Fruit Cake No. 1

2 cupfuls brown sugar

1 cupful sour cream or milk 1 cupful chopped nuts 1 cupful chopped raisins flour

3 eggs

1 teaspoonful soda

1 teaspoonful cinnamon

1 teaspoonful cloves

1/2 teaspoonful nutmeg

1 teaspoonful salt

1 teaspoonful baking powder

Mix beaten eggs and sugar, add milk to which soda dissolved in little water has been added, nuts, salt, spices, flour in which baking powder has been sifted, and pour one-half this mixture into buttered pan, stir fruit into the other half and pour over first half in pan.

Fruit Cake No. 2

1/2 lb. chopped English walnuts 1 cupful sugar

1/2 lb. chopped pecans 6 eggs

1/2 lb. chopped almonds 2 cupfuls flour

1/2 lb. chopped citron 1 teaspoonful nutmeg

1 lb. currants 1 teaspoonful cinnamon

1 lb. raisins 1 teaspoonful allspice

1 cupful warm molasses 1 teaspoonful cloves

1/2 cupful wine (or fruit juice) 1/4 teaspoonful soda

1 cupful butter 1 1/2 tablespoonfuls orange juice 1 1/2 tablespoonfuls lemon juice

Cream butter and sugar, add beaten yolks, molasses containing soda dissolved in little water, flour, spices, nuts and wine. Dip the fruits in flour, pour half the cake mixture in the buttered tin, stir the floured fruits into the other half of batter and pour over batter in tin. Steam one and one-half hours and bake twenty minutes, or bake slowly about two hours.

When cold, wrap in paraffin paper, or keep in a box with a fresh apple.