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Classic
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page 256
harmonizing with the color of the cake in a way to please those who love rich
coloring.
BREAD OR RAISED CAKE.
Two cupfuls 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 teaspoonful of
soda, dissolved in two tablespoonfuls of milk, half a nutmeg grated, one
tablespoonful of cinnamon, a teaspoonful 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. Half a glass of brandy is an
improvement, if you have it convenient.
FRUIT CAKE. (Superior.)
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 coffee-cupful 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 teaspoonfuls of baking-powder to the flour. A fine
wedding-cake recipe.
FRUIT CAKE BY MEASURE. (Excellent.)
Two scant teacupfuls of butter, three cupfuls 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 cupful of cooking molasses, and half a cupful of sour milk. Stir the
butter and sugar to a cream, add to that half a grated nutmeg, one tablespoonful
of ground cinnamon, one teaspoonful of cloves, one teaspoonful of mace, add the
molasses and sour milk. Stir all well; then put in the beaten yolks of egg, a
wine-glass of brandy; stir again all thoroughly, and then add four cupfuls of
sifted flour, alternately with the beaten whites of egg. Now dissolve a level
teaspoonful of
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