Fruit and Feather Cake

Ingredients

• 6 eggs
• 1 cup sugar
• ⅓ cup butter, softened
• 3 cups flour, divided
• 3 teaspoons baking powder
• ½ pound currants
• ½ pound raisins, seeded and chopped
• 2 tablespoons sliced citron
• 1 tablespoon candied orange or lemon
• 1 teaspoon grated nutmeg
• 1 teaspoon ground cinnamon
• 1 tablespoon molasses

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Preheat the oven to 350°F (175°C).

2. In a bowl, beat the eggs and sugar until light and fluffy.

3. Add the softened butter and mix well.

4. In a separate bowl, combine 2 cups of flour and baking powder, then gradually add to the egg mixture.

5. Take out slightly less than half of the batter and set aside.

6. To the remaining batter, stir in the currants, raisins, citron, candied orange or lemon, nutmeg, cinnamon, molasses, and the remaining 1 cup of flour.

7. In jelly pans, alternate layers of plain cake and fruit mixture, with jelly between layers.

8. Bake until golden brown and a toothpick inserted comes out clean.