Cream well and bake in hot oven.
Fruit Cake.
- 6 lbs. Sugar.
- 6 lbs. Butter.
- 48 Eggs.
- 5¼ lbs. Flour.
- 15 lbs. Raisins.
- 18 lbs. Currants.
- 1½ pts. Molasses.
- ¾ pt. Brandy.
- Spices, etc.
A smaller and different mixture with citron may be made as follows: 1½ lbs. Sugar, 1½ lbs. Butter, 15 Eggs, 1½ lbs. Flour, 1½ lbs. Citron, 6 lbs. Raisins and Currants, ½ or full pint of Brandy.
Florence Cake.
Sugar, 1¼ lbs.; butter, 12 oz.; whites, 1 pint; milk, 1 pint; soda, ⅓ oz.; cream of tartar, ⅔ oz.; flour, 1¾ lbs. Rub the butter and half the sugar light; beat the whites and the rest of the sugar to them. Then mix in with your rubbed butter and sugar; then milk, flavoring and flour.
Genoa Cake.
- 2 lbs. Sugar.
- 1½ lbs. Butter.
- 15 Eggs.
- 2¼ lbs. Flour.
- 3 lbs. Currants and Citron.
The above is a favorite English cake and is usually sold by the pound.