Berlshire Fruit Cake 3 1/3 c Cake Flour; sifted
1 ts Baking Powder
1 ts Salt
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Mace
1 c Butter; or shortening
1 c Sugar
6 Eggs; well beaten
4 1/2 c Raisins
4 1/2 c Currants
1 c Citron; thinly cut
1/4 c Grape juice
3/4 c 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.) 4-1/2 hours, or until done.
Makes 5 1/2 pounds fruit cake.
Berlshire Fruit Cake printer friendly version located here.
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