In morning, beat until very
light four eggs, one pound of sugar, three-eighths pound of butter,
one teaspoon of salt, one teaspoon cinnamon, half a nutmeg; mix with
the dough thoroughly, and beat for a long time. When raised again,
dredge with flour, a cup of seeded raisins, half a pound of currants,
one-fourth pound of citron; add to dough; put into the pan, and let
stand to rise again for half an hour. Bake in an oven suitable for
bread. This cake will keep a long time.
RAISIN CAKE. MRS. FRANK ARROWSMITH.
Two cups of brown sugar, one scant cup of butter, one cup of sweet
milk, four eggs, one and one-half teaspoons of baking powder, three
cups of flour, one teaspoon each of cinnamon and cloves, one pound of
raisins. This makes two cakes. Pour boiling water on the raisins,
and let stand a few minutes before stoning them.
DRIED APPLE FRUIT CAKE. MRS. W. H. ECKHART.
Take three cups of dried apples, and soak over night; then chop them
fine, and cook slowly for three hours in three cups of baking
molasses, stirring often; let cool over night. Then take two cups of
sugar, one cup of butter, three eggs, four cups of flour, two
teaspoons of baking powder, two teaspoons of ground cinnamon, two
teaspoons of ground cloves, one grated nutmeg, two cups of raisins,
one cup of citron (cut fine), and one pound of figs (chopped).
Lastly, add the cooked apples. Stir all together, and bake as you
would other fruit cake for two hours or longer in rather slow oven.
Pages:
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94