Elegant Black Fruit Cake

Ingredients

• two pounds of raisins
• two pounds of currants
• one pound of citron
• one pound of almonds
• one pound of sugar
• one pound of butter
• one pound of flour
• one dozen eggs
• a table-spoonful of mace
• a table-spoonful of cinnamon
• two nutmegs
• one teacupful of wine and brandy mixed

Method

1. 1

   Cut and roll fruit in flour.

2. 2

   Beat fruit into eggs, then butter and sugar.

3. 3

   Stir in flour before baking.

4. 4

   Bake slowly for three hours.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 87. The excerpt below is the record exactly as published.

Elegant Black Fruit Cake. — ^Fine Fruit Cake (More Modern Recipe). — A Cheaper but Good Fruit Cake. — White Fruit Cake.— Jackson Cake. — Lee Cake. — Composition Cake. — Snow-mountain Cake. — Home Gin- gerbread, No. 1. — Home Gingerbread, No. 2. — Lady Cake. — Pres- ton Ginger Cake.— Little Molasses Cake.— Mrs. J. Randolph Page's Ginger Cake.— Mrs. Ritchie's Marmalade Cake.— Ginger Snaps. — Jew's Cake. — Good Ginger Cake. — Mrs. Garrett's Ten -minute Cake. — Baker's or Plebeian Gingerbread. — Never-failing Cake. — Cocoa-nut Cake. — Leavened Fruit Cake. — White Cup Cake. — Angel's Food. — Republican Cake. — Wafers.— Cream Cake. — Tea Cake, No. 1.— Tea Cake, No. 2. — Indian Meal Pound Cake.— Al- mond Cake. — Shrewsbury Cakes.— A Good but Cheap Cake. Sponge Cake. Weigh two pounds of sugar ; balance it with an equal quantity of eggs in the shell ; weigh one pound and two ounces of flour, and flavor highly with lemon. To be mixed in this way: Sift the flour and sugar; beat the eggs separately till as light as possible ; then beat the sugar well with the yolks ; then add to them the whites, and cream in the flour gradually, without farther beating; lastly, grate in all the rind from two lemons, and squeeze in the juice ; lay a greased paper over the bottom of your mould or pan, seeing that it be well fitted. Sugar 2 lbs. I Flour 1 lb. 2 oz. Eggs, weighed in the shell 2 '' | Lemons 2 BuTTEB Sponge Cake. The weight of fourteen eggs in sugar, the weight ot eight in flour, the weight of six in butter ; cream butter 182 VIRGINIA COOKEMY-BOOK. and Hiigar together; then add the yolks beaten light; then the whites beaten to a froth ; then the flour ; season with vanilla or lemon, a teaspoonful of the first or one of the last. Vallby Sponge Cake. Take fourteen eggs, using, however, only seven of the yolks, one pound of sugar, half a pound of flour, one lemon. Bake in a quick oven. Eggs 14 Sugar 1 lb. Flour ilb. Lemons 1 Pound Cake. Beat the whites and yolks of twelve eggs separately ; have ready weighed and sifted one pound of finest flour ; cream one pound of butter, after you have washed from it all the salt ; now put this creamed butter into a large bowl or tray, and beat into it alternately flour, sugar, and eggs, until all the materials are used up ; use only the froth of the white of eggs; if any clear settles in the bottom of the dish, either whip it up again or leave it out, if there is but a little of it. Line the bottom of your mould with thin brown paper greased. Flour lib. Eggs 13 Sugar lib. Flavoring: grated lemon -peel, and one nutmeg, or a teaspoonful of mace ground fine. Naples Biscuit. This plain cake has been little seen of late, but was largely used in Virginia of the olden time at the tea-table, or upon the waiter of refreshments that was so universally handed to any visitor who might happen to call at lunch- time. As it is simple and wholesome, we see not why it should go into disuse, and so give the recipe, which closely resembles that for sponge cake : One pound of flour, one YIIWIMA COOKERY-BOOK. 183 pound of pulverized white sugar, and twelve eggs. No flavoring was used, unless the gill of wine, that old-fash- ioned house-keepers considered indispensable to all cake, as an aid to digestion as well as good flavor. Some house- wives left out the yolks of two of the twelve eggs, that the lightness of the whites might predominate. Long, narrow pans were used in baking Naples biscuit, with divisions throughout their length, making the length of the biscuits four inches, and their width one and a half. The excellence of a cake of this sort consisted in its light- ness and crispnesa. Flour lib. Eggs 13 Sugar 1 lb. Wine 1 gill (not necessary). Bbidb's Cake. The whites of fourteen eggs, one pound and a quarter of sugar, one pound and a quarter of butter, one pound and a quarter of flour, one pound of almonds. The al- monds must be beaten to a paste in rose-water. Bake carefully in a slow oven. EuBGANT Black Fbuit Cake. Two pounds of raisins, two pounds of currants, one pound of citron, one pound of almonds, one pound of sugar, one pound of butter, one pound of flour, one dozen eggs, a table-spoonful of mace, a table-spoonful of cin- namon, two nutmegs, one teacupf ul of wine and brandy mixed

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