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Classic
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page 52
APPLE FRUIT CAKE.
One cup butter; two of sugar, one of milk, two eggs, tea-spoon soda, three and a
half cups flour, two of raisins, three of dried apples soaked over night and
then chopped fine and stewed two hours in two cups molasses; beat butter and
sugar to a cream, add milk in which dissolve soda, then the beaten eggs and
flour, and lastly the raisins and apples well stirred in; pour in pan and bake
an hour and a half.--Mrs. C. M. Ingman.
FRUIT CAKE.
One cup butter, one of brown sugar, half pint molasses, two eggs, cup sour milk,
tea-spoon soda, pound of flour, one of currants, one and a half pounds raisins.
Flavor to taste.--Mrs. M. E. Nicely.
FRUIT LOAF-CAKE.
One cup butter, two of brown sugar, one of New Orleans molasses, one of sweet
milk, three eggs, five cups sifted flour, two tea-spoons cream tartar in the
flour, teaspoon soda in the milk, table-spoon cinnamon, one nutmeg, one pound
raisins, one of currants, quarter pound citron
(citron may be omitted, and half the quantity of raisins and currants will do).
Put flour in a large crock, mix well with cream tartar, make a well in the
center, put in other ingredients, having warmed the butter and molasses a
little; mix well together with the hands, putting in the fruit last after it has
been floured; bake two hours in a moderate oven. This will make two common-sized
loaves.--Mrs. N. S. Long.
FRUIT CAKE.
Five cups flour, five eggs, one cup butter, one of lard, two of sugar, one of
molasses, one pound raisins, one of currants, half pound citron, half tea-spoon
soda, and a half tea-spoon cream tartar.--Mrs. H. E. Roberts, Upper Allen, Ill.
FRUIT CAKE.
Three pounds butter, three of brown sugar, beaten to a cream, three of flour,
six of currants, six of raisins, after seeds are removed, one of citron sliced
thin, three glasses brandy, twenty-eight eggs, one ounce cinnamon, one of grated
nutmeg, three-quarters ounce cloves, half ounce mace; roll the raisins,
currants, and citron in part of the flour.--Miss H. D. Martin, N. Y. City.
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Classic
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