The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1892-12-08
CHRIsTMAs CAFES.
Recipes For Rich Holiday NIorSols-A
Fine Plum Cake

Fine Plum Cake
H@pe's Ba=ar
Many rich cakes improve with age,
and it has always been the custom with
the best Southern housekeepers to
make their Christmas cakes several
weeks in advance OF the holidays. The
following recipes are among the best
used:
Christmas Plum Cake.-Cream one
pound OF butter and one pound OF su:
gar together; add the beaten yolks OF
eighteen eggs, one gill Of molasses, one
poundEof sifted flour, six tablespoon
fuls Of coarse flour, and one wine-glass
OF brandy, beat all together for five
| minutes. Add three pounds Of seeded
raisins, one pound Of dried currants,
half pound each of almonds and sliced
citron, well Toured, two ounces OF graf
ed cocoanut, one tablespoonful each OF
ground allspice, mace and cloves. and
two grated nutmegs; lastly, add the
beaten whites OF the eggs. Mix well,
pour in one large or two small cake
moulds, and bake in moderate oven
for six hours; ornament when cold with
fancy sugar plums and q wreath OF
holly. ..
Christmas Black Cake-Cream three
pounds OF brown sugar and three
pounds OF butter together; sift in three
pounds of flour; beat twenty-eight eggs
separately and add, with five pounds OF
seeded raisins, four pounds of dried
currants, one pound OF sliced citron,
one ounce each of cinnamon and nut
meg, half an ounce Of mace, cloves and
allspice, with u glass OF blackberry
wine. Mix and boat we'll. Turn into a
very large cake mold and bake for Six
hours. This cake will keep for years.
Christmas Fruit Cake Ia creole recipe)
Take a pound OF butter, pound OF
powdered sugar, fifteen eggs, pound
Of sifted flour, a pound and a hall OF
raisins, half pound OF currants, half a
pound OF citron, half pound each OF
candied cherries, orange and lemon
peel, one grated nutmeg, half table.
spoonful each of ground cinnamoniand
mace; a teaspoonful each OF ground
cloves and ginger, two tablespoonful
OF rum, and the juice of two lemons.
Seed the raisins; wash AND dry the cur,
rants; slice the citron, orange, and
lemon peel thin; beat the butter to a
cream; add the sugar; beat the eggs un-
til very light, and add. them to the but
ter and sugar, then gradually sftih the
flour. Mix all tho fruit together and
flour well. Mix the spices in the batter !;
add the fruit; mix thoroughly; add the
rum and lemon juice; beat again. Line
a large cake pan with creased paper,
turn in the batter, and bake in very
slow oven for four hours. When done
Remove carefully from the pan; let cool.
Ice and ornament the top with candted
cherries, strawberries, or other small
candied fruit.
New Years Cake-Cream one and a
half pounds OF butter and one and a
half pounds OF powdered sugar; beat
well together. Beat fifteen eggs, and
add, with pound and hall of sifted
flour and three teaspoonfuls OF baking
powder; grate two lemons in half tea
cup OF molasses, and add the batter,
with two pounds Of hnely chopped al
monds, two pounds Of seeded raisins
and one pound OF sliced citIon. Turn
in cake med and bake two hours in
q moderate oven.
Holiday Cake-Blanch three-quarters
OF pound Of shelled almonds and slice
in halves; chop half pound OF citron ;
mix them together and roll in sifted
-four; add to six well-beated eggs and
three.quarters of pound OF sugar; mix
we'll and sift in u pound OF flour. But
ter long shallow cake pans, put the bat
ter in them, and bake in quick oven:
When done, take out, roll in sugar and
finely pounded almonds. Put away in
tight tin box, and these cakes will
keep for a year.
White Fruit Cake.-Cream one pound
OF butter and one pound OF powdered
sugar together; add the beaten yolks OF
sixteen eggs, and pound OF sifted flour
with two toaspoonfuls Of baking.pow-
der. Slice three pounds Of citron, blanch
one pound OF almonds, and crate one
cocoanut; add to the batter, with the
stiffly beaten whites OF the eggs. Line a
cake pan with creased paper, turn in
the mixture, and set in amoderate oven.
Bake slowly for two hours; when cold,
ice with cocoanut frosting. Ii kept in a
close tin box, this cake will keep two or
three weeks.