Brown Sugar Fruit Cake
|Brown sugar||3⁄4 Cup (12 tbs), firmly packed|
|Flour||2 Cup (32 tbs), sifted|
|Baking soda||1⁄2 Teaspoon|
|Powdered cinnamon||1 Teaspoon|
|Allspice||1⁄2 Teaspoon, powdered|
|Powdered mace||1⁄2 Teaspoon|
|Powdered cloves||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Lemon peel||1⁄2 Teaspoon, grated|
|Seedless raisins||3⁄4 Cup (12 tbs), chopped|
|Dried currants||3⁄4 Cup (12 tbs)|
|Citron||1⁄2 Cup (8 tbs), sliced|
|Butter/Margarine||2⁄3 Cup (10.67 tbs)|
1. Start oven, set at Moderate, 325° F. Rub a 9-inch deep square baking pan with margarine or shortening; line with heavy waxed paper and rub the paper with margarine or shortening.
2. Beat the butter or margarine until soft; gradually add the sugar and beat until creamy. Add the eggs, 1 at a time, beating well after each addition.
3. Sift 1 3/4 cups of the flour with the baking soda, salt and spices; combine the milk with the molasses and lemon extract.
4. Add the dry ingredients alternately with the milk mixture to the creamed mixture, beating well after each addition. Sprinkle the remaining 1/4 cup sifted flour over the fruit.
5. Pour a layer of cake batter into the baking pan; sprinkle with a layer of the fruit; continue, repeating layers until all is used.
6. Bake 1 1/4 hours. After the first half hour of baking, cover the baking pan with paper so the cake does not brown too much.