Fruit Cake (Mrs. Daniel EicTcer)

Ingredients

• 1 pound of flour
• 1 pound of white sugar
• 1 pound of butter
• 2 pounds of raisins seeded or seedless
• 2 pounds of currants
• 10 eggs
• 14 ounce each of cloves and mace
• % ounce of cinnamon
• 2 nutmegs
• % pound of citron, cut in small pieces
• Two lemons (rind)
• 2 wine glasses of brandy
• 1 tumbler of currant jelly

Method

1. 1

   Cream the butter, sugar, and yolks of eggs.

2. 2

   Add spices, jelly and lemon rind.

3. 3

   Then the whites of eggs, beaten light, and flour, alternately.

4. 4

   Finally add brandy and fruit.

5. 5

   Flour the fruit with part of the flour which has been weighed.

6. 6

   Grease pan well, line with paper.

7. 7

   Bake 2 hours.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 65. The excerpt below is the record exactly as published.

Fruit Cake (Mrs. Daniel EicTcer.) 1 pound of flour. 1 pound of white sugar. 1 pound of butter. 2 pounds of raisins seeded or seedless. 182 2 pounds of currants. 10 eggs. 14 ounce each of cloves and mace. % ounce of cinnamon. 2 nutmegs. % pound of citron, cut in small pieces. Two lemons (rind). 2 wine glasses of brandy. 1 tumbler of currant jelly

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