Rich Fruit Cake

Ingredients

• 4 cups (1½ lbs.) seedless raisins
• 2½ cups (¾ lb.) currants
• 1 cup (4 oz.) candied cherries
• 1 slice (4 oz.) candied pineapple
• 2 cups (6 oz.) citron
• ½ cup grape juice
• 1 cup shortening
• 1¼ cups brown sugar
• 5 eggs
• ½ cup each orange marmalade and grape jelly
• ½ cup each orange marmalade and grape jelly
• ¼ square unsweetened chocolate, melted
• 2½ cups flour
• ¼ teaspoon Royal Baking Powder
• ¼ teaspoon each salt, nutmeg, allspice
• 2 teaspoons cinnamon
• 1½ cups (¾ lb.) finely chopped almonds
• 2 cups (4½ lb.) pecans, cut in half

Method

1. 1

   Soak fruit overnight in grape juice.

2. 2

   Cream shortening; add sugar; beat well.

3. 3

   Add eggs, one at a time, beating in well.

4. 4

   Add marmalade, jelly and chocolate.

5. 5

   Sift half the flour with baking powder, salt and spices; add to first mixture.

6. 6

   Sift rest of flour over fruit; add to batter; add nuts last.

7. 7

   Place in loaf pans lined with well greased brown paper.

8. 8

   Cover tightly; steam slowly 6 hours.

9. 9

   Bake in slow oven at 250° F. about 1 hour.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 22. The excerpt below is the record exactly as published.

