This section is from the book "The Blue Grass Cook Book", by Minnie C. Fox. Also available from Amazon: The Blue Grass Cook Book.
R. V. J
1 pound of butter,
1 pound of sugar,
12 eggs,
1 pound of flour,
1/2 gill of brandy,
1 nutmeg,
1/2 teaspoon of cloves,
2 teaspoons of cinnamon, 1 1/2 pounds of raisins,
1 1/4 pounds of currants, 1 pound of citron.
Seed the raisins; slice the citron in thin slices. Beat butter and sugar to a cream. Beat the eggs together till thick, then add them by degrees; also flour, brandy, spices, and the fruits last, and 1/2 teacup of golden syrup. Line the pan, rub with butter, and bake in a moderate oven about 4 hours.
Miss Elise White
1 pound sugar,
1 pound flour, 3/4 pound butter, Whites of 12 eggs,
2 pounds citron,
2 pounds almonds,
1 large cocoanut, grated.
Add 1 tablespoon of soda and 2 of cream of tartar to flour and sift. Cream butter and sugar, and then add eggs, which have been beaten separately, and add flour alternately with whites. Beat well; then add lightly one-half of fruit, and put remainder in layers with the mixture in cake-mould. Bake slowly and carefully. Have almonds blanched and cut, and citron mixed with flour, cut in thin strips; cocoanut grated.
Mrs. Henry C. Buckner
Beat well together
3 cups of brown sugar, 1 cup of butter,
1 cup of sour milk, 1 teaspoon of soda,
4 eggs, well beaten,
1 teaspoon of cloves,
2 teaspoons of cinnamon, 1 teaspoon of nutmeg,
9, cups of seeded and chopped raisins.
Flour enough to make a stiff batter that will drop off a spoon. Bake in a quick oven. 1 teacup of nuts would be an improvement.
Mrs. Henry C. Buckner
2 1/2 cups of sugar,
4 1/2 cups of flour, sifted,
1 cup of butter,
1 cup of sour milk,
1 teaspoon of soda, not heaped,
4 eggs.
Flavor with lemon; fill 3 jelly tins. Then add to the remainder
1 cup of chopped raisins,
1 cup of currants, 1/2 citron,
2 tablespoons of molasses, 1 tablespoon of brandy,
1 tablespoon of cinnamon,
1/2 tablespoon of mace or allspice.
After it is baked, put alternate layers of light and dark with thick icing.
 
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