Family Fruit Cake

Ingredients

• Three pounds dry flour
• one pound sweet butter
• one pound sugar
• three pounds stoned raisins
• two pounds currants
• three-quarters pound sweet almonds blanched
• one pound citron sliced fine
• twelve eggs
• one tablespoon each allspice
• one tablespoon each cinnamon
• two tablespoons nutmeg
• one teaspoon cloves
• one wine glass wine
• one-half pint brandy
• one coffee cup molasses

Method

1. 1

   Beat the eggs very light, put fruit in last, stirring it gradually; also a teaspoon of soda dissolved in a tablespoon of water.

2. 2

   The fruit should be well floured; if necessary add flour after the fruit is in.

3. 3

   Butter a sheet of paper and line the pan, bake three or four hours according to thickness of loaves, in a tolerably hot oven and with steady heat.

4. 4

   Let it cool in the oven gradually.

5. 5

   Ice when cold.

Nutrition per serving

As published

This recipe was extracted from Choice recipes (1900), page 19. The excerpt below is the record exactly as published.

FAMILY FRUIT CAKE— Mrs. Brings Three pounds dry flour, one pound sweet butter, one pound sugar, three pounds stoned raisins, two pounds currants, three- quarters pound sweet almonds blanched, one pound citron sliced fine, twelve eggs, one tablespoon each allspice and cinnamon, two tablespoons nutmeg, one teaspoon cloves, one wine glass wine, one- half pint brandy (wine may be omitted, if desired), one coffee cup molasses

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