutmeg
• add other flavoring if desired

Method

1. 1

   Cream the butter and add the flour, leaving a small quantity of the flour with which to dredge the fruit.

2. 2

   Beat the eggs without separating, and then beat in the sugar with them.

3. 3

   Then pour in the eggs upon the butter and flour, which has been creamed very light.

4. 4

   Beat until smooth, then add the jelly, spices and molasses and other flavoring if desired.

5. 5

   Then stir in gently the fruit, which has previously been dredged with a small quantity of the flour.

6. 6

   Place the batter in pan and bake slowly four or five hours.

7. 7

   This batter without the fruit, jelly and spices makes a good pound cake.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 33. The excerpt below is the record exactly as published.

Fruit Cake (No. 3).—1 pound sugar; 1 pound flour (brown or not as preferred); 12 eggs; % pound butter; 2 pounds raisins (stoned and part of them chopped); 1% pounds currants; 4% pound citron (cut in small slices); % pound chopped figs; ™% pound almonds or walnuts; % glass grape jelly; 1 tablespoon molasses; 4 ounce each of cinnamon, cloves and nutmeg; add other flavoring if desired

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