Three oo£Feeoups of dried apples, two of molasses, one of batter,
one of sugar, one of raisins stoned and chopped, two eggs, the
juice and grated rind of one lemon, two teaspoonsful of soda,
and one pound and about half a cupful of flour✪ Farmer's Fruit Cake : to be the con-
sistence of soft ginger-cake. Put the apples to soak in cold
water over night ; in the morning chop them very fine and stew
them in a cupful of the water they were soaked in and two of
molasses. When very soft, take them from the fire, turn them
out to cool, and add to them whilst warm two teaspoonsfrd of
powdered cinnamon, the same of cloves, and the juice and rind
of the lemon. Stir to a cream the butter and sugar, and add
the eggs beaten light, then the apples and raisins, then the flour,
and last the soda dissolved in a tablespoonfril of hot water.
Bake in a moderate oven an hour and a half or two hours; tesi
with a splint.
Harrison Cake.
Five cups of flour, five eggs, one and a half cups of butter,
the same of sugar, one cup of molasses, one of milk, with a
teaspoonful of soda dissolved in it, a wine-glass of brandy, one
pound of raisins, half a pound of citroui a teaspoonful of pow-
dered cloves, the same of cinnamon. Mix like pound-cake,
leaving out a little flour for the fruit ; add the milk and soda
last ; then stir in the fruity and bake all in one, or in square
flat tins.
* Imperial Cake.
One pound of butter, the same of sugar, and the same of flour,
two wine-glasses of brandy, one pound of raisins, half a pound
of citron✪ Harrison Cake, one pound of almonds blanched and split in half, half
a teaspoon of soda in a very little milk, and ten eggs. Mix like
pound-cake, leaving out two tablespoonsfril of the flour to stir
through the fruit. Stone the rabins and cut the citron in little
strips ; add the fruit last, and stir in the soda just before you
add it Bake all in one, or in small square tins ; flavor with two
nnall nutmegs grated.
222 COOKEBT FROM EXPERIENCK
Fire onpe of powdered sugar, three cups of fresh butter, two
enps of milk, six eggs^ ten oups of sifted flour, a wine-glass of
brandj, one of wine, three grated nutm^, two teaspoons of
ioda or pearlash, one pound of raisins seeded, a quarter oi a
pound of citron eut in strips. Beat the eggs separately ; cream
the butter and sugar, then add the eggs, a little of the flour,
then wine, brandy and spice, then the rest of the flour, leaving
out a little to dust through the fruit, then the milk with Ae
pearlash dissolved in it, and last the fruit. Divide in four pans,
and will take about one hour to bake ; bake in round bread pans.
French Loaf-cake» Ho. 2.
One pound of flour, one of sugar, three-quarters of a pound
of butter, eight eggs beaten separately, one pound of raisins,
mixed with two tablespoons^ of flour from the weight, one
glass of wine, the grated rind and juice of one lemon, one nut
meg grate✪ French Loaf Cake, No. 2d ; stir the butter and sugar to a cream, add the wine
and lemon-juice; beat well; then the yolks of the eggs, then
the flour alternately with the whites of the eggs, fruit last ; bake
like pound-cake or in square tins. Put the lemon-peel and nut-
meg in before you add the flour.
Plain Fruit-cake.
Three-quarters of a pound of butter, one and a quarter pounds
of sugar, one and three-quarter pounds of flour, five eggs, one
pint of rich milk, a teaspoonful of saleratus and two pounds of
seeded raisins✪ Plain Fruit Cake. Stir the butter and sugar to a cream, add the
e^p^ and milk, then the flour, leaving out two tablespoonsful to
stir through the fruit, then the saleratus dissolved in a tea-
spoonfril of hot water ; beat all well together, and add the fruit
Bake all in one, or in fiat tins.
* Baisin-cake.
