17
W
hite Fruit Cake
(
9 Pound Cake)
1 lb. white Sultana raisins
2 lbs. whole candied cherries
2 lbs. broken candied pineapple
2
1
⁄
4
lbs. shelled pecans
7
eggs, separated
1
⁄
2
lb. butter or substitute
1 cup grape juice
1
1
⁄
4
cups white sugar
2 tsp. nutmeg
1
⁄
2
tsp. salt
4
1
⁄
2
cups sifted flour
Cream butter and sugar; add egg
yolks (beaten separately), and beat
again. Add 3
1
⁄
2
cups of flour, alternat-
ing with grape juice; mix well. Sift
the other cup of flour over the fruit
and nuts. Mix fruit and nuts into
dough. Lastly, fold in well beaten
whites of eggs.
Use No. 3 sanitary tin cans lined
with greased paper. Fill to desired
thickness—cake rises very little.
Cover cans and place on bottom of
cooker. Put about
3
⁄
4
" of water in
bottom of cooker. Cover and steam
with selective Pressure Regulator
Weight off for about 30 minutes.
Place selective Pressure Regulator
Weight on Vent Pipe and cook for 35
minutes at 5 pounds pressure. Then
raise temperature to 10 pounds and
cook for 40 minutes. Release pressure
very slowly. Allow the cakes to stand
in cooker for one-half hour. Remove
from cooker and cool.
D
ark Fruit Cake
1
lb. butter or substitute
1 lb. light brown sugar
9 eggs
4 cups flour
3
⁄
4
tsp. cloves
3
⁄
4
t
sp. nutmeg
3
⁄
4
tsp. mace
2 tsp. cinnamon
1 tsp. soda
1
⁄
4
cup milk
1 lb. currants
3 lbs. raisins
1
⁄
2
lb. almonds
1
⁄
2
lb. citron
1
⁄
2
lb. candied orange peel
Clean raisins and currants. Blanch
almonds and cut them. Heat in a
moderate oven until a delicate
brown. Cut orange and citron in
small pieces. Cream butter and sugar
until thoroughly blended. Add well
beaten egg yolks to butter and sugar
mixture, cream well. Add well-beaten
egg whites. Sift one-half the flour
over the fruit and mix until fruit is
well separated. Sift the remaining
flour, soda, spices and salt together
and add to cake batter, alternating
with the milk. Add the fruit and nuts
and mix thoroughly. Line cake pans
with waxed paper and fill with fruit
batter.
Cover the pans with several
thicknesses of waxed paper so the
tops of the cakes will be kept dry. It
is best to tie the paper in place so it
will not slip off. Place 2
1
⁄
2
cups of
water in the bottom of the cooker.
Place pans on rack in cooker one
above the other. Cover and cook for
one hour and fifteen minutes, the
first 45 minutes at 10 pounds
pressure and the last 30 minutes at
15 pounds pressure. Release pressure
very slowly, allowing cooker to cool
before removing cover. Remove
cakes from cooker and remove
waxed paper from tops of pans. Place
in slow oven and bake for about
12 minutes to dry out the cake.
PRESSURE COOKING RECIPES
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