Fruit Cake

Ingredients

• One pound powdered sugar
• one pound flour
• two-thirds cup butter
• six eggs
• one-half pound raisins
• one-half pound currants
• one-fourth pound citron
• one teaspoon nutmeg
• one teaspoon cinnamon
• one glass brandy

Method

1. 1

   Cream the butter and sugar, then add the beaten yolks of the eggs, spices, and whipped egg whites alternately with the flour.

2. 2

   Finally, add the fruit and brandy.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 11. The excerpt below is the record exactly as published.

FRUIT CAKE—One pound powdered sugar, one pound - 5 ‘flour, two-thirds cup butter, six eggs, one-half pound rais- ‘ins (seeded, chopped, then dredged), one-half pound currants (washed, picked over and dredged), one-fourth pound citron cut in to slips, one teaspoon nutmeg, one teaspoon cinnamon, one glass brandy. Cream butter and sugar, add beaten “yolks, spice and whipped whites alternately with flour; fruit and brandy last. FRUIT CAKE—Ten eggs, one pound butter, one pound Sugar, one pound flour

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