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Fruit Cake II

Erken's Fruit Cake II (1914): a simple kneaded dough of 120 g flour, baking powder, butter, sugar and water, divided into two layers with fruit compote or jam in between, baked about 45 min in a hot oven, served warm with sugar or cold with whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 522 (falt i det fri)

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About the dish

A simple, tender "lidded" fruit cake from the chapter on cakes for dessert. Washed butter means butter kneaded in cold water to remove salt and buttermilk – today unsalted butter is used directly.

How to make it

  1. 1

    Knead the dough

    Knead the flour, baking powder, sugar, cold butter, water and lemon juice or cognac together until the dough releases from the bowl.

  2. 2

    Roll out

    Divide the dough into two equal parts and roll out each part so it fits a greased pan or frying pan.

  3. 3

    Fill the cake

    Place one layer in the pan, spread fruit compote or jam over it, lay the other layer on top and press the edges firmly together all around the cake.

  4. 4

    Bake

    Bake the cake in a hot oven, about 200 °C (390 °F), for around 45 minutes until it is golden.

  5. 5

    Serve

    Serve the cake warm with sugar over it, or completely cold with stiffly whipped cream.

Changes from the original

"Washed butter" has been replaced with unsalted butter. Tablespoon/teaspoon have been converted to modern measures, and the baking temperature is given in degrees (the original just says "hot oven").

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 522) → 1949 (korrekturlest, s. 602)~41% av teksten endretfjernetlagt til
120 gr. hvetemel 1 teske x teskje bakepulver 2 spiseskeer spiseskjeer koldt vand vann 2 spiseskeer — sukker 125 gr. utvasket smør nogen draaper dråper av en frisk citron sitron eller 1 spiseske konjak. x spiseskje konjakk. Alt eltes, eltes til det slipper fatet. Deigen deles i to like dele, deler, som bankes bakes ut med kjevle passende til at dække å dekke den smurte form eller stekepande. stekepanne. Den ene lev lægges legges i formen, fyldes fylles med en eller anden annen sort frugtkompot fruktkompott eller syltetøi, hvorpaa hvorpå det andet annet lag lægges legges over og lukkes godt sammen rundt om. Stekes i varm ovn omkring 3/4 % time. Serveres varm med sukker eller helt helst kold med stivvispet fløte.

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Frequently asked questions

What kind of filling can I use in this fruit cake?
The recipe is open: use a fruit compote or jam of any kind you like. The filling is placed between two rolled-out layers of dough.
How long and how should the cake be baked?
It is baked in a hot oven for around 3/4 hour (about 45 minutes), in a greased pan or frying pan.
How is the cake served?
Either warm with sugar sprinkled over, or completely cold with stiffly whipped cream.
What gives the dough flavor?
A few drops from a fresh lemon or 1 tablespoon of cognac, in addition to sugar and 125 g of washed butter. Everything is kneaded until the dough releases from the bowl.

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