Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Fruit Cake No. 1.

Thirteen pounds of powdered sugar, 12 pounds of lard, 100 eggs, 2 quarts of molasses, 1 pint of good sherry wine, ¼ pound of gelatine, 30 pounds of currants, 25 pounds of raisins, 10 pounds of citron and 10 pounds of strong cake flour. Put sugar and lard in cake machine, let work good. Next add the eggs and dissolve gelatine in ½ gill of water; add gelatine, molasses, currants, citron and raisins; let mix, and last add the flour. This is baked in large pound cake tins without a cover; put in oven in slow heat of about 330 degrees F. Very good cake, sold for 10 cents a pound.