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