This recipe for fruit cake was featured in my book Handwritten Recipes:
¾ pound shortening
3 eggs
1 pound brown sugar
½ pint molasses
2 cups coffee
1 teaspoon baking soda
1 pound raisins
1 pound currants
¼ pound citron, lemon and orange peel
1 pound nuts
2 teaspoons each of all kinds spices, extracts (the ones you like best) little salt
6 cups flour
3 teaspoons baking powder
Use 5 cups (flour) first and try out. This is a large rule I often cut it down. Do not bake fast. I use 2 or 3 kinds of extracts.
Found in “The Boston Cooking-School Cook Book” by Fannie Merritt Farmer. Published by Little, Brown and Co., 1928.
