Southern Fruit Cake

Ingredients

• 1 cup each of butter
• 1 cup sugar
• 1 cup molasses
• 1/4 cup buttermilk
• 3 cups flour
• 3 eggs beaten separately
• 1 teaspoon cinnamon
• 1/4 teaspoon each of cloves
• 1/4 teaspoon each of allspice
• 1/4 teaspoon nutmeg
• 1/4 pint seeded raisins
• 1/4 cup currants
• 1/4 teaspoon soda

Method

1. 1

   Mix in order named.

2. 2

   Dissolve soda in one tablespoon hot water and add last.

3. 3

   Bake in slow oven.

As published

This recipe was extracted from The Carbon County cook book (1926), page 10. The excerpt below is the record exactly as published.

Southern Fruit Cake. 1 cup each of butter, sugar and molas- ses, 14 cup buttermilk, 3 cups flour, 3 eggs beaten separately, 1 teaspoon cinnamon, 14 teaspoon each of cloves and allspice, 14, tea- spoon nutmeg, 14 pint seeded raisins, 14 cup currants, 14 teaspoon soda. Mix in order named. Dissolve soda in one tablespoon hot water and add last. Bake in slow oven. MRS. O. H. GUYNKION. Date Cake. 1 cup flour, 2 teaspoons baking powder, 14 tea- spoon salt, 1 teaspoon vanilla, 1 cup sugar, 1 pound seeded dates, 1 pound walnuts, 4 eggs (beat separately—yolks very stiff and the whites very stiff). Bake one hour in slow oven. MRS. REX MILLER. Fruit Cake. 14 cup butter, 1/4, cup lard, 114 cups sugar, 6 eggs, 1 cup milk, 14 cup molasses, 14 teaspoon soda, 1 pound currants, 1 pound raisins, 1 pound walnuts, 1 teaspoon each of cloves, cinna- mon, nutmeg, allspice and mace, 14 cup lemon peel, 14 cup citron, 1 teaspoon vanilla, 1 teaspoon lemon extract. Cream lard, butter and sugar and add eggs well beaten. Dissolve soda in the milk and mo- lasses and add spices and extract. Mix the raisins, currants and peel with 1 cup of flour and add to the above mixture. Lastly add 2 teaspoons baking powder in enough flour to make a thick dough. CAROLINE ROBB. Devil’s Food Cake. Boil together until as thick as cream 14 cup grated chocolate, 144 cup brown sugar and a gill of sweet milk, set aside to cool. Cream 14 cup butter with 1 cup brown sugar, add 2 well beaten eggs, two-thirds cup sweet milk, 1 teaspoon van- illa, now beat in boiled mixture, add 2 cups flour and 1 teaspoon baking powder. Ice with simple icing. | MRS. ‘L. M. RASMUSSEN. Favorite Cake. 3 cups flour, 214 level teaspoons baking pow- »»-der, 14 level teaspoon salt, 1144 cups sugar, *4, cup butter, 34 cup i d water, 4 eggs, flavoring. Sift flour, baking powder and salt - three times. Cream sugar hnd'‘butter, break in one egg, add a lit- tle of the flour and water, beat well. Continue this process until you have used all the eggs. Add flavoring last. MRS. ©. N. RUSSELL. Fruit Cake. 2 scant cups butter, 3 cups brown sugar, 6 eggs, whites and yolks beaten separately, 1 pound raisins, 1 pound cur- rants, washed and dried, 14 pound citron and lemon peel, 1 cup sour milk, 1 pound walnuts. Stir butter and sugar to a cream, add 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 tea- spoon mace and 1 cup sour milk. Stir all well, then put in yolks of eggs and a wine glass of brandy. Stir all again thoroughly, then add 4 cups of flour with the beaten whites of eggs. Now dissolve a level teaspoon of soda and stir in thoroughly. Mix all the fruit, nuts and peel together with 3 or 4 tablespoons of flour, then add to the rest and mix well. Put in paper lined pan and bake in mod- erate oven two hours. ; Te aS ae nee MRS. LUCY MILANO. : Gee: let af Py Pera ¢ as scare CARBON COUNTY COOK BOOK | 17 Fruit Cake. 1 pound butter, 3 cups sugar, 1 cup molasses

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