Monday, August 13, 2012

English Fruit Cake

Written in my Great-Grandmother's Cook Book in 1919

1 pound of Seeded Raisins

1 pound of Currants

1/2 pound of sliced Candied Citron

1/4 Pound of sliced Candied Grapefruit

1/4 pound of Orange Peel

1 Package of Dates

1/2 Cup of Candied Cherries or Pineapple

2 Cups of Flour

1 1/2 teaspoon of Cinnamon

1/2 teaspoon of Mace

1 teaspoon Nutmeg

1 teaspoon of Allspice

3/4 teaspoon of Salt

1 Cup of Butter

6 Eggs Beaten

1 Cup of Sugar

Juice of 1 Lemon

1/4 Cup of Grape Juice

1/4 pound of Almond Meats

2 ounces Candied Cherries

Wash raisins and currants and drain.

Put raisins through food chopper. Pit dates and cut with scissors into cross-wise slices.

Mix dried and candied fruits and sliced fruit peel.

Mix and shift flour, salt and spices.

Sift over fruit and mix with fingers.

Cream butter and sugar gradually.

Add beaten eggs.

Stir in fruit and flour mixture alternately with fruit juices.

Mix thoroughy.

Place batter in pans which have been well greased and lined with wax paper.

Bake inslow 275 degree oven for 11/2 hours or steam for 3 1/2 hours and dry in a slow oven for one hour.

Yild 6 Pound Cake.

Brush surface with a glaze made by mixing 2 tablespoons of Molasses with 1/2 cup of water.

Decorate with toasted Almonds and Candied Cherries.

Chocolate Walnut Dollars

Written in My Great-Grandmother's Recipe Book in 1925

2 1/2 Cups of sifted Flour

2 teaspoons of Double-Acting Baking Powder

1/4 teaspoon of salt

1/2 teaspoon od Cinnamon

1/2 cup of softened butter

1 cup of Sugar

1 Egg

Two squares of unsweetened Chocolate melted

1/2 cup of chopped Walnut meats

1 teaspoon of Vanilla

2 Tablespoons of Milk

Sift flour once, measure, add baking powder, salt and cinnamon and sift again.

Combine butter, sugar, egg and chocolate beating thoroughly.

Add nut and vanilla.

Add flour, alternately with milk, mixing well.

Place on wax paper.

Chill overnight, or, until firm enough to slice.

Cut into 1/8 inch slices.

Bake on ungreased baking sheet in hot oven 400 degrees 8 minutes.

Makes four dozen.

White Pound Cake

This is an old recipe from my Great-Grandmother's favorite recipes book. It sounds good and the date I found she put in her book was 1929.

1 Pound of Flour

3/4 pound of butter

1Pound of Sugar

16 Egg whites

Flavor to taste

Sift flour into large bowl add sugar and stir well. Then add butter and blend together until creamy. Slowly add the egg whites until blended well. Then add flavor to taste.

There are no instructions as to how long to cook. I suppose they still used wood stoves then.

Have fun if you try this one---I will try it one day soon.