*  Exported from  MasterCook  *
 
                      BERKSHIRE FRUIT CAKE :::GWHP32A
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/3   c            Cake Flour -- sifted
    1       t            Baking Powder
    1       t            Salt
    1       t            Cinnamon
      1/2   ts           Cloves
      1/2   ts           Mace
    1       c            Butter -- or shortening
    1       c            Sugar
    6       ea           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. 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
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving