3 1/3 c Cake Flour; sifted
1 ts Baking Powder
1 ts Salt
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Mace
1 c Butter; or shortening
1 c Sugar
6 ea Eggs; well beaten
4 1/2 c Raisins
4 1/2 c Currants
1 c Citron; thinly cut
1/4 c Grape juice
3/4 c Light molasses
Sift flour once, measure, add baking powder, salt, and spices; sift
together three times. Cream butter thoroughly, add sugar gradually,
and cream together until light and fluffy. Add eggs and beat well.
Add fruit, grape juice, and molasses, and mix well. Add flour
gradually, beating after each addition until smooth. Turn into tube
pan, which has been greased, lined with heavy paper, and again
greased. Bake in very slow oven ( 250 F.) 4-1/2 hours, or until done.
Makes 5 1/2 pounds fruit cake. Kate Smith Collection 1940 Published
by General Foods Corp This is the last in a collection of 33 butter
cakes, and their frostings and fillings from an old pamphlet left by
my mother-in-law, Mrs. Mae Keller. Soon I will be working with the
balance of the pamphlet. I hope you have all enjoyed these recipes as
much as I have enjoyed sharing them with you. Note: I have posted 51
recipes in the Kate Smith Collection. If anyone is collecting these
recipes, and does not have 51, you can advise me which ones you do
have, and I will be happy to post any that you are missing.
11/29/91 4:49 PM
Yields
1 Servings