Fruit Cake

Ingredients

• 1 pound sugar (brown)
• 1 pound butter
• 12 eggs
• 1 pound flour
• 2 teaspoons cinnamon
• 2 cups raisins
• 4 cups currants
• 4 cups chopped almonds
• ^ teaspoon cloves
• 4 cups chopped citron
• 1 teaspoon each nutmeg
• juice and rind of 1 lemon
• 1 cup brandy

Method

1. 1

   Cream butter; add sugar, eggs well beaten, and remaining ingredients.

2. 2

   Pour into buttered and papered pans.

3. 3

   Steam three hours and bake two hours.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 100. The excerpt below is the record exactly as published.

Fruit Cake 1 pound sugar (brown) 2 teaspoons cinnamon 1 pound butter 2 cups raisins 12 eggs 4 cups currants 1 pound flour 4 cups chopped almonds ^ teaspoon cloves 4 cups chopped citron 1 teaspoon each nutmeg and juice and rind of 1 lemon mace I cup brandy Cream butter ; add sugar, eggs well beaten, and remain- ing ingredients. Pour into buttered and papered pans. Steam three hours and bake two hours. Raised Fruit Cake 4 cups flour J yeast cake dissolved in one half 1 cup butter cup water 1^ cups sugar 2 eggs ^ cup milk J ciif) wine 1 teaspoon salt 2 cups seeded raisins 1 cup citron Mix all ingredients except eggs and fruit. Raise over night. In the morning add eggs and fruit ; cover and raise again ; pour into buttered and papered pans ; let it rise one hour. Bake in moderate oven one and one half to two hours. Imperial Cake f cup butter 2 cups seeded raisins Ij cups sugar 1^ cups currants 3 egg yolks 1 cup citron 2^ cups flour ^ cup candied orange peel 3 teaspoons baking powder i cup brandy

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