One large cup of butter, 2 of brown sugar, 1/2 cup Orleans molasses, 4 cups flour, 1/2 pint sweet milk, 3 eggs, 3 teaspoonsful baking powder, 3 teaspoonsful cinnamon, 1 teaspoonful cloves, 1 nutmeg, 3 teacups fruit. Bake 1 1/2 hours.
One pound sugar, 3/4 pound butter, 1/2 pound flour, 8 eggs, 1 teacupful of sour Cream, 1 teaspoonful of soda, or sweet milk and baking powder, 2 pounds raisins, 2 pounds currants, 1/2 pound citron, 1 nutmeg, 1 ounce cinnamon, 1 ounce spice, 1/2 ounce cloves. Bake two hours.
Two cups sugar, one cup sour milk, one cup butter, 3 1/2 cups of flour, 3 eggs, 1 small teaspoonful soda, 1 pound raisins and spices.
Beat to a Cream one pound of butter and one pound fine white sugar. Add the well beaten yolks of twelve eggs and beat the whole well together. Then add two glasses rose water, half an ounce of mace, powdered, and 1/2 pound sifted flour. Then mix in 1 pound stoned raisins, well dredged with flour, 1 pound currants, well washed, well dried and well dredged with flour, 1/2 pound citron, finely sliced and dredged. Beat the whites of the twelve eggs to a froth. To little over half a pound of flour add (well sifted through the flour) two teaspoonsful Cream tartar, and stir the whites lightly into the flour. Add this to the other mixture. With one teaspoonful soda, well dissolved in hot water, two tablespoonsful. Bake as soon as the soda is mixed in, taking an hour and a half to two hours for baking. Cover with icing before the cake is cold.
One pound sugar, 1 pound butter, 1 pound flour, 2 pounds raisins, 2 pounds currants, 1/2 pound citron, 1 coffee cup brown sugar, 1 coffee cup molasses, with 1 teaspoonful soda, dissolved in it, 1 cup strong, clear coffee, 10 eggs beaten separately, 1 grated nutmeg, 1 dessertspoon-ful cinnamon, very little allspice. Wash and dry the currants, seed raisins, and chop half. Bake slowly 4 hours, with pan of water in the oven.