New Britain herald., 1928-01-09
Fruit Cake Recipes
BY SISTER MARY

BI SlSlEh NARY There are rich black fruit cakes, and simple dark fruit cakes and sev- eral varieties of white fruit cakes.
 The rich black cake is the tradi- tional English fruit cake while the simpler dark cake is an economical somewhat modern connection that is delicious but less moist than the black cake.
 Steamng. and then baking insure thoroughly done. moist cake. And fruit cake must be thoroughly done" or it will not keep indefinite ly. If the cake must be baked with out preliminary steaming the loaf should be placed in larger pan of water for all but the last half hour of baking and the oven temperature kept low.
 Much of the work of shredding ci- tron and lemon and orange peels and seeding raising and cracking and picking out nuts that our grand mothers found so tedious and time consuming is done for us. So if time must be saved We can buy much of the fruit prepared in packages.
 Line the cake pans with heavy parchment" paper to prevent crusty corners and edges. A tube pan Is excellent since 1t permits heat to penetrate from the center as well as the outside.
 Rich Black Fruit Cake
 Two cups butter 1 cup light brown sugar. 10 eggs, 1 cup molas- ses, cup grape juice. sweet cider or orange juice. 1 cups flour. tea spoon soda, tablespoon cinnamon. tablespoon allspice, teaspoon cloves, ? teaspoons nutmeg, B. cake bakers chocolate. pounds seeded raisins. l pound seedless raisins, l pound cleaned entrants. pound shredded citron, 1-3 pound candied cherries, 1-c pound candied pineap- pie. 1-4 pound candicd orange peel 1-4 pound candied lemon peel, 1-c cups blanched and shredded al- monds. tablespoons vanilla. tea spoon salt.
 Prepare fruit and almonds. Cut cherries in halves and pineapple in thin slices. If citron and peels must
 be sliced and minced. warm well be- fore cutting. Mix prepared fruits and sift l cup of flour over them. Stir with a fork until thoroughly coated. Cream butter and slowly beat in sugar. Sift in 1 cup of flour
 and beat hard. Add eggs we'll beat cn. Beat hard and add molasses. chocolate melted over hot water and fruit or cider. Mix thoroughly and add remaining flour. mixed and sifted with soda. salt and spices Beat until perfectly blended and smooth. Be sure that the flour 60 a and spices are thoroughly mixed be fore adding to first mixture. Ado prepared fruit and nuts and mi. we'll Turn at once into deep pre-. pared pans and steam three hours
 Remove from steamer and bake for
 ty-five minutes in a slow oven. Conserving the M0isturc Stretch and tie heavy waxed pa per over each loaf of cake to pre- vent moisture from settling on top of the cake during steaming and to prevent the moisture in the fruits from leaving he cake.
 When cake is taken from thn
 ,,1., ol
 cooler or bread board. Pull cloth over pan to completely cover 1t. Let stand fifteen minutes and then lift off the pan. Turn cake right side us and Jet stand until cold. Wrap in heavy waxed paper and keep in q tight tin box until wanted. Allow at ! least three weeks for the cake to ''ripen."
 1 Th" following recipe is based on i an old-time cake known as pork | cake Fruit and nuts are added in generous amounts making ] delici-
 GUS moist cake. No eggs are required and fat salt pork forms the short-
 cning.
 1 EggIcss Fruit Cake One pound fat salt pork. cups 1 boiling water. . cups light brown sl- l gar, l 1-o cups molassos, nutmeg, 2 tablespoons cinnamon. table ! spoon cloves. 1 pound seeded raisns,
 l pound entrants. 1 pound dates, 1-2 { pound citron. 1-2 pound candicd i cherries (optionaD. 2 cups chopped nut meats, 4 tablespoons strong cold
 coffee Gnfusiom. I teaspoons baking 1 powder. l-2 teaspoon soda, s cups ! flour. l tablespoon vanilla. | Remove rind and bits of lean meat from fat pork. Chop fat very i fine and put into large mixing bowl. Pour over boiling water, mix thor ough]y and let stand until cool. The hot water will melt most of the fat. Add sugar and molasses. Mix pre- pared fruit and sift over one cup of flour. Mix well, Mix and sift remain ing flour wit spires. soda and bak- ing powder. Add flour and prepared fruit to first mixture. Stir until