This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 pound fat pork, chopped fine
2 cups (1 pt.) boiling water
1 cup (14 ozs.) molasses or honey
2 cups (1 lb.) seeded raisins
2 cups (12 ozs.) Sultana raisins 4 cups (1 lb.) currants 1 tablespoon powdered cinnamon 1 tablespoon powdered cloves
1 tablespoon powdered allspice
1 tablespoon powdered nutmeg 3 cups (3/4 lb.) flour
2 cups (1/2 lb.) barley flour 1 tablespoon soda
1 tablespoon baking powder
2 cups (12 ozs.) brown sugar 1/2 teaspoon salt
Dissolve pork in water, allow to cool, add molasses, fruit, flours sifted with spices, soda, baking powder, salt, and sugar. Mix well, turn into greased and papered cake pan, and bake in moderate oven three and one half hours. This cake keeps well.
If liked, one half pound each of chopped dates and figs, one fourth pound each shredded citron, chopped nuts, and candied cherries may be added.
Fruit Cake without Eggs
2 cups (1/2 lb.) flour
2 cups (1/2 lb.) corn flour
3/4 cup (6 ozs.) butter substitute
2 cups (12 ozs.) brown sugar
1 1/2 cups (3/4 pt.) sour milk
1 1/2 teaspoons baking soda 2 cups (1 lb.) seeded raisins 1 teaspoon powdered cinnamon 1 teaspoon powdered cloves 1 teaspoon powdered nutmeg
1 teaspoon powdered allspice
Sift flours into a bowl, cut and rub in butter substitute, add soda, sugar, milk, raisins, and spices. Mix and turn into a greased and floured cake tin. Bake one hour in moderate oven.
If liked, cover with boiled frosting.