PLAIN FRUIT CAKE
| 1 | ¾ cupful of butter. | Cream these together well. | ||
| 2 cupfuls of granulated sugar. | ||||
| 2 | 3 eggs. | |||
| 3 | 1 teaspoonful of allspice. | |||
| ½ teaspoonful of grated nutmeg. | ||||
| ⅓ teaspoonful of ground cloves. | ||||
| ¼ teaspoonful of ground mace. | ||||
| 4 | 1 cupful of milk with ¾ teaspoonful of soda dissolved in it. | |||
| 5 | 3 cupfuls of sifted flour with 1 teaspoonful of cream of tartar mixed in it. | |||
| 6 | 1 cupful of sliced citron. | |||
| 2 cupfuls of raisins. | ||||
Mix the materials in the order given, beating well each one before the next is added; add part of the flour and the milk at the same time, then the rest of the flour. Flour the fruit and add it last. More fruit can be used if desired. This will make one large or a dozen small cakes. Bake in a moderate oven about one hour if in one cake.
BROD TORTE
- 9 eggs.
- 2½ cupfuls of sugar.
- 2 cupfuls of bread-crumbs—Graham preferred.
- 2 teaspoonfuls of ground cinnamon.
- Citron size of small egg.
- ¾ cupful of blanched almonds.
- Grated rind of one lemon.
- ¼ cupful of brandy or rum.
- 2½ ounces of chocolate.
- 1 teaspoonful of ground allspice.
Put into a bowl the bread-crumbs, dried and pounded fine, the citron and almonds both chopped fine, the spices and lemon-rind and the chocolate grated fine; mix them thoroughly and evenly together. In a second bowl put the yolks of the nine eggs and whites of five with one and one half cupfuls of sugar. Beat them until quite stiff. In a third bowl put the whites of four eggs; beat them to a stiff froth; then stir in the remaining cupful of sugar. Now gradually and lightly mix the dry ingredients of bowl No. 1 with No. 2; then add the whites from No. 3. Lastly, add the brandy or rum, and quickly put it into the oven to bake for three quarters of an hour. Cover with chocolate icing, and decorate with lines of white icing.
