Fruit Cake No. II

Ingredients

• 1 pound butter
• 1 pound flour
• 1 pound sugar
• 9 eggs
• 2 pounds seeded raisins
• 1 pound currants
• 1 pound citron
• 1 pound almonds
• 1 cup grape juice or cider
• 4 teaspoons baking powder
• 6 teaspoons cinnamon
• 4 teaspoons cloves
• 3/8 teaspoon mace
• 3 teaspoons nutmeg
• 3/8 teaspoon allspice
• 1 teaspoon salt

Method

1. 1

   Prepare the fruit first.

2. 2

   Chop the citron, cut up the raisins and nuts, and pick over the currants.

3. 3

   Add enough flour to separate and coat the fruit.

4. 4

   Sift together the remainder of the flour and other dry ingredients.

5. 5

   Cream the butter, add the sugar, then the egg yolks, and the dry ingredients, and grape juice or cider, alternately.

6. 6

   Pour into greased tube pans lined with greased paper.

7. 7

   Bake carefully in a very slow oven or steam for 4 or 5 hours until cooked through.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 21. The excerpt below is the record exactly as published.

FRUIT CAKE NO. II 1 pound butter. 1 pound flour. 1 pound sugar. 9 eggs 2 pounds seeded raisins. 1 pound currants. 1 pound citron. 1 pound almonds. 1 cup grape juice or cider. 4 teaspoons baking powder. 6 teaspoons cinnamon. 4 teaspoons cloves. 43^ teaspoons mace. teaspoons nutmeg. 83^ teaspoons allspice. 1 teaspoon salt

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