Southern Fruit Cake

Ingredients

• Brown 1 lb. of flour
• chop 1 lb. pecan meats
• slice 1 lb. each of candy
• orange
• citron
• and lemon peel
• add 1 lb. of currants
• and 1 lb. of raisins
• 2 teaspoons of baking powder
• Cream 1 lb. of sugar
• and 1 lb. of butter
• add 12 beaten eggs
• and 1 cup molasses
• season with 1 teaspoon each of nutmeg
• cloves
• allspice
• a gill of brandy
• Bake from 3 to 4 hrs.

Method

1. 1

   Brown flour, mix with chopped nuts and fruits, cream sugar and butter, add eggs and molasses, then combine all ingredients.

2. 2

   Bake or steam.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 374. The excerpt below is the record exactly as published.

SOUTHERN FRUIT CAKE.— Brown 1 lb. of , flour in the oven, stirring occasionally, sift, chop 1 lb. pecan meats, and slice 1 lb. each of candy, orange, citron, and lemon peel; add these and 1 lb. of currants, and 1 lb. raisins to the flour, and beat all up to- gether; then add 2 teaspoons of baking powder. Cream 1 lb. sugar and 1 lb. of butter, and add 12 beaten eggs, and 1 cup molasses; add to the other ingredients and season with 1 teaspoon each of nut- meg, cloves, allspice; a gill of brandy may be used in the cake or may be brushed over it each week for 2 months, allowing the flavor to permeate it. Bake from 3 to 4 hrs., or steam 3 hrs. and bake 1 hr,, or put in fireless cooker all day, heating the stones twice. This makes a 6-lb. cake. — Mrs. G. E. Hamilton, 508 S. 4th Ave., May- wood, 111, VARIATION I.— 1 lb. of currants, 1 lb. of raisins

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