Crisco Fruit Cake
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Cream shortening and sugar together, add well-beaten eggs, and beat for five minutes.
Add coffee, baking soda mixed with molasses, brandy, and flour sifted with salt and spices.
Add raisins, currants, dates, cherries cut in halves, and nuts.
Mix carefully, turn into a greased and paper-lined cake tin.
Bake at 350°F for two and a half hours.
Original recipe, verbatim
Crisco Fruit Cake
}4 cupfuls Crisco 1 lb. seeded raisins
2 cupfuls sugar 1 lb. glace cherries
4 cupfuls flour 1 teaspoonful baking soda
6 eggs 1 teaspoonful salt
1 wineglassful brandy 3^ cupful New Orleans
yi lb. blanched and chopped molasses
almonds }4 cupful cold black coflFee
^2 lb. English walnut meats 1 teaspoonful grated nutmeg
(broken in small pieces) 2 teaspoonfuls powdered
J4 lb. stoned and chopped dates cinnamon
1 lb. currants 1 teaspoonful powdered cloves
Cream Crisco and sugar together, add eggs well beaten, beat five
minutes, then add coflFee, soda mixed with molasses, brandy, flour sifted
123
Cakes
with salt and spices. Now add raisins, currants, dates, cherries cut in
halves, and nuts. Mix carefully and turn into Criscoed and papered tin
and bake in moderate oven two and a half hours. Brandy may be omitted.
Sufficient for one large cake.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.