Rich Fruit Cake

Ingredients

• Two pounds sugar
• half pound butter
• two pounds raisins
• one ounce mace
• half cup milk
• one teaspoon cloves
• two teaspoons baking powder
• two and a half pounds flour
• three-quarters pound citron
• two pounds currants
• six eggs
• one nutmeg
• one teaspoon cinnamon

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 62. The excerpt below is the record exactly as published.

Rich Fruit Cake Two pounds sugar, half pound butter, two pounds raisins, one ounce mace, half cup milk, one teaspoon cloves, two tea- spoons baking powder, two and a half pounds flour, three- quarters pound citron, two pounds currants, six eggs, one nut- meg, one teaspoon cinnamon. White Fruit Cake One and a half cups butter, six eggs, half pound almonds, one and a half pounds raisins, one teaspoon cream tartar, one tea-- spoon each of lemon and vanilla, two cups sugar, one of milk, half pound citron, four cups flour, half teaspoon soda; bake in two loaves. Prince of Wales Cake Two eggs, three-quarters butter, half teaspoon nutmeg, three-quarters cup sour milk, one cup raisins, a pinch of salt, three-quarters sugar, half teaspoon cinnamon, one teaspoon baking soda, two cups flour, Bake in three layers. Filling — One egg, one lemon, one tablespoon cornstarch, half cup sugar, one cup water. Cook until it thickens. Dutch Apple Cake Two cups flour, half teaspoon baking powder, two table- spoons butter, three tablespoons sugar, one cup milk, three large sour apples; chop the apples fine, mix thoroughly; and bake in moderate oven for half an hour. Serve with cream and sugar. Devil Cake Half cup butter, two cups brown sugar, beat to a cream, half cup sour milk, half cup cocoa, two eggs, half cup hot water, two cups flour, one teaspoon soda dissolved in quarter cup boiling water, two cups flour, one teaspoon vanilla. 136 The Toronto Cook Book Nut Cake Put in a cup two whites of eggs, fill the cup half full of butter slightly melted, then fill cup with milk. Add one cup sugar, one and a half cups flour, two scant teaspoons baking powder and beat five minutes. Bake three-quarters of an hour in moderate oven. Jelly Roll One cup sugar, three eggs, one teaspoon cold water, one cup flour, one teaspoon baking powder, flavor to taste. French Sandwich Half a pound of butter, half a pound sugar, half a pound flour, five eggs. Mix as for sponge cake. This makes a very soft mixture. Bake in a tin with straight, not flaring, sides, some thing in which the cake can be left till thoroughly cold. Spread a thin layer of the cake mixture on the bottom of the baking tin, and upon this place a layer, about an inch thick, of fruit, washed and dried currants, seeded and chopped raisins, mixed peel, etc., all well mixed together. Pour the remainder of the cake mix- ture over this as evenly as possible and bake in a moderately hot oven. The larger part of the batter should be put upon the top as it runs down into the fruit. This cake is so rich that it must be handled with great care. It should not be removed from the tin until the day after baking, and then should be placed on a board or other flat surface. Chocolate Cake First Part — One-half cake sweetened chocolate, half cup milk, one cup brown sugar; let boil for few minutes until it thickens, then set to cool. Second Part — One cup brown sugar, half cup butter, two eggs, half cup of sweet milk, two cups flour, one teaspoon baking soda. Add first part and bake in loaf. Quick Cake One-third cup soft shortening, two eggs, one and a third cups flour, half teaspoon vanilla, one and a third cups brown sugar, half cup milk, two teaspoons baking powder

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