2 cups flour 1 teaspoon Royal Baking Powder YZ teaspoon salt 14 cup water 44 |b. (1 cup) candied citron 14 |b. (4% cup) candied cherries 144 |b. (1 slice) candied pineapple 44 cup black walnut meats Cream shortening; add sugar gradu- ally, mixing in well. Add unbeaten egg _ ot rN whites one at a time, beating well be tween each addition. Sift baking powder and salt with half the flour; add alter- nately with water. to first mixture. Add remaining flour to chopped fruit and nuts; add to cake mixture. Bake in loaf or tube pan lined with heavy oiled paper. Bake in slow oven at 250° I°.-300° F. about 214 hours. Makes 1 loaf. Rich Fruit Cake 4 cups (1% lbs.) seedless raisins 24% cups (34 lb.) currants 4 cup (4 oz.) candied cherries 1 slice (4 oz.) candied pineapple 2 cups (6 oz.) citron % cup grape juice ad 1 cup shortening 114% cups brown sugar 5 eggs 74 CUP each orange marmalade and grape jelly 14 square unsweetened chocolate, melted 24% cups flour 14% teaspoons Royal Baking Powder 14 teaspvon each salt, nutmeg, allspice 2 teaspuons cinnamon 1% cups (% lb.) finely chopped almonds 2 cups (4% lb.) pecans, cut in half Soak fruit overnight in grape juice. Cream shortening; add sugar; beat well. Add eggs, one at a time, beating in well. Add marmalade, jelly and chocolate. Sift half the flour with baking powder, salt and spices; add to first mixture. Sift rest of flour over fruit; add to batter; add nuts last. Place in loaf pans lined with well greased brown paper. Cover tightly; steam slowly 6 hours. Bake in slow oven peal F. about 1 hour. Makes 3 loaf cakes. Plantation Loaf ¥4 cup shortening 11% cups sugar 2 eggs 14 cup orange juice 1% cups pastry flour 2 teaspoons Royal Baking Powder ¥g teaspoon each cloves, cinnamon and all- spice 14 teaspoon salt 2 squares unswectened chocolate, grated 4 cup each chopped pecans and Sultana raisins 24 cup hot mashed sweet potatoes Cream shortening; add sugar slowly. Add well beaten eggs. Sift together dry ingredients; add alternately with orange juice to first mixture. Add grated choco- late, nuts and raisins. Add mashed sweet potatoes last. Bake in greased loaf pan in moderate oven at 850° F. about 1 hour. Makes 1 loaf. Use Level Measurements in all Royal Recipes 20 Royal Baking Powder Leaves No Bitter Taste Prune Cake 14 cup shortening 34 cup sugar 2 eggs Y% teaspoon vanilla extract 114 cups pastry flour 114% teaspoons Royal Baking Powder lg teaspcon salt lg teaspoon soda 14 cup sour heavy cream Y4 cup milk 4 cup chopped stewed prunes 14 cup chopped pistachio nuts Cream shortening; add sugar; beat well. Add eggs one at a time, beating well after each addition. Add flavoring. Sift together dry ingredients. Mix cream, milk and prune pulp together and add alternately with dry ingredients to first mixture. Add nuts. Bake in a greased square pan in moderate oven at 350° F. about 50 minutes. Sprinkle with pow- dered sugar and cut into small slices to serve. Makes I eight-inch cake. Spanish Cake 1 cup shortening 1 cup sugar 2 eggs 2 cups pastry flour 3 teaspoons Royal Baking Powder 1 teaspoon cinnamon ¥% cup milk Cream shortening; add sugar slowly, beating in well. Add eggs, one at a time, beating well after each addition. Sift to- gether flour, baking powder and cin- namon; add alternately with milk; mix well. Bake in greased tube pan in moder- ate oven at 350° F. about 1 hour. Cover with Sea Foam Frosting (page 25). Makes 1 eight-inch cake. Butterscotch Cake % cup shortening 114 cups brown sugar 2 eggs 1 teaspoon vanilla extract 184 cups pastry flour 214 teaspoons Royal Baking Powder 4% teaspoon soda ¥4 cup cold strong Chase & Sanborn’s Coffee Cream shortening; add sugar slowly. Add unbeaten eggs one at a time, beating well after each addition. Add flavoring. Add flour, sifted with baking powder and soda, alternately with coffee. Bake in greased square baking pan in moderate oven at 350° F. about 50 minutes. When cold cover top with Sea Foam Frosting (page 25). Cut into squares to serve. Makes | eight-inch cake. Mocha Scotch Cake 1 recipe Butterscotch Cake 2 squares unsweetened chocolate 4 cup more strong Chase & Sanborn’s Coffee Cook together chocolate, 44 cup of measured brown sugar and the 34 cup coffee until it makes a thick syrup; cool. Make Butterscotch Cake recipe as di- rected, using the chocolate mixture as liquid. Bake as directed or as layers. Frost if desired with Boiled Frosting (page 25). Makes 1 eight-inch cake or 2 eight-inch layers. Burnt Sugar Cake 1 cup sugar 1 cup milk 4 cup shortening 2 eggs _ 1 teaspoon vanilla extract 214 cups pastry flour 3 teaspoons Royal Baking Powder ly teaspoon salt Caramelize 4 cup of sugar; slowly add 1 cup milk and stir until caramel is dissolved; there should be 1144 cups when. finished; cool. Cream the shortening, add — remainder of sugar and mix well. Add egg yolks and vanilla extract. Sift together flour, baking powder and salt and add alternately with caramel milk; fold in stiffly beaten egg whites. Bake in greased loaf pan in moderate oven at 350° F. for 1 hour 15 minutes. When cold, cover top — with Caramel Frosting (page 13). Sprinkle thickly with Brazil nuts, black walnuts or pecans. Makes 1 loaf. Somerset Cake 2 large’ cooking apples 4% cup shortening 1 cup sugar 1 teaspoon vanilla extract 21% cups flour 3% teaspoons Royal Baking Powder 14 teaspoon soda 1 teaspoon cinnamon 1 teaspoon nutmeg 2 tablespoons cocoa 1 cup chopped nuts 1 cup raisins or dates Peel and core apples, put through food chopper. Measure and use 1/4 cups. Cream shortening; add sugar gradually, beating well. Add apples and flavoring. Sift together dry ingredients. Add raisins and nuts. Add to first mixture, beating well. Bake in greased tube pan in moder- ate oven at 350° F. for 1144 hours. Makes 1 nine-inch cake. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 21 Angel Cake whites of 8 eggs 1% teaspoon cream of tartar 34 cup fine granulated sugar 34 cup pastry flour 1 teaspoon Royal Baking Powder 14 teaspoon salt 1 teaspoon vanilla or almond extract Whip egg whites to firm, stiff froth; beat in cream of tartar; fold sugar in lightly. Fold in flour sifted 3 times with baking powder and salt; add flavoring. Bake in ungreased tube pan in moderate oven at 350° F. about 50 minutes. Invert cake in pan and let stand until cold. Makes 1 ten-inch cake. Burnt Almond Angel Cake 1 recipe Angel Cake 1 recipe Cream Fondant Icing (page 25) 84 cup shredded browned almonds Make cake mixture and bake as di- rected. When cold remove from pan. In- vert cake on a plate. Cover with frosting and sprinkle with almonds. Makes 1 ten-inch cake. Sponge Cake 6 eggs 1 cup sugar, sifted grated rind of % lemon 2 tablespoons lemon juice 1 cup pastry flour 14 teaspoon Royal Baking Powder

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