The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1892-12-10
Christmas Cakes.


"J AiSh CaheS lihpioNe WIN aSe, anu
it has always been 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
ChristDidS Plum Cdke.-Cream one
pound of butter and one pound of sugar
together; add the beaten yolks of eighteen
eggs, one gill of molasses, one pound Of
siited flour, six table-spoonfnIs of coarse
-four, and one wineglass of brandy; beat all
together for five minutes. Add three
pounds Of seeded raisins, one pound Of
dried currantS, half a pound each of almonds
and sliced citron, well Toured, two ounces
of grated cocoanut, one tablespoonful each
of ground allspice, mace, and cloves, and
two grated nutmeSs; lastly, add the beaten
whites of the eggs. Mix well, pour in one
large or two smaller cake mOulds, aud bake
in a moderate oven for six hours; ornament
when cold. with fancy sugar plnms and a
wreath of holly.
Christmas Black GaEe-Cream three
pounds of brown sugar and three p ounds
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 ctron, one ounce each of cinnamon
and nutmeg, half an ounce Of mace, cloves,
and allspice, with glass of blackberry
wine. Mix and beat well. Turn into Il
very large cake mould, and bake for six
hours. This cake will keep for years.
Christmas Fruit Cake Ia creole re-
cipe).-Take a pound of butter, pound
of powdered sugar, fifteen eggs, a pound
of sifted -four, pound and half of raisins,
half pound of currants, half pound of
citron, half pound each of candied cherries,
orange and lemon peel, one grated nutmeg,
half tablespoonful each of ground Gin
namon and mace; Il teaspoonful each of
ground cloves and ginger two table-spoonfuls
of rum, and the juice of two lemons. Seed
the raisins; wash and dry the currants; slice
the citron, orange and lemon peel thin; beat
the butter to ii cream; add the sugar; beat
the eggs until very light, and add them to
the butter and sugar, then gradually siit
in the -four. Mix all the fruit together and
-four well. Mix the spices in the batter;
add the fruit; mix thoroughly; add the rum
and lemon juice; beat again. Line 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 candied cherries, Strawberries, or
other small candied fruit
NelG- Years Cakc-Cream one and a
half pounds of butter and one aud half
pounds of powdered sugar; beat well togeth-
er Beat fifteen eggs, and add, with pound
and half of sifted -four and three teas
poonfuls of baking-powder; CRATE two lemons
in half teacup of molasses and add the
butter, with two pounds of finely chopped
almonds, two pounds of seeded raisins, and
one pound of sliced citron. Turn in a cake
mould. and bake two hours in a moderate
oven.
Holiday Cdke.-Blanch three quarters
of pound of shelled almonds, and slice in
halves, chop half pound of citron; mix
them together and roll in sfted -four add
to six wellbeaten eggs and three-quarters
of pound of sugar; mix well, and sift in
pound of -four Butter long shallow cake
pans, put the batter in them, and bake in
a 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.
Whte Fruit Cdke.-Cream one pound
of butter and one pound of powdered sugar
together; add the beaten yolks of sixteen
eggs, and pound of sifted -four with two
teaspoonfuls of baking powder Slice three
pounds ofcitron, blanch pound ofalmonds,
and CRATE one cOcoanut; add to the batter,
with the stifly beaten whites of the eggs.
Line a cake pan with CREASED paper, turn
in the mixture, and set in moderate oven.
Bake slowly for two hours; when cold, ice
with cocoanut frosting. IF kept in a close
tin box, this cake will keep Two or three
weeks