Aunt Virginia's Fruit Cake

Ingredients

• 4 lbs. sifted flour
• 8 lbs. currants
• 4 lbs. butter
• 1 oz. ground cloves
• 8 lbs. seeded raisins
• 4 oz. ground cinnamon
• 4 sweet oranges, chopped very fine, with rind, being careful to take out the seeds first
• 3 dozen eggs
• 1 quart of best brandy
• 2 teaspoons of black molasses

Method

1. 1

   Cream the butter, add sugar, then the eggs beaten very lightly.

2. 2

   Mix all the spices through the flour, then add the flour to the above, then put in the molasses, and when well mixed, add the fruit a little at a time, and keep thinning it with the brandy.

3. 3

   Last of all put in the oranges.

4. 4

   This quantity will make six good sized cakes.

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 34. The excerpt below is the record exactly as published.

Aunt Virginia's Fruit Cake 4 lbs. sifted flour 8 lbs. currants 4 lbs. butter 1 oz. ground cloves 8 lbs. seeded raisins 4 oz. ground cinnamon 4 sweet oranges, chopped very fine, with rind, being careful to take out the seeds first 3 dozen eggs 1 quart of best brandy 2 teaspoons of black molasses

Cook this with the app: pantry check, scaling, and the assistant.