Plain Fruit Cake - Mrs. W. L. Oge

Ingredients

• 1 lb. Zante currants washed and dried in oven and floured
• 1 lb. seedless raisins chopped and floured
• 1/2 cup of butter
• 2 cups sugar
• 1/2 teaspoon mace
• 3 tablespoons cinnamon
• 1 teaspoon grated nutmeg
• 1 tablespoon ground cloves
• 1/2 cup of ground chocolate
• 3 eggs
• 2 teaspoons Royal Baking Powder
• 3 cups flour sifted

Method

1. 1

   Cream the butter and sugar thoroughly.

2. 2

   Add the spice and chocolate, then the eggs beaten separately and sifted flour with the baking powder.

3. 3

   Lastly the floured and chopped raisins and currants.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 66. The excerpt below is the record exactly as published.

1 teaspoon mace, cinnamon and cloves. Beat the butter and sugar to a cream with the hand; stir in the eggs, 1 at ■a time, beating well with the hand, after which add the syrup, wine ■and spices, then the fruit, and lastly the flour. Bake 1% hours in tins lined with buttered paper. MRS. HOAG'S WEDDING-CAKE- Mrs. F. E. Sawyer. 1% pounds sugar, 1% pounds flour, 1 pound butter, 3 pounds raisins, '2'% pounds currants, li^ pounds citron, 10 eggs, 2 wine glasses brandy, ■2 glasses wine, 1 cup cold coffee, 1 tablespoon soda, 2 tablespoons •cloves, 1 tablespoon mace, 1 tablespoon allspice, 1 tablespoon cinna- mon, and a nutmeg. Bake 4 hours. If you choose brown part of the -flour. FRUIT CAKE— Mrs. Saunders. 1 lb. sugar, lib. flour, lib. butter, 10 eggs, 1 gill of molasses, 3Ibs. raisins, 3 lbs. currants, 1 lb. citron chopped fine, 1 gill of wine, 2 of t)randy. 1 oz. of cloves, 1 oz. of cinnamon, % of a nutmeg, 1 teaspoon saleratus, % lb. figs chopped very fine, 1 cup broken walnuts. PLAIN FRUIT CAKE— Mrs. W. L. Oge. 1 lb. Zante currants washed and dried in oven and floured, 1 lb. seed- less raisins chopped and floured, % cup of butter, 2 cups sugar, % tea- spoon mace, 3 tablespoons cinnamon, 1 teaspoon grated nutmeg, 1 table spoon ground cloves, % cup of ground chocolate, 3 eggs, 2 teaspoons Royal Baking Powder, 3 cups flour sifted. Cream the butter and sugar thoroughly. Add the spice and chocolate, then the eggs beaten separately and sifted flour with the baking powder. Lastly the floured and chopped raisins and currants. CAKES, COOKIES, DOUGHNUTS, ETC. 151 EGOLESS FRUIT CAKE— Mrs. Chas. Simes. 1 cup sour milk, 1 cup sugar, % cup butter, 1 teaspoon soda, 3 table- spoons mixed spices, cinnamon and nutmeg, 1 cup chopped raisins, 1 cup currants, 2 cups flour, % cup chopped walnuts and figs improves. It. BREAD CAKE — Mrs. Geo. Foster. i ^ » 3 cups light dough, 3 cups brown sugar, 1 cup butter, 3 eggs, 1 tea- spoon cinnamon and 1 of cloves, 1 teaspoon soda dissolved in 2 table- spoons strong cold coffee, % cup currants, % cup raisins and a little- citron if liked. Add fruit last dredged with 2 tablespoons flour. Bate- as soon as mixed In a slow oven. CHRISTMAS CAKE— Mrs. Fronmuller. 1 qt. well risen dough, 1 cup butter, 1% cups brown sugar, 4 eggs, 2- cups seedless raisins, 1 cup currants, 1 cup candied peel, shredded, 2" teaspoons mixed spices, grated rind of 2 lemons, 1 cup flour. Worlt butter into dough, add eggs well beaten and other ingredients. Beart 15 minutes, pour into buttered pans, cover and let rise in warm place untiP light, about % hour. Bake in moderate oven. RAISIN CAKE (Simple but Good)— Mrs. Geo. Rodcfen. Cream 2 cups brown sugar with % cup of butter, yolks of 3 eggs beaten thoroughly, 1 cup luke warm milk, added gradually, 2l^ cups- flour, 1 teaspoon baking powder, 1 cup chopped walnuts, 1 small cup chopped raisins, % cup currants, pinch of salt, cinnamon, cloves and* nutmeg to taste, 1 tablespoon sherry. Stir well, add 3 well beaten? whites and bake in moderate oven. MOUNT VERNON CAKE— Mrs. Fronmuller. A recipe in use In George Washington's family. 1% lbs brown sugai%. 1% lbs. flour, 6 eggs, 1 pint sour cream, 1 teaspoon soda in the cream, grated rind of 2 lemons, juice of 1 lemon, 1 nutmeg, 1 lb of raisins, 1 lb of currants, % lb of citron. Bake in a moderate oven. Very good. CRACKER CAKE — Mrs. Thos. S. Bonneau. % cup butter, 6 eggs, 1 cup sugar, 1 cup rolled crackers, 1 cup grate* chocolate, 1 cup chopped nuts-walnuts and almonds, 1 teaspoon baking- powder, % teaspoon each lemon and vanilla, Yz teaspoon each cinna- mon and nutmeg. Mix in the usual manner. Use large cup for measur-^ ing. CRACKER CAKE— Mrs. Grandjean. 1 cup chopped nuts, 1 cup raisins and citron (together), 1 cup cDoco- late, V2 cup butter, 1 cup rolled crackers, 2 eggs, 1% cups sugar; -fi tablespoons milk, 1 teaspoon baking powder, mix with a little fllmr: 152 CAKES, COOKIES, DOUGHNUTS, ETC. CIDER CAKE— Mrs. Daniel Bradford. 6 cups of flour, 4 cups of sugar, 2 cups of butter

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