Cream butter; add sugar, eggs well beaten, and remaining ingredients. Pour into buttered and papered pans. Steam three hours and bake two hours.
Raised Fruit Cake
- 4 cups flour
1 cup butter
1¼ cups sugar
½ cup milk
1 teaspoon salt
½ yeast cake dissolved in one half cup water
2 eggs
¼ cup wine
2 cups seeded raisins
1 cup citron
Mix all ingredients except eggs and fruit. Raise over night. In the morning add eggs and fruit; cover and raise again; pour into buttered and papered pans; let it rise one hour. Bake in moderate oven one and one half to two hours.
Imperial Cake
- ¾ cup butter
1½ cups sugar
3 egg yolks
2½ cups flour
3 teaspoons baking powder
¼ cup milk
2 cups seeded raisins
1½ cups currants
1 cup citron
½ cup candied orange peel
¼ cup brandy
3 egg whites
½ teaspoon salt
Mix as [Butter Cake], adding fruit last. Bake in buttered and papered pans in a moderate oven one hour.
Fig Cake
Use rule for [Orange Cake]. Bake in layers. Fill with [Fig Filling], and sprinkle with confectioner’s sugar.