Fruit Gingerbread.
2 lbs. flour.
¾ lb. butter.
1 lb. sugar.
1 lb. raisins, seeded and chopped.
1 lb. currants, well washed.
2 cups molasses.
½ cup sour cream.
6 eggs.
1 heaping teaspoonful soda dissolved in hot water.
2 tablespoonfuls ginger.
1 teaspoonful cinnamon.
1 teaspoonful cloves.
Cream the butter and sugar, warm the molasses slightly, and beat these together; then the beaten yolks, next the milk and spice, the soda, the flour and whites well whipped; lastly, the fruit, which must be thickly dredged. Beat well before baking.
A little citron, shred fine, is an improvement. Bake in two broad pans, in a moderate oven. This cake will keep a long time.