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Classic
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page 257
soda, and stir in thoroughly. Mix the fruit together, and stir into it two
heaping tablespoonfuls 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
--MRS. S. A. CAMP, Grand Rapids, Mich.
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. A cup of grated cocoanut is a nice addition to this cake.
MOLASSES FRUIT CAKE.
One teacupful of butter, one teacupful of brown sugar, worked well together;
next two teacupfuls of cooking molasses, one cupful of milk with a teaspoonful
of soda dissolved in it; one tablespoonful of ginger, one tablespoonful of
cinnamon, and one teaspoonful 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.
SPONGE CAKE.
Separate the whites and yolks of six eggs. Beat the yolks to a cream, to which
add two teacupfuls of powdered sugar, beating again from five to ten minutes,
then add two tablespoonfuls of milk or water, a pinch of salt, and flavoring.
Now add part of the beaten whites; then two cups of flour in which you have
sifted two teaspoonfuls of baking-powder; mix gradually into the above
ingredients, stirring slowly and lightly, only enough to mix them well; lastly
add the remainder of the whites of the eggs. Line the tins with buttered paper
and fill two-thirds full.
WHITE SPONGE CAKE.
Whites of five eggs, one cup flour, one cup sugar, one teaspoonful
baking-powder; flavor with vanilla. Bake in a quick oven.
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