CHEAP FRUIT CAKE
To one quart of sifted flour, add a teacupful of sugar, half a cup of butter, one cupful of raisins, two teaspoonfuls of cream of tartar, and one of soda, two tablespoonfuls of mixed spices; rub thoroughly together the flour, cream of tartar, soda and butter, stir in sufficient cold water to make a stiff batter, then add the spices and raisins; pour it into a small tin pan, bake one hour.
WISCONSIN FRUIT CAKE
Take three quarters of a pound of raw salt, fat pork, chopped very fine; then pour on a pint of boiling water, one cup of sugar, two cups of molasses, two teaspoonfuls of cloves, one of cinnamon, one nutmeg, two teaspoonfuls of saleratus, one pound and a half of raisins, also a pound of citron and currants if liked, and flour as stiff as can be stirred; bake very slowly an hour, or longer if necessary, as it will burn without great care. This will make three loaves, and will keep well. This is convenient in the winter when eggs are scarce.
NOUGAT FRUIT CAKE
Make the batter the same as for fruit cake, but instead of the same quantity of fruit, add two pounds of seedless raisins, one pound of citron, one of blanched and cut almonds, and one pound of grated cocoanut. Pour over the cocoanut a cup of sweet milk. Add the wine, brandy and nutmeg. This is much admired. It is an experiment of my own, and has been very much in request.
RICH WEDDING CAKE, OR BLACK CAKE
One pound of flour, nine eggs, the whites and yolks beaten separately, one pound of butter beaten to a cream, one pound of brown sugar, one teacupful of molasses, one ounce of grated nutmeg or ground mace, one teaspoonful of ground allspice, one teaspoonful of cinnamon, and a gill of brandy; beat this mixture well. Having picked, washed, and dried three pounds of currants, stone and cut three pounds of raisins, strew half a pound of flour over them, mix it well through, and stir them with a pound of citron, cut in slips, into the cake. Line tin pans with buttered paper, put the mixture in, an inch and a half or two inches deep, and bake in a moderate oven an hour and a half or two hours. Ice according to directions.
BRIDE’S CAKE. A SPLENDID RECIPE
Take three-fourths of a pound of butter, wash and cream it, add one pound of white sugar; beat them well together, then add the beaten whites of seventeen eggs, alternately with a pound of sifted flour. Flavor with lemon or rose, and bake. This is a most delicious and delicate cake.