Steamed Fruit Cake

Ingredients

• 1 pound sugar
• 2 pounds large, seeded raisins
• 1 pound butter
• 1 dozen eggs
• 1 pound flour
• ¥g teaspoon soda
• Y2 pound pitted dates
• 12 pound almonds
• 12 to % pound crystallized cherries
• 1 pound citron
• 12 pound figs
• 2 slices crystallized pineapple
• Few pieces mixed crystallized fruit

Method

1. 1

   Cream butter well, add sugar, well-beaten eggs, dry ingredients, and the floured fruits and nuts.

2. 2

   Line steam pan with brown paper and grease well.

3. 3

   Pour mixture into pan and cover well or bake in large pudding mold with cover.

4. 4

   Steam in pan of boiling water that reaches 0.75 way up cake pan, having a rack under the cake.

5. 5

   Boil for 4 to 4.5 hours.

6. 6

   Remove from water, also remove top, and brown slightly in oven at 350°.

7. 7

   Take out of oven and spoon over the hot cake 1 cup fruit juice.

8. 8

   Let stand until next day.

9. 9

   Run back in oven at 350° for 2 minutes.

10. 10

    Turn pan upside down, remove cake.

11. 11

    Cool and store in cake can.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 8. The excerpt below is the record exactly as published.

STEAMED FRUIT CAKE 1 pound sugar 2 pounds large, seeded raisins 1 pound butter 12 to % pound crystallized 1 dozen eggs cherries 1 pound flour 1 pound citron ¥g teaspoon soda 12 pound figs Y2 pound pitted dates 2 slices crystallized pineapple 12 pound almonds Few pieces mixed crystallized fruit

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