Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/3 c Cake Flour -- sifted
1 t Baking Powder
1 t Salt
1 t 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
