FRUIT CAKE

Ingredients

• 2 lbs sugar
• 2 lbs butter
• 2 lbs flour (browned)
• 15 eggs
• 2 lbs raisins
• 2 lbs currants
• 1/2 lb shelled almonds
• 1 lb citron
• 1 pt. jar preserved figs.
• 1 glass of wine
• 1 glass of brandy
• 1 teaspoon soda in a cup of cream
• 1 tablespoon cinnamon
• 1 tablespoon mace
• 1 tablespoon nutmeg
• 1 tablespoon allspice
• 1 tablespoon cloves

Method

1. 1

   Cut fruit and chop almonds (blanched), flour it lightly and add spices.

2. 2

   Mix as you would any other cake adding fruit to batter gradually.

3. 3

   A cup of molasses may be used instead of wine and brandy.

4. 4

   This makes two large cakes.

5. 5

   Start in a warm oven and let it gradually bake for six or seven hours, heating the oven slowly.

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 20. The excerpt below is the record exactly as published.

FRUIT CAKE (From Mrs. Branch's Recipe Book, 1840). 2 lbs sugar 1 tablespoon cinnamon 2 lbs butter 1 tablespoon mace 2 lbs flour (browned) 1 tablespoon nutmeg 15 eggs 1 tablespoon allspice 2 lbs raisins 1 tablespoon cloves 2 lbs currants 1 glass of wine V2 lb shelled almonds 1 glass of brandy 1 lb citron 1 teaspoon soda in a cup of 1 pt. jar preserved figs.

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