Continental Fruit Cake

Ingredients

• 1 pound butter
• 1/2 pound sugar
• 1 1/2 pounds flour
• 1 cup cream
• 1 wine-glass brandy
• 1 wine-glass wine
• 1 grated nutmeg
• 1 teaspoon mace
• 1 teaspoon cloves
• 2 teaspoons cinnamon
• 3/4 teaspoon salt
• 8 eggs
• 1/2 pound raisins
• 1/2 pound currants
• 1/2 pound shred citron

Method

1. 1

   Put together as for centennial cake, and bake in 2 loaves in moderate oven, lining pans with 3 thicknesses of paper.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 20. The excerpt below is the record exactly as published.

Continental Fruit Cake. — 1 pound butter, X pound sugar, 134 pounds flour, 1 cup cream, 1 wine-glass each brandy and wine, 1 grated nutmeg, 1 teaspoon each mace and cloves, 2 teaspoons cinnamon, 34 teaspoon salt, 8 eggs, % pound each raisins and currants, 34 pound shred citron. Put together as for centennial cake, and bake in 2 loaves in moderate oven, lining pans with 3 thicknesses of paper. Duchesse Cake. — I34 cups butter, 1 cup sugar, 6 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, 1 teaspoon extract cin¬ namon. Rug the butter and sugar to a light cream. Add the eggs, 2 at a time, beating 10 minutes after each addition. Sift together flour and powder, add to the butter, etc., with the extract. Mix into a medium thick batter, and bake in small, shallow, square pans, lined with thin white paper, in a steady oven 30 minutes. When they are taken from the oven, ice them. Dark Fruit Cake. — 2 cups butter, 2 cups Sugar, 12 eggs, 4 cups flour, 1 teaspoon Royal Baking Powder, 34 teaspoon salt, 1 pound .currants

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