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Fruit Cake By Measure
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Ingredients:
2 cups of butter
3 cups of dark brown sugar
6 eggs, whites and yolks beaten separately,
1 pound of raisins, seeded,
1
pound of
currants, washed and dried
1/2 pound of citron cut in thin strips;
1/2 cup of cooking molasses
1/2 cup of sour milk
1/2 teaspoon ground nutmeg
1 teaspoon of grated cinnamon
1 teaspoon ground cloves
1 teaspoon ground mace
1/2 cup brandy
4 cups flour, sifted
1 teaspoon baking soda
2 tablespoons warm water
2 tablespoons flour
Preparation:
- Stir the
butter and sugar to a cream, add
to that grated nutmeg, ground cinnamon, cloves, and mace.
- Add the
molasses and sour milk to the mixture. Stir all
well; then put in the beaten yolks of eggs, and 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 baking soda in water 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 baking paper well buttered, and
bake
in a moderate oven for about two hours.
- After it
is baked, let it cool in the pan for about 5 minutes.
Afterward put it to cool on wire rack and when cool put them into a
tight cans, or return them into the baking pans and cover
tightly.
NOTE: Great old recipe. (Excellent
taste) From Mrs. S. A. Camp, Grand Rapids,
Mich.
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