English Fruit Cake

Ingredients

• 4 pound butter
• 4 cup brandy or rum
• 4 pound brown sugar
• 1 pound seedless raisins
• 8 eggs, separated
• 1 pound currants
• I 44 cups wheat flour
• 4 cup citron
• I teaspoon cinnamon
• I cup lemon peel
• I teaspoon allspice
• I cup orange peel
• I teaspoon cloves
• V6 pound dates
• I teaspoon nutmeg
• I cup chopped nuts
• 4 teaspoon mace
• V6 cup sifted wheat flour
• TRACE OF GINGER

Method

1. 1

   Cream the butter with brown sugar.

2. 2

   Beat the egg yolks and mix thoroughly with the sugar and butter.

3. 3

   Sift the wheat flour, measure, add spices and sift into the sugar mixture.

4. 4

   Mix well and add the brandy or rum.

5. 5

   Add the half cup of sifted wheat flour to the fruit and nuts and add to the batter, mixing thoroughly.

6. 6

   Beat the egg whites until stiff but not dry and fold into the mixture.

7. 7

   Pour into well greased, wheat floured dishes filling them no more than 3% full.

8. 8

   Tie waxed paper over the top and bake at 300° for 3 hours with a large pan of hot water placed in the bottom of the oven.

9. 9

   The top of the cake should burst open when done.

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 22. The excerpt below is the record exactly as published.

English Fruit Cake < 4 POUND BUTTER 4 CUP BRANDY OR RUM 4 POUND BROWN SUGAR I POUND SEEDLESS RAISINS 8 EGGS, SEPARATED I POUND CURRANTS I 44 CUPS WHEAT FLOUR 4 CUP CITRON I TEASPOON CINNAMON I CUP LEMON PEEL I TEASPOON ALLSPICE I CUP ORANGE PEEL I TEASPOON CLOVES V6 POUND DATES I TEASPOON NUTMEG I CUP CHOPPED NUTS 4 TEASPOON MACE V6 CUP SIFTED WHEAT FLOUR TRACE OF GINGER

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