Thanksgiving Fruit Cake

Ingredients

• Six pounds flour
• three of butter
• three and a half of sugar
• al ounce mace
• two glasses wine
• two glasses brandy
• four pounds raisins
• half pound citron
• six eggs
• soda put in at last moment

Method

1. 1

   After tea, take all the flour (except one plate for dredging raisins), a small piece butter, and a quart or more of milk, and mix like biscuit; then mix butter and sugar, and at nine o'clock in the evening, if sufficiently light, put one-third of butter and sugar into dough; at twelve add another third, and very early in the morning the remainder; about eleven o’clock, if light enough, begin kneading, and knead for an hour, adding meanwhile all the other ingredients.

2. 2

   This will make seven loaves.

As published

This recipe was extracted from Buckeye cookery (1892), page 38. The excerpt below is the record exactly as published.

alf ounce mace ; roll the raisins, currants and citron in part of the flour. —Miss H. D. MV ha an Frurr role) i One Peund brown sugar, one of butter, one of eggs, one a of fon two of raisins, two of currants, half pound citron, a nutmeg, table- spoon cloves, one of allspice, half pint brandy, and two tea-spoons } baking-powder. After baking, while yet warm, pour over cake a half pint wine. This makes the cake delicious.—Miss Angie Skinner, Somerset. EXCELLENT rede CAKE. One and a half pounds raisins, one and a fourth pounds currants, three-fourths pound citron, pound butter, pound sugar, one and a - fourth pounds flour, ten eggs, two table-spoons lemon, two tea-spoons — ne yeast powder; mix a fourth pound of the flour in the fruit.—Mrs. a W. Grubbs, Poor Man’s ane CAKE. [One and a half cups brown sugar, two of flour, one each of but- us and chopped raisins, three eggs, three table-spoons sour milk, half tea-spoon soda, half cup blackberry jam. ‘This is excellent as ue well as economical.—Mrs. J. 8. Robinson, ; Scorcn Frurr Caxe. A cup butter, two of white sugar, four of sifted flour, Hie Cibtis cup sour milk, half tea-spoon soda, nine eggs beaten separ- i ately, one pound raisins, half pound currants, a fourth pound citron; -eream the butter and sugar, add milk gradually, then beaten yolks a of eggs, and lastly, while stirring in flour, the whites well whipped. - Flavor with one teaspoon lemon, and one of vanilla extract, and : have raisins chopped a little, or, better still, seeded, and citron is sliced thin. Wash and dry currants before using, and flour all fruit. slightly. In putting cake in pan, place first a thin layer of cake, then sprinkle in some of the three kinds of fruit, then a layer of : cake, and so on, always finishing off with a thin layer of cake. Bake in a moderate oven for two hours. Tested by many and has never A failed. Mrs. J. H. Shearer. Re | -THankseGivine Frurr Cake. 3 Six pounds flour, three of butter, three and a half of sugar, al ‘ounce mace, two glasses wine, two glasses brandy, four pounds — raisins, half pound citron, six Ess one nia sea small toa i ; : . - J ; al it CAKE-MAKIN a soda put in at last moment

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