FRUIT CAKE

3/4 c. raisins
1/2 c. milk 

3/4 c. currants 

2 c. flour 

1/2 c. finely cut citron 

1/2 tsp. soda 

1/2 c. butter 

1 tsp. cinnamon 

3/4 c. sugar 

1/2 tsp. allspice 

2 eggs 

1/4 tsp. nutmeg 

1/2 c. molasses 

1/4 tsp. cloves

method;
First prepare the fruits for the cake. Cream the butter, stir in the sugar gradually, add the eggs unbeaten, and continue beating. Add the molasses, milk, and flour with which the soda and spices have been sifted, and then fold the fruits, which have been prepared, into this mixture.

Another way of adding the fruit is to pour a layer of the cake mixture into the cake pan, sprinkle this generously with the fruit, then another layer of dough and another layer of fruit, and finally a layer of dough with just a little fruit sprinkled on top.

Whichever plan is followed, prepare the pan by covering the bottom with 1/2 inch of flour and then placing a piece of greased paper over this. This heavy layer of flour prevents the cake from burning.

Put the cake in a very moderate oven and bake for about 2 hours.

If a fruit cake without a heavy crust is desired, the mixture may be steamed for 3 hours in an ordinary steamer and then placed in the oven just long enough to dry the surface.