Superior Fruit Cake

Ingredients

• 5 lbs. sifted flour,
• 1 lb. butter,
• 1 lb. sugar,
• 3 lbs. stoned raisins,
• 1 lb. currants.
• 1/2 lb. blanched almonds.
• 1/2 lb. crystallized pineapple.
• 1^ lb. crystallized cherries.
• 1 doz. eggs.
• 1 tbls. allspice.
• 1 t-spoon cloves.
• 2 tbls. cinnamon.
• 2 nutmegs (grated).
• 1 cup molasses.

Method

1. 1

   Add spices to molasses, steep gently for twenty or thirty minutes (not boiling hot).

2. 2

   Beat the eggs very light; add fruit, stirring it gradually.

3. 3

   Also 1 t-spoon of soda, dissolved in a tbls. of water.

4. 4

   The fruit should be cut in pieces and well floured.

5. 5

   If necessary, add flour after fruit is in mixture.

6. 6

   Butter a sheet of paper and lay in pan.

7. 7

   Pour in cake mixture and bake for 3 or 4 hours, according to the thickness of the loaves, in a moderately hot oven with a steady heat.

8. 8

   Allow cake to cool in the oven gradually.

9. 9

   Ice when cold.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 60. The excerpt below is the record exactly as published.

1 lb. currants. 1/2 nutmeg. 1 lb. citron (cut in thin strips). 1 tbls. cinnamon. 1/2 cup molasses. 1 t-spoon cloves. i/> cup sour milk. 1 t-spoon mace. " Cream butter and sugar together thoroughly ; add grated nut- meg, cinnamon, cloves and mace. Stir in molasses and sour milk, beat well. Add stiffly beaten egg yolks and the wine, stir again thoroughly. Add sifted flour, alternating with well beaten egg whites ; add soda dissolved in a little water. Dredge cut up fruit with 2 heaping tbls. flour and mix thoroughly in the cake. Grease two average size baking pans, line with greased paper and bake in moderate oven 2 hours. Let cool in pan. Mrs. J. L. Minson. CAKES, COOKIES AND ICINGS 115 JAM CAKE. 2 cups sugar. 2/3 cup butter. 1 2 1 t-spoon soda. 4 cups sifted flour. 6 eggs. 1 t-spoon each of cloves nutmeg, lb. seedless raisins. and V2 cup buttermilk, t-spoons Royal baking pow- der. 2 t-spoon cinnamon. 2 cups jam. Cream butter and sugar thoroughly. Add egg yolks, then buttermilk in which soda has been dissolved. Add spices and jam. Then fruit, which has been dredged in little flour. A little citron, sliced thinly, may be added. Last, add flour in which baking pow- der has been sifted, alternately with well beaten egg whites. Bake in layers in moderate oven or in loaf. Mrs. E. V. Carter, Sr. OLD VIRGINIA FRUIT CAKE. 6 eggs. 1 6 cups sifted flour. 1 3 cups sugar. 1 1 cup black molasses. 1 11/2 cups butter. 1 3 lbs. raisins. 1 1 lb. currants. 1 2 lbs. figs. Cream butter and sugar together ; add well beaten eggs. Stir spices into molasses and add to mixture ; then pour in buttermilk. Cut fruit in pieces and dredge with flour. Stir in mixture; add remaining flour. Stir in brandy. Bake very slowly for 5 or 6 hours over large pan boiling water. Mrs. Harry L. Wills. lb. citron. lb. nut meats. t-spoon each cloves and mace. tbls. cinnamon. wine glass brandy. t-spoon soda dissolved in cup buttermilk. SUPERIOR FRUIT CAKE. lbs. sifted flour, lb. butter, lb. sugar, lbs. stoned raisins, lbs. currants. 14 lb. blanched almonds. 1/2 lb. crystallized pineapple. 1^ lb. crystallized cherries. 1 doz. eggs. 1 tbls. allspice. 1 t-spoon cloves. 2 tbls. cinnamon. 2 nutmegs (grated). 1 cup molasses.

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