Hardenburg Cake

Ingredients

• a pound and a half of butter
• two pounds of granulated sugar
• one-half pint of New Orleans molasses
• the beaten yolks of 18 eggs
• two ounces of mixed spices
• two grated nutmegs
• one-half pound candied peel
• two pounds cleansed and dried currants
• four pounds stoned and cut raisins
• one-half pint pickled fruit syrup
• about a pound and a quarter of flour
• a dessertspoonful of baking powder

Method

1. 1

   Cream butter and sugar, add molasses and egg yolks.

2. 2

   Mix in spices, nutmeg, candied peel, currants, raisins, and flour.

3. 3

   Fold in beaten egg whites.

4. 4

   Bake for three to four hours in a moderate oven.

As published

This recipe was extracted from The Rural cook book (1907), page 75. The excerpt below is the record exactly as published.

ardenburg . Cake. — This is an old-fashioned Etatch fruit cake. Cream together a pound and a half of butter and two pounds of gran- ulated sugar. Add one-half pint of New Orleans molasses, the beaten yolks of IS eggs, two ounces of mixed spices — mace, cinnamon and doves, two grated nutmegs, one-half pound candied peel — two pounds rleansed and dried currants, four pounds stoned and cut raisins, one- THE MURAL COOK BOOK. 101 h?.lf pint pickled fruit syrup or boiled-down cider, and flour to make the ingredients bang togetber. If not self-raising flour, add a dessertspoonful of baking powder. About a pound and a quarter of flour

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