Fruit Cake - Mrs. W. J. Dickson

Ingredients

• 1 pound of sugar
• 1 pound of butter
• 1 pound of flour
• 10 eggs
• 4 pounds fruit (raisins, currants, citron)
• 1 wine glass of wine (sherry) or brandy
• 1 cup of syrup
• 1 teaspoon mace
• cinnamon
• cloves

Method

1. 1

   Beat the butter and sugar to a cream with the hand; stir in the eggs, 1 at a time, beating well with the hand, after which add the syrup, wine and spices, then the fruit, and lastly the flour.

2. 2

   Bake 1.5 hours in tins lined with buttered paper.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 66. The excerpt below is the record exactly as published.

FRUIT CAKE— Mrs. W. J. Dickson. 1 pound of sugar, 1 pound of butter, 1 pound of flour, 10 eggs, 4 "pounds fruit (raisins, currants, citron), 1 wine glass of wine (sherry) ■or brandy, 1 cup of syrup, 1 teaspoon mace, cinnamon and cloves

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