Fruit Cake

Ingredients

• a half pound butter
• a half pound sugar
• a half teaspoon of cinnamon
• a half teaspoon of nutmeg
• one gill double cream
• two ounces flour
• four eggs beaten together
• four ounces of flour
• half pound each currants
• half pound each raisins
• a quarter pound sliced citron
• two ounces chopped candied orange peel

Method

1. 1

   Cream a half pound each butter and sugar, add a half teaspoon each of cinnamon and nutmeg, next add one gill double cream, two ounces flour.

2. 2

   Mix till smooth, add four eggs beaten together, four ounces of flour, half pound each currants and raisins (the latter seeded and chopped), a quarter pound sliced citron, and two ounces chopped candied orange peel.

3. 3

   Pour into prepared pan or mold and bake in a moderate oven.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 53. The excerpt below is the record exactly as published.

Fruit Cake. — Cream a half pound each butter and sugar, add a half teaspoon each of cinnamon and nutmeg, next add one gill double cream, two ounces flour. Mix till smooth, add four eggs beaten together, four ounces of flour, half pound each currants and raisins (the latter seeded and choppea) a quarter pound sliced citron, and two ounced chopped candied orange peel

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