This cake weighs over 1 6 pounds and when baked in one cake will half fill a medium sized dish pan, which has been fitted with a large baking powder can inverted, for a stem. Grease the pan heavily, fit with paper which has also been well greased and floured. This will keep cake from forming hard crust or burning. Never bake fruit in granite as it makes the crust too hard. If baked in several pans, steam cakes two hours, place in hot oven and bake very slowly until done.

Ingredients

One lb. butter, 2 lbs. brown sugar, 6 eggs, 1 pt. New Orleans molasses, 10 cups flour. Into 8 cups of the flour put the following all cut coarsely, 1 teaspoon cloves, 2 teaspoon cinnamon, 1 teaspoon soda, (put into molasses) 3 teaspoons baking powder, 2 lbs. raisins, 2 lbs. currants, ½ lb. citron, ½ lb. almonds (blanched and split lengthwise) 1 lb. figs, ¼ lb. candied lemon peel, ¼ lb. candied orange peel, ½ lb. candied cherries, ½ lb. candied pineapple, 1 lb. dates, 1 lb. English walnuts, 1 cup pecan meats, 1 wine glass water. Bake 5 hours very slowly. Keep pan of water in oven all the while. - Mrs. F. H. Putnam.

Fruit Cake

1 lb. of fine granulated sugar,

1 lb. of eggs, 10 large ones,

1 lb. of English currants,

1 nutmeg,

1 cup of sorghum molasses,

1 lb. of butter,

2 lbs. seeded raisins, ½ oz. mace,

10 cts. citron, chopped fine, 1 teaspoon each of cinnamon, allspice and cream of tartar.

One-half teaspoon soda dissolved in a little water. Enough flour to make dough a little stiffer than common cake, before adding fruit. Bake slowly two hours, or until it doesn't stick to a straw. This makes two cakes. - Emeline Bacon.