Potpourriprinted page 84
ENGLISH FRUIT CAKE
Jim Douglas, President W.S.C.A. / Chef Instructor, Washington State Reformatory, W.S.C.A.
MAKES ONE (1) CAKE.
Ingredients
- SIFT TOGETHER THREE (3) TIMES THEN ADD TO BUTTER MIX.
- 14 oz. FLOUR
- 1 TSP. BAKING SODA
- 1 1/4 TBLS. CINNAMON
- CREAM TOGETHER (BUTTER MIX)
- 8 oz. BUTTER
- 12 oz. SUGAR
- 3 oz. MOLASSES (TREACLE)
- 9 oz. MILK
- 8 WHOLE EGGS
- MIX AND WASH ALL THE FRUIT THEN ADD TO FLOUR AND BUTTER MIX.
- 1 lb. RAISINS
- 8 oz. CURRANTS
- 4 oz. CANDIED LEMON PEEL
- 4 oz. CANDIED ORANGE PEEL
- 8 oz. GLAZED RED CHERRIES
- 4 oz. CHOPPED WALNUTS
- 4 oz. PECANS
- 4 oz. RUM OR BRANDY
Method
- LINE FRUIT CAKE PAN WITH PARCHMENT PAPER, OR BUTTER PAPER, PUT MIX IN PAN COVER TOP WITH PAPER AND BAKE AT 300 DEGREES FOR 2 1/2 HOURS
Note from the transcription
The ingredients are printed in three ruled blocks, each introduced by an instruction line; those instruction lines are retained in the ingredients array as printed.