Fruit Cake

Ingredients

• 2 cups blanched almonds
• 3 cups seeded raisins
• 2 cups currants
• 2 cups crystallized cherries
• 2 cups chopped dried figs
• 2 cups chopped dates
• 1 cup chopped citron
• 2 cups crystallized pineapple
• 1 cup chopped lemon peel
• 1 cup chopped orange peel
• 3 cups light brown sugar
• 3 cups butter
• 3 cups flour
• 12 eggs, separated
• 1 wineglass brandy
• 2 tablespoons cinnamon
• 2 tablespoons mace
• 2 tablespoons cloves
• 2 tablespoons allspice
• 2 tablespoons nutmeg
• 1 tablespoon soda in a little water

Method

1. 1

   Cream sugar and butter, add the well-beaten egg yolks.

2. 2

   Then gradually add a little of each fruit which has been well dredged in some of the flour.

3. 3

   Put in the spices, brandy and the remaining flour.

4. 4

   Beat the egg whites to a stiff froth and add.

5. 5

   Dissolve the baking soda in a little warm water and add last.

6. 6

   Bake in a deep pan, in a slow oven 2.5 to 3 hours, or until done when tried with a toothpick.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 45. The excerpt below is the record exactly as published.

Fruit Cake 2 cups blanched almonds 3 cups seeded raisins 2 cups currants 2 cups crystallized cherries 2 cups chopped dried figs 2 cups chopped dates 1 cup chopped citron 2 cups crystallized pineapple 1 cup chopped lemon peel 1 cup chopped orange peel 3 cups light brown sugar 3 cups butter 3 cups flour 12 eggs, separated 1 wineglass brandy 2 tablespoons cinnamon 2 tablespoons mace 2 tablespoons cloves 2 tablespoons allspice 2 tablespoons nutmeg 1 tablespoon soda in a little water

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