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Title: Berlshire Fruit Cake
Categories: Cake
Yield: 1 Servings

3 1/3cCake Flour; sifted
1tsBaking Powder
1tsSalt
1tsCinnamon
1/2tsCloves
1/2tsMace
1cButter; or shortening
1cSugar
6 Eggs; well beaten
4 1/2cRaisins
4 1/2cCurrants
1cCitron; thinly cut
1/4cGrape juice
3/4cLight 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.

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