FRUIT CAKE BY MEASURE. (Excellent.)

Original Ingredients

• Two scant teacupfuls of butter
• three cupfuls of dark brown sugar
• six eggs, whites and yolks beaten separately
• one pound of raisins, seeded
• one of currants, washed and dried
• half a pound of citron cut in thin strips
• half a cupful of cooking molasses
• half a cupful of sour milk
• half a grated nutmeg
• one tablespoonful of ground cinnamon
• one teaspoonful of cloves
• one teaspoonful of mace
• a wine-glass of brandy
• four cupfuls of sifted flour
• a level teaspoonful of soda
• two heaping tablespoonfuls of flour (for fruit)

Original Instructions

1. 1

   Stir the butter and sugar to a cream, add to that half a grated nutmeg, one tablespoonful of ground cinnamon, one teaspoonful of cloves, one teaspoonful of mace, add the molasses and sour milk.

2. 2

   Stir all well; then put in the beaten yolks of eggs, a wine-glass of brandy; stir again all thoroughly, and then add four cupfuls of sifted flour alternately with the beaten whites of eggs.

3. 3

   Now dissolve a level teaspoonful of soda and stir in thoroughly.

4. 4

   Mix the fruit together and stir into it two heaping tablespoonfuls of flour; then stir it in the cake.

5. 5

   Butter two common-sized baking tins carefully, line them with letter paper well buttered, and bake in a moderate oven two hours.

6. 6

   After it is baked, let it cool in the pan. Afterward put it into a tight can, or let it remain in the pans and cover tightly.