English Fruit Cake

Ingredients

• 1 pound butter
• 1 pound light brown sugar
• 9 eggs
• 1 pound flour
• 2 teaspoons mace
• 2 teaspoons cinnamon
• 1 teaspoon soda
• 3 pounds currants
• 2 pounds seeded raisins, finely chopped
• 14 pound almonds, blanched and shredded
• 1 pound citron, thinly sliced and cut in strips
• 2 tablespoons milk

Method

1. 1

   Cream butter, add half the sugar gradually, and beat thoroughly.

2. 2

   Beat egg whites until stiff, add remaining sugar, and set aside.

3. 3

   Beat egg yolks until thick and lemon-colored, and add to first mixture.

4. 4

   Add egg whites.

5. 5

   Then add milk, fruit, nuts, and flour mixed and sifted with mace, cinnamon, and soda.

6. 6

   Put in buttered deep pans.

7. 7

   If to be steamed, cover loosely with buttered paper, and tie paper firmly in place.

8. 8

   Then steam 3 hours and bake 14 hours in slow oven (300° F.).

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 277. The excerpt below is the record exactly as published.

ENGLISH FRUIT CAKE. 1 pound butter 3 pounds currants 1 pound light brown sugar 2 pounds seeded raisins, 9 eggs finely chopped 1 pound flour 14 pound almonds, blanched 2 teaspoons mace and shredded 2 teaspoons cinnamon 1 pound citron, thinly sliced 1 teaspoon soda and cut in strips 2 tablespoons milk

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