Fruit Cake, Par Excellence

Ingredients

• five pounds seeded layer raisins
• two pounds seedless raisins or cleaned currants
• one pound figs
• one pound citron
• one-half pound candied orange peel
• one-half pound candied cherries
• two ounces candied ginger
• one teaspoonful ground cinnamon
• one pound cocoanut butter
• one pound flour
• sixteen eggs
• one pound pulverized sugar
• one pint grape juice
• one pint of red, sparkling non-alcoholic wine

Method

1. 1

   Chop and mix fruits.

2. 2

   Cream butter with flour.

3. 3

   Beat egg whites to stiff froth, beat yolks with sugar until light.

4. 4

   Alternate adding beaten whites and creamed butter and flour.

5. 5

   Add fruit and juices, mix well, and bake in a large oiled pan for two hours in a moderate oven.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 21. The excerpt below is the record exactly as published.

FRUIT CAKE, PAR EXCELLENCE. Take five pounds seeded layer raisins, two pounds seed- less raisins or cleaned currants, one pound figs, one pound citron, one-half pound candied orange peel, one-half pound candied cherries, two ounces candied ginger, one teaspoon- ful ground cinnamon ; chop well and mix thoroly, or, better still, grind all together with a vegetable chopper. Cream one pound cocoanut butter with one pound flour. Separ- ate sixteen eggs; beat whites to a stiff froth; beat yolks with one pound pulverized sugar until light, then add alter- nately a spoonful each of beaten whites and the creamed butter and flour ; beat and mix well. Add the fruit and one pint grape juice, one pint of red, sparkling non-alcoholic wine

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