fruit cake
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1861)
Ingredients:
Instructions:
Ingredients:
1 lb. butter
1 lb. sugar
8 eggs seperated
1-1/2 lb. flour
1 teacup of cream
1 wineglass of brandy
1 wineglass of wine
1 nutmeg
1 tsp. mace
1 tsp. cloves
2 tsp. cinnamon
1 salt-spoon salt
3/4 lb. raisins
3/4 lb. currants
1/2 lb. citron
2 tsp. yeast powder
Instructions:
Take one pound of butter and one pound of sugar, and beat them together with the yelks of eight eggs; beat the whites seperately; mix with these one and a half pound of flour, one teacupful of cream, one wineglassful of brandy and one of wine, one nutmeg, one teaspoonful of mace, one teaspoonful of cloves, two teaspoonfuls of cinnamon, one salt-spoonful of salt, three-quarters of a pound of raisins, stoned, three-quarters of a pound of currants, half a pound of citron; mix with the flour two teaspoonfuls of yeast powder.
christmas cake
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1863)
Ingredients:
Instructions:
Ingredients:
2 lbs. flour
16 oz. loaf-sugar
2 lbs. fresh butter
18 eggs
4 lbs. currants
8 oz. almonds
8 oz. citron
1 lb. orange and lemon peel candied
1 gill pale brandy
1 large nutmeg grated
1/2 oz. Allspice
1/4 oz. mace
1/4 oz. coriander
1/4 oz. ginger well ground
1/4 oz. cinnamon
Instructions:
To two pounds of flour well sifted unite
Of loaf-sugar ounces sixteen;
Two pounds of fresh butter, with eighteen fine eggs,
And four pounds of currants washed clean;
Eight ounces of almonds well blanched and cut small,
The same weight of citron sliced,
Of orange and lemon peel candied one pound,
And a gill of pale brandy uniced;
A large nutmeg grated; exact half an ounce
Of Allspice, but only a quarter
Of mace, coriander, and ginger well ground,
Or pounded to dust in a mortar.
An important addition is cinnamon, which
Is better increased than diminished;
The fourth of an ounce is sufficient. Now this
May be baked four good hours till finished.
Notes: This recipe makes about 24 pounds. It is for a large crowd. Gill: A liquid measure equal to 1/4 pint. Loaf sugar: A conical mass of concentrated sugar.
fruit cake
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1865)
Ingredients:
Instructions:
Ingredients:
5 cups flour
2 cups sugar
2 cups butter
1 cup of liquid, equal quantities of...
brandy
milk
molasses
4 eggs
2 lbs. raisins
citron
currents are optional
1 tsp. saleratus
spice to taste
cloves
cinnamon
nutmeg
Instructions:
Five cups of flour, two of sugar, two of butter, one of liquid, about equal quantities of brandy, milk, and molasses, four eggs, two pounds raisins, citron, currents if you choose, one teaspoon saleratus, spice to taste, cloves, cinnamon, nutmeg.
fruit cake
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1865)
Ingredients:
Instructions:
Ingredients:
2-1/2 cups dried apples
1 cup sugar
1/2 cup cold coffee
1 cup sugar
2 eggs
1/2 cup of butter
1 nutmeg
1 tsp. of soda
cinnamon
spices
Instructions:
Two and a half cups dried apples stewed until soft; add one cup of sugar; stew a while longer, and chop the mixture, to which added one half cup of cold coffee, one of sugar, two eggs, a half cup of butter, one nutmeg, one teaspoonful of soda, and cinnamon and spices to taste.
Notes: This recipe need about 2 cups of flour to hold it together. Also bake until knife inserted comes out clean. I would guess a 350 degree oven. This one you probably have to experiment with to get cake moist and tasty.
December is National Fruitcake Month. For me, I must have fruitcake at Christmas but a nice moist one.
These recipes for fruitcake during Civil War era are from "Godey's Lady's Book".
Last edited by a moderator: