FRUIT CAKE
Brown one pound flour; cream together one pound of sugar and one of butter, then add eight beaten eggs and one cup of molasses, one-half cup whiskey, one cup sour cream, a tablespoon each of mace, cinnamon, cloves, allspice and grated nutmeg. Stir in one pound of browned flour and one-half teaspoon of soda dissolved; gradually add one pound of seeded raisins, one pound of washed and dried currants, one pound citron cut in small pieces, all fruit being lightly dredged with flour. Bake in well-buttered paper laid in deep pans. This cake should be baked in large loaves. Be careful your oven is not too hot. Bake three to four hours.
Mrs. S. Bornstein