This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 cup sugar
Cream shortening, add sugar gradually and cream until light and fluffy. Add eggs and vanilla and mix thoroughly. Sift dry ingredients together 3 times and add alternately with milk to creamed mixture, beating until smooth. To 1/3 of the batter add chocolate and blend thoroughly. Place by spoonfuls in a greased tube pan, alternating light and dark mixtures. Bake in a moderate oven (350°F.) 1 hour.
1 pound butter (2 cups) 1 pound sifted cake flour (4 cups)
10 eggs, separated
1 pound sugar (2 cups)
1 teaspoon vanilla
Cream butter, work in flour until mixture is mealy. Beat egg yolks, sugar and vanilla until thick and fluffy. Add first mixture gradually, beating thoroughly. Fold in stiffly beaten egg whites. Beat vigorously 5 minutes. Bake in 2 loaf pans lined with waxed paper, in a moderately slow oven (325°F.) 11/4 hours. Makes 2 loaves (8x4 inches).
1/2 cup shortening
2 cups brown sugar
3 eggs, separated
2 cups sifted cake flour 1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon 1 teaspoon cloves
1/2 teaspoon nutmeg 1 cup thick sour cream
Cream shortening and sugar together until fluffy, add beaten yolks. Sift dry ingredients together 3 times and add alternately with cream to first mixture, beating thoroughly after each addition. Fold in stiffly beaten egg whites. Pour into cake pan lined with waxed paper. Bake in moderate oven (350°F.) about 50 minutes. Makes 1 cake (9 inches square).
1 cup shortening
2 cups brown sugar 4 eggs, well beaten
3 cups sifted cake flour
3 teaspoons baking powder 1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1 cup water
1/2 pound figs, finely cut
2 cups chopped raisins
Cream shortening, add sugar gradually and cream until fluffy. Beat in eggs. Sift dry ingredients together 3 times and add alternately with water to creamed mixture. Blend in fruits. Bake in a waxed-paper-lined loaf pan (5 1/2 x 10 inches) in a slow oven (300°F.) about 2 hours.
4 cups sifted cake flour
1 teaspoon mace
1/4 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon baking soda
3 pounds currants
2 pounds seeded raisins
1 pound citron, sliced
2 cups blanched almonds, sliced
1 pound butter
2 cups light brown sugar 9 eggs, separated
Sift flour, spices and soda together 3 times. Mix with fruits and nuts. Cream butter and sugar together until fluffy. Beat yolks until thick and whites until stiff; add to creamed mixture. Add flour-fruit mixture alternately with coffee. Pour into greased pans lined with greased paper. Bake in very slow oven (275°F.) 3 to 4 hours. Rich fruitcake is sometimes steamed 1 hour, then baked for remaining time.