vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Kolasses Fruit-cake
From The economical cook book, 1905
Serves 6
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 108. The excerpt below is the record exactly as published.
Kolasses Fruit-cake One cup of molasses, one and three-quarter cups of light brown sugar, one cup of butter, four ^gs, one cup of cold water Boil the molasses, sugar and butter together; let them cool flour as thick as pound-cake ; then add the eggs ; beat it well, add gradually the water, with a teaspoonful of soda dissolved in it, then add one pound of raisins, one of currants and half an one of citron, with two heaping tablespoons of flour mixed through the fruit. Bake nearly two hours, if aU in one; half the time, if in two cakes. Stir in a saltspoonful of salt. Citron-cake. flight eggs, their weight in flour, the same of sugar, the weight of flve in butter, a little powdered mace. Mix Bko pound-cake, and put in a buttered pan a layer of cake and ono of citron cut in thin strips, alternately, until the cake is aU in the pan. * Amber-cake. One cup of butter, two of sugar three of flour, one of milk, flre eggs, a teaspoonful of peariash, half a pound of raisins^ three-quarters of a pound of almonds, one piece of citron, a tea- spoonful of extract of bitter almonds ; stir the butter and sugar together, add the yolks of the eggs, beat them well in, then the flour alternately with the whites of the eggs, then the milk with CASOB. 225 Uie pearlwli dissolved in it, tlien the fruit dusted with a little of the floor, then the almonds blanohed and split in half. Yon may add a coffeeoup of the kernels of' shellbarks in the plaoe of almonds. Bake all in a large oake, or in square tins. Composition-oake. Fiye caps of flour, three of sugar, two of butter, one of milk, Ave eggs beaten separately, a wine-glass of brandy or wine, one nutmeg grated, a teaspoonful of soda, one pound of raisins seeded, half a pound of currants washed and dried ; stir the butter and sugar to a cream, add the eggs, then the brandy and spice, half the flour; beat very light, then add the other half of the flour, beat again, then the milk with the soda dissolved in it^ last the fruit with a little of the flour stirred through it, which prevents it firom sinking to the bottom of the cake. Bake about an hour. Try with a broom splint Holasses Cup-cake. One and a half coffee-cups of butter, two of brown sugar, one of molasses, one of milk, flve of flour, four eggs
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