Superior Fruit Cake

Ingredients

• 3 lbs. flour
• 2 lbs. currants
• 1 teaspoon cloves
• 1 tablespoon allspice
• 1 lb. sugar
• 1 wine glass grape juice
• 1 lb. citron
• 1 wine glass brandy
• 2 tablespoons cinnamon
• 1 coffee cupful of molasses
• 3 lbs. raisins
• 12 eggs
• 1 lb. butter
• 2 nutmegs

Method

1. 1

   Steep molasses and spices gently for 20-30 minutes.

2. 2

   Beat eggs lightly, add fruit last, stirring gradually.

3. 3

   Flour the fruit if necessary, add flour after fruit is in.

4. 4

   Butter a sheet of paper and lay it in the pan, layering with citron and mixture until nearly full.

5. 5

   Bake for 3-4 hours in a hot oven, cool gradually.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 13. The excerpt below is the record exactly as published.

SUPERIOR" (Fruit Cake) 3 lbs. flour 2 lbs. currants 1 teaspoon cloves 1 tablespoon allspice 1 lb. sugar 1 wine glass grape juice 1 lb. citron 1 wine glass brandy flavoring 2 tablespoons cinnamon 1 coffee cupful of molasses with 3 lbs. raisins spices in it 12 eggs 1 lb. butter 2 nutmegs

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