Old-Fashioned Fruit Cake

Ingredients

• Take two and a half cupfuls of sugar
• half a cupful of butter
• half a cupful of sour milk
• a teaspoonful of soda
• half a teaspoonful each of cinnamon
• nutmeg
• ground cloves
• a cupful of raisins
• one of currants
• a little chopped citron
• enough flour to make quite stiff

Method

1. 1

   Knead all together, roll about two inches thick, and bake in a moderate oven.

As published

This recipe was extracted from The Rural cook book (1907), page 73. The excerpt below is the record exactly as published.

nutmeg. Beat the sugar and butter to a cream; dissolve the soda in a little ho: water and stir it into the milk, and add next the spices. Flour the raisins and add them last. Bake in a well-but- lered tin, on the bottom of which place a clean white paper, also well buttered. Layer Cake Without EgX'>. — One cupful of sugar, quarter, of a cupful of butter, one cupful of sweet milk, one teaspoonful of ^oda, tivo of 98 THE RURAL COOK BOOK. cream of tartar, one tablespoonful ot cornstarch made smooth in a little milk, two cupfuls of flour. Bake in thin sheets and put together with boiled sugar frosting, jelly, cocoanut or any other rich filling desired, finish the top with the boiled sugar frosting made by boiling together a cupful of sugar and one of water until it will turn creamy white and thick on being stirred. This is quite as delicious as the frosting made from the whites of eggs. Noel Fruit Cake.— This contains neither butter nor eggs. One pound fat salt pork chopped tine, one cupful brown sugar, one cupful New Or- leans molasses in which is dissolved otje teaspoonful of soda, one pound each of raisins, currants and figs chopped fine, one-fourth pound of citron chopped fine, one wineglass of coffee (substituted for brandy), ZYi cupfuls of flour well browned. This will make one large loaf or two small ones. The longer kept the better it is. This may be iced or not A boiled milk frosting is good while eggs are high.' Eggless WafHes. — Mix at night a batter with sour milk if you hart it ; if not, sweet will answer. To each quart of milk, with flour for bat- ter, add one tablespoonful each of butter and sugar, one-half teaspoonful salt. If sweet milk is used add small quantity yeast or one-quarter com- pressed yeast cake. In the morning add enough baking soda to correct acidity — you will have to try baking a little to get it right. Russian Fried Cakes. — Scald one pint of milk, add one scant tea- spoonful of salt and one tablespoonful of sugar; when lukewarm add one yeast cake dissolved in a liltle warm water, and sufficient flour to make a drop batter, and set aside to rise. When light and spongy add one-half aipful of butter, creamed together with one cupful of sugar and three eggs; beat until thoroughly mixed; add sufficient flour to make a soft dough and knead for five minutes. Return to the bowl; cover and keep in a warm place until light. Turn out on a floured board; roll out quite thin and cut into three-inch circles. On one-half of these cakes place a small spoonful of any firm jam or marmalade. Cover with the remaining cakes »nd pinch each together securely. Cover with a floured cloth, and let stand for 30 minutes; then drop » tew at a time into smoking hot fat. When well browned and puffed up draw on un- glazed paper and roll in powdered sugar. Fruit Cake. — Three pounds floiir,--one poifnd butter, ^ pound lard, (wo pounds stoned raisins, two pounds currants, one pound mixed can- died peel, sliced, two tcaspoonfuls each pf ground .allspice, cinnamon, cloves, nutmeg and ginger; two pounds brown sugar; a little salt; one cup milk; eight eggs; two teaspoonfuls baking powder. If all baked in one loaf bake for four hours. Graham Fruit Cake.— Sift three cups of sifted graham flour, two cups of while flour, one teaspoon each of clove, allspice, soda and salt and THE RURAL COOK BOOK. SH Iwo teaspoons of cinnamon. To two cups of sugar add one cup of tho- lasses and two cups of milk ^ternately with the sifted flour mixture. Beat thoroughly and add three cups each of seeded raisins and citron, both slightly floureit Bake in a moderate oven for one hour. Maple Sugar Fruit Cake^Cream one cupful of butter and add to it two cupfuls of maple sugar, one of maple syrup, .three beaten eggs, one small cupful of milk with a rounding teaspoonful of soda dissolved in it, five cupfuls of flour sifted with two teaspoonfuls of cream tartar and a little salt. Mix all together ar.d add one pound of raisins, one of cur- rants, half a pound of citron and a quarter of a pound of orange peel, all well floured. Mo spices are used, as the maple sugar flavors the Old-Fashioned Fruit Cake.— This is intended for rolling out and bak- ing in flat pans, instead of the usual loaf. Take two and a half cupfuls of sugar, creamed up with half a cupful of butter, half a cupful of sour milk, a teaspoonful of soda, half a teaspoonful each of cinnamon, nut- meg and ground cloves, a cupful of raisins and one of currants, with a little chopped citron and enough flour to make quite stiff

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