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. 2.

Bake in small duchess cake pans and sold by the pound at 10 cents per pound. Take 7 pounds of sugar, 5½ pounds of lard of cottonseed oil, 50 eggs, 1 quart of molasses, 1 pint of good sherry wine, 2 ounces gelatine, 15 pounds of currants, 4 pounds of citron, 5 pounds of raisins, and 5 pounds of strong flour, with 4 ounces cream of tartar. This is mixed the same as Fruit Cake No. 1. Baked in a heat of 400 degrees F.

Molasses Fruit Cake.
Sold by the pound; 12 cents per pound.

Take 11 pounds of granulated sugar, 6½ pounds of hard lard, 70 eggs, 3 quarts milk, 1½ quarts of water, 1½ ounces soda, 3 ounces cream of tartar, 2 ounces of gelatine, 12 pounds of currants and 21 pounds of strong cake flour. Rub sugar and lard to a cream; next add the eggs, few at a time; dissolve soda and gelatine in the water; add milk and water. Mix together, then add the flour and cream of tartar, and last add the currants. Of course you can use any other fruit instead of currants, such as raisins, citron, lemon peel, and so on. Mix light and make in two large pound cake forms, propped down with large bricks. When this is half baked, take large piece of thick paper, put over the cake so it will not get too black, and put in heat of about 300 degrees F. When baked, turn over so to get to the bottom. Take some soft chocolate icing with some candy fruit, and pour over the cake. This cake must be kept in a showcase or a closed box so as to keep it away from the air. If kept away from air it will keep soft and fresh for weeks.