Premium Fruit Cake, page 185

Sugar 3 cups, butter 1/2 cup, 6 eggs, sour cream 1 1/2 cups, soda 2 teaspoonfuls, currants half pound, raisins 3/4 pound, citron 1/4 pound, 1 nutmeg, flour. Beat the eggs thoroughly then add sugar and butter and beat until smooth, dissolve the soda in warm water and put it in the cream and make the cake quite thick with flour to prevent the fruit from settling to the bottom; do not chop the raisins, but split them in halves and remove seed; put them in hot water to soften, cut the citron in thin slices, then fill in a layer of cake and a thin layer of citron.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.