Christmas Cake

Ingredients

• 1 lb. butter
• 1 lb. castor sugar
• 2 lbs. flour
• 3 lbs. currants
• 1 lb. candied peel
• 1 lb. sweet almonds
• 1 tea-sp. ground cinnamon
• 1 tea-sp. mixed spice
• 12 eggs
• 2 glasses brandy

Method

1. 1

   Put the butter into a large warm basin, and beat it to a cream.

2. 2

   Add the sugar, yolks of eggs, and spices, and beat for a few minutes.

3. 3

   Have the whites of eggs beaten to a stiff froth, and add them next, alternately with the flour.

4. 4

   Beat again for 20 minutes.

5. 5

   Add the fruit, carefully prepared, and the brandy at the last.

6. 6

   Pour the mixture into one or two well-lined cake tins, and bake in a moderate and steady oven from 2 to 4 hours according to size.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 924. The excerpt below is the record exactly as published.

Christmas cake use the recipe given for Holiday Cake (Recipe 2789), adding a little more fruit if wished. Time to bake, 2 to 3 hours if two cakes, 4 to 5 horns if one cake. Probable cost, without icing, 5s. 2772. Christmas Cake, 2 1 lb. butter. 1 lb. castor sugar. 2 lbs. flour. 3 lbs. currants. 1 lb. candied peel. £.lb. sweet almonds. 1 tea-sp. ground cinna- mon. 1 tea-sp. mixed spice. 12 eggs. 2 glasses brandy

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