Fruit Cake

Ingredients

• 1 Ib. butter
• 1 Ib. raisins
• 1 Ib. brown sugar
• 1 lb. currants
• 12 eggs
• 1 lb. dates
• 1 lb. flour
• 1 lb. figs
• 1 lb. shelled almonds
• c. cold coffee (scant)
• c. preserved fruit juice (scant)
• lb. citron peel
• _ 4 Ib. lemon peel

Method

1. 1

   Line the pans with three thicknesses of paper; butter the top layer only.

2. 2

   Seed the raisins and tear in quarters; wash and dry the currants, stone the dates and cut them and the figs in small pieces.

3. 3

   Blanch and chop the almonds; cut citron and lemon peel in thin slices and then in small pieces.

4. 4

   Mix the nuts and fruit (except peel), and dredge with 4 ¢. of the flour.

5. 5

   Dredge citron and lemon peel with flour.

6. 6

   Cream the butter, add sugar, yolks of eggs well beaten, then whites of eggs beaten stiff, lemon juice and rind; beat thoroughly.

7. 7

   Add liquid and sifted flour alternately, beat well, then add fruit.

8. 8

   Put a layer of the mixture into the pan, then a layer of the peel, repeat until pan is two-thirds full; have cake mixture for top layer.

9. 9

   Bake in a slow oven for 8 to 4 hours.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 40. The excerpt below is the record exactly as published.

FRUIT CAKE. 1 Ib. butter. lbs. raisins. 1 Ib. brown sugar. lb. currants. 12 eggs. lb. dates. 1 lb. flour. lb. figs. lb. shelled almonds. lemon, juice and grated rind. c. cold coffee (scant). c. preserved fruit juice (scant). lb. citron peel. _ 4 Ib. lemon peel. Line the pans with three thicknesses of paper; butter the top layer only. Seed the naisins and tear in quarters; wash and dry the currants, stone the dates and cut them and the figs in small pieces. Blanch and chop the almonds; -cut citron and lemon peel in thin slices and then in small pieces. Mix the nuts and fruit (except peel), and dredge with 4 ¢. of the flour. Dredge citron and lemon peel with flour. Mix and sift remaining flour with the spices. Cream the butter, add sugar, yolks of eggs well beaten, then whites of eggs beaten stiff, lemon juice and rind; beat thoroughly. Add liquid and sifted flour alternately, beat well, then add fruit. Put a layer of the mixture into the pan, then a layer of the peel, repeat until pan is two-thirds full; have cake mixture for top layer. Bake in a slow oven 8 to 4 hours. 3 tsp. cinnamon... 1 tsp. mace. 2 tsp. allspice. 2 tsp. nutmeg. + tsp. cloves. ite NIB IR Reb IE Ne NIE et WHITE FRUIT CAKE. 1 c. butter. 3 tsp. baking powder. 2 ¢c. fruit sugar. 1 lb. raisins. Whites 7 eggs, or 1 lb. figs. 5 eges. 1 lb. dates. 1c. milk. 1 lb. shelled almonds

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