Christmas Cake

Ingredients

• Three pounds of raisins
• 1 pound currants
• 1.5 pounds of citron
• 1 pound dates
• 1 pound crystalized cherries
• 1/2 pound figs
• 1/2 pound of candied orange and lemon peel
• 1/2 pound of pecans
• 1/2 pound English walnuts
• 1.5 pounds of flour
• 1 pound butter
• 2 pounds sugar
• 1.5 dozen eggs
• 1 glass of brandy
• 1 nutmeg
• 1 tablespoon of cinnamon
• juice of 2 lemons
• grated rind of 1 lemon

Method

1. 1

   Cream butter and flour together, beat yolks of eggs and sugar and add to batter; dredge fruit with some of the flour.

2. 2

   Mix slowly with well-beaten whites, putting in brandy last.

3. 3

   Sprinkle cinnamon on fruit.

4. 4

   Bake slowly for 6 hours.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 51. The excerpt below is the record exactly as published.

CHRISTMAS CAKE. Three pounds of raisins, 1 pound currants, l1/^ pounds of citron, 1 pound dates, 1 pound crystalized cherries, 14 pound figs, V2 pound of candied orange and lemon peel, 1/2 pound pecans, x/2 pound English walnuts, l1/? pounds of flour, 1 pound butter, 2 pounds sugar, li/o dozen eggs, 1 glass of brandy, 1 nutmeg, 1 tablespoon of cinnamon, juice of 2 lemons

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