The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Plum Cake

• ¹⁄₂ cup butter
• 2 cups sugar
• 4 eggs
• ¹⁄₄ cup chopped nuts
• ¹⁄₄ cup [candied orange peel]
• 1 cup raisins
• 1 cup currants
• ⁵⁄₈ cup pickled fruit syrup or molasses
• 2 cups flour
• ¹⁄₂ teaspoon soda
• ¹⁄₂ teaspoon cream of tartar
• 2 teaspoons mixed spices

Mix and sift the flour, soda, cream of tartar, and spices. Put all the ingredients together in the order given, flouring the fruit with a little of the measured flour. Put it into a greased pan and bake it for one and one-quarter hours in an insulated oven, with stones heated as explained on [page 225], till the paper is a light brown.