Fruit Cake

Ingredients

• 34 pound citron
• 1 pound sugar
• 34 pound cherries
• 1 pound butter
• 34 pound pineapple
• Y pound orange peel
• Y% pound lemon peel
• 2 pounds white raisins
• 1 package dates
• 1 teaspoon vanilla
• 1 teaspoon almond
• 1 package figs
• 1 pound nuts
• 1 dozen eggs
• 1 pound cake flour (4 cups)
• 1 cup wine
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon cloves

Method

1. 1

   Cut up fruit and soak in wine overnight.

2. 2

   Cream butter and sugar.

3. 3

   Separate eggs.

4. 4

   Beat yolks and add to sugar and butter.

5. 5

   Put spices in flour and add to mixture.

6. 6

   Fold in beaten egg whites.

7. 7

   Pour batter on fruit and mix well.

8. 8

   Put in pans lined with greased brown paper.

9. 9

   Bake at 275 degrees F for 1 hour for the first pound and 0.5 for additional pounds.

10. 10

    Let cakes cool in pans for at least 6 to 8 hours.

11. 11

    Flour fruit before adding to batter.

12. 12

    Use about 1.5 cups of the flour.

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 14. The excerpt below is the record exactly as published.

fruit cake. Mrs. H. Jack Hardison. FRUIT CAKE 34 pound citron 1 pound sugar 34 pound cherries 1 pound butter 34pound pineapple Y pound orange peel Y% pound lemon peel 2 pounds white raisins 1 package dates 1 teaspoon vanilla 1 teaspoon almond 1 package figs 1 pound nuts 1 dozen eggs 1 pound cake flour (4 cups) 1 cup wine 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon cloves

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