Fruit Cake

(Mrs. Chas. H. Warren.)

10 eggs, 1 pound sugar, 1 pound butter, 1 1/8 pounds flour, 1 pound raisins, 1 pound currants, 1/2 pound citron, 1/2 pound orange peel or lemon peel, 1/2 ounce cinnamon, 1/2 ounce cloves, 1/2 ounce mace, 1/2 ounce nutmeg, 4 tablespoons brandy or grape juice, 1 teaspoon baking powder, Makes one large loaf. Bake 3 or 4 hours in slow, steady oven.

Federal Cake

(Mrs. John Fitch Curtis.)

2 cups light brown sugar, 1/2 cup butter, 1 cup sour milk, 3 eggs, 1 teaspoon soda in sour milk, 2 cups flour, 2 teaspoons baking powder in flour milk, 1 cup raisins chopped, 1 cup English walnuts chopped, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon allspice. Vanilla to flavor.

Aunt Haundles' Fruit Cake

(Mrs. Paul Smith.)

1 cup butter, 1 cup brown sugar, 1/2 cup molasses, 1 cup sweet milk, 1 cup flour, 4 eggs, 1/2 tea spoonful cream of tartar, 1 teaspoonful soda, 2 pounds raisins chopped fine. 1 nutmeg and a little brandy.

Egoless Fruit Cake

1 cup brown sugar, 1/2 cup butter, 1 cup sour milk with 1 teaspoon soda, 2 cups flour, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1 cup raisins, seeded and chopped. Bake slow for 1 hour. Put the spices in some milk so as to turn it dark.

English Fruit Cake

(Mrs. Benjamin A. Fessenden.)

1 1/2 pounds raisins, 1 1/2 pounds currants, 1/2 pound citron, 1/2 pound each of orange candied and lemon peel, 1/2 pound butter, 1/2 pound brown sugar. 2 nutmegs, 1 cup molasses, 1/2 cup brandy, 8 eggs. Wash the raisins and currants thoroughly, and have them made perfectly dry; add the chopped citron and candied orange and lemon peel and the brown sugar, grated nutmeg, the molasses; the butter partially melted, the eggs well beaten, the brandy; and then just enough carefully sifted flour to make the thinnest possible batter of the mixture. Put into pans and bake in a good, even, moderate oven 4 hours.

White Fruit Cake

1 cup butter (scant). 2 cups sugar, 2 1/2 cups flour, 2 teaspoons baking powder, whites of 6 eggs, 2/3 cup milk, 1 pound almonds, blanched and sliced thin, 1/4 pound citron, 1/2 pound seeded raisins.

Summer Fruit Cake

4 cups brown sugar, 1/2 cup butter, 2 cups buttermilk or sour milk, 1 teaspoon soda scalded, 4 cups flour, 1/2 pound currants, 1/2 pound raisins, 1 teaspoon molasses, 4 teaspoons cinnamon, 1 teaspoon ginger. Small bit of allspice and small bit of cloves. Bake slowly.

Fruit Cake

1 good cup of brown sugar, 1 good cup of butter, 3 eggs, 3/4 cup sweet milk, 3/4 cup molasses, 1 cup chopped raisins, 1 teaspoon soda. Spices to taste. Mix soft.

Sour Milk Fruit Cake

(Mrs. C. B. Farwell, Chicago.)

1 cup of sour milk, 1 cap of granulated sugar, 3/4 cup of butter, 2 cups- of flour, 1/2 cup of raisins, 1/2 cup of currants, 1/2 cup of chopped figs, 1/2 cup of chopped dates, 1/2 cup of English walnuts chopped, 1 egg, 1/2 teaspoon cloves, 1/2 teaspoon ginger, 1 level teaspoon soda dissolved in a tablespoon of the sour milk. Bake 1 hour in moderate oven.