Fruit Cake

Fruit Cake...

From the recipe boxes on display at the Canton Township Historical Museum.

Butter, 1 pound.
Sugar, 1 pound.
Flour, 1 pound.
Eggs, well beaten, 10.
Currants, cleaned, 1 and 1/2 pounds.
Raisins, 1 and 1/2 pounds.
Citron, cut in small pieces, 3/4 pounds.
Walnut meats, coarsely broken, 1 cup.
Nutmeg, 1 teaspoon.
Allspice, 1 teaspoon.
Cloves, 1/2 teaspoon.
Cinnamon, 1 teaspoon.
Mace, 1/2 teaspoon.
Orange, grated rind and juice, 1.
Lemon, grated rind and juice, 1.
Cocoa, 1 tablespoon.
Pineapple, candied, 2 slices.
Cherries, candied, 5.
Almonds, 15.
Brazil, nut meats, 10.

Sift flour, measure, add spices and cocoa and sift together 3 times. Cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add beaten eggs, mix well. Add grated rinds and juices of lemon and orange. Mix well. Place in greased paper lined pans. Decorate with pineapple, cherries, almonds, and Brazil nuts. Bake at 275° F for 2 and 1/2 to 4 hours, depending upon size of pan used. Remove from pans after cooling and store in closed containers. This cake is better for aging. No leavening needed.