Perth Amboy evening news., 1923-11-28
Sister Mary Tells
How To Make
Tasty Fruit Cake

four p%crsons.)
While baking the Christmas fruit
cake for yourself why not make
enough TO include in the Christmas
baX that must IN sent to some mem
Der of the family away from home2
Homemade cake at the holiday
season has a strong appeal to per-
o II not at home.
Brandy always was considered
necessary in fruit cakes to make
them keep and ripen. Although the
brandy had nothing to do with the
Keeping it did aid in the "ripen-
ing There is no substitute that
will give the flavor to a fruit cake
that the continued dampening with
brandy impaired. However, strong
coffee and grape juice used in fruit
cake in place of milk will make n
moist, delicious cake that will keep
indefinitely.
Long slow baking insures good
keeping.
Fruit cake is made with or with
out eggs. The cake with eggs Is or
course richer than the one without.
O~ld-fashioned pork cake requires
neither butter nor eggs, but keeps
well and is moist and delicious. The
more fruit and nuts in the cake the
better.
Pork Cake
One pound fae salt pork, , cups
boiling water, , cups brown sugar.
l cup molasses, l tablespoon eac1
cloves and nutmeg, 2 tablespoons
cinnamon, l pound raisins, l pound
currants, "a pound citron, 2 cups
nut meats, 4 tablespoons strong cold
coffee, 3 teaspoons baking powder,
"a teaspoon soda, s cups flour, l
tablespoon vanilla.
Remove rind and any bits of lean
meat from salt pork. Chop very line
and pour over boiling water. Min
we'll and let stand until lukewarm.
stone raisins. Clean and dry cur
rants. Shred citron. Mix fruit with
one cup flour. Mix and sift remain
ing flour with baking powder ano
soda. Add fruit and spices to sugar
and molasses combined with Fat ana
water. Add coffee and vanilla. Mix
well and stir in flour and nuts. Mix
Thoroughly. Be sure the flour Is
| evenly mixed through the whole
mixture. Turn into a large pan llned
with buttered paper and bake In a
slow oven two and one-haf tours
This is a cheap, delicious cake
we'll worth baking. More fruit ami
nuts can be added if wanted.
The ingredients for a fruit cake
should be weighed. Eggs vary in
size, different brands of flour vary
in weight per cup and brown sugar
is as variable. But as comparatively
few housekeepers indulge IN Kat
chen scales this rule is changed
from pounds to cups.
Fruit Cake
Two cups butter, , % cups light
brown sugar, 8 large eggs, 4 cups
pastry flour or ga cups bread Hour
(both measured after sitting once),
y Gun strong cold coffee, 2 pounds
raisins, . pounds currants, " pound
candied cherries, / pound c%itron. "A
pound candied orange peel, 4
pound eandied lemon peel, II pot.'d
or 2 cups blanched and chopped al
monds, 2 tablespoons cinnamon, J
tablespoon cloves, / nutmeg, IL
teaspoons soda. / tablespoon an
lila. -
Cream butter and slowly beat II
sugar. Separate yolks from whites
| of eggs and beat yolks until thlcl
and lemon colored and whites unit
stiff and dry. Add to first mixture
The raisins should be seeded ant
chopped, the currants cleaned ant
dried. the cherries cut in SINAI
niecos. the citron sliced thin ant
shredded and the candied peels Gu
in tiny pieces before the cake Il
mixed. Mix chopped fruits with one
| and one-half extra cups OF tlour
Add flour and coffee alternately tt
first mixture. Add prepared frul'
and nuts, spices and vanilla. DIS
solve soda in molasses and add the
last thing. Mix the cake well after
the addition of each ingredient
Turn into well oiled and Toured
deep cake pans, ove with buttereu
naper and steam three hours and
hoke one and one-half hours in q
slow oven. Or the cake is baked
four hours in a very slow oven. The
nutmeg of course is grated before
using. You will like your fruit cake
muI better If it is steamed ahu
baked rather than simply baked
Tbe cake will be moister and th'
fruits and spices blended perfectly
The molasses and coffee can DC
reduced to one-half cup of each n
a glass of currant jelly added u
the rule.
This rule makes three loaYes.
A square of fruit cake neatly
,yranned in oiled paper and then N
the sparkling glazed paper that
60 attractive, tied with a big REQ
ribbon bow with a sprig Of holly
makes a charming gift for anyone
Fr1it cake IS the special Christmas
cake quite as full of Christmas splrl'
as it is Of sugar plums.'
downright. 1928, NEA Service lhc''