Fruit Cakes

Ingredients

• one pound butter
• one pound sugar
• one pound flour
• twelve eggs
• five pounds seeded raisins
• one and one-half pounds peeled citron
• one glass grape jelly
• two teaspoons melted chocolate
• one pound crystallized cherries
• one pound sliced pineapple
• one pound blanched almonds, cut fine
• one pound figs
• one tablespoon powdered cinnamon
• one-half tablespoonful allspice
• one scant teaspoonful powdered cloves
• one glass brandy

Method

1. 1

   Soak the fruit in brandy overnight.

2. 2

   Cream the butter and sugar thoroughly.

3. 3

   Add well-beaten yolks of eggs, then spices, grape jelly and chocolate.

4. 4

   Next add the beaten whites of eggs and part of the flour.

5. 5

   Roll fruit in the rest of the flour, mix it into the cake in small quantities at the time, add nuts last.

6. 6

   Bake or steam cake from four to six hours in small or large molds.

7. 7

   If steamed, dry out in slow oven one hour.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 14. The excerpt below is the record exactly as published.

FRUIT CAKES. One pound butter, one pound sugar, one pound flour, browned and sifted, twelve eggs, five pounds seeded raisins, one and one-half pounds peeled citron, one glass grape jelly, two teaspoons melted chocolate, one pound crystallized cherries, one pound sliced pineapple, one pound blanched al- monds, cut fine; one pound figs, one tablespoon powdered cinnamon, one-half tablespoonful allspice, one scant teaspoonful powdered cloves, one glass brandy

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