Dark Fruit Cake

Ingredients

• 3 lbs. raisins — one seedless, 2 seeded
• 1 lb. currants
• l1/* lbs. citron
• 1 lb. crystallized cherries
• % lb. figs
• % lb. almonds
• IV2 lbs. flour
• 1 lb. butter
• 2 lbs. sugar
• IV2 doz. eggs
• 1 glass brandy
• 1 nutmeg
• 1 tablespoon cinnamon

Method

1. 1

   Soak fruit over night.

2. 2

   Cream butter and flour together, beat yolks of eggs and sugar and add to batter.

3. 3

   Dredge fruit with flour (part of amount above).

4. 4

   Mix slowly and add to batter.

5. 5

   Fold in well beaten egg whites.

6. 6

   Add brandy last.

7. 7

   Bake slowly 6 hours.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 32. The excerpt below is the record exactly as published.

DARK FRUIT CAKE (16 LB.) 3 lbs. Juice two lemons, grated rind of one % lb. almonds IV2 lbs. flour 1 lb. butter 2 lbs. sugar IV2 doz. eggs 1 glass brandy 1 nutmeg 1 tablespoon cinnamon Soak fruit over night. Cream butter and flour together, beat yolks of eggs and sugar and add to batter. Dredge fruit with flour (part of amount above). Mix slowly and add to batter. Fold in well beaten egg whites. Add brandy last. Bake slowly 6 hours. Mrs. Hugh Lefler. raisins — one seedless, 2 seeded 1 lb. currants l1/* lbs. citron 1 lb. crystallized cherries % lb. figs

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