Recipe: Fruit Cake (Superior)

Three pounds dry flour, one pound sweet butter, one pound sugar, three pounds stoned raisins, two pounds currants, three-quarters of a pound sweet almonds blanched, one pound citron, twelve eggs, one tablespoonful allspice, one teaspoonful cloves, two tablespoonfuls cinnamon, two nutmegs, one wine-glass of wine, one wine-glass of brandy, one coffeecupful molasses with the spices in it; steep this gently twenty or thirty minutes, not boiling hot; beat the eggs very lightly; put the fruit in last, stirring it gradually, also a teaspoonful of soda dissolved in a tablespoonful of water; the fruit should be well floured; if necessary add flour after the fruit is in; butter a sheet of paper and lay it in the pan. Lay in some slices of citron, then a layer of the mixture, then of citron again, etc., till the pan is nearly full. Bake [Pg 291]three or four hours, according to the thickness of the loaves, in a tolerably hot oven, and with steady heat. Let it cool in the oven gradually. Ice when cold. It improves this CAKE very much to add three teaspoonfuls of baking powder to the flour. A fine wedding CAKE recipe.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)