Four cups brown sugar; two cups butter; twelve eggs; one lemon, grated; two nutmegs, grated; one-half tablespoonful cloves; one tablespoonful cinnamon; one tablespoonful allspice; one-half pint cream; one cup pure brandy; eight cups flour, sifted; one-half cup molasses; two and one-half pounds raisins, seeded, whole; two and one- half pounds currants; six teaspoonfuls baking powder; one level teaspoonful soda. The success of this cake depends very largely upon having every ingredient prepared before commencing to use them. Begin by thoroughly mixing sugar and butter, then yolks of eggs well beaten; put the soda into the molasses and cream, add this to the above; next add spices and stir up thoroughly; now add the brandy (good whisky will do); take a portion of the flour and thoroughly flour the fruit with it; put the baking powder in the flour that remains and sift part of it into the mixture; now add the beaten whites of eggs and stir gently; stir in the fruit, bake from two to two and one-half hours in a moderate oven.
FRUIT CAKE.
From MRS. M. P. H. BRESON, of Oklahoma, Lady Manager.
Yolks of one dozen eggs, one pound dried currants, one pound seeded raisins, one pound butter, one-half pound citron, one pound brown sugar, one cup sorghum molasses, one pound blanched almonds, one-half pound Brazil nuts, one-half cup sour milk, two teaspoonfuls soda, six cups flour, with cinnamon, allspice and cloves. The flour should be browned in slow oven in order to make the cake look dark and rich. This recipe will make a very large cake, the same to be baked for three hours in slow oven.
FRUIT CAKE.
From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.
One pound butter, one pound brown sugar, one pound flour, twelve eggs, four pounds currants, four pounds raisins, one pound citron, two pounds figs, two pounds blanched almonds, two oranges, one tablespoonful cinnamon, one tablespoonful allspice, one-half tablespoonful mace, one-half tablespoonful cloves, one nutmeg, one lemon peel (chopped fine), one gill wine, one gill brandy; chop orange peel and pulp (removing seeds), then work in all the sugar you can (this is extra sugar), slice the almonds thin, also citron, chop figs quite fine. Fruit should he weighed after seeding and currants washed. Beat whites and yolks of eggs separately and roll fruit in flour before putting together. This makes a ten quart pan full. One tablespoonful baking powder; five pounds raisins, four pounds seeded; four and one-fourth pounds currants, four pounds washed; six pounds almonds, two pounds blanched.
SALLY WHITE CAKE.
From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
The "Sally White Cake" is delicious, and if I am not mistaken, has yet only a local fame, but it should have a national one. Wishing you every success in your undertaking, I am, Very sincerely yours,