Poor Man’s Fruit Cake

Ingredients

• 2 cups raisins
• 1 teaspoon cinnamon
• 1 teaspoon ‘allspice
• 0.5 teaspoon nutmeg
• 1 cup water
• 1 cup sugar
• 2 cups flour
• 1 teaspoon soda
• 3 teaspoon baking powder

Method

1. 1

   Put water and sugar in pan and let come to a boil.

2. 2

   Cool a little and add flour, soda, and baking powder.

3. 3

   Bake in loaf or layers.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 3. The excerpt below is the record exactly as published.

POOR MAN’S FRUIT CAKE cups. raisins 1 teaspoon cinnamon | cup water 1 teaspoon ‘allspice Bet cup sugar % teaspoon nutmeg ae: eo Put j in pan and let come to a boil. Cool a little and add 2 cups flour, i 1 teaspoon soda and 3 teaspoon baking powder. Bake in loaf or layers. ts Mrs. Kate Shell, Newton, N. C. “JOAN CRAWFORD FUDGE CAKE” 2 cup butter 1 cup sweet milk V4 cups brown sugar 2 cups cake flour _ (firmly packed) 1 teaspoon soda % teaspoon salt squares unsweetened chocolate 1 teaspoon vanilla 0 Cream the shortening and brown sugar until smooth and fluffy. Add at the eggs one at a time and beat vigorously after each addition. Stir n the chocolate which has been melted, and mix well. Alternate the on: nilk with the flour which has been sifted with the soda and salt. Add the vanilla and beat until very smooth. Mrs. John McFarland APPLE SAUCE CAKE cup butter or shortening cup sugar egg cup raisins chopped cup nut meats: coarsely broken cup thick apple sauce ete 2 cups all purpose flour rie teaspoon soda _ % teaspoon salt i , teaspoon cloves ey: teaspoon nutmeg fe on Pe pA pe beh, 1 teaspoon cinnamon ae wm a Eesitt, then measure flour. Sift three times with soda and spices and m oi Se Cream sugar and shortening well. Add egg, beating well, then raisins and nut meats. Add dry ingredients alternately with apple sauce, beating well after each addition. Bake in greased paper lined loaf or tube pan about 1 mecuy and 15 minutes in moderate oven. a: Mrs. Wade H. Shuford Ri SPONGE CAKE FOR JELLY ROLL 4 large eggs or 5 small ones 1 pinch baking powder 1 heaping cup flour (as much as i heaping cup sugar (Same as a, you can get up) flour) d af Break eggs and beat until foamy. Beat in sugar for 5 minutes and fold in flour. Put in greased pan size of oven. Bake 4 minutes and ~ 4 mn che rn 4 times to bake evenly. Have filling ready and turn cake on 3 ed paper that has been sprinkled with powdered sugar. Spread fill- qu Palys ae roll up in the waxed paper until ready to use. ae ir: Recipe of the late Mrs. C. H. Geitner, Sr. ert S7 10 CORINTH GUIL CHEESE CAKE Crust % cup soft butter 2 cups zweibach crumbs % cup sugar 2 teaspoons cinnamon Cream together butter and sugar, then blend in zweibach crumbs _ mixed with the cinnamon. Mix thoroughly and put half of the mix- : ture in the bottom of a nine inch spring mold, pressing down firmly. Reserve the other half of the crumb mixture. Filling 2 tablespoons gelatine, softened 8 five oz. pkgs. cream cheese in 4 cup cold water Juice of 1 lemon, and grated rind) 3 egg yolks Y% teaspoon salt 4 cup sugar % cup whipping cream % cup water 38 egg whites Beat egg yolks slightly, add sugar and water and cook in top of double boiler until it thickens, stirring constantly. Remove from fire, — add gelatine, then add to cream cheese. Mix until smooth, add lemon — juice and grated rind and salt. Fold in cream, whipped stiff and stiffly beaten egg whites. Pour over the crumb crust in pan and top with | remaining crumbs. Chill in refrigerator until firm. Mrs. Leslie Mooda SOFT GINGERBREAD One-half cup shortening mixed with 1 cup sugar

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