Fruit cake
- 1 cup butter
- 3 cup B. sugar
- 1 cup K. syrup (Editor’s note: this refers to “Karo Syrup”, a brand of corn syrup used in baking)
- 1 cup sour milk
- 1 1/2 cup wine
- 7 cups flour
- 1 cup nuts
- 2 lb raisins
- 1 lb currants
- 1/2 lb citron
- 1/2 lb pineapple
- 1 lb cherries
- 1/2 lb figs
- 1/4 lb orange
- 1/4 lb lemon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon mace
- 2 teaspoons soda
- 2 tablespoons vanilla
- 4 eggs beaten separately
Cream butter and sugar. Add syrup, then spices. Dissolve soda in milk and stir all well. Add egg yolks and brandy and stir. Add flour, egg whites, and vanilla alternately. Add fruit last (well floured). Stir well and bake until done in slow oven (275 ºF). Place pan of water in bottom of oven. Butter and flour pans well.
— Grandma Diegel
Chocolate cake (Alma Teague)
- 1 1/4 cup B. sugar
- 1/2 cup butter
- 1 cup B. milk
- 2 cups flour
- 1 teaspoon soda
- 2 eggs
- 3 tablespoons cocoa
- 1 teaspoon vanilla
Frosting for this cake, see Frosting #4