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FRUIT
CAKES
 FRUIT
CAKE BY MEASURE |
| FRUIT
CAKE |
| WHITE
FRUIT CAKE |
| RAISIN
BREAD OR RAISED CAKE |
| WASHINGTON
LOAF FRUIT CAKE |
| DRIED
APPLE FRUIT CAKE |
| MOLASSES
FRUIT CAKE |
| OTHER
RECIPES FOR BREADS, DESSERTS, COOKIES, & MORE |
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FRUIT
CAKE BY MEASURE
Two scant cups of butter, three
cups of dark brown sugar, six eggs, whites and yolks beaten separately,
one pound of raisins, seeded, one of currants, washed and dried, and half
a pound of citron cut in thin strips; also half a cup of cooking molasses
and half a cup of sour milk. Stir the butter and sugar to a cream, add
to that half a grated nutmeg, one tablespoon of ground cinnamon, one teaspoon
of cloves, one teaspoon of mace, add the molasses and sour milk. Stir all
well; then put in the beaten yolks of eggs, a wine-glass of 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 soda 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 letter paper well buttered, and bake
in a moderate oven two hours. After it is baked, let it cool in the pan.
Afterward put it into a tight can, or let it remain in the pans and cover
tightly. Best recipe of all. (Excellent.) From Mrs. S. A. Camp, Grand Rapids,
Mich. |
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FRUIT
CAKE
Three pounds dry flour, one
pound sweet butter, one pound sugar, three pounds stoned raisins, two pounds
currants, three-quarters of a pound sweet almonds blanched, one pound citron,
twelve eggs, one tablespoonful allspice, one teaspoonful cloves, two tablespoonfuls
cinnamon, two nutmegs, one wine-glass of wine, one wine-glass of brandy,
one cup molasses with the spices in it; steep this gently twenty or thirty
minutes, not boiling hot; beat the eggs very lightly; put the fruit in
last, stirring it gradually, also a teaspoonful of soda dissolved in a
tablespoonful of water; the fruit should be well floured; if necessary
add flour after the fruit is in; butter a sheet of paper and lay it in
the pan. Lay in some slices of citron, then a layer of the mixture, then
of citron again, etc., till the pan is nearly full. Bake three or four
hours, according to the thickness of the loaves, in a tolerably hot oven,
and with steady heat. Let it cool in the oven gradually. Ice when cold.
It improves this cake very much to add three teaspoons of baking powder
to the flour. A fine wedding cake recipe. (Superior.) |
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WHITE
FRUIT CAKE
One cup of butter, two cups
of sugar, one cup of sweet milk, two and one-half cups of flour, the whites
of seven eggs, two even teaspoonfuls of baking powder, one pound each of
seeded raisins, figs and blanched almonds, and one quarter of a pound of
citron, all chopped fine. Mix all thoroughly before adding the fruit; add
a teaspoonful of lemon extract. Put baking powder in the flour and mix
it well before adding it to the other ingredients. Sift a little flour
over the fruit before stirring it in. Bake slowly two hours and try with
a splint to see when it is done.
NOTE: A cup of grated
coconut is a nice addition to this cake. |
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RAISIN
BREAD OR RAISED CAKE
Two cups of raised dough; beat
into it two-thirds of a cup of butter and two cups of sugar creamed together,
three eggs, well beaten, one even teaspoon of soda dissolved in two tablespoons
of milk, half a nutmeg grated, one tablespoon of cinnamon, a teaspoon of
cloves, one cup of raisins. Mix all well together, put in the beaten whites
of eggs and raisins last; beat all hard for several minutes; put in buttered
pans and let it stand half an hour to rise again before baking. Bake in
a moderate oven.
NOTE: Half a glass
of brandy is an improvement, if you have it convenient. |
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WASHINGTON
LOAF FRUIT CAKE
Three cups of sugar, two scant
cups of butter, one cup of sour milk, five eggs and one teaspoon of soda,
three tablespoons of cinnamon, half a nutmeg grated and two cups of raisins,
one of currants and four cups of sifted flour.
Mix as usual and stir the
fruit in at the last, dredged in flour. Line the cake pans with paper well
buttered. This cake will take longer to bake than plain; the heat of the
oven must be kept at an even temperature. |
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DRIED
APPLE FRUIT CAKE
Soak three cups of dried apples
over night in cold water enough to swell them; chop them in the morning
and put them on the fire with three cups of molasses; stew until almost
soft; add a cupful of nice raisins (seedless, if possible) and stew a few
moments; when cold, add three cups of flour, one cup of butter, three eggs
and a teaspoon of soda; bake in a steady oven. This will make two good-sized
panfuls of splendid cake; the apples will cook like citron and taste deliciously.
Raisins may be omitted; also spices to taste may be added. A delicious
cake. |
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MOLASSES
FRUIT CAKE
One cup of butter, one cup of
brown sugar, worked well together; next, two cups of cooking molasses,
one cupful of milk with a teaspoonful of soda dissolved in it, one tablespoonful
of ginger, one tablespoon of cinnamon and one teaspoon of cloves a little
grated nutmeg. Now add four eggs well beaten and five cups of sifted flour,
or enough to make a stiff batter. Flour a cup of raisins and one of currants;
add last. Bake in a very moderate oven one hour. If well covered will keep
six months. |
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