Berkshire Fruit Cake Recipe

• 3 1/3 c. Cake Flour, sifted
• 1 tsp Baking Pwdr
• 1 tsp Salt
• 1 tsp Cinnamon
• 1/2 tsp Cloves
• 1/2 tsp Mace
• 1 c. Butter, or possibly shortening
• 1 c. Sugar
• 6 x Large 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

1. Sift flour once, measure, add in baking pwdr, salt, and spices; sift together three times.
2. Cream butter thoroughly, add in sugar gradually, and cream together till light and fluffy.
3. Add in Large eggs and beat well.
4. Add in fruit, grape juice, and molasses, and mix well.
5. Add in flour gradually, beating after each addition till smooth.
6. Turn into tube pan, that has been greased, lined with heavy paper, and again greased.
7. Bake in very slow oven ( 250 F.)
8. 4-1/2 hrs, or possibly till done.
9. Makes 5 1/2 pounds fruit cake.
10. Kate Smithcollection of 33 butter cakes, and their frostings and fillings from an old pamphlet left by my mother-in-law, Mrs. Mae Keller.
11. Soon I will be working with the balance of the pamphlet.
12. I hope you have all enjoyed these recipes as much as I have enjoyed sharing them with you.
13. Note: I have posted 51recipes in the Kate Smith Collection.
14. If anyone is collecting these recipes, and does not have 51, you can advise me that ones you do have, and I will be happy to post any which you are missing.

flour, baking pwdr, salt, cinnamon, butter, sugar, eggs, raisins, currants, citron, grape juice, light molasses

Taken from cookeatshare.com/recipes/berkshire-fruit-cake-83576 (may not work)