Berkshire fruit cake :::gwhp32a

Yield: 1 Servings

Measure Ingredient
3⅓ cup Cake Flour; sifted
1 teaspoon Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
½ teaspoon Cloves
½ teaspoon Mace
1 cup Butter; or shortening
1 cup Sugar
6 eaches Eggs; well beaten
4½ cup Raisins
4½ cup Currants
1 cup Citron; thinly cut
¼ cup Grape juice
¾ cup Light molasses

Sift flour once, measure, add baking powder, salt, and spices; sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well.

Add fruit, grape juice, and molasses, and mix well. Add flour gradually, beating after each addition until smooth. Turn into tube pan, which has been greased, lined with heavy paper, and again greased. Bake in very slow oven ( 250 F.) 4-½ hours, or until done.

Makes 5½ pounds fruit cake. Kate Smith Collection 1940 Published by General Foods Corp This is the last in a collection of 33 butter cakes, and their frostings and fillings from an old pamphlet left by my mother-in-law, Mrs. Mae Keller. Soon I will be working with the balance of the pamphlet. I hope you have all enjoyed these recipes as much as I have enjoyed sharing them with you. Note: I have posted 51 recipes in the Kate Smith Collection. If anyone is collecting these recipes, and does not have 51, you can advise me which ones you do have, and I will be happy to post any that you are missing.

11/29/91 4:49 PM

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