One pound of sugar, one of fiour, three-quarters of a pound
of butter, five eggs, a small cup of cream or rich milk, a tea-
CAKE. 223
• ✪ Amber-cake
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Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Three oo£Feeoups of dried apples, two of molasses, one of batter,
one of sugar, one of raisins stoned and chopped, two eggs, the
juice and grated rind of one lemon, two teaspoonsful of soda,
and one pound and about half a cupful of flour : to be the con-
sistence of soft ginger-cake. Put the apples to soak in cold
water over night ; in the morning chop them very fine and stew
them in a cupful of the water they were soaked in and two of
molasses. When very soft, take them from the fire, turn them
out to cool, and add to them whilst warm two teaspoonsfrd of
powdered cinnamon, the same of cloves, and the juice and rind
of the lemon. Stir to a cream the butter and sugar, and add
the eggs beaten light, then the apples and raisins, then the flour,
and last the soda dissolved in a tablespoonfril of hot water.
Bake in a moderate oven an hour and a half or two hours; tesi
with a splint.
Harrison Cake.
Five cups of flour, five eggs, one and a half cups of butter,
the same of sugar, one cup of molasses, one of milk, with a
teaspoonful of soda dissolved in it, a wine-glass of brandy, one
pound of raisins, half a pound of citroui a teaspoonful of pow-
dered cloves, the same of cinnamon. Mix like pound-cake,
leaving out a little flour for the fruit ; add the milk and soda
last ; then stir in the fruity and bake all in one, or in square
flat tins.
* Imperial Cake.
One pound of butter, the same of sugar, and the same of flour,
two wine-glasses of brandy, one pound of raisins, half a pound
of citron, one pound of almonds blanched and split in half, half
a teaspoon of soda in a very little milk, and ten eggs. Mix like
pound-cake, leaving out two tablespoonsfril of the flour to stir
through the fruit. Stone the rabins and cut the citron in little
strips ; add the fruit last, and stir in the soda just before you
add it Bake all in one, or in small square tins ; flavor with two
nnall nutmegs grated.
222 COOKEBT FROM EXPERIENCK
Fire onpe of powdered sugar, three cups of fresh butter, two
enps of milk, six eggs^ ten oups of sifted flour, a wine-glass of
brandj, one of wine, three grated nutm^, two teaspoons of
ioda or pearlash, one pound of raisins seeded, a quarter oi a
pound of citron eut in strips. Beat the eggs separately ; cream
the butter and sugar, then add the eggs, a little of the flour,
then wine, brandy and spice, then the rest of the flour, leaving
out a little to dust through the fruit, then the milk with Ae
pearlash dissolved in it, and last the fruit. Divide in four pans,
and will take about one hour to bake ; bake in round bread pans.
French Loaf-cake» Ho. 2.
One pound of flour, one of sugar, three-quarters of a pound
of butter, eight eggs beaten separately, one pound of raisins,
mixed with two tablespoons^ of flour from the weight, one
glass of wine, the grated rind and juice of one lemon, one nut
meg grated ; stir the butter and sugar to a cream, add the wine
and lemon-juice; beat well; then the yolks of the eggs, then
the flour alternately with the whites of the eggs, fruit last ; bake
like pound-cake or in square tins. Put the lemon-peel and nut-
meg in before you add the flour.
Plain Fruit-cake.
Three-quarters of a pound of butter, one and a quarter pounds
of sugar, one and three-quarter pounds of flour, five eggs, one
pint of rich milk, a teaspoonful of saleratus and two pounds of
seeded raisins. Stir the butter and sugar to a cream, add the
e^p^ and milk, then the flour, leaving out two tablespoonsful to
stir through the fruit, then the saleratus dissolved in a tea-
spoonfril of hot water ; beat all well together, and add the fruit
Bake all in one, or in fiat tins.
* Baisin-cake.
One pound of sugar, one of fiour, three-quarters of a pound
of butter, five eggs, a small cup of cream or rich milk, a tea-
CAKE. 223
•