Fruit Cake
2 pounds best stoned raisins. 2 pounds currants. 1 pound citron. 12 eggs. 1 pound fresh butter. 1 pound loaf sugar. 1 pound flour. Make the batter as you would for nice cake, and before adding the fruit, stir into the batter.-- 4 1/2 teaspoonfuls cream of tartar. 1 1/2 teaspoonfuls soda. 1 large tablespoonful of ground cinnamon. 1 small tablespoonful of white ginger. 4 1/2 nutmegs. 1 tablespoonful of best molasses.
Add by degrees the fruit and one-half teacup best brandy; bake slowly five hours. Excellent, and will keep good six months.--Mrs. F. Fruit Cake. 18 eggs. 1 1/2 pounds flour. 1 1/2 pounds sugar. 1 1/2 pounds butter. 2 pounds raisins. 2 pounds currants, washed and picked. 1 1/2 pounds citron. 2 nutmegs. 2 pounds almonds, weighed in shell. 2 tablespoonfuls cinnamon. 2 tablespoonfuls mace. 1 small teaspoonful clove. 1 small teaspoonful salt. 2 teaspoonfuls ginger. 2 wine-glasses of wine. 1 wine-glass of brandy. 1 teaspoonfuls cream of tartar, in a cup of milk.
Let it rise about three hours, then bake slowly, and let it stand a good while after it is baked, in the oven.--Mrs. C. B.
Fruit Cake. 2 1/2 pounds butter. 2 1/2 pounds flour. 25 eggs. 2 1/2 pounds sugar. 3 pounds citron. 5 pounds currants. 5 pounds raisins. A large spoonful cinnamon. 1 spoonful mace. 4 nutmegs. A glass wine. A glass brandy. This will make a very large cake.--Mrs. A. P.
Fruit Cake. 1 1/2 pound risen dough. 10 eggs. 2 cups butter. 4 cups sugar. 1 cup milk. 1 cup wine, or brandy. 1 light teaspoonful soda. 1 teaspoonful lemon extract. 1/2 teaspoonful cloves.
Beat these ingredients together and add one pound of stoned raisins, one pound of citron dredged in flour.
If very soft for cake, add a little flour.--Mrs. J. W.