Rich Fruit Cake

Ingredients

• One cup of molasses
• 4 eggs
• % cup milk
• 3 cups currants
• 1 teaspoon nutmeg
• 144 teaspoon cloves
• 2 teaspoons cream of tartar
• enough flour to stiffen
• 2 cups brown sugar
• % cup butter
• 3 cups raisins
• 1 cup chopped citron
• 1 teaspoon ground cinnamon
• 1 teaspoon soda
• 3 teaspoons baking powder

Method

1. 1

   Cream butter and sugar, beat eggs in one at a time, mix in other ingredients, use enough flour to stiffen.

2. 2

   Bake in a slow oven.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 41. The excerpt below is the record exactly as published.

RICH FRUIT CAKE. One cup of molasses, 4 eggs, % cup milk, 3 cups currants, 1 teaspoon nutmeg, 144 teaspoon cloves, 2 teaspoons cream of tartar, enough flour to stiffen, 2 cups brown sugar, % cup butter, 3 cups raisins, 1 cup chopped citron, 1 teaspoon ground cinnamon, 1 teaspoon soda, 3 tea- spoons baking powder. Cream butter and sugar, beat eggs In one at a time, mix in other ingredients, use enough flour to stiffen. Bake in a slow oven.— ~ Bessie Robinson, Duntroon, Ontario. WHITE FRUIT CAKE. One cup butter, 2144 cups sugar, 5 eggs, 1 cup. ; of sweet milk, 1 cup flour, 1 1b. citron peel, 1 Ib. cocoanut, 1 Ib. of blanched almonds, 4-teaspoons baking powder, Bake 1% hours in a slow oven. Chop nuts and peel up fine.—Mrs. Geo. Sargent, Hartshorn, Alberta. _ BEST ALL ROUND CREAM SEPARATOR MADE Mr. Clifford Elsenham, R.R. No. 1, Bedford, N.S., says:—I have used a Magnet Oream Separator for fourteen years and find it the best all round 49 RICH WHITE FRUIT CAKE. One cup of butter, 1 cup sugar, 1 cup ~ milk, 2% cups of flour (more or less), 2 teaspoons baking powder, 1 Ib. dates, 144 lb. shelled almonds, %4 lb, citron peel, juice and rind of 1 orange, 2 tablespoons brandy, whites of 7 eggs, 1 lb. of raisins. Mix butter and sugar together, add milk and flavoring, dredge the fruit with flour, mix to- gether, and add the whites of the 7 eggs, beaten stiff. Bake in a slow oven. 2 hours.—Mrs, John Russell, Fern Glen, Ont. GINGER BREAD. One-half cup sugar, 4% cup molasses, % cup sour milk, 2 cups flour, 2 eggs (not beaten), 2 teaspoons ginger, 1 teaspoon cin- namon, 1 teaspoon soda. Put soda in molasses and beat thoroughly. This makes it *’2ht .nd tender, then add sour milk, then dry ingredients, and lastly, the egg. Cook in a hot oven.—Mrs. S. E. Sivesley, Box, 109, Cromar, Manitoba. MOLASSEs GINGER BREAD. One cup molasses, 1 teaspoon soda, 1-3 cup butter, 144 teaspoons cream of tartar, 3-4 cup milk 2 teaspoons ginger, 3 cups flour, 1 egg—Miss Blanche Chittick, Moncton, N. B. SOUR CREAM GINGER BREAD. One cup sugar, 1 cup molasses, 1 cup sour milk or cream, a small two-thirds cup of water, 3 eggs, 2 teaspoons soda, 1 teaspoon cassia, 1 teaspoon ginger, 2 cups flour.—Miss Marie Schef- fold, Marquis, Sask. SPICED GINGER BREAD. One-half cup sugar, 1 cup molasses, 1% cup butter, 1 teaspoon each of cinnamon, ginger and cloves, 2 teaspoons of soda in a cup of boiling water, 21% cups flour, Add 2 well-beaten eggs the last thing before baking.—Mrs. N. A. Evans, Jackson, Coulee, Alta. GOLD CAKE. One cup sugar, 3 tablespoons butter, yolks of 4 eggs, % cup milk, 3 tablespoons baking powder, 1 tablespoon vanilla. Cream, butter and sugar together, add yolks, milk, and then the flour, sifted with the bak- ing powder, vanilla, small pinch of "salt. Cook one- ‘half to three-quarters of an hour in a moderate oven. Chocolate frosting is good with this cake.— Miss Rosa HE. Gallant, Bloomfield Cors., P. E. I. GOLD AND SILVER CAKE. Silver part:—One cup white sugar, i tea- spoon of soda, % cup butter, 1 teaspoon baking powder, 1% cup sour milk, whites of two eggs. Gold part:—One cup brown sugar, % cup butter, yolks of two eggs, % cup sour milk, 8 drops of butter, color, 4% teaspoon soda, 1 teaspoon baking powder, vanilla, flavoring, flour to stiffen. Bake in layers.—Miss Mary Demmering, Fordwich, Ont. HONEY CAKE. One large cup sour cream, % large cup sugar, 2 large cups flour, % teaspoon soda, % cup honey.—Mrs. John Lefarre, Dean Lake, Ontario. HURRY CAKE. Two cups flour, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 egg, 1 cup white sugar, a little nutmeg, 2 tablespoons melted butter, 1 cup milk or water. Put all in a bowl together and beat until light—Mrs. Richard Walker, New Ross, N. 8. ICE CREAM CAKE. Whites of three eggs beaten to a froth, 1 cup sugar, 14% cup butter, % cup sweet milk, % cup cornstarch, 1 cup flour, 2 tea- spoons baking powder. Let stand half an hour before bakjng in a bread tin and ice with soft icing, Flavor with vanilla—Mrs. Margaret Geisel, Killam, Alta. ICE CREAM LAYER CAKE. Whites of four eggs, 1 cup white sugar, % cup butter, 3-4 cup sweet milk, 1 teaspoon vanilla, 1% cups flour, % cup cornstarch, 214 teaspoons baking powder. Color the middle layer with pinch sugar, ice all over with icing sugar.—Miss Jennie C. Smith, Dunsford, Ont. MAGNET “BY-PASS” ENGINE EASY TO OPERATE J. O. Anderson, Cheviot, Sask., says:—I have been using one of your Magnet Cream Separators for over two years and it is giving entire satisfac- tion. I have also one of the Magnet “By- Pass” Engines, which I find very useful and easy to operate. 50 = JAM CAKE. Two eggs, 1 cup brown sugar, 14 cup butter, 1 cup berries, 1 teaspoon soda, dissolved in hot water, 1% cups flour, 2 tablespoons sour milk. Add berries after flour—Mrs, Wm. Evans, Vancouver, BC: JELLY CAKE ROLL (Plain). Three eggs, 2 tablespoons water, 1 cup flour, pinch salt, 1 cup sugar, 1 teaspoon vanilla—Miss Vera Palmer, Ko- moka, Ontario. JELLY ROLL CAKE (Baking Powder). Sift well 1 cup flour and 1 cup of granulated sugar. 9dd 3 eggs, well beaten, 6 tablespoons hot water, 114 teaspoons baking powder.

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