Fruit Cake

Ingredients

• one and a half cups of butter
• one and a half cups sugar
• three cups flour
• three pounds stoned raisins
• half pound of citron
• half pound of preserved lemon
• half pound of preserved orange
• one pound English nuts
• half pound of dates cut in small pieces
• one teaspoon soda
• two teaspoons cream tartar
• six eggs beaten separately
• two teaspoons cinnamon
• one teaspoon of cloves
• half teaspoon mace
• one wineglass brandy or wine

Method

1. 1

   Flour the fruit and line the pan with greased paper.

2. 2

   Steam for five hours and then bake in a range oven for three-quarters of an hour.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 79. The excerpt below is the record exactly as published.

FRUIT CAKE. Mrs. A. J. Grant, 606 South Bonnie Brae street, Los Angeles.— One and a half cups of butter, one and a half cups sugar, three cups flour, three pounds stoned raisins, half pound of citron, half pound of preserved lsmon, half pound preserved or- ange, one pound English nuts, half pound of dates cut in small pieces, one teaspoon soda in one cup coffee, two tsaspoons cream tartar in flcvr, six eggs beaten separatsly, two tea- spoons cinnamon, one teaspoon of cloves, half teaspoon mace, one wineglass brandy or wine

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