San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-12-21
Table Talks
Fruit Cake !,
By Mildred Kitchen
makes five Pounds.

One cup butter.
Six eggs.
Three teaspoons each mixed spices
Cinnamon, mace, nutmeg.
Three-fourths teaspoon salt.
One and q half cups seeded raisins.
One cup currants or seedless raisins.
One-half cup dried pears,
One-half cup dried apricots.
One.fourth cup dates. -
One-fourth cup candied orange peel.
Two tablespoons candied lemon peel.
One-half pound citron.
One-half cup candied cherries.
Juice Of one lemon.
Four tablespoons orange juice.
-Four tablespoons grape Juice.
Blanched almonds. red maraschino
cherries and green creme de menthe
cherries for garnishing.
The above list of ingredients seems
formidable, but it Is the variety OF
fruits which gives 1t its special char
acter and 1t is we'll worth the trouble.
Be sure the currants are washed
well and drained we'll on a towel.
Good, "wormless" currants are some
times hard to get, so be cautious. They
are washed thoroughly to remove grit.
Grind or chop all the fruits except
the citron, which is best il sliced very
thin. Combine the sifted flour, salt
and spices with the fruits till they are
oil coated and separate.
Cream butter and sugar; add peat-
en- egg yolks and mix well. Add fruit
Juices and fruit and flour mixture.
Mix thoroughly. So
Line the creased pan or pans with
creased paper well fitted in. On the
top arrange the almonds and cherries
in any desired pattern. o
Bake in q slow oven, about Zoo-
275 degrees, for three hours. PANT
with any good tart jelly one-half hour
before taking from oven. ibis fills
two loaf pans eight inches by four
inches.
1t can also be baked in pound cot
fee tins. in which form it is very suit
able for gifts. In that case the time
of baking will be reduced to two and
one-half to three hours, and the tenn
porature raised to 275-300. Remember
to watch the gas and not let It go
far above or far below the proper
degree if you have no oven regu-
lator.
ENGLISH FRUIT CAKE.
Two and one half cups sugar.
Two cups best grade Of shortening
or butter.
Ten eggs. Ea'rr
One-half cup grape juice. =,
Five cups flour.
Two tablespoons mixed spices. (Ciu'
namon and mace are good.
One pound citron. II
One pound currants.
One pound seedless raisins.
Three pounds seeded raisins.
One pound assorted dried fruit as
desired.
A--Cream, sugar and fat together.
Add beaten yolks and cream again
thoroughly. Add grape juice.
B-Sift spices, flour and soda to-
gcther. Thoroughly mix this with
the fruits till all is coated.
C-Combine A and r. Fold in
stiffly beaten whites. Bake in one
large pan or two medium pans three
hours at $50 to 275 degrees. Slightly
grease the pan and put creased fit
ted piece of wrapping paper in the
bottom. One-half hour before remov-
ing from the oven paint the top sur
r. - Az ool,a Nth ouu onod ts ri
jelly for glaze.
Note-Nuts may be used. but the
cake does not keep SO well.
WHITE FRUIT CAKE.
One cup sugar.
Two-thirds cup shortening.
Cream these well together.
Add two tablespoons of milk and
ono teaspoon vanilla.
Sift together the following:
One and a half cups flour.
Half teaspoon salt.
One-quarter teaspoon soda.
One teaspoon baking powder.
Thoroughly stir another half cup az
flour through the following fruits and
nuts:
Two cups mixed light colored fruits
including candied cherries, candied
pineapples, citron, candied orange and
lemon peel. D..
One cup blanched almonds, sliced
very thin.
One-h half cup fresh thinly sliced or
grated cocoanut.
Now add flour mixture to fat and
sugar mixture, stir in fruits and last
ly fold in the stiffly beaten whites Of
six eggs.
Bake in a loaf pan in slow oven
for one and n quarter hours.
Note-Dried cocoanut may be used
&c soa kod In milk md we'll drainad ha-