Molasses Fruit Cake a la Bamegat

Ingredients

• Half cup butter
• one cup molasses
• half cup sugar
• two tablespoons brandy
• half cup milk
• one teaspoon soda
• one teaspoon cream of tartar
• one teaspoon ginger
• one teaspoon cinnamon
• one teaspoon cloves
• half teaspoon grated nutmeg
• three cups flour
• juice of half lemon
• one cup raisins
• one cup currants
• three eggs

Method

1. 1

   Cream the butter and sugar; add yolks of eggs, the molasses, milk, the flour (well sifted), and spices.

2. 2

   Beat well for five minutes; add the dissolved soda and cream of tartar, lemon juice, brandy, the raisins and currants, then the whites of the eggs — beaten to a stiff meringue.

3. 3

   Bake in a well-buttered and papered pan about one hour.

4. 4

   Turn out, frost with a boiled spice frosting, decorate with white.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 574. The excerpt below is the record exactly as published.

one teaspoon cinnamon, one teaspoon rose extract, two teaspoons nutmeg, one teaspoon Royal baking powder, half cup sherry, and half cup brandy. How to Make It. Stir butter and sugar to a cream. Add yolks of eggs, flour, baking powder, sherry, brandy, spices, and all the fruit; last add the whites — well beaten. [An iron or copper pan is best to bake this cake in.] Butter and paper the pan very heavily wfith about three papers at the bottom, put the mixture in, bake in a very slow oven — two to three hours, then steam in the same pan from four to five hours — with a tight cover. If it is to be served as an ordinary fruit cake it is not necessary to steam it. Molasses Fruit Cake a la Bamegat Gateau a la Melasse aux Fruits, a la Bamegat Half cup butter, one cup molasses, half cup sugar, two table¬ spoons brandy, half cup milk, one teaspoon soda and one teaspoon cream of tartar (dissolved in little lukewarm water); one teaspoon each of ginger, cinnamon, and cloves; half teaspoon grated nutmeg, three cups flour, juice of half lemon, one cup raisins, one cup cur¬ rants, three eggs. How to Make It. Cream the butter and sugar; add yolks of eggs, the molasses, milk, the flour (well sifted), and spices. Beat well for five minutes; add the dissolved soda and cream of tartar, lemon juice, brandy, the raisins and currants, then the whites of the eggs — beaten to a stiff meringue. Bake in a well- buttered and papered pan about one hour. Turn out, frost with a boiled spice frosting, decorate with white. Fruit Cake ( Gateau aux Fruits) a la Ericsson Hammond One cup butter, two cups sugar, two and a half cups flour, two teaspoons Royal baking powder, four eggs, half cup milk, three-quarters cup raisins, one cup currants, three-quarters cup citron peel, two tablespoons chopped almonds, half teaspoon each of nutmeg and cinnamon, two tablespoons brandy

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