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Fruit Cake By Measure


Ingredients:

2 cups of butter
3 cups of dark brown sugar
6 eggs, whites and yolks beaten separately,
1 pound of raisins, seeded,
1 pound of currants, washed and dried
1/2 pound of citron cut in thin strips;
1/2 cup of cooking molasses
1/2 cup of sour milk
1/2 teaspoon ground nutmeg
1 teaspoon of grated cinnamon
1 teaspoon ground cloves
1 teaspoon ground mace
1/2 cup brandy
4 cups flour, sifted
1 teaspoon baking soda
2 tablespoons warm water
2 tablespoons flour


Preparation:
  • Stir the butter and sugar to a cream, add to that grated nutmeg, ground cinnamon, cloves, and mace.
  • Add the molasses and sour milk to the mixture. Stir all well; then put in the beaten yolks of eggs, and brandy; stir again all thoroughly, and then add four cups of sifted flour alternately with the beaten whites of eggs.
  • Now dissolve a level teaspoon of baking soda in water and stir in thoroughly.
  • Mix the fruit together and stir into it two heaping tablespoons of flour; then stir it in the cake.
  • Butter two common-sized baking tins carefully, line them with baking paper well buttered, and bake in a moderate oven for about two hours.
  • After it is baked, let it cool in the pan for about 5 minutes. Afterward put it to cool on wire rack and when cool put them into a tight cans, or return them into the baking pans and cover tightly.
NOTE: Great old recipe. (Excellent taste) From Mrs. S. A. Camp, Grand Rapids, Mich.



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