Fruit Cake (Superior)

Ingredients

• Three pounds dry flour
• one pound sweet butter
• one pound sugar
• three pounds stoned raisins
• two pounds currants
• three-quarters of a pound sweet almonds blanched
• one pound citron
• twelve eggs
• one tablespoonful allspice
• one teaspoonful cloves
• two tablespoonfuls cinnamon
• two nutmegs
• one wine-glass of wine
• one wine-glass of brandy
• one coffee-cupful molasses

Method

1. 1

   Steep the molasses gently for twenty or thirty minutes, not boiling hot; beat the eggs very lightly; put the fruit in last, stirring it gradually, also a teaspoonful of soda dissolved in a tablespoonful of water; the fruit should be well floured.

2. 2

   Butter a sheet of paper and lay it in the pan.

3. 3

   Lay in some slices of citron, then a layer of the mixture, then of citron again, etc., till the pan is nearly full.

4. 4

   Bake three or four hours, according to the thickness of the loaves, in a tolerably hot oven, and with steady heat.

5. 5

   Let it cool in the oven gradually.

6. 6

   Ice when cold.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 184. The excerpt below is the record exactly as published.

FRUIT CAKE. (Superior.) Three pounds dry flour, one pound sweet butter, one pound sugar, three pounds stoned raisins, two pounds currants, three-quarters of a pound sweet almonds blanched, one pound citron, twelve eggs, one table- spoonful allspice, one teaspoonful cloves, two tablespoonfuls cinnamon, two nutmegs, one wine-glass of wine, one wine-glass of brandy, one coffee- cupful molasses

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