Fruit Cake

Ingredients

• One pound butter
• 1 pound sugar
• 1 pound citron
• 1 pound raisins
• 2 pounds currants
• % pound chopped almonds
• grated peel of 1 orange
• grated peel of 1 lemon
• 1 gill sherry
• 1 gill brandy
• yolks of 12 eggs
• whites of 6 eggs
• 1 pound sifted flour
• 1 teaspoon cinnamon
• 1 teaspoon grated nutmeg
• 1 teaspoon cloves
• 2 teaspoons rose-water

Method

1. 1

   Prepare fruit a day before making cake to soak in brandy and sherry.

2. 2

   Rub butter and sugar together, sprinkle flour over the fruit; beat eggs separately; mix as in other cakes; line pan with paper, and bake slowly for 4 hours.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 49. The excerpt below is the record exactly as published.

fruit cake. — Mrs. J. D. Cooper. WHITE FETJIT CAKE. Sugar, 1 pound; butter 1 pound; flour, 1 pound; almonds, 1 pound; cherries, 1 pound; citron, 1 pound; 1 cocoanut (ground); whites 12 eggs; 2 teaspoons baking powder. — Mrs. C. M. Cooper. 110 CAKES FRUIT CAKE. One pound butter, 1 pound sugar, 1 pound citron, 1 pound raisins, 2 pounds currants, % pound chopped al- monds, grated peel of 1 orange, grated peel of 1 lemon, 1 gill sherry, 1 gill brandy, yolks of 12 eggs, whites of 6 eggs, 1 pound sifted flour (warm and dry), 1 teaspoon cinnamon, 1 teaspoon grated nutmeg, 1 teaspoon cloves, 2 teaspoons rose-water

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