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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Berkshire Fruit Cake

Recipe Tags: Fruit Recipes

Date Added: January 04, 2014


3 1/3 Cups Cake Flour 3 1/3 Cups Cake Flour sifted
1 Teaspoon Baking Powder 1 Teaspoon Baking Powder
1 Teaspoon Salt 1 Teaspoon Salt to 1 ts
1 Teaspoon Cinnamon 1 Teaspoon Cinnamon (or more, to taste)
1/2 Teaspoon Cloves 1/2 Teaspoon Cloves (up to 6)
1/2 Teaspoon Mace 1/2 Teaspoon Mace optional
1 Cup Butter 1 Cup Butter or shortening
1 Cup Sugar 1 Cup Sugar confectioner'
6 Unit Eggs 6 Unit Eggs well beaten
4 1/2 Cups Raisins 4 1/2 Cups Raisins soaked for an hour in:
4 1/2 Cups Currants 4 1/2 Cups Currants or raisins
1 Cup Citron 1 Cup Citron thinly cut
1/4 Cup Grape 1/4 Cup Grape juice
3/4 Cup Light Molasses 3/4 Cup Light molasses unsulfured
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1. Sift flour once, measure, add baking powder, salt, and spices; sift together three times.

2. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

3. Add eggs and beat well. Add fruit, grape juice, and molasses, and mix well.

4. Add flour gradually, beating after each addition until smooth.

5. Turn into tube pan, which has been greased, lined with heavy paper, and again greased.

6. Bake in very slow oven ( 250 F). 4-1/2 hours, or until done.

7. 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.

8. Mae Keller. Soon I will be working with the balance of the pamphlet.

9. I hope you have all enjoyed these recipes as much as I have enjoyed sharing them with you.

10. Note: I have posted 51 recipes in the Kate Smith Collection.

11. 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.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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