Recipe - Berkshire Fruit Cake

3 1/3 cup Cake Flour; sifted
1 teaspoon Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
One half teaspoon Cloves
One half teaspoon Mace
1 cup Butter; or shortening
1 cup Sugar
6 Eggs; well beaten
4 One half cup Raisins
4 One half cup Currants
1 cup Citron; thinly cut
One fourth cup Grape juice
Three fourths 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.)
4One half hours, or until done. Makes 5 One half 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 motherinlaw, 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini