English Fruit Cake

Ingredients

• One pound flour
• one pound sugar
• three-quarters pound butter
• two pounds raisins
• two pounds currants
• one pound citron
• quarter pound blanched almonds
• half ounce of mace
• two teaspoon fills of nutmeg
• two teaspoon fills of allspice
• two teaspoon fills of cinnamon
• one teaspoon ful of rose water
• one glass of wine
• one glass of brandy
• ten eggs

Method

1. 1

   Stir sugar and butter to a cream, add beaten eggs, stir in flour gradually, add wine, brandy, spices, and lastly the fruit.

2. 2

   Bake slowly for five or six hours.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 100. The excerpt below is the record exactly as published.

wineglass of brandy, one nutmeg, two teaspoonfuls of cinnamon, a half spoonful of cloves, and a pinch of allspice, one pound of rah sins well boiled, seeded and chopped a very litttle. Light brown sugar better than white. Bake rather slowly, as it browns easily. Three loaves. Mrs. E. P. Eells. FRENCH LOAF. Two and a half cups sugar, half cup butter, one cup milk, three cups flour, three eggs, two teaspoons baking powder, grated peel of one lemon. Pauline Jewett. » ENGLISH FRUIT CAKE. One pound flour, one pound sugar, three-quarters pound hutter, two pounds raisins, two pounds currants, one pound citron, quarter pound blanched almonds, half ounce of mace, two teaspoon fills of nutmeg, allspice, cinnamon and cloves, one teaspoon ful of rose water, one glass of wine, one glass of 168 LANDMARKS CLUB COOK BOOK. brandy, ten eggs. Stir sugar and butter to a cream, add eggs well beaten ; stir the flour in gradually, leaving a little to mix with the fruit; add wine, brandy and spice, and lastly the fruit. Bake slowly five or six hours. Mrs. C. M. Sanders. 'i'LN POUND BLACK BRUIT CAKE. Three-quarters pound butter

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