Ryzon Seton Fruit Cake

Ingredients

• 2 level cupfuls (1 pint) dried apples
• 2 cupfuls (1 pint) molasses
• ½ cupful (4 ounces) butter
• ½ cupful (4 ounces) lard
• 2 level cupfuls (1 pound) sugar
• 2 eggs
• 1 cupful (1 pint) milk
• 2 level teaspoonfuls Ryzon
• 5 level cupfuls (1¼ pounds) flour
• 1 level teaspoonful salt
• 1 level teaspoonful powdered cinnamon
• 1 level teaspoonful powdered allspice
• ¼ level teaspoonful powdered mace
• ⅛ level teaspoonful powdered cloves
• 1 level teaspoonful powdered ginger
• 1 level cupful (8 ounces) seeded raisins
• 1 level cupful (6 ounces) sultana raisins
• ½ cupful (2 ounces) shredded candied citron peel
• ¼ level teaspoonful baking soda

Method

1. 1

   Pick over and wash apples, then cover them with cold water and soak overnight.

2. 2

   Press out as much water as possible, chop them fine, and put them into a saucepan with molasses and stew slowly for two hours.

3. 3

   Turn out to cool.

4. 4

   Cream butter, lard, and sugar thoroughly together, add the eggs well beaten, milk and flour and beat hard for five minutes.

5. 5

   Now add the spices, salt, raisins, apples, citron, soda dissolved in a tablespoonful of water, and Ryzon.

6. 6

   Mix and divide into two buttered and floured cake tins and bake in a moderate oven for one and one-half hours.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 22. The excerpt below is the record exactly as published.

i level teaspoonful powdered allspice. yi level teaspoonful powdered mace. 6 eggs — separated. ^4 cupful (l gill) brandy or fruit juice. 2 level cupfuls {yi pound) shredded glace cherries. 3 level cupfuls (^ pound) currants. i}4 level cupfuls (J^ pound) seeded raisins. lyi level cupfuls (9 ounces) sultana raisins. 3 level cupfuls {yi pound) shredded candied citron peel. 3 level cupfuls (J^ pound) ground almonds. ' 3 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. I level cupful (>^ pound) rice flour. yi level teaspoonful salt. Cream butter, add gradually sugar, the grated rinds of lemons and oranges and spices, and beat for fifteen minutes, then add yolks of eggs, two by two, salt and brandy or fruit juice; stir in fruit, nuts, and peel, then sift in flour, rice flour and Ryzon. Beat up whites of eggs and add them by degrees to mixture. Turn into a large papered tin, and bake carefully in a moderate oven for six hours. Put the cake aside until next day, then cover it over with frosting, leave until set, then ornament with icing in any pretty de- sign, using an icing bag and tube. Sufficient for one large cake. Icing: — See page 44. RYZON GOLD CAKE yi cupful (2 ounces) butter. ^ cupful (6 ounces) sugar. 5 egg yolks. I level teaspoonful Ryzon. I level cupful {yi pound) flour. I pinch salt. yi cupful {% gill) milk. yi teaspoonful orange extract. Cream butter, add gradually sugar, and when thoroughly creamed, add yolks of eggs, well beaten. Sift flour, Ryzon and salt together, and add, alternately with milk, to egg mixture. Stir in extract, and turn into a well-greased and floured small, square, loaf pan. Bake in a mod- erate oven for thirty minutes. Sufficient for small cake. -fSi^— T - KYZON BABA— First Prize Recipe By Mks. Percy Ddvali., Dower House, Rosaryville, Maryland First Prize Recipe RYZON BABA The Baba is a cake of Polish origin. It was made known in France by Stanislas Leczinsky. The descendants of this King always ate the baba with a sauce made of sweetened wine mixed with one-sixteenth part of distilled water of tansy. So far as the judges know Mrs. Duvall's Ryzon Baba is the first one made with baking powder. First prize recipe for Ryzon Baba follows: 4 eggs — not separated. I yi level cupfuls {^ pound) sugar. }4 level teaspoonful salt. I yi cupfuls {% pint) sweet milk. 3 level cupfuls C^ pound) flour. 2 level teaspoonfuls Ryzon. ^ level teaspoonful powdered mace. }i cupful ( ji pound) butter. yi cupful (2 ounces) shredded candied citron peel. Sauce: I level cupful {}4 pound) sugar. yi cupful (i gill) water. I wineglassful rum or yi teaspoonful vanilla extract and }4 teaspoonful lemon ex- tract. For Baba: — Beat eggs and sugar together until , very light, remove beater, add salt, milk, flour sifted with Ryzon, and mace, and add citron. Melt butter in a large turkshead baking pan (with a central opening). When melted, add butter carefully to batter, and pour batter into mold. Bake in a steady, fairly hot oven, for one hour, taking care to turn cake several times. This mix- ture is a thin batter and requires a slower oven than the usual "rusk." When done, try it with a straw; if straw comes out clean, remove baba from mold onto plate on which it is to be served. Care should be taken that the cake mold is very well greased, especially the center "piece." For Rum Sauce;— Put sugar and water into an enameled saucepan, bring to boiling point and boil until syrup spins a thread, or 218' F. by candy thermometer. Then add rum, or extracts, and cool slightly. Dip baba into syrup while it is hot, or ladle syrup over baba with spoon or broad knife, or brush on syrup. Fruit juice may be used in place of rum, or the following choco- late sauce may be used by those who prefer it to the rum sauce. For Chocolate Sauce: — Put one level cupful sugar into a saucepan, add one cupful of milk, one-fourth cupful butter, and boil together until "half done," about ten minutes, but boil "hard," not gently. Add one-fourth cake (or one-half cake, if desired bitter) chocolate, cut into fairly small pieces. Stand on side of stove until en- tirely melted, but do not boil again, as the deli- cate flavor of chocolate is lost by boiling. Add one-half teaspoonful vanilla extract, and pour over cake one spoonful at a time. Sift powdered sugar over the slightly sticky top before carrying to table. If desired, the center may be filled with stewed fruits. The baba mixture may be divided into two molds. The baba may also be used for a pud- ding. In this case the cake is saturated with rum sauce, or orange syrup, and served with another sauce over and around base. Thin custard or apricot sauce are appropriate sauces. When a baba has not been consumed fresh, it may be cut in slices, dipped in fruit juice, covered with a batter, and fried. Sufficient -for one large cake. RYZON SETON FRUIT CAKE 2 level cupfuls (l pint) dried apples. 2 cupfuls (i pint) molasses. yi cupful (4 ounces) butter. yi cupful (4 ounces) lard. 2 level cupfuls (i pound) sugar. 2 eggs. 1 cupful {yi pint) milk. 2 level teaspoonfuls Ryzon. 5 level cupfuls (i^ pounds) flour. yi level teaspoonful salt. I level teaspoonful powdered cinnamon. I level teaspoonful powdered allspice. yi level teaspoonful powdered mace. y^ level teaspoonful powdered cloves. I level teaspoonful powdered ginger. t I level cupful (8 ounces) seeded raisins. I level cupful (6 ounces) sultana raisins. yi. cupful (2 ounces) shredded candied cit- ron peel. yi level teaspoonful baking soda

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