Wedding Fruit Cake

Ingredients

• 1 cup butter
• 1 cup sugar
• 7 eggs
• 1 1/2 cup molasses
• 1 heaping teaspoon soda
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1 teaspoon cinnamon
• 1 package currants
• 1 package raisins
• 5c worth of lemon peel
• Be worth of citron
• 1 cup milk
• ~ quart flour
• 15c worth almonds

Method

1. 1

   Cream yolks of eggs, sugar and butter, add molasses and soda, milk, flour, fruit and spices.

2. 2

   Beat all together, then lastly add beaten whites.

3. 3

   Bake for 1.5 hours.

As published

This recipe was extracted from The Carbon County cook book (1926), page 9. The excerpt below is the record exactly as published.

Wedding Fruit Cake. 1 cup butter, 1 cup sugar, 7 eggs, 1% cup molasses, 1 heaping teaspoon soda, 1/4 teaspoon cloves, 14 tea- spoon allspice, 1 teaspoon cinamon, 1 package currants, 1 package raisins, 5c worth of lemon peel, Be worth of citron, 1 cup milk, ~ quart flour, 15c worth almonds. Cream yolks of eggs, sugar a butter ,add molasses and soda, milk, flour, fruit and spices. Beat all together, then lastly add beaten whites. Bake 114 hours. MRS. GLEN SIMMBERMACHER. Fruit Cake. 9 eggs, 614 cups flour, 214 cups sugar, 1 pound butter, 2 pounds raisins, 2 pounds currants, 14 pound citron, 1 pound whole figs, 2 cups nuts, 1 cup whisky, 1 cup cherries, 1 cup dates, 1 candied lemon peel, 1 candied orange peel, 1 teaspoon soda (dissolved in hot water), 1 cup molasses, 2 tablespoons cinnamon spice, cloves and nutmeg. Mix butter and sugar, add 1 egg until all 9 are added, then molasses, soda, pound fruit, cup whisky and flour. Alternate fruit, flour, whiskey. When well mixed, bake in well greased milk pans for two hours. This amount will bake two large cakes or four small ones. Small cakes are baked one hour. MRS. R. W. CROCKETT. Taft Fruit Cake (White Fruit Cake). 114 cups sugar, 14 cup butter, 214 cups flour, whites of 7 eggs, 1 cup sour milk, 2 tea- spoons baking powder, 2 teaspoons vanilla, 1 cup candied cherries (quartered), 1 cup candied pineapple (diced), 14 cup ground citron, 1 cup blanched almonds, 14 cup white raisins. Bake in moderate oven 114 hours. Decorate icing with cherries and nuts. MRS. R. W. CROCKETT. Fruit Cake. 3 cups sugar, 114 cups butter, 14 cup sour cream, 6 eggs, 2 teaspoons soda, 1 pound currants, 114 pounds raisins, 1/4, pound citron, 1 nutmeg, teaspoon each of cloves, allspice and cinna- mon. Use flour enough to make a rather stiff oot ee and add a little wine. Bake two hours in slow oven. ge MRS. JOSEVH BAR: 3L10, Helper. Finlay Fruit Cake. 3 eggs, 14 cup butter, Vy cup sour milk, Fe, cup brown sugar, 2 cups sifted flour, 1 pound raisins, 1 pound currants, citron, 2 small teaspoons soda, 1 teaspoon cinnamon, 14 teaspoon allspice

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