Evening Republican, Volume 17, Number 236, Rensselaer, Jasper County, 3 October 1913 — Loaf Fruit Cake [ARTICLE]

Loaf Fruit Cake

One cup brown sugar, half cup molasses, half cup (scant) butter, one tablespoon (scant) lard, one cup sour milk, one teaspoon baking soda, one cup raisins, one teaspoon cinnamon, half teaspoon cloves, two eggs, less one white, flour to make stiff batter. Bake In a slow oven. Figs, currants may be added If desired, and the cinnamon and cloves as to taste. Filling or frosting—One cup sugar (white), one oup cream or milk, one cup chopped nut meats, English walnuts. Bon until thick. One white of egg beaten stiff. Stir this in nut cream after It has been removed from blaze but Is still hot A good substitute for this frosting In an unboiled frosting Is to mix enough powdered sugar with a little milk or lemon Juice to frost the cake, and then decorate the top with almonds or walnut^