Old Time Fruit Cake
1 ½ pounds of sifted all-purpose flour
1 ¾ pounds of white sugar
6 eggs ½ pint of sweet milk
2 teaspoons of soda
2 grated nutmegs
1 pound of raisins
1 pound of currants
½ pound of citron
½ gill of Brandy
½ gill of Rum
1 teaspoon of ground cloves
nuts - your choice
Cream the butter and sugar. Add the milk, first putting in it the soda, dissolved in a little hot water. With the sifted flour, add the spices. Then stir and blend in the flour. Add the eggs. The yolks first, well beaten. Then the egg whites, beaten stiff after which blend in the remaining ingredients. The currants should be washed and dried and the citron chopped fine. Flour all the fruit before adding to the cake mixture. Bake in a large tube cake pan or several small pans if desired. Grease and flour the pans. Bake in 325 degree oven for 1 1/2 hours, or until done. Test with a clean straw to tell when done.
Mrs. Fontaine's recipe, she wrote,
"This recipe has been in my family for 60 years. It was in my mother's collection and was given to her by Mrs. James Chidester. You can substitute berry juice for the rum or gin, if you are religious. The cake improves with age."
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Ingredients Cheese Cake
½ yeast cake
½ pint warm milk
1 pound sifted flour
2 eggs
½ teaspoonful salt
2 tablespoonfuls butter
½ tablespoonful sugar
Filling
1 pound fresh pot cheese
1 ½ cup thick sweet or sour cream
¾ cup sugar (or sweeten to taste)
3 eggs
½ cup currants
Instructions
Dissolve the yeast cake in the warm milk and add the flour, eggs, salt, butter and sugar; work this into a soft dough and set it in a warm place to rise to double its height; then roll it out 1/8 of an inch in thickness; butter 2 large cheese or pie plates, cover them with the dough, ornament the edge and let it rise again until light; mix the pot cheese with the sweet or sour cream, sugar (or sweeten to taste), eggs and currants; when this is well mixed together brush the dough over with melted butter and fill the plate with the cheese mixture; bake in a medium hot oven.
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