3/4 c. raisins
1/2 c. milk
3/4 c. currants
2 c. flour
1/2 c. finely cut citron
1/2 tsp. soda
1/2 c. butter
1 tsp. cinnamon
3/4 c. sugar
1/2 tsp. allspice
2 eggs
1/4 tsp. nutmeg
1/2 c. molasses
1/4 tsp. cloves
First prepare the fruits for the cake. Cream the butter, stir in the
sugar gradually, add the eggs unbeaten, and continue beating. Add the
molasses, milk, and flour with which the soda and spices have been
sifted, and then fold the fruits, which have been prepared, into this
mixture. Another way of adding the fruit is to pour a layer of the cake
mixture into the cake pan, sprinkle this generously with the fruit, then
another layer of dough and another layer of fruit, and finally a layer
of dough with just a little fruit sprinkled on top. Whichever plan is
followed, prepare the pan by covering the bottom with 1/2 inch of flour
and then placing a piece of greased paper over this. This heavy layer of
flour prevents the cake from burning. Put the cake in a very moderate
oven and bake for about 2 hours. If a fruit cake without a heavy crust
is desired, the mixture may be steamed for 3 hours in an ordinary
steamer and then placed in the oven just long enough to dry the surface.
82. WHITE FRUIT CAKE.--While dark fruit cake is popular with the
majority of persons, white fruit cake has been coming into favor for
some time and is now made extensively. It contains a larger variety of
fruit than the dark cake and nuts are also used. Cake of this kind may
be baked in the oven or steamed.