Fruit Cake

Ingredients

• one pound of flour
• one pound of sugar
• one pound of eggs
• one pound of butter
• two of seedless raisins
• two of picked currants
• four ounces of blanched almonds
• four ounces of citron

Method

1. 1

   Prepare the sugar, eggs, flour, etc., as for other cakes.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 26. The excerpt below is the record exactly as published.

fruit cake should be half cold before taking them out of the pan. COMPOSITION CAKE. One and three-quarters pounds of flour, a pound and a quarter of sugar, twelve ounces of butter, three gills of milk, six eggs, two pounds of seedless plums, half a gill of brandy, a gill of spices (nutmeg, cinnamon, cloves, and allspice) pounded very fine, and a heaping teaspoonful of soda dissolved in some of the milk (which should be sour). Each plum should be cut in two or three pieces and the pieces rolled in flour before being put in the cake. Have the pans pre- pared, put in the cake, and bake. Beat the whites and yellows of the eggs separately, JANE HAMILTON'S RECIPES and bake the cake immediately after it is made. CREAM CAKE. To three pints of flour put two of loaf sugar and three-quarters of a pint of cream, two drachms of cream of tartar and one of soda, eight eggs, and a little mace or nut- meg. Beat the eggs well, yellows and whites together. Put in the eggs, then the flour. Dissolve the soda in the cream and stir it in the sugar, eggs, etc. Mix the cream of tartar with the flour before sift- ing it and stir it in the cake. Bake imme- diately in pans that have been rubbed with lard. FRUIT CAKE. One pound of flour, one of sugar, one of eggs, one of butter, two of seedless raisins, two of picked currants, four ounces of blanched almonds sliced fine, and four ounces of citron

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