Christmas Cake

Ingredients

• one pound soft butter
• one pound soft sugar
• fourteen eggs very light
• one pound flour
• one cup molasses
• one heaping teaspoonful of ground mace
• one heaping teaspoonful of cinnamon
• two pounds of seeded, chopped raisins
• two pounds currants
• one of citron cut small
• two pounds almond, blanched and pounded
• one-half pound each candied orange
• and lemon peel
• one glass of good brandy

Method

1. 1

   Cream butter and sugar, add eggs and flour alternately, stir in spices and molasses.

2. 2

   Mix the fruit lightly into the batter and cook in a moderate oven for four hours.

Nutrition per serving

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 6. The excerpt below is the record exactly as published.

CHRISTMAS CAKE. Cream one to butter, add one pound soft sugar, beat fourteen egus very light, the yolks and whites separately. Sift, and warm one pound flour, add by handfuls to the sugar and butter, alter- nating the egg yolks and whites. Stir in one heaping teaspoon- ful each of ground mace and cinnamon, one cup molasses. Have ready two pounds of seeded, chopped raisins, two pounds currants, one of citron cut small, two pounds almond, blanched and pound- ed, one-half pound each candied orange and lemon peel, one glass of good brandy